Spicy Chicken Shawarmas

Ingredients

• 6 Chicken thighs, boneless and skinless
• 1 cup of Greek Yogurt, plain
• 3 tbsp olive oil
• 1.5 tbsp smoked paprika
• 1 tbsp allspice
• 1 fresh red chilli pepper
• 4 garlic cloves, minced
• 1 tbsp dried oregano
• salt and pepper
• a few springs of fresh coriander/cilantro, for garnish

For Serving

• Gyro flatbreads
• 2 red onion
• 3 lemons, juice squeezed
• Greek Yogurt, plain

Prepare

1. First, preheat the grill high, about 500 degrees Fahrenheit.
2. Cut two deep scores across the top of each chicken thigh.
3. Then, mix all of the ingredients together, except for the garnishing, in a bowl to make the marinade.
4. Add the chicken thighs, toss to coat, and marinating for 1 hour in the fridge.
5. Remove the marinating chicken thighs from the fridge 30 minutes before grilling.
6. Then add the chicken to the oiled grill, a few inches apart.
7. Grill each side for five minutes, until you see char and crisp.
8. Once cooked, slice across the grain, pile in flatbreads and add garnishings.

The post Spicy Chicken Shawarmas appeared first on Florida Girl Cooks.

Ingredients

Marinade

• 1/4 cup mirin
• 1/3 cup soy sauce
• 1 tbsp dry cilantro
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 2 tbsp honey
• 1 tbsp freshly grated ginger

Skewers

• 4 chicken cutlets, cubed
• 2 yellow bell peppers, cubed
• 3 peaches, cut into wedges
• 2 medium red onions, cut into wedges

Prepare

1. First, make marinade with all of the first seven ingredients, soak chicken in marinade for an hour or more.
2. Next, reheat a BBQ or grill pan to medium high heat. Alternating between the onion, pepper, peaches and marinated chicken, thread the ingredients onto skewers.
3. Then lace the skewers onto the grill and brush any of the excess marinade overtop. Grill for approximately 12-15 minutes until the chicken is cooked through and the vegges are slightly charred.
4. Finally, serve on its own or with a bowl of rice.

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Thai Red Curry Noodle

Ingredients

• 1 tablespoon olive oil
• 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch chunks
• Kosher salt and freshly ground black pepper, to taste
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 onion, diced
• 3 tablespoons red curry paste
• 1 tablespoon freshly grated ginger
• 6 cups low sodium chicken broth
• 1 (13.5-ounce) can coconut milk
• 1/2 (8-ounce) package rice noodles ( I like A Taste of Thai Fettuccine Noodles)
• 1 tablespoon fish sauce
• 2 teaspoons brown sugar
• 3 green onions, thinly sliced
• 1/2 cup chopped fresh cilantro leaves
• 1/4 cup chopped fresh basil leaves
• 2 tablespoons freshly squeezed lime juice

Prepare

1. First, heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
2. Then add garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
3. Next, stir in red curry paste and ginger until fragrant, about 1 minute.
4. Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
5. Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
6. Stir in rice noodles, fish sauce and brown sugar until noodles are tender, about 5 minutes.
7. Finally, remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste.
8. Serve immediately.

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Creamy Chicken and Gnocchi

Ingredients

• 1 (16-ounce) package cauliflower potato gnocchi
• 1 1/2 pounds boneless, skinless chicken thighs
• Kosher salt and freshly ground black pepper, to taste
• 5 tablespoons unsalted butter, divided
• 1 medium shallot, diced
• 3 cloves garlic, minced
• 2 teaspoons chopped fresh thyme leaves
• 3 tablespoons all-purpose flour
• 1 1/4 cup chicken broth
• 1/4 cup dry white wine
• 1/2 cup half and half
• 1 bunch kale, stems removed and leaves torn into bite-sized pieces
• 1/2 cup freshly grated Parmesan, about 2 ounces

Prepare

1. First, preheat oven to 400 degrees F.
2. In a large pot of boiling salted water, cook gnocchi according to package instructions; drain well.
3. Next, season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
4. Melt 2 tablespoons butter in a large skillet over medium heat.
5. Then, working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside.
6. Melt remaining 3 tablespoons butter. Add shallot, and cook, stirring frequently, until tender, about 3-5 minutes. Stir in garlic and thyme until fragrant, about 1 minute.
7. Whisk in flour until lightly browned, about 1 minute.
8. Gradually whisk in chicken broth and wine, and cook, whisking constantly, until slightly thickened, about 3-5 minutes. Stir in half and half until thickened, about 1-2 minutes; season with salt and pepper, to taste.
9. Stir in gnocchi and kale until the kale has wilted, about 1-2 minutes. Return chicken to the skillet; sprinkle with Parmesan.
10. Place into oven and bake until bubbly, about 10-12 minutes.
11. Finally, serve and devour immediately.

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Gingery Chicken Pot Stickers

Ingredients

FILLING

• 12 ounces ground chicken thigh meat
• 1/3 cup finely chopped scallions, white and light green parts only (about 3 medium scallions)
• 2 tablespoon minced fresh ginger
• 1/2 tablespoon dry sherry
• 2 tablespoon lower-sodium soy sauce
• 1 tablespoon toasted sesame oil
• 1/8 teaspoon ground white or black pepper

SAUCE

• 3 tablespoons unseasoned rice vinegar
• 2.5 tablespoons regular soy sauce
• 1.5 tablespoons chile oil or toasted sesame oil
• 1 teaspoon minced fresh ginger

ADDITIONAL INGREDIENTS

• Flour, as needed
• 50 pot sticker or gyoza wrappers
• 1.5 tablespoons canola oil
• sesame seeds for sprinkling
• thinly sliced scallions

Prepare

1. Firstly, to prepare filling, combine all filling ingredients in a bowl. Use a fork or spatula to stir and fold the ingredients into a cohesive, thick mixture with no large chunks of meat. Cover and set aside at room temperature for 30 minutes.

2. Meanwhile, combine all sauce ingredients in a small bowl and set at the table.

3. Next, line a baking sheet with parchment paper, and generously dust with flour. Lay 4 to 6 wrappers on your work surface. Brush the edges of the wrappers with water. For each dumpling, hold a wrapper in a slightly cupped hand. Use a dinner knife or teaspoon to scoop up about 1 1/2 to 2 teaspoons of the filling (the amount depends on the wrapper size). Place the filling slightly off-center toward the upper half of the wrapper. Shape it into a flat mound, and keep a knuckle’s length (3/4 inch) of wrapper clear on all sides.

4. Then, create your favorite shape. Otherwise, bring up the wrapper edge closest to you to close, then press to seal well and create a half-moon. To help the dumpling sit up during pan-frying, make a series of large pleats at the rim from one end to the other, firmly pressing into place. (Or, form 2 small pleats near the center, pressing firmly to hold.)

5. Place the dumpling on the prepared baking sheet. Repeat, spacing the dumplings 1/2 inch apart. Cover finished ones with a dry dish towel to prevent drying.

Cook

6. To cook, use a medium or large skillet (nonstick, carbon steel, or cast iron); if both sizes are handy, cook 2 batches at once. Heat over medium-high. Add 1 1/2 tablespoons oil to film the bottom. Add the dumplings 1 at a time, placing sealed edges up in a winding circle pattern or several straight rows. Let them touch. Crowd them. Fry until golden or light brown (lift one to check), 1 to 2 minutes.

7. Holding a lid close to the skillet as a shield, use a kettle or measuring cup to add water to a depth of about 1/4 inch. Cover and reduce the heat to medium. Let cook until the water is mostly gone, 4 to 6 minutes. After about 3 minutes, slide the lid ajar to allow steam to escape.

8. When you hear a gentle frying sound (most of the water is gone), uncover. Fry the dumplings for 1 to 2 minutes to crisp the bottoms. Remove from heat. When the sizzling stops, use a spatula to transfer the dumplings to a plate, with crisp bottoms up. Top with sesame seeds and scallions. Finally, devour with the dipping sauce.

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I am a huge fan of any Fois Gras. Go ahead, call PETA and crucify me. I was actually vegetarian twice in my life and even with proper medical advice, guidance, and supplementation I didn’t last, both times. So much so, that it was going to affect my health that I wanted to avoid. I love meat. I especially love enjoying Fois Gras with Rosemary Wine Sauce on special, fancy dates, so long as the restaurant serves it. In fact I have never had it served in a way I wasn’t wowed by yet.

