19 July
By
On
In chicken, Grilling, Main dish, Salad
With 0 Comments

Tweet The combination of fennel and watercress makes for a refreshing entree. Any protein can be used in place of the chicken, including pork tenderloin, shrimp, scallops or ahi tuna. Herbs such as thyme, basil and chives can be added to the dressing if desired. Recipe by Amanda Cushman. Salad: 2 cups baby arugula 1 bunch watercress, tough stems removed 2 bulbs fennel, ends trimmed and tough outer piece removed Juice of one lemon 1/4 cup virgin olive oil, divided Salt and freshly ground pepper, to taste 1 whole boneless, skinless, chicken breast, halved, trimmed, pounded to 1/4 inch thick 1 tablespoon chopped thyme Dressing:Read More →

05 May
By
On
In chicken, Main dish, Meat, Poultry
With 0 Comments

Tweet   The tester used a 14-ounce package of farro in place of the bulgur. Because of the farro grains are bigger than bulgur, and thus takes up more skillet space, it’s recommended to add more chicken stock to keep everything moist, particularly when the skillet is put into the oven. Dish adapted from Cooking Light, April 2017. 4 (6-ounce) skinless, boneless chicken breasts 3/4 teaspoon kosher salt, divided 1/2 teaspoon freshly ground black pepper, divided 1 tablespoon olive oil, divided 1 cup thinly sliced red onion 1 tablespoon thinly sliced garlic 1/2 cup uncooked bulgur 2 teaspoons chopped fresh or 1/2 teaspoon dried oreganoRead More →

Sticky
04 January
By
On
In chicken, Main dish

Tweet This recipe is inspired by the chow mein recipe in “The Pioneer Woman Cooks: Dinnertime,” by Ree Drummond (William Morrow, 2015). This recipe is ideal for additions; add 1/2 cup bean sprouts with the noodles or 1/2 cup sliced mushrooms or diced broccoli florets with the carrots. This recipe originally appeared in a January 2016 story: “Craving Chinese takeout? Make this easy Stir-Fried Noodle Dish at Home.” 1 to 2 tablespoons peanut oil 1 large yellow onion, halved and thinly sliced 1 cup julienned carrots 4 green onions, sliced, divided 1/2 large head Napa cabbage, thinly sliced 8 ounces thin rice noodles, cooked perRead More →

26 October
By
On
In Main dish, Poultry

Tweet  Here’s how to make this recipe work for a weeknight meal: Make marinade and cut the chicken in the morning before work and let marinate all day. Also prep the onions and apricots in the morning. The kebabs will be easy to assemble after work. From “Dinner A.S.A.P.: 150 Recipes Made as Simple as Possible,” by editors of Cooking Light magazine (Oxmoor House, 2016). This recipe originally appeared in a 2016 story, “Looking for Weeknight Dinner Inspiration? Try these new cookbooks.” Here’s what we wrote about the book: Fans of the magazine will appreciate the easy-to-follow tested recipes. Many of the recipes make useRead More →

24 May
By
On
In chicken, Grilling, Main dish, Meat

Tweet Grilling chicken breasts seems like it should be easy. Too often, you end up with overcooked, bland chicken breasts. America’s Test Kitchen demonstrates how it is possible to achieve a nicely browned, perfectly cooked and flavorful grilled chicken breast. We shared the recipe in our May 2016 story, “Better Grilling Through Science.” Here are the recipe tester’s notes: If using kosher chicken, do not brine. The milk powder enables these chicken breasts to be both browned and glazed because the protein and sugar in the milk protein allows for faster browning. From “Master of the Grill: Foolproof Recipes, Top-Rated Gadgets, Gear & Ingredients PlusