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ISBN-13:

9780544187436

Publisher: Houghton Mifflin Harcourt
Publication date: 04/27/2012
Sold by: Houghton Mifflin Harcourt
Format: eBook
Pages: 240
Sales rank: 244,915
File size: 47 MB
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Lorraine Wallace had two great passions growing up--riding horses and cooking. She became an expert in both. Moving to Middleburg, Virginia in the 1980s, she became a competitor on the amateur showjumping circuit and won awards on her horse, Strait Man. At the same time, she started her own extensive garden--growing vegetables, herbs, and flowers. She developed an appreciation for organic ingredients and a deep love for cooking.

Acknowledgments 11

Introduction 13

The Keys to Using This Book 18

Chicken 101 19

Fall 31

Rotisserie Chicken à la King 34
Martin's Chicken Marsala 35
Tandoori Roast Chicken 36
Chicken Marengo 38
Chicken with Angel Hair Pasta and Rosemary Sauce 39
Quick Chicken Stir-Fry 41
Classic Chicken Pot Pie 42
Sausage Pasta Rustica 45
Turkey Meatballs with Spaghetti Squash 47
Honey-Mustard Chicken with Apples 48
Chicken Scaloppine with Pears 49
Thin-Cut Chicken Parmesan 50
Turkey or Chicken Tetrazzini 51
Country Chicken-and-Mushroom Fricassee 52
Wagshal’s Famous Roasted Hormone-Free Chicken 53
Chicken Enchiladas 54
Skoda’s Braised Chicken with Mushrooms and Cashews 56
Winter 59
Polenta Gratin with Turkey Bolognese 62
Coq au Vin 63
Half-Hour Chicken and Leek Stew 64
Chantima's Herb-Roasted Chicken with Vegetable Gravy 65
Crispy Pan-Roasted Chicken with Garlic-Thyme Butter 66
Individual Winter Vegetable and Chicken Pot Pies 68
Turkey Meat Loaf with Home-Style Gravy 70
Stovetop Chicken Cacciatore 71
Balsamic Butterflied Chicken with Roasted Vegetables 73
Turkey Burgers with Pimiento Spread 74
Al Tiramisu Tuscan Duck Stew 76
Holiday Lemon Chicken 77
Chicken in a Pot 78
Citrus-Chili Cornish Hens with Lemon Sauce 80
Indian Butter Chicken 82
Nancy's Braised Chicken in Orange Juice 83

Spring 85

Quick Turkey and Green Bean Stir-Fry 87
Spring Chicken Roll-Ups with Lemon Sauce 88
Quick Chicken Cordon Bleu 89
Fajita Chicken Packets 90
Red Curry Chicken with Vegetables 91
Spring Chicken with Artichokes and Fennel 92
Ida’s Baked Chicken 93
Pantry Chicken Saté with Peanut Sauce 94
Chicken Scaloppine with Sugar Snap Peas, Asparagus, and Lemon Salad 96
Chicken and Cashews in Lettuce Cups 99
Sesame Chicken with Edamame 100
Greek Stuffed Chicken Breasts 101
Art and Soul Fried Chicken 102
Quick Chicken and Vegetable Quiche 105
Low-Fat Chicken Tagine with Parsnip Puree 106

Summer 109

Basted Barbecue Chicken with Carolina-Style Barbecue Sauce 112
Sautéed Chicken and Zucchini with Tarragon Pan Sauce 114
Grilled Pesto Chicken 115
Creamy Chicken Salad 117
Herbed Buttermilk "Not-Fried" Chicken 118
Oven-Grilled Chicken with Roasted Grape Tomatoes 119
Stovetop Summer Chicken 120
Skewers of Sage Chicken with Sweet Italian Sausage 123
Butterflied Grilled Chicken with Ginger-Citrus Marinade 124
Grilled Chicken and Herbed Farfalle Pasta Salad 126
Grilled Chicken Paillards 127
Chicken Kebabs with Creamy Pesto Sauce 128
Southern Oven "Unfried" Chicken 129

Friends and Family 131

Ann's Hot Chicken Salad Pie 136
Newnam's Chicken Tacos with Anna's Secret Guacamole 138
Monahan Family’s Jerk Chicken 141
Bonnie's Curry Chicken Salad 142
Peter's Beer Can Chicken 144
Nana's "No Peek" Chicken 145
Sharon's Asian Chicken Salad 146
Ann's Texas Fried Chicken 147
Pauline's Easy Roast Chicken 149
Robin's Mediterranean Chicken 150
Patty's Roasted Chicken 151
Diana's Quick Chicken Divan 152
Liz's Chicken Kiev 153
Grace's Dad's Chicken 155