I made this delectable and rich Fois Gras with Wine Sauce, due to the ease of being able to make it. Where do you buy it you ask? If you can’t find it locally, I highly recommend checking it out on Amazon from La Belle Farm. If you live in California, you unfortunately won’t be able to order this and have it shipped to you per a state ban. Please don’t ask me what Fois Gras is and how it is made. Simply try it and deny that’s amazing.

I served the Fois Gras with Truffled Mashed Potatoes, thus adding to the richness to this meal and taking the taste buds straight to France! Bon Appetit!

Fois Gras with Rosemary Wine Sauce

Ingredients

• 1.5 tsp. unsalted butter
• 6 – 4 oz. pieces of La Belle Farm Fois Gras
• 1/2 cup Rose wine
• 1 tsp Rosemary leaves
• sea salt, to taste
• freshly cracked pepper, to taste

Prepare

1. Melt the butter in a nonstick an on medium-high heat.
2. Using a paring knife, gently score the fois gras slices with a diagonal pattern. Place 3 slices in the pan and sear for 2 minutes, until golden brown.
3. Reduce the heat slightly, turn the fois gras over, and cook for an additional 2 minutes. Transfer to a plate and repeat with remaining 3 slices and place all 6 slices on a plate to the side.
4. Leaving all of the pan drippings, carefully reduce the heat to low and slowly pour the wine in, a little bit at a time to deglaze all of the brown, rich bits at the bottom of the pan. Simmer for 5 minutes, until the liquid has reduced.
5. Add the rosemary and cook for another 3 minutes to release it’s flavor.
6. Plate the fois gras and pour over the rosemary wine sauce over each slice.

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Coconut Curry Chicken Meatballs

Ingredients

• 2 pounds ground chicken
• 3 green onions, finely chopped
• 6 cloves garlic, minced or grated
• 1 teaspoon Worcestershire sauce
• kosher salt and pepper
• 2 tablespoons sesame oil, or extra virgin olive oil
• 2.5 medium shallots, finely chopped
• 2 bell peppers (one red, one orange) sliced
• 1 inch fresh ginger, grated
• 2-3 tablespoons Thai red curry paste
• 1 can (14 ounce) full-fat coconut milk
• 2 tablespoons low sodium soy sauce
• 1 tablespoon fish sauce
• 1/4 cup fresh cilantro or basil, roughly chopped
• toasted coconut and steamed rice, for serving
• SPICY LIME MANGO
• 1 mango, diced
• 1 jalapeńo or red Fresno pepper, seeded and chopped
• juice and zest from 1 lime
• 1.5 cups of rice, prepare in rice cooker or Instant Pot

Prepare

1. First, preheat the oven to 450 degrees F. Line a baking sheet with parchment. In the meantime, set your rice cooker to cook at least 1.5 cups of rice to serve with this meal.
2. Then, add the chicken, green onions, garlic, Worcestershire sauce, and a pinch each of salt and pepper to a bowl. Mix until just combined. Coat your hands with a bit of oil, and roll the meat into tablespoon-size balls (will make 15-20 meatballs) placing them on the prepared baking sheet. The mix will be wet, but it will firm up in the oven. Transfer to the oven and bake for 10 minutes or until the meatballs are crisp and cooked through.
3. Meanwhile, heat the sesame oil in a large skillet over medium heat. Add the shallots, bell peppers, and ginger. Cook until the fragrant and the peppers softened, 5-8 minutes. Season with salt and pepper.
4. Next, stir in the curry paste and cook until fragrant, about 1 minute. Add the coconut milk, soy sauce, and fish sauce. Stir to combine, bring the mixture to a boil. Add the meatballs and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from the heat and stir in the cilantro.
5. In a small bowl, combine the mango, jalapeño, lime zest, and lime juice.
6. Finally, serve the meatballs and sauce over bowls of rice and enjoy!

