Curry & Yogurt Marinated Chicken with Mint Dressing Two Ways

That title is a mouthful, but I suppose that’s appropriate when you have two dishes in one blog post.

I hope everyone has a nice start to spring so far. Our remodeling is still underway, but things are starting to feel like home. We also have our first visitors coming tonight… my awesome in-laws! They are coming for a week and besides taking a break from DIY projects to explore Oahu with them, we are going to Maui for the weekend. I’m excited to do some island hopping!

I’m not going to waste anytime with today’s recipe, because I still have a lot to do before company comes. This was supposed to be one thing, but I ended up with so much leftover marinade, it became two dishes: a salad and sliders. The heart of both is a curry & yogurt marinated chicken. It might sound a little off-putting at first, but give it one taste and you’ll understand why I had to reuse it. So here’s the recipe the chicken:

  • 2 chicken breasts, portioned according to dish*
  • 8oz plain Greek yogurt
  • 1 Tbsp curry powder
  • 1 Tbsp fresh grated ginger
  • 1 Tbsp minced garlic
  • 1 tsp tumeric
  • 1 tsp cayenne
  • 1/2 tsp cinnamon
  • 1 lemon
  • salt & pepper
  1. In a bowl, whisk together the yogurt, curry powder, fresh ginger, garlic, tumeric, cayenne & cinnamon. Stir in the juice of 1 lemon and a dash of salt & pepper.
  2. Add the chicken to the marinade and toss to coat. Cover and refrigerate overnight.
  3. Cook the chicken on a grill or grill pan for about 8-12 minutes over medium high heat, turning once, until cooked through.


Remember: plain yogurt does not mean vanilla yogurt! I used three of these Chobani cups between the marinade and the dressing.

*The asterick! If you are making the salad dish, cut 2 chicken breasts into about 1″ cubes and grill them on a skewer (kebab style). If you are making the sliders, put 2 chicken breasts between two pieces of plastic wrap and pound it out until it’s of even thickness. Cut the chicken to the size your sandwiches will be, using the bread as a reference. Each recipe makes 2-3 servings.

Now for the dressing:

  • 5 oz plain Greek yogurt
  • 2 Tbsp fresh chopped mint
  • 2 tsp minced garlic
  • 1 tsp cumin
  • 1/2 lime
  • 1 Tbsp extra virgin olive oil
  • salt & pepper
  1. Stir together the yogurt, mint, garlic, cumin and the juice of 1/2 a lime. Whisk in the EVOO until smooth and add a dash of salt & pepper to taste. Keep refrigerated.


I love fresh mint… plenty left over for mojitos!

At this point, honestly, the chicken is so good you could eat it plain and be satisfied. I know, because I snacked on the extra pieces while taking the “glamour shots” until there was none left… and then I ate the salad from the pictures too.

Speaking of the salad! You have the chicken, grilled up and smelling oh-so-delicious, and you have the mint dressing, ready to take the edge off the spice. I plated them up next to a salad of mixed greens, arugula & spinach with thinly sliced shallots & cucumber.


Healthy never looked so good

I tossed the salad with a touch of olive oil to keep it from being too dry, but I wanted to keep the mint dressing over the chicken only. I’m not a fan of salads with a heavy dressing, because I feel like people tend to overdress and everything gets too soggy. Drizzling just a little over the chicken ensures the perfect bite every time of spicy meat, cool sauce and fresh greens.

The second incarnation of this marinade came about because I still had a lot of usable sauce left in the bowl. I cut up some more chicken, tossed it around and put it in the fridge for round two.

One of my signatures for weekend meals has become sliders, so naturally this recipe had to get the sandwich treatment. I toasted up some Hawaiian rolls, and piled on the chicken, a dollop of mint dressing, some more thinly sliced cucumbers and my FAVORITE: pickled red onions.


Oh, did I mention I made oven-baked fries with garlic powder, onion powder, curry powder & paprika?

The color of this chicken is beautiful. The smell and taste is unreal. I hope you try it with my salad or as my sliders, but I really just wanted the focus to be on the chicken. This is the kind of thing you can make a large batch on a weekend and do anything with. Beyond my ideas here, you could put this with rice, over whatever veggies you like, or in a wrap for lunch on the go. I’m already trying to come up with as many ways to use it as I can in my head, as an excuse to make more.

Remember to prep this a day ahead of time. You could shortcut it and let it marinade for a few hours, but trust me, doing it overnight makes a difference. The chicken will be juicier and more flavorful the longer it sits in that delicious sauce.


It’s meal prep gold, literally.

I have to get back to my endless to-do list around the house. Follow my Instagram (@ThePickyGourmet) to see some foodie adventures around Maui in a couple days! I’m sure I’ll get some great pics and some inspiration for my next recipe!

On The Side: Easy Panzanella

Hey everyone, I’m a little behind on my blog schedule, I know. That’s because the countdown is ON for my husband coming home from deployment. I have been concentrating on that so much, I completely forgot to type up my recipes this week!

Yes, that is recipes… plural. I’m going to keep things short and sweet with two mini recipe posts over the next couple days, each featuring a different side dish.

You know when you have a great star of the meal, like a fantastic marinade for chicken, and you just end up throwing some rice or steamed veggies next to it? Yeah, that’s OK, but these are a little better.

First up is panzanella, which is quite literally bread salad. I’m resisting the urge to say “that’s my kind of salad!” in my best dad-joke voice, but I suppose I failed just by typing that.


I love carbs

Anywho, let’s dive in.

  • 1/2 cup balsamic vinegar
  • 1 Tbsp honey
  • 6 cups cubed ciabatta bread (bite-size)
  • 2 Tbsp extra virgin olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp dried basil
  • 1 red onion, thinly sliced
  • 2 cups cherry tomatoes, halved
  • salt & pepper
  1. In a small sauce pan, heat the balsamic vinegar & honey over medium-high heat until it comes to a boil. Reduce the heat to low and let simmer about 30 minutes, stirring occasionally, until it thickens and coats the back of a spoon. (You can prepare the rest of the dish while it simmers.)
  2. Preheat the oven to 350 degrees. Toss the bread cubes with the extra virgin olive oil, garlic powder & dried basil until well coated. Spread them out on a parchment-lined or greased baking sheet in a single layer and bake for 12-15 minutes, until toasted & golden.
  3. Salt & pepper the halved cherry tomatoes to taste and toss in a bowl with the sliced red onions and bread. Drizzle on some of the balsamic vinegar, reserving half to dress individual servings.

This is so quick and easy, but comes out looking so beautiful. You can add more to it if you like. I threw some sliced green onions in because I had extra from a different dish. Fresh basil or parsley would be fantastic, or if you want to add a salty element, you could use capers or olives. If you don’t want to bother with the balsamic reduction, a simple dressing of oil & vinegar will do the trick.

I opted for some really pretty rainbow tomatoes, because it adds so much color to the dish. Again, not set in stone. Same thing with bread. I think a ciabatta or sourdough is best, but it’s not wrong to know what you like and eat what you like. If you want to use a baguette and roma tomatoes, I’m sure it’ll be great.

I wanted this to be something that could come straight out of your pantry on a weeknight. I imagine this next to a beautiful piece of fish or grilled shrimp skewers, perfect for dining outdoors in the summer. It’s filling without being heavy, and flavorful without overpowering whatever the main course may be.

I’ll be back in a couple days with my second side dish idea. You know this next recipe will be easy, because it’s straight out of the slow cooker. See you soon!

Crispy Chicken with Piccata Sauce

I completed my road trip and arrived in Massachusetts last night. Tonight I got some alone time, so I’m spending it blogging. (Also watching the American Idol finale, I still don’t know who won!) I’m not writing about the road trip yet, I need a little more time for that. Instead here’s a recipe I made a couple weeks before traveling.

Piccata refers to how a dish is cooked. Whether it’s chicken or veal or whatever, it means to be pounded or sliced thin and sautéed in a lemon and butter sauce. My version is prepared differently, which is why I called this chicken with piccata sauce instead of just chicken piccata.

  • 4 boneless skinless chicken breasts
  • 1 cup flour (optional extra Tbsp)
  • 2 eggs, beaten
  • 2 cups panko bread crumbs
  • 3-4 Tbsp olive oil
  • 2 Tbsp butter
  • 1/2 cup chicken stock
  • 1 lemon, juiced & zested
  • 1 garlic clove, minced
  • 1 Tbsp capers
  • salt & pepper to season
  1. Season chicken with salt and pepper. Set out flour, beaten egg and bread crumbs in three bowls. Lightly coat chicken breast with flour, dredge in egg wash and coat with bread crumbs. Repeat for all pieces.
  2. Preheat oven to 400 degrees. Heat oil in a skillet over medium heat. Pan fry the chicken for 2 minutes on each side then place in a baking pan. Cook for 15 minutes in the oven.
  3. While chicken is cooking, melt butter over medium low heat in the skillet with the oil. Add chicken stock, lemon zest, lemon juice, garlic, capers and a pinch of salt and pepper. Bring to a low boil, reduce heat and simmer for 5 minutes, stirring  occasionally. For a thicker sauce, stir in a Tbsp of flour (optional).
  4. Serve chicken immediately drizzled with the lemon sauce.

I came up with this when one night I had my heart set on chicken piccata but my husband wanted something crispy. I went with my tried and true breading technique on the chicken and made the sauce separately, using the leftover pan with the oil. It was a hit.

The chicken after pan frying, before going into the oven. Panko bread crumbs add so much more texture and crunch then regular ones.

