Radicchio Salad with Chicken in Kiwi Vinaigrette

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

A quick, light and tasty salad with leftover pan-seared chicken breast (turkey could be used instead here), antioxidant-rich radicchio, kiwifruit, cherry tomatoes, physalis (aka cape gooseberry) tossed with a fresh, fruity and delicious kiwi vinaigrette dressing. So If you feel stuffed and want a a healthy and soothing meal after holiday feasts, this salad might be what you need.

Kiwi Vinaigrette	Salad
2 Kiwi fruits, peeled and coarsely chopped 3 tbsp Orange juice 2 tbsp Canola oil 1 tbsp White wine vinegar 1/2 tsp Dijon mustard 1 tbsp Honey Salt and pepper to taste	200 g Leftover pan-seared chicken breast 1/2 head Radicchio, coarsely chopped 2 Kiwi, peeled and cut into wedges 1/2 Yellow onion, sliced 5 Cherry tomatoes, cut in half 10 Physalis fruit, cut in half

1. To make the dressing, combine all the ingredients in a blender and process until smooth, about 5 to 10 seconds. Pour into a serving container and refrigerate until ready to use.
   
2. Cut the chicken into bite-size pieces. Coarsely chop the radicchio leaves. Arrange the radicchio and onions on a large serving platter. Top with chicken, kiwi,tomato,and physalis halves. Serve with kiwi vinaigrette.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Quick Coq au Vin

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Coq au Vin is a classic French dish of cock cooked in red wine, traditionally a Bourgogne. Obviously can't call this one as an authentic Coq au Vin as I used chicken drumsticks and pinot noir instead. Besides that, I purposely left out the bacon. The end result was for sure different, but it was absolutely delicious!

Quick Coq au Vin

--adapted from My Recipes

2 tbsp All-purpose flour 1 tsp Dried thyme 1/2 teaspoon salt 1 handful Dried shiitake mushrooms 7 Skinless chicken drumsticks 3 tbsp Corn oil 2 Carrots, cut into bite-sized pieces 300 ml Dry red wine 100 ml Chicken broth 1 tbsp Tomato paste

1. Combine flour, thyme, and salt in a bowl. Coat the chicken drumsticks with flour mixture, shaking off excess flour. Soak the dried mushrooms in a bowl of warm water for 30 minutes until softened. Drain and cut into 2-3 pieces.
   
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning frequently, until they are browned, about 8 minutes. Remove and drain on the paper.
   
3. Add in prepared mushrooms and carrot. Cook, stirring occasionally, until the aroma is released. Pour in red wine, broth, and tomato paste. Bring the mixture to a boil. Return the chicken drumsticks to the pan. Simmer it over medium heat for about 20 minutes until chicken is done.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Walnut-Stuffed Chicken Roulades

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

A stuffed chicken breast roulade (or roll) with roasted walnuts, arugula and dried shiitake mushrooms that imparted a distinct, smoky flavours to the filling. Instead of breadcrumbs, use a mix of high-protein, low-gluten rye crackers and Vitamin E-rich walnuts by pulsing them together in a food processor to coat the chicken.

Recipe adapted from Whole Living

• 7 Thin, crisp rye crackers
  
• 40 g Chopped walnuts, toasted
  
• 2 tsp Extra-virgin olive oil
  
• 3 Garlic cloves, minced
  
• 1 Shallot, finely chopped
  
• 1 handful Dried shiitake mushroom caps, soaked and chopped
  
• 2/3 tbsp Fresh thyme, chopped
  
• 20 g Arugula, chopped
  
• 1 tbsp Stock or water
  
• 2 Boneless, skinless chicken breast halves, butterflied and pounded evenly
  
• Coarse salt and freshly ground pepper
  
  

1. Soak the dried shiitake mushroom caps in warm water for 20 minutes. Drain. Remove the stems and chop finely. Preheat oven to 190C/375F. Pulse crackers and 30 grams walnuts in a food processor until finely ground.
   
2. Heat oil in a medium skillet over medium heat. Cook garlic and shallots until soft, about 4 minutes. Add chopped mushrooms and thyme, and cook until chopped mushrooms are slightly golden, about 5 minutes. Turn the heat off. M ix in chopped arugula, water and the remaining walnuts to skillet.
   
3. Season each chicken breast with 1/4 teaspoon salt and some pepper. Lay one chicken breast on a plate. Spread half mushroom-walnut mixture onto chicken, leaving a 1/2-inch border all around. Roll, and tie with kitchen twine. Cover with crumb mixture, pressing to coat. Repeat with another chicken breast, mushroom-walnut mixture, and crumbs. Transfer to a rimmed baking sheet, and bake until golden, about 30 minutes. Untie, and slice.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Paprika Chicken

This is an easy dish to assemble and so tasty with loaded flavours. I had them with some spinach pasta and some greens for the lunch. It was a pure comfort. The smoked sweet paprika gives this creamy braised chicken dish a distinctive flavour.

Adapted from Taste

• 700 g Chicken drumsticks
  
• Salt and black pepper
  
• 1 tbsp Corn oil
  
• 2-3 Shallots, thinly sliced
  
• 2 clove Garlic, thinly sliced
  
• 2/3 tbsp Sweet smoked paprika
  
• 1 tsp Cumin seeds
  
• 1/2 can Tomato
  
• 300 ml Chicken stock
  
• 90 g Sour cream
  
• Some chopped fresh flat leaf parsley
  

1. Rinse the chicken drumsticks thoroughly and pat them dry with paper towels. Give the drumstick a few cuts with a knife. Season the drumsticks with salt and pepper.
   
2. Heat the oil in a large skillet over medium heat. Cook for 5 minutes on each side or until chicken drumsticks are golden. Remove and drain on paper towel.
   
3. Add sliced shallots and garlic to the pan. Cook, stirring, until golden. Add in smoked paprika and cumin seeds. Stir briefly, then add in tomato and stock. Return the chicken drumsticks to the skillet. Bring it to the boil. Reduce heat to low. Cover and simmer for 20 minutes. Uncover and cook for a further 10 minutes. Turn the heat off. Stir in sour cream. Transfer to a serving bowl and sprinkle with chopped parsley.

And I want to take this opportunity to thank my beautiful blog friends, Elisabeth at Food and Thrift Finds, Chris at Chris's Gourmet Fashion, Jessica at Cajunlicious and Tina at Flour Trader for passing on their awards to me. THANK YOU, ladies, for thinking of me!

Romaine Lettuce Chicken Salad with Pepper Rose Peach Vinaigrette

A wonderful mixture of Romaine lettuce, cherry radishes complimented by the addition of honeydew melon, blueberries, and leftover teriyaki chicken and enhanced lively with a bright, tangy peach vinaigrette.

Pepper Rosé Peach Vinaigrette	Salad
1 Ripe peach, peeled and pitted 2 Peach halves from can 3 tbsp White balsamic vinegar 3 tbsp Extra virgin olive oil 1/2 tsp Salt 1/3 tsp Pepper rose, crushed	1 head Romaine lettuce 2-3 Cherry radish, diced Onion rings Shredded carrots 1 handful Blueberry Honeydew melon balls or cubes Left over teriyaki chicken

1. To make the dressing, place all of the dressing ingredients in a blender and process until smooth.
   
2. Rinse, drain and tear Romaine lettuce into bite-size pieces. Cut each cherry radish into 6 pieces. Arrange them in a serving bowl together with onion rings, shredded carrots, blueberries and honeydew melon balls. Finally top the salad with leftover teriyaki chicken.
   
3. Pour dressing over salad just before serving, and toss to coat.

Yakitori Chicken Sandwich on Kaiser Rolls

This Asian-flavoured, warm chicken sandwich recipe is truly delicious prepared with homemade yakinori chicken and Kaiser bun fresh out of the oven. It would make a great snack or paired with some French fries and call it a meal!

Adapted from Essen und Trinken

• 10 g Fresh ginger
  
• 4 tbsp Sherry
  
• 4 tbsp Soya sauce
  
• 1 tbsp Water
  
• 2 tsp Brown sugar
  
• 150 g Chicken breast
  
• 1 Tomato
  
• 1 stalk Spring onion
  
• Green bell pepper
  
• Red onion
  
• 1 tbsp Corn oil
  
• 2 Kaiser rolls (adapted from The Bread Baker's Apprentice)
  
• or toast bread
  

1. Peel and thinly slice the ginger. Mix sherry, soya sauce, water and brown sugar in a bowl. Stir until sugar has dissolved. Add in ginger slices.
   
