Peach BBQ Chicken with Wax Bean and Tomato Salad

In a sauce pan, mix 2C fresh diced peaches, 1C of your favorite BBQ sauce, or ketchup, 1t lemon juice and 1t Chipotle in Adobo sauce.  Simmer the mixture until the peaches are tender.  Transfer to a food processor and puree until smooth.  We use bone in skin on chicken thighs for the dish.  Lift the skin carefully and spread some of the sauce under the skin.  Grill skin side down for a few minutes to develop a brown chrisp skin.  Coat the under side of the chicken, turn over on the grill and cook until the chicken is done.  We use an indirect fire on the Weber and cook the chicken for about 30 min.  Your grill may differ.  Top the chicken with the remaining sauce.
While the chicken cooks, blanch the was beans for 2 min. in boiling water, cool and mix with dice fresh tomatoes.  Dress them with a mix of 1/4C olive oil and 2T lemon juice which has been whisked together.  Garnish with 2T chopped fresh basil leaves.  The potato dish is made by mixing together 1lb of grated potatoes (or frozen hash browns) with a can for cream of mushroom soup and 4oz. of cream cheese.  Bake the dish at 400 degrees for about 30 min.  This is a nice summer BBQ dish.  The peaches give the sauce a different flavor than just plan BBQ sauce.

Chicken Asparagus Roll-ups Adapted from...lost in Antiquity

This is an easy left-over poultry recipe we have been using for years.  In a bowl, mix 2C diced chicken or turkey with 2T butter and 4oz. softened cream cheese, and 2T chopped chives.  Unroll Pillsbury Crescent Rolls and separate them into individual triangles.  Push them out until they are very thin.  Place 2T of the poultry mix on each triangle and roll them up.  We included 3 raw asparagus spears in each as well but they can be prepared without the asparagus.  Place on a baking sheet and bake at 350 degrees for 20 min.  For the sauce, mix 2T butter with 2T flour in a sauce pan.  Heat until the mixture is smooth (a roux).  Add 14oz chicken stock and heat until bubbly and thichened. Garnish with chopped chives.   A very nice quick and easy left-over meal.

Chicken with Pasta and Scalloped Tomatoes - Adapted from Barefoot Contessa

This is a fun meal to do with someone because there are several steps.  First, salt and pepper and then saute the chicken in 3T olive oil (we recommend skin on, bone in breasts although that is not what is pictured) in an oven proof pan. When they are nicely browned, remove them from the pan and set aside.  To the pan add 2 cloves minced garlic, 3T dry white wine, 1t lemon zest, 2T freshly squeezed lemon juice and 1T dried dill, or fresh if you have it.  Continue cooking until the garlic is fragrent. Return the chicken breasts to the pan and set aside.
For the tomatoes, first saute 1C of about 1/2 inch diced bread cubes in 2T olive oil.  When they are nicely browned add 8 diced plum tomatoes, 1 clove minced garlic, 1T sugar, salt and pepper to taste.  Toss them gently to coat the tomatoes.  Transfer to a baking dish When ready, put the pan with the chicken and the tomatoes into a 350 degree oven for 20 min.  Garnish the tomatoes with freshly grated Parmesan cheese.
Prepare the pasta according to package directions.  When the pasta is done, drain it and mix it with the pan juices from the cooked chicken.  We think the tomatoes would be a delicious side with any number of main courses.

Chicken and Andouille Etouffee - Adapted from Saveur

The original recipe starts with uncooked chicken but we used cooked and saved a couple steps.  Start by making a roux with 3/4C flour and 3/4C vegetable oil.  Heat the mixture until it is a light milk chocolate color.  Add 1C each of diced celery, onion and green pepper.  Cook until the vegetables are soft.  Add a spice mixture containing 2t salt, 1t cayenne pepper, 1t black pepper, 1t dried basil, 1/2t dry thyme: stir until the spices are fragrant.  Add 3C chicken stock and mix until the mixture is thick and bubbly.  Add 2C diced cooked chicken and 1lb. andouille sliced, link sausage (this is where you would cook the chicken if you were using raw). If the mixture is too thick, add more stock to reach the consistancy you like.  Serve over rice  Adjust the temperature by adding your favorite hot sauce.  Garnished with thinly sliced scallions, if you wish.  This dish would also be good with shrimp in in place of or in addition to the chicken.

"Low and slow" wings

These are some wings we did on the Weber low and slow as they say.  We had some smoked wings at a little bar in Urbana IL. recently and decided to try them.  They were salted and peppered and put on the grill at 225 degrees for about 2 1/2 hrs.  They are delicious and smokey right off the grill or can be tossed with your favorite hot sauce, teriyaki sauce or even a dry mix with, say, garlic powder, thyme, paprika, and cayenne pepper.  Maybe a family "wing bar" would be fun.

Cold Udon Noodle Salad with Chicken, Cucumber and Pea Pods

This is a delicious summer salad with a light, fresh taste.  Start by grilling 2 boneless skinless chicken breasts. Alternatively, you could use shredded left-over chicken.  Put it in the refrigerator to cool and then slice into bite-size pieces.  Blanch 2C of pea pods so they are crisp/tender.  Dice 1/2 of a cucumber into bite sized pieces.  Cook the noodles according to package directions ( your favorite pasta will work if you can't find Udon noodles).  Make a vinaigrette dressing by mixing 1/4C olive oil with 3T fresh lime juice.  Add salt and pepper to taste and 1T each of freshly chopped mint and basil.  Assemble the salad and toss with the dressing.  Perfect for a warm summer evening

Cobb Salad Sandwich

Here is a good left-over chicken sandwich for the summer.  Shred 2C of cooked chicken and simply mix it with 1/2 diced avacado, 4 strips of crumbled bacon, 1/4C mayonnaise (more or less depending on your taste), 1T fresh thyme, 1/4C crumbled blue cheese, salt and pepper to taste. Serve it in a pita along with, perhaps, some Tater Tots and a cold asparagus salad (asparagus, oil and vinegar, topped with grated mozzarella cheese)

Grilled Chicken Salad with Tomatoes, Onions and Olives

The first patio meal of the summer!  Start by marinad-ing 2 boneless, skinless chicken breast, 1 Vadalia ,onion, quartered, and 12 cherry tomatoes in 1/2C olive oil, 3T white balsamic vinegar and 1T chopped fresh oregano for a couple hours.  Cook your favorite shaped pasta according to package directions.  Grill the chicken, onions and tomatoes on the grill starting with the chicken, about 10 min/ side, onions 10/min and tomatoes only for 2 min.  toss the sliced chicken, onions, and tomatoes with the pasta and some Kalamata olives.  Serve on a bed of fresh spinach and toss with an oil and vinegar dressing.

Galantine of Chicken - Adapted from The Ploughman's lunch and the Miser's Feast

A Galantine is very much like a Pate`.  This one, char-acter-istic of the dish, can be served hot or as part of a cold picnic.
Combine 1C Canadian bacon and 1 lb of boneless, skinless chicken breast in a food processor.  Process until the meats become a course paste.  Combine the chicken mix with 1/2 lb mild bulk sausage, 1C unflavored bread crumbs, 1/2t dried sage, 1/2t ground mace, 1 egg and salt and pepper to taste.  Using your hands, mix thoroughly.  Grease a round 6C heatproof bowl and pack in the meat mixture tightly.  Smooth the surface because it will become the bottom when the dish is unmolded.  Cover with foil.  Put 1" of water in a large covered pot and bring to a boil.  Place the dish on a support which keeps it just above the water level.  Cover the pot and keep at a low simmer for about 2 hrs or until the meat reaches an internal temperature of 170 degrees.  Unmold the mixture and slice.  Garnish with chopped parsley.  We served ours hot with a crusty bread and creamed spinach as a side dish. Excellent hot or cold.