Since I added the breading, I opted for a side salad instead of the usual starch like pasta or rice. I made a simple romaine and cucumber salad with a quick vinigarette of olive oil, apple cider vinegar, lemon juice & Parmesan. It was a great pair with the piccata style sauce, so it didn’t matter if they ran together on the plate. It all complimented each other.

Not quite traditional, but still a great dinner for any night of the week. After all the fast food this past week on the road, I am so ready to cook again and make myself some healthier, delicious meals.

Also, wow to the American Idol finale. Didn’t think who won was going to get it, but happy about it! Now that this post and the show is over it’s time for bed. Catch you later!

 

Making the Most of Leftover Roast Chicken

I’m sure a lot of you had a big Easter feast on Sunday and will be living off the leftovers for a few days. I really, really hope you had ham, because next weekend you should try out my roast chicken recipe from my last post. Then your week will be full of delicious leftover transformations again!

I hate wasting food. At the same time, I’m not always in the mood to eat the same thing three days in a row. Unlike pasta or a casserole, a whole chicken has endless possibilities. I’ll show you how I used my leftovers this week, so let’s start where my last post ended.

The bird is broken down into two breasts, two thighs, two drumsticks and two wings. Eat your share along with the veggies, get nice and full, lounge around and watch some TV, then when your energy returns, get back into the kitchen. Take whatever wasn’t eaten and start cutting the meat off the bones into strips. Get it in tupperware and into the fridge for tomorrow.

Do not throw away the bones and the rest of the carcass. We bought the whole thing, we cooked the whole thing, we are using the whole thing. Remove whatever was stuffed inside the chicken, put what’s left into your biggest pot and fill it with water until it’s submerged. I’m sure by now you’ve guessed, especially with the feature photo, it’s time to make homemade chicken stock.

This is fun because you can really put whatever your want in the pot to make broth. Essentially you want:

  1. Vegetables. I used celery and red onion. Usually you would go for a white or yellow onion, but I was all out. Carrot is usually a staple too. But yeah, I was out. I cooked everything for dinner and forgot to leave some for the stock! It didn’t hurt the finished product though.
  2. Herbs, seasonings, aromatics. I added fresh sprigs of thyme, about a Tbsp of black peppercorns and a half of a bulb of garlic. Don’t forget some salt as well. Rosemary, parsley, oregano, whatever herbs you need to get rid of could be used, just don’t over do it. Stick to one or two, preferably coinciding with what you seasoned your chicken with initially.
  3. Acid. This will help break down the chicken carcass, as well as brighten up the flavor. I used a whole lemon, sliced in half. You could also use vinegar, whatever you have around. White wine, apple cider, etc.

Place everything you want to add into the water. Bring it to a boil, then reduce the heat and let it simmer for at least two hours, stirring occasionally.

Now it’s time to strain it. I personally use this pasta pot with a strainer. I can easily lift out the solids to throw away. Then I take a piece of cheese cloth and attach it to the lid of a plastic quart container with a rubber band. Using a ladle, I carefully pour the stock through the cloth to catch the last of the food particles, leaving a clear, smooth broth in the container. You can store this in the fridge for about 3 days, or the freezer for  about 3 months.

So the bones of the chicken have been put to good use and now you have a bunch of shredded chicken in the fridge. Here’s my three favorite ways to use it.

My first dish to recycle the chicken is a salad.

This is a great on-the-go option to take to work. I threw together some chopped romaine, red onion, pickled banana peppers and blue cheese crumbles. Topped with a handful of chicken strips and drizzled with some olive oil or your favorite dressing, this is a quick and beautiful weekday lunch. Of course you don’t have to make it exactly I did, use whatever you like or have on hand.

For a heartier option, maybe for dinner, make some chicken sandwiches. Quickly sauté some chicken in buffalo or barbecue sauce, just to heat it though. Then grab some buns, lettuce, tomato, pickles, ranch, mayo, whatever you like and you’ll have a great meal in a matter of minutes. I wish I had a photo for this, but sometimes you are so ready to eat you forget to take one!

My last idea is great for a lunch at home, and again, it’s quick and easy. Make some quesadillas!

I used a Mexican blend of shredded cheese, fresh chopped jalapeños, red onion, a little fresh chopped cilantro and of course, the chicken. You can chop the chicken more finely if the pieces you have are too big. I like to use two small tortillas rather than fold it over. I put all my ingredients evenly on one, place it in the hot skillet, then top it with the second tortilla. Once the cheese begins to melt, it holds the quesadilla together and makes it easy to flip. I always serve mine with a little sour cream on the side.

All these options have options, how cool is that? Once the chicken is gone, I am always so sad. I want to make another one, because it makes lunch and dinner so easy for the next few days! Like I said in my previous post, a little work on the weekend makes for a few days of 5-10 minute meals.  It’s a great way to clear out your fridge and make something delicious at the same time. What are some other fun ways you like to use leftovers?