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Hawaiian Huli Huli Chicken

Ingredients

• 1/2 cup packed light brown sugar
• 1/2 cup pineapple juice
• 6 tablespoons ketchup
• 6 tablespoons low sodium soy sauce
• 3 tablespoons chicken broth
• 2 tablespoons apple cider vinegar
• 1 tablespoon fresh minced ginger root
• 1 teaspoon minced garlic
• 3 pounds boneless, skinless chicken thighs

Prepare

1. First, in a small bowl, combine the brown sugar, ketchup, soy sauce, chicken broth, apple cider vinegar, ginger and garlic.
2. Then, place the chicken thighs in a shallow dish large enough that they can be laid in a single layer. (You can also place them in a ziplock bag.)
3. Next, reserve 1/2 cup of the marinade, and add the rest to the dish with the chicken thighs. Turn to coat the chicken in the sauce.
4. Cover the dish and refrigerate for 8 hours, or overnight.
5. When ready to make the chicken, remove it from the refrigerator and let it sit at room temperature for 30 minutes.
6. Preheat a grill to medium-high to high heat, 400-500 degrees Fahrenheit.
7. Grill the chicken until it reaches 170ºF, about 12-16 minutes, turning a few times during the cook time.
8. Finally, baste the chicken with the reserved marinade during the last 5 minutes of cook time.

The post Hawaiian Huli Huli Chicken appeared first on Florida Girl Cooks.

Chicken Piccata

Ingredients

3 boneless skinless chicken breasts
salt and pepper to taste
2 tablespoons garlic powder
1 tablespoon onion powder
3/4 cup flour for dredging
1 tablespoon olive oil 
1/4 cup chicken broth
1 tablespoon lemon juice
1/2 cup white wine
1/2 lemon thinly sliced
1 teaspoon lemon zest 
3 Tbs. capers, brined and drained
1/2 cup heavy cream
parsley 
Serve with arugula or green salad of your choice.

Prepare

1. First, slice chicken breasts lengthwise (I butterfly then cut in half) to make 4 thinner cutlets. Trim off any fat. Season chicken generously with salt and pepper and sprinkle with garlic powder. Coat the chicken in flour.

   2. Next, add 2 tablespoons of the butter plus the olive oil to a skillet over medium-high heat.

   3. Once the pan is hot, cook the chicken pieces for about 4-5 minutes per side until golden. Then remove the chicken from skillet and set aside.

   4. Then, take the pan off the heat and add the the chicken broth, lemon juice, lemon zest, remaining 2 tablespoons of butter, and capers to the skillet. Scrape up any brown bits.

   5. Stir in the cream and return the pan to the heat. Once it’s bubbling again, add the chicken back into the pan and cook for another 5 minutes. Lastly, garnish with freshly chopped parsley. 

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Chicken Souvlaki

Ingredients

• 2 pounds chicken breasts
• 3 tbs olive oil
• 1.5 tbsp dried oregano
• 1 tbsp dry dill weed
• 1 tsp salt
• 1/2 tsp fresh cracked black pepper
• 6 cloves garlic
• 2 lemons
• 2 oranges
• pita bread
• lemons for spritzing
• 1/2 cucumber
• 1 tomato
• 1/2 julienned red onion

Prepare

1. Cube the chicken into rough 1 – 2 inch cubes.
2. Place into gallon-sized bag along with olive oil, squeezed lemons, oranges, oregano, dill weed, salt, pepper, and garlic. Squeeze excess air out of the bag, mash around so that all ingredients are fully incorporated, and allow to marinate in the refrigerator for 24 hours.
3. The next day, preheat the oven to 400 degrees Fahrenheit
4. Line a baking sheet with aluminum foil, oil it with olive oil, and take the marinated chicken cubes out and skew them on to metal skewers. Place each skewer onto the baking sheet until you’ve used up all of the chicken.
5. Bake the skewers for 30 minutes or until you start getting some browned bits/parts on the chicken.
6. Serve with tzatziki sauce (see next), lemons, lettuce, sliced cucumber, tomatoes, red onions, and pita bread. Assemble them to your taste, salt and pepper, and enjoy!

Tzatziki Sauce

Ingredients

• 2 cups Greek Yogurt
• 1 tbsp olive oil
• 1 tsp dried oregano
• 4 tbsp fresh dill weed
• 1/2 cucumber
• 1 lemon
• 6 cloves garlic
• 1 tbsp salt
• 1/4 tsp freshly cracked black pepper

Prepare

1. Remove stems from dill weed and grate cucumber using box grater on the side with the large holes.
2. Place all items in a food processor or blender and process/blend until smooth.
3. Place in a bowl and serve alongside souvlaki and feel free to enjoy with celery sticks and carrots the same week. The tzatziki sauce will become more flavorful in the days after making it.

The post Chicken Souvlaki and Tzatziki Sauce appeared first on Florida Girl Cooks.