Faux Osso Bucco with Polenta

This recipe starts out as Osso Bucco but uses chicken rather than very expensive veal.  Start by browning some bacon lardons in an oven proof dish.  Remove the bacon and brown 4 chicken thighs.  Remove the thighs and add 1/2C each of diced onion, carrot and celery.  Saute until the vegetables are tender and then add 1 clove of minced garlic, a bay leaf, 2t dried thyme and 2t dried rosemary.  Add 1C chicken stock and 2C dry white wine and deglaze the pan.  Add 2T tomato paste and add the chicken and bacon back to the pan.  Cook in a 275 degree oven until the chicken is fork tender.  Serve the chicken and sauce over polenta.

Chicken Lyonnaise - Adapted from The Plain Dealer

We found this recipe in our local paper.  It was sup-posedly served on the Titanic.  Beat an egg with some water to make an egg wash.  Dip the chicken breasts in the egg and then in 1/3C flour which has been seasoned with 1/2t salt, 1/2t pepper and 2t of dry thyme.  Saute one thinly sliced onion in 2T olive oil while browning the chicken breasts in another pan.  Remove the chicken from the pan and deglaze with 1/2C dry white wine and 1C chicken stock.  Add 2T tomato paste, 1 clove minced garlic and the sauted onions.  Return the chicken to the pan and simmer until the chicken is done and the sauce is reduced to the desired thickness.  We served the chicken and sauce over pasta with fresh snap peas.

Chicken with Lemon and Herbs

In an oven-proof skillet, brown four chicken thighs which have been seasoned with salt and pepper skin side down in 2T olive oil and 2T butter.  While the chicken browns,  slice 1/2 lemon into thin slices placing half of them under the chicken and half on top. Place the skillet in a 425 degree oven for about 20 min or until the chicken is cooked through.  Remove the chicken and lemon slices and heat the pan on top of the stove while adding 1 diced shallot and 1 small minced garlic clove and 2T oregano.  Add 1/8t cayenne pepper, or to taste and saute until fragrant.  Deglaze the pan with 1/4C dry white wine and 1/2C chicken stock (use all stock of you prefer).  Simmer to reduce the liquid by 1/2 and then add the chicken and lemon slices back to warm them.  We served the sauce over pasta but potatoes or rice would work as well.

Rosemary Lemon Braised Chicken with Cold Asparagus Salad - Adapted from Epicurious

Start by dredging the chicken thighs in seasoned flour and browning them in 3T olive oil. When they are golden brown add 3 sprigs fresh rosmary, a bay leaf, 1/2 small lemon, quartered and 1C dry white wine and two chunked up link sausages. Cover and place in a 250 degree oven for about 2-1/2 hr. until the chicken is fork tender.
While the chicken is cooking, microwave asparagus spears until they are done to your liking...about 1 min of crisp-tender. Chill them in the refrigerator. Put 1/3C balsamic vinegar and one clove minced garlic in a sauce pan and heat to boiling. Reduce the vinegar by 1/2. Add 3T olive oil and 1T Dijon mustard and cool the mixture to room temperature. Just before serving pour the dressing over the asparagus and top with crumbled bacon and thinly sliced red onion.
When the chicken done remove it and the sausage to a plate and thicken the sauce with 3T corn starch in 1C chicken stock. Serve the sauce over pasta or potatoes.

Pizza with Fiddlehead Ferns and Chicken

It's spring and Fiddle-heads are once again available at our farmer's market. To prepare them boil them in salted water for about 5 min. Drain them and then saute them along with 1 clove of garlic in a little olive oil until they are tender crisp. Form the pizza crust or use a packaged one(we like Trader Joe's fresh dough). Put on the fiddleheads with some cooked chicken and mozzarella cheese. Don't use too many strong flavored toppings because it will overwhelm the delicate, earthy flavor of the fiddleheads.