Two-By-Two Dinners 157

Chicken Saltimbocca with Quick Lemon Sauce 158
Chicken Dijonnaise 160
Chicken Wallace Quick Skillet Dinner 161
Sesame Chicken 163
Chicken Fajitas 164
Chicken Piccata 166
Herbed-Breaded Chicken Tenders with Orange Marmalade Mustard 167
Dill Havarti–Stuffed Chicken Breasts 168
Chicken and Soba Noodles One-Dish Dinner 169
Chicken Cutlets alla Pizzaiola 170
Baja Chicken with Warm Mango Salsa 171
Chinese Chicken and Mushrooms 172

Game Day 175

Mexican Chicken Casserole 178
Shredded Turkey in a Bag 179
Wings Three Ways: Sweet-and-Sour Chicken Wings with Peanut Dipping Sauce; Teriyaki Chicken Wings with Spicy Citrus Sauce; Buffalo-Style Chicken Wings with Light Ranch Dressing 180
Caribbean-Style Chicken 184
Panko-Crusted, Blue Cheese–Stuffed Chicken with Buffalo Sauce 185
Chicken Teriyaki 187
Karl's Two Kinds of Texas Quail 188
Diane's Tennessee Quail 189
Ayrshire Farm's Brined Organic Pheasant 190
Swiss Embassy Roast Turkey 191
Smoked Orange Duck 192
Remick's Hot Sauce Tacos 193
Turkey Gobbler Sandwich 194
Dickens' Christmas Goose 196
Dan's Chicken Cheeseburger Slider Salad 197

Sides 199

Asian Noodles 200
Baked Brown Rice 201
French Lentils 201
Black-Eyed Pea Salad 202
Classic Mashed Potatoes 204
Classic Moroccan Couscous Salad 205
Baked Brussels Sprouts 207
Sautéed Red Cabbage 207
Corn Salad 208
Creamy Cheesy Grits 209
Easy Baked Beans 210
Fried Okra 211
Vinegar Slaw 212
Herbed Potato Bread Stuffing 213
Gruyère Cheese au Gratin Potatoes 214
Greek-Style Lima Beans 216
Grilled Romaine Salad with Creamy Ranch Dressing 216
Grilled Tomatoes 217
Jasmine Rice 217
Individual Corn Puddings 219
Kale Crisps 220
Lemon Orzo 222
Mushy Peas 222
Panko Green Beans with Slivered Almonds 223
Pan-Roasted Herbed Fingerling Potatoes 225
Parsnip Puree 226
Pickled Cucumbers 227
Sweet Potato Wedges 227
Picnic Potato Salad 228
Southwest Chopped Salad 229
Spinach and Mushroom Sauté 230
Spinach Salad 231
Stuffed Tomatoes with Cucumbers and Feta 232
Sweet-and-Sour Spring Carrots 232
Vineyard Quinoa Salad 235

Recipe

BUFFALO-STYLE CHICKEN WINGS WITH LIGHT RANCH DRESSING
FAMILY FAVORITE • MAKES 16 WINGS

LIGHT RANCH DRESSING
^2/3 cup buttermilk
¼ cup mayonnaise
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh flat-leaf parsley
2 teaspoons Worcestershire sauce
½ teaspoon onion powder
½ teaspoon dried onion flakes
¼ teaspoon garlic powder
½ teaspoon coarse salt
¼ teaspoon freshly ground black pepper

FOR THE WINGS
5 tablespoons (½ stick plus 1 tablespoon) unsalted butter
1¼ cups Crystal Hot Sauce
16 chicken wings (about 2 pounds)
Nonstick cooking spray
Celery and carrot sticks, for serving

To make the ranch dressing: In a medium bowl, whisk together the buttermilk, mayonnaise, chives, dill, parsley, Worcestershire sauce, onion powder, onion flakes, and garlic powder. Stir in the salt and pepper. Refrigerate until needed.

To make the wings: In a small saucepan, melt the butter over medium-high heat, add the hot sauce, and stir to combine.

Rinse the chicken wings with cold water and pat dry with paper towels. Place the wings in a large resealable plastic bag, cover with the marinade to coat evenly, and seal the bag. Refrigerate for 3 to 5 hours or overnight.

Remove the wings from the refrigerator 15 minutes prior to cooking. Preheat the oven to 400°F. Coat a large baking sheet with nonstick cooking spray.