2. Slice the chicken breast and add into the marinade. Set aside for 30 minutes. Cut tomato in slices, spring onion, red onion and green pepper in rings.
   
3. Remove the sliced chicken from the marinade, drain. Reserve the marinade. Heat a skillet with oil. Add in sliced chicken and cook for 5 minutes until lightly golden brown. Now pour in the reserved marinade and cook until chicken is done.
   
4. Cut the roll crosswise in half and toast. Layer chicken, tomato slices, spring onion, green pepper and red onion rings on the Kaiser roll bottoms.

Thank you, Anne of "From My Sweet Heart", Eli of "Food and Thriftfinds", and Cooking Rookie of "Cook Book of Trial and Error" for sharing those beautiful awards with me.

Cumin and Oyster Chicken Wings

There will always be a lot of ways in preparing and serving chicken wings. And this is the one I really like. You started by marinating the chicken wings after cutting them into bite-sized pieces, then coating with potato flour before frying them up. Once the chicken wings have completely cooked, drain excess oil by placing them on paper towels. At this point, you can serve them with the prepared sauce you like on the side. Or return the chicken wings to the skillet and toss thoroughly with the sauce together.

	Sauce
500 g Chicken wings, cut into bite sized pcs 1/3 tsp Garlic salt 1/3 tsp Black pepper powder 1/2 Egg Some potato flour Vegetable oil 2 clove Garlic, minced 2-3 Piri piri, chopped 2 stalk Spring onions, chopped One handful of corn salad (optional)	3 tbsp Oyster sauce 1-2 tbsp Cumin powder ©angiesrecipes 1 tbsp Maggi seasoning ©angiesrecipes 2 tbsp Medium dry sherry 3 tbsp Stock or water

1. Rinse and dry the chicken wings. Cut them into the bite-sized pieces. Season the chicken wing pieces with garlic salt, black pepper and egg. Use your hand to mix all well. Set aside for 15 minutes. Mix all the ingredients of sauce in a bowl.
   
2. Fill a skillet half full with vegetable oil. Heat the oil over medium-high flame until hot. Coat the chicken wing pieces with potato flour and shake off the excess. Fry until they are lightly golden brown and crispy. Remove and drain on the kitchen paper.
   
3. Leave about a tablespoon of oil in the skillet. Stir in minced garlic, chopped piri piri and white part of chopped spring onions. Pour in the prepared sauce and bring it to a simmer. Return the chicken wings to the skillet, and then add in the rest of spring onions. Stir until well mixed and heated through. Turn the heat off and sprinkle. Serve them warm on a bed of corn salad if using.

And I want to thank Ah Tze from Away of Mind and Esther from X3Baking for passing on the Awards to me. Thank you, ladies!

Roasted Chicken Salad with Pear and Walnuts

A really easy salad recipe with leftover roasted chicken, pears, toasted walnut halves and rocket leaves gently tossed with a simple white balsamic vinaigrette. Serve it with bread or roasted potatoes.

• 200 g Leftover roasted chicken thighs
  
• 40 g Rocket leaves
  
• 1 Pear, washed, cored, cut into thin wedges
  
• 1 handful Walnut halves, toasted
  
• 30 ml Walnut oil
  
• 15 ml Balsamic bianco
  
• 1 tsp Wholegrain mustard

1. Place walnut halves in a single layer in a skillet. With the skillet over medium-high heat, stir the nuts continually for 5 minutes or until they start to turn golden.
   
2. Place rocket leaves, pear wedges, toasted walnuts, and chicken in a large bowl. Toss gently to combine. Whisk walnut oil, balsamic bianco and mustard together. Pour the dressing over the salad and toss to combine. Serve salad with bread.

Chicken Breast with Creamy Mushroom and Chive Sauce

A delightfully creamy sauce, consisting of button mushrooms, sour cream, and chives, makes this pan-seared chicken breast tender, succulent and flavoursome. Serve it with pasta or mashed potatoes.

• 2 Chicken breasts, boneless and skinless
  
• 1/2 tsp Salt
  
• 3 tbsp All-purpose flour
  
• 1 tbsp Extra-virgin olive oil
  
• 1 Shallot, finely chopped
  
• 100 g Button mushrooms, thinly sliced
  
• 60 ml Dry white wine
  
• 300 ml Chicken broth
  
• 2 tbsp Sour cream
  
• 1/2 tbsp Dijon mustard
  
• 2 tbsp Fresh chives, chopped
  

1. Place chicken breast between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with a little of salt. Place 2 tablespoons flour in a shallow dish and dredge the chicken in it. Discard the excess flour.
   
2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.
   
3. Add remaining oil to the pan and heat over medium-high heat. Add shallots, mushrooms and cook, stirring constantly, until golden brown, 3-5 minutes. Sprinkle with the remaining flour and stir until lightly browned. Pour in white wine, and broth. Bring it to a boil, stirring often.
   
4. Return the chicken to the skillet, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 5 minutes. Stir in sour cream and mustard until smooth. Taste with salt and stir in chives. Serve with wholewheat pasta.

Zürcher Geschnetzeltes / Chicken Zurich Style

"Zürcher Geschnetzeltes" or "sliced meat Zurich style" is a popular Swiss dish from Zurich region. Its main ingredients are schnitzel, mushrooms and cream. While it is possible to use any type of meat to make this dish, the real "Zürcher Geschnetzeltes" is made with cut veal. It was originally prepared using meat only, a popular variation today is adding about a fourth of sliced veal kidney to the meat. It usually comes with Rösti, similar to hash browns, but it could also be served with rice, or pasta.

Recipe adapted from Geschnetzeltes Zürcher Art

• 2 Shallots, small
  
• 400 g Chicken fillet, cut into strips
  
• 1/4 tsp White pepper powder
  
• 1/2 tsp Sweet paprika powder
  
• 3 tbsp Oil
  
• 50 ml White wine
  
• 200 ml Cream
  
• 50 ml Chicken stock
  
• Salt and pepper to taste
  
• 1 tbsp Parsley, chopped
  
• 1/2 tsp Finely grated lemon zest
  

1. Finly dice the shallots. Cut the chicken filet into strips. Season the chicken strips with pepper and paparka powder.
   
2. Heat two tablespoons oil in a skillet until hot. Add in marinated sliced chicken and stir over a mediuim-high heat till lightly browned and cooked through, then remove from the pan and set aside.
   
3. Add the remaining oil in the skillet. Stir the finely chopped shallots till softened and lightly browned. Pour in the white wine and bring it to a boil over a high heat before adding cream and chicken stock. Cook over a medium heat for about 2 minutes then return the chicken strips and any accumulated juices to the pan.
   
4. Heat through, tossing often, about 3 minutes. Season with salt and pepper. Sprinkle chopped parsley and lemon zest. Serve with harsh browns.

Chicken Diane

Chicken Diane is an alternative to the traditional Steak Diane, which is a dish consisting of a pan-fried filet mignon with a sauce made from the seasoned pan juices. The dish takes its name from Diana the Roman goddess of the hunt.

Recipe adapted from Taste

2 Chicken breast fillets with skin Salt and black pepper 1 tbsp Butter 1 tbsp Olive oil 2 Shallots, finely chopped 1 clove Garlic, finely chopped 80 ml Chicken stock

1 tsp Dijon mustard 1/2 tbsp Worcestershire sauce 30 ml Brandy 80 ml Heavy cream 1 tbsp Flat leaf parsley, chopped 1 tsp Lemon juice Rocket salad, to serve Chickpea couscous patties, to serve

1. Season chicken with salt and pepper. In a large skillet, melt butter and olive oil over medium-high heat. Add chicken and brown them 5 minutes each side. Place on a serving dish and set in warm oven.
   
2. Add shallots and cook, stirring, until softened and aromatic, about 1 minute. Add in chopped garlic, stirring briefly. Stir in stock, mustard, Worcestershire sauce, brandy and cream, bring to the boil, then simmer on medium heat for 2-3 minutes to reduce by half. Stir in parsley and lemon juice.
   
3. Pour over warm chicken and serve with chickpea couscous patties (oven-roasted potatoes, or pasta) and rocket salad.