Beer Braised Chicken with Caramelized Onions - Adapted from Epicurious

Start by seasoning bone in, skin on chicken thighs with a sprinkle of allspice and salt and pepper to taste. Brown them in 1T butter and 1T olive oil. Remove them to a plate while you caramelize 3-4 small sliced onions in the same pan. You can add a sprinkle of sugar to help the process. When the onions are golden brown add 1/2C beef stock and 6 oz. of a dark beer and deglaze the pan; we used a porter. Stir in 1T red wine vinegar bring to a boil and return the chicken thighs. Cover and place in a 275 degree oven for about 2 hrs. We used 2T chickpea flour to thicken the sauce but you could use flour or cornstarch. Adjust the seasonings and serve with a starch like pasta or potatoes. The vegetable pictured is the roasted root vegetables again. This dish will stand up to a nice red wine.

Thai Chicken Noodle Soup - Adapted from Epicurious

This is a wonderful soup and, by the way, the third meal we prepared using our roast chicken. We used the bones to make stock and picked the meat off for the soup. If you don't want to bother, start with 6C of good quality chicken stock and 1C diced cooked chicken. While you are preparing the soup, soak a package of cellophane noodles according to package directions(or the noodles of your choice). To the stock add 6oz sliced mushrooms(we prefer to saute them before adding them), 1 seeded and diced chili pepper or what ever heat you wish, 1C coconut milk, 2C chopped fresh spinich, 2t lemon and or lime zest, 1/4C fresh lemon and or lime juice. Heat the mixture to a simmer and just before serving top with chopped cilantro. A delicious soup as spicy as you care to make it!

Chicken Curry with Chickpea Dumplings - Adapted from Carla Hall

We started this recipe with the left over roasted chicken but if you don't, start by browning 4 chicken thighs. Remove the chicken and add 1/2C each of diced celery, onion and carrot and salt and pepper to taste. Saute until softened. Add 2T curry powder and cayenne pepper(we used Penzey's hot curry and 1t cayenne pepper) to taste. Stir until fragrant and then add one 14 oz. can of chickpeas, drained, 2C chicken stock and 1C coconut milk. Stir to remove the spices and chicken bits from the pan. Add the chicken back to the pan and continue to simmer while you prepare the dumplings. Mix together 3/4C chickpea flour(optional, in our view; regular flour dumplings would be good as well and chickpea flour can be hard to find), 1t baking soda, 1t salt, 1/4C flour and 1/4C chopped cilantro. Kneed the mixture and then drop spoon fulls of the dough into the simmering liquid. Place the pan in a 350 degree oven, uncovered and cook until the chicken is fork tender, about 30 min. Delicious, if you like curry.

Encore - Roasted Root Vegetables

We decided to post the roasted root vegetables again to show how versatile they are. This time we served them with a simple roast chicken. They almost literally go with anything.

Posole - A Mexican Stew

This is a nice braised dish for a cool evening and will serve 8. Start by cutting 3 lb of pork butt and 8 chicken thighs into 1" cubes. Skinless, boneless thighs make life easy but we think the skin and bone of the thigh added flavor. Brown the meat in 1/4C olive oil and remove from the oven proof pan. To the pan add 2 thinly sliced onions and saute for a couple minutes. Add 1T ground cumin, 1t ground coriander, and 1t ground cardamom and continue to cook until the spices are fragrant. Add 8 cloves minced garlic, 8 oz enchilada sauce and 1 14-1/2 oz can of chicken stock. Place in a 275 degree oven for about 2 hrs or until the meat is fork tender, adding stock as needed during cooking. Just before serving add hominy (up to 4 cans) and top with chopped cilantro. Serve over rice with tortillas. Delicious...proving once again that Mexican dishes are not necessarily spicy...but, you can add your favorite heat to taste.

Thai Chicken Thighs with Pasta and Limas - Adapted from cooking.com

This is another recipe that uses a good portion of basil. Make a mix of 1/3C chopped cilantro, 1/3C chopped basil, 3t soy sauce, 3t fish sauce, 3t minced garlic, 3t minced fresh ginger and hot peppers to taste. The original recipe suggested marinading the chicken in the mix but it was so close to a paste that we just stuffed the mix under the skin of 6 chicken thighs about 2 hrs before grilling. They were grilled on the Weber for about 10 min on a side. The pasta and lima beans were cooked on top of the stove.