Remove the chicken wings from the marinade and place on the prepared baking sheet, leaving some of the marinade clinging to them. Reserve the remaining marinade to baste while baking. Bake for 15 minutes, then turn the wings over and baste with the reserved marinade. Return the wings to the oven and bake for 15 minutes more, or until cooked through. Discard the unused marinade. Serve with light ranch dressing and celery and carrot sticks.

Pantry Chicken Saté with Peanut Sauce
BONELESS, SKINLESS • GRILL • SERVES 4 TO 6

When spring fever hits and I move outdoors and fire up the grill, this is one of my favorites! For a spring dinner party, I often make smaller skewers and serve them as cocktail nibbles.

If using a store-bought sweetened creamy peanut butter, then it's not necessary to add the brown sugar to the sauce.

FOR THE SATÉ
3 pounds boneless, skinless chicken breasts
Nonstick cooking spray
4½ tablespoons soy sauce
2 tablespoons light brown sugar
4 garlic cloves, minced
4 teaspoons peeled and grated fresh ginger
2 teaspoons finely grated lime zest
½ teaspoon crushed red pepper flakes
Sixteen 8-inch skewers (see Tip)

FOR THE DIPPING SAUCE
6 tablespoons unsweetened creamy peanut butter
3½ tablespoons soy sauce
3 garlic cloves, minced
3 tablespoons light brown sugar
3 tablespoons freshly squeezed lime juice
^3/4 teaspoon crushed red pepper flakes

Rinse the chicken with cool water and pat dry with paper towels. Cut the chicken breasts lengthwise into 16 total pieces, Coat the grill rack with nonstick cooking spray. Preheat the grill to medium-high heat (450°F-500°F).

To prepare the saté: In a bowl, combine the soy sauce, brown sugar, garlic, ginger, lime zest, and red pepper flakes. Add the chicken strips and toss well to coat. Let stand for 10 minutes or overnight in the refrigerator, tightly covered. To prepare the dipping sauce: In a bowl, combine the peanut butter, soy sauce, garlic, brown sugar, lime juice, and red pepper flakes and stir until the sugar dissolves.

Thread the chicken strips onto the skewers. Place the skewers on the grill rack and grill each side for about 5 minutes, or until cooked through. Serve the chicken saté on a large platter along with the dipping sauce.

Tip: Bamboo skewers, an alternative to metal skewers, get hot quickly and can burn. To help prevent this, place the skewers in a baking dish or pan, cover with warm water, and soak for at least 30 minutes prior to use.

Butterflied Grilled Chicken with Ginger-Citrus Marinade

• GRILL • SERVES 4

The citrus-ginger marinade makes this a zesty chicken dish to prepare on the grill. Since it is light in calories, I like to serve it with my corn pudding that marries together all the sweet tastes of summer.

^3/4 cup canola oil
^3/4 cup freshly squeezed orange juice
3 small lemons, thinly sliced
3 scallions, white and green parts, thinly sliced
6 tablespoons honey
One 3-inch piece fresh ginger, peeled and thinly sliced
Finely grated zest of 2 limes
^3/4 teaspoon coarse salt
^3/4 teaspoon freshly ground black pepper
One 3-pound chicken, backbone removed, butterflied

In a large bowl, combine the oil, orange juice, lemon slices, scallions, honey, ginger, lime zest, salt, and pepper. Add the chicken and coat it with the marinade. Marinate, refrigerated, turning occasionally, for 4 hours or overnight.

Remove the chicken from the refrigerator 15 minutes prior to grilling, turning the chicken over in the marinade one more time.

Preheat a grill to medium-high heat (450°F-500°F).

Remove the chicken from the marinade and reserve the marinade for basting. Place the chicken on the grill, breast side down, and cook for 5 minutes on each side to make grill marks. If cooking on a gas grill, turn off the middle burners and place the chicken in the middle. If using a charcoal grill, move the coals to one side and place the chicken on the side of the grill without any coals. Baste the chicken with the marinade, cover with a piece of aluminum foil, and press this down with a heavy oven-proof plate. Cook, covered, for about 20 minutes, then turn over and brush with more of the marinade, and continue to cook for 20 minutes more, until cooked through.

Transfer the chicken to a cutting board. Cover with foil and let rest for at least 10 minutes. Grill the lemon slices until they have grill marks. Cut the chicken into 4 pieces and transfer to a serving platter, then garnish with the grilled lemon slices.

Mr. Sunday's Saturday Night Chicken

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