Customer Reviews

ISBN-13:

9781401604929

Publisher: Nelson, Thomas, Inc.
Publication date: 10/05/2008
Sold by: THOMAS NELSON
Format: eBook
Pages: 320
File size: 2 MB

Paulette Mitchell, the author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. She is recognized for her popular, award-winning 15-Minute Gourmet cookbook series. Paulette is also a spokesperson, freelance writer, culinary speaker, and television personality. Hometown: Edina, Minnesota

Read an Excerpt

THE COMPLETE 15-MINUTE GOURMET

Creative Cuisine Made Fast and Fresh

By PAULETTE MITCHELL

Thomas Nelson

Copyright © 2008 Paulette Mitchell
All right reserved.
ISBN: 978-1-4185-7055-2

Chapter One

Poultry

Throughout centuries, chicken has played a starring role in many of the world's cuisines. In the late 1990s, I accepted my editor's challenge to develop 100 quick-to-prepare chicken recipes. Creating them meant eating lots of chicken, but I discovered that the possibilities are unlimited. Chicken is used in many cuisines, and its mild flavor is compatible with an almost endless variety of herbs and spices, fruits and vegetables. It can be enjoyed hot, at room temperature, or chilled. You can serve chicken with pasta, chicken with rice, chicken with fruit or vegetables, chicken with wine, chicken salads, chicken sandwiches in many forms, and the ultimate comfort food, chicken soup.

The process of disjointing and deboning whole chickens is time-consuming. But boneless, skinless chicken breasts (which are, more accurately, breast halves) are perfect for 15-Minute recipes. If the meat is cut into chunks or strips, it cooks in just five minutes. Whole chicken breasts take five minutes per side when cooked in a skillet, broiler, or stovetop grill pan. "Chicken tenders" or "tenderloins," which are small chicken fillets cut from the most delicate part of the breast, are also used in some recipes. These smaller pieces require less chopping. I do take a minute to snip away the tendon; some chicken producers remove it before packaging. The size of the tenders varies among brands and may alter cooking time. And, of course, many supermarkets offer "chicken for stir-fry," which comes completely chopped and ready to use.

One word of warning: Fresh chicken is highly perishable and must be handled and cooked properly. Bring chicken directly home from the market and store it in the coldest part of your refrigerator. If the chicken cannot be used within two days, freeze it. Thaw the frozen chicken in the refrigerator, not on the kitchen counter. Rinse chicken quickly under cool running water and pat it dry before cooking. Be sure to carefully wash all work surfaces that held the raw chicken, as well as your knives and hands. (Clean the cutting board with a sanitizing spray or with a solution of 2 tablespoons chlorine bleach to 1 quart hot water.) I often use poultry shears to cut both raw and cooked chicken. This speedy method eliminates some of the chicken safety concerns because it's not necessary for the chicken to touch a cutting board.

Also important is thorough cooking. Properly cooked chicken breasts will be white throughout, with no traces of pink, and the juices will run clear rather than red.

Most of the chicken recipes in this chapter are cooked on the stovetop. In addition to sautéing, several recipes are "braised." In braising, the chicken is lightly coated with a seasoned flour mixture (for efficiency and less mess, I use a large zip-top plastic bag for chicken in strips). It is then lightly browned, a sauce is stirred in, and the entire mixture simmers until the chicken is thoroughly cooked and tender.

Some recipes call for cooked rotisserie chicken, which is a godsend for days when you are especially pressed for time. Right away when I get home from the supermarket, I remove the skin and pull the chicken from the bone because it's most efficient to do this while the meat is warm. Keep in mind that the seasoning added before the chicken is cooked is of little importance; most remains in the skin and does not alter the flavor of the meat. A rotisserie chicken yields about 2½ cups white meat and about 1½ cups dark meat. I include both in many of my recipes calling for rotisserie chicken. In fact, both light and dark meat are used in some cuisines, and the dark meat actually offers the most flavor. If you prefer, in these recipes you can substitute chicken that you have cooked for the rotisserie chicken. In other recipes, such as Spicy Chicken and Rice (page 73) and Red Sweet Potato Salad with Chicken (page 25), you can use chopped rotisserie chicken rather than cooking chicken yourself.

Here, you'll find chicken salads that go miles beyond the tired scenario of cubes of chicken tossed with bits of celery and smothered in mayonnaise. Some of the chicken salads are warm, such as Warm Chicken Salad with Peaches and Blueberries (page 17)—others chilled, like Chinese Chicken Salad with Hoisin Dressing (page 27). Some are artfully composed, such as Grilled Chicken Salad with Herbed Tomato Vinaigrette (page 20)—others tossed, as is Chopped Salad with Balsamic Vinaigrette (page 21). They are all beautiful and uniquely delicious.

Chicken soup has established quite a reputation as the quintessential cure-all comfort food. In this chapter, you'll find not only a quick-to-prepare version of chicken noodle soup but also others that showcase many cuisines, including intriguing Japanese, Italian, and Mexican meals in a bowl.

It's no longer necessary to stew a chicken to arrive at a tasty broth. I make homemade soups in no time, thanks to good-quality canned or aseptically packaged chicken broth. I prefer using the reduced-sodium type, which allows me to salt dishes as I choose. For recipes calling for less than a whole can or box, I usually use chicken broth cubes, concentrates, or granules, which I always keep on hand. Partially used aseptic boxes can also be refrigerated for use later. Some soup recipes that don't call for chicken are included in this chapter because they include chicken broth, which is itself an important flavor component.

In addition to chicken, in this chapter you will find recipes calling for turkey cutlets, another convenience poultry cut. One recipe also calls for ground turkey; if lean meat is important to you, look for the label "ground breast meat." Also, recipes calling for rotisserie chicken are delicious destinations for holiday turkey leftovers. For the rotisserie chicken, simply substitute an equal amount of cooked turkey.

Salads

WARM CHICKEN SALAD WITH PEACHES AND BLUEBERRIES

Makes 4 servings

Celebrate the fruits of summer, and serve this artfully composed salad on a warm summer evening. If you prefer, cook boneless, skinless chicken breasts on your outdoor grill rather than indoors in a skillet. Cut them into diagonal strips before adding to the salads.

For the vinaigrette:

¼ cup red wine vinegar ¼ cup canola oil 1 tablespoon honey mustard 1 teaspoon minced garlic Salt and pepper to taste

For the salad:

1 tablespoon canola oil 12 ounces chicken tenders, halved lengthwise and cut crosswise into strips 1 teaspoon lemon pepper 8 cups mesclun (mixed baby greens) 2 peaches, cut into 3/8-inch wedges 1 cup fresh blueberries

* Whisk together the vinaigrette ingredients in a small bowl.

* Heat the oil in a large skillet over medium-high heat. Add the chicken and sprinkle with lemon pepper. Cook, stirring occasionally, for 5 minutes or until lightly browned and thoroughly cooked.

* Meanwhile, spread the greens on plates.

* Arrange the warm chicken strips and peach slices over the greens. Drizzle with the vinaigrette and sprinkle with blueberries. Serve immediately.

CHICKEN SALAD WITH RED GRAPES, DRIED CHERRIES, AND TOASTED PECANS

Makes 4 servings

This salad is ideal for a casual fall lunch or light evening meal with guests. It offers a palette of sweet and tart flavors paired with the equally alluring contrast of both crunchy and soft textures. Serve the scrumptious mixture with warm rolls or soft breadsticks.

2 cups coarsely chopped rotisserie chicken, skin removed, cooled 1 cup halved seedless red grapes ½ cup finely chopped celery ½ cup coarsely chopped toasted pecans 1/3 cup dried cherries 2/3 cup Creamy Poppy Seed Dressing (page 270) Bibb lettuce leaves Small bunches of red seedless grapes for garnish

* Combine the chicken, grapes, celery, pecans, and dried cherries in a large bowl. Add the dressing and stir until evenly combined.

* Serve on lettuce leaves and garnish with grapes.

GRILLED CHICKEN AND SPINACH SALAD WITH POMEGRANATE-RASPBERRY VINAIGRETTE

Makes 4 servings

This warm chicken salad jeweled with raspberries is a gorgeous dish perfect for serving guests. And because it's so quick and easy to toss together, you can relax with your friends in the evening breezes instead of spending precious time in the kitchen.

4 boneless, skinless chicken breasts Olive oil for brushing Dash of salt and pepper 10 cups salad spinach 1 cup fresh raspberries ½ red onion, thinly sliced ¾ cup Pomegranate-Raspberry Vinaigrette (page 271), divided ½ cup coarsely chopped walnuts

* Heat a stovetop grill pan over high heat. Lightly brush both sides of the chicken breasts with oil and sprinkle with salt and pepper. Reduce the heat to medium-high; cook for 5 minutes per side or until lightly browned and thoroughly cooked. Transfer to a plate and set aside to cool slightly.

* Meanwhile, toss the spinach, raspberries, and onion in a large bowl. Add ½ cup vinaigrette and toss until evenly combined.

* Divide the salad among 4 salad plates. Cut the chicken into ¼-inch slices. Fan a chicken breast over each salad. Sprinkle with the walnuts and drizzle with the remaining ¼ cup vinaigrette.

GRILLED CHICKEN AND PEAR SALAD WITH HAZELNUT VINAIGRETTE

Makes 4 servings

The pronounced flavor of hazelnut oil is especially pleasing on bitter greens such as Belgian endive. (Other greens it complements include curly endive, dandelion greens, and escarole.) An artful arrangement of these leaves topped with chicken, pears, and hazelnuts creates a memorable salad indeed.

For the chicken:

16 ounces boneless, skinless chicken breasts Olive oil for brushing Dash of salt and pepper

For the vinaigrette:

¼ cup red wine vinegar 3 tablespoons hazelnut oil 1 tablespoon extra-virgin olive oil 1 teaspoon Dijon mustard 1/8 teaspoon pepper, or to taste Salt to taste

To complete the recipe:

2 large ripe pears, halved lengthwise, each half cut into 3/8-inch slices Olive oil for brushing 20 leaves Belgian endive (2 heads) 12 leaves leaf lettuce Freshly ground pepper, crumbled mild feta cheese, and toasted hazelnuts for garnish

* Heat a stovetop grill pan over high heat. Lightly brush both sides of the chicken breasts with oil. Reduce the heat to medium-high; cook for 5 minutes per side or until lightly browned and thoroughly cooked. Transfer to a plate and sprinkle with salt and pepper. Cover to keep warm.

* While the chicken is cooking, whisk together the vinaigrette ingredients in a small bowl.

* Lightly brush the pear slices with oil; cook on the preheated grill for 10 to 15 seconds per side or just until the grill markings become light brown. Transfer to a plate.

* To assemble the salads, arrange the endive and leaf lettuce on plates. Slice the chicken into thin strips; arrange atop the greens along with the pear slices. Drizzle with the vinaigrette, sprinkle with pepper, and garnish with feta cheese and hazelnuts.

WARM RASPBERRY-WALNUT CHICKEN SALAD

Makes 4 servings

Serve this dish as a special summer treat to dazzle both the eyes and the taste buds when fresh raspberries are at their best. In the winter, I compose the plates with additional orange slices. For advance preparation, assemble the salads, cover, and refrigerate; drizzle with room temperature raspberry-walnut vinaigrette just before serving.

For the chicken:

16 ounces boneless, skinless chicken breasts Olive oil for brushing Dash of salt and pepper

For the raspberry-walnut vinaigrette:

1/3 cup raspberry vinegar 1/3 cup walnut oil 2 teaspoons raspberry jam 1 teaspoon Dijon mustard 1/8 teaspoon salt, or to taste 1/8 teaspoon pepper, or to taste

To complete the recipe:

10 cups mesclun (mixed baby greens) 4 green onions, finely chopped 1 large orange, peeled and cut into 6 thin slices 1 cup fresh raspberries ½ cup (4 ounces) chèvre cheese Toasted coarsely chopped walnuts for garnish

* Heat a stovetop grill pan over high heat. Lightly brush both sides of the chicken breasts with oil. Reduce the heat to medium-high; cook for 5 minutes per side or until lightly browned and thoroughly cooked. Transfer to a plate and sprinkle with salt and pepper. Cover to keep warm.

* While the chicken is cooking, whisk together the vinaigrette ingredients in a measuring cup. Microwave on HIGH for 30 seconds or until the jam is melted.

* Toss together the mesclun and green onions in a large bowl. Stir the warm vinaigrette; add ? cup to the bowl and toss again.

* To assemble the salads, spread the dressed greens on dinner plates. Diagonally slice the warm chicken into thin strips. Top the greens with a composed arrangement of chicken strips, orange slices, raspberries, and dollops of chèvre cheese. Stir the remaining warm vinaigrette and drizzle over the salads. Garnish with walnuts. Serve immediately while the chicken is warm.

GRILLED CHICKEN SALAD WITH HERBED TOMATO VINAIGRETTE

Makes 4 servings

Served on a bed of wilted greens and drizzled with herbed tomato vinaigrette, this chicken salad is a nice change from the usual fresh spinach salad. Plus, it's a complete meal.

For the chicken:

16 ounces boneless, skinless chicken breasts Olive oil for brushing Dash of salt and pepper

For the vinaigrette:

¼ cup extra-virgin olive oil ¼ cup red wine vinegar ¼ cup water 2 tablespoons tomato paste 2 tablespoons finely chopped fresh basil 1 tablespoon finely chopped fresh oregano 1 teaspoon minced garlic 1 teaspoon sugar ¼ teaspoon pepper, or to taste Salt to taste

To complete the recipe:

10 cups spinach leaves, stems removed (this yields 4 cups after steaming) ½ cup frozen corn kernels, thawed ½ cup (4 ounces) chèvre cheese, coarsely crumbled

* Heat a stovetop grill pan over high heat. Lightly brush both sides of the chicken breasts with oil. Reduce the heat to medium-high; cook for 5 minutes per side or until lightly browned and thoroughly cooked. Transfer to a plate and sprinkle with salt and pepper. Cover to keep warm.

* While the chicken is cooking, whisk together the vinaigrette ingredients in a small bowl.

* Rinse the spinach in cool water. Transfer to a Dutch oven over medium-high heat. Cover and cook without additional water, except for the drops that cling to the leaves, for 2 minutes or until slightly wilted. Uncover and remove the pan from the heat.

* Slice the chicken into ½-inch diagonal strips.

* To assemble the salads, spread steamed spinach on each plate. Top with the chicken strips, corn, and chèvre cheese.

* Stir the vinaigrette and drizzle it over the salads.

TIP

Concentrated tomato paste is available in tubes, ideal for recipes calling for less than a 6-ounce can. Refrigerate the tube after opening.

WARM CHICKEN STIR-FRY SALAD WITH GINGERED PLUM DRESSING

Makes 4 servings

Chinese wheat-flour noodles, with their curly shape and tender texture, form a delectable foundation for the vegetables and chicken, all flavored with a hint of ginger and plum.

1 tablespoon canola oil 12 ounces chicken tenders, cut into 2-inch pieces 2 cups asparagus in 2-inch pieces ½ red bell pepper, cut into ¼-inch strips 3 green onions, coarsely chopped 1 teaspoon minced garlic 2/3 cup Gingered Plum Dressing (page 270), divided 4 ounces Chinese wheat-flour noodles 3 cups salad spinach

* Bring a medium saucepan of water to a boil over high heat.

* Heat the oil in a large sauté pan over medium-high heat. Add the chicken, asparagus, and bell pepper; cook, stirring occasionally, for 5 minutes. Add the green onions and garlic; continue to cook for 1 more minute. The chicken should be lightly browned and thoroughly cooked, the asparagus crisp-tender. Reduce the heat to low. Add 1/3 cup dressing and stir gently until warm, taking care that the vinaigrette does not evaporate.

* Drop the noodles into the pan of boiling water; cook according to package instructions. Drain well; rinse with cool water, drain again, and pour into a medium bowl. Add the remaining 1/3 cup dressing and toss until evenly combined.

* To serve, spread noodles on the plates and add a layer of spinach. Top with the warm stir-fried chicken and vegetables.

(Continues...)

Excerpted from THE COMPLETE 15-MINUTE GOURMET by PAULETTE MITCHELL Copyright © 2008 by Paulette Mitchell . Excerpted by permission of Thomas Nelson. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Acknowledgments....................vii
Introduction....................1
Paulette's Tips....................9
Poultry....................13
Seafood....................87
Beef and Pork....................159
Vegetarian....................209
Basics....................263
Desserts....................283
Index....................306

The Complete 15 Minute Gourmet: Creative Cuisine Made Fast and Fresh

eBook

Customer Reviews

Read an Excerpt

THE COMPLETE 15-MINUTE GOURMET

Thomas Nelson

Chapter One

Table of Contents

Contents

Customers Who Bought This Item Also Bought

Recently Viewed

The Complete 15 Minute Gourmet: Creative Cuisine Made Fast and Fresh

eBook

Customer Reviews

Read an Excerpt

THE COMPLETE 15-MINUTE GOURMET

Thomas Nelson

Chapter One

Table of Contents

Contents

Customers Who Bought This Item Also Bought

Recently Viewed

Related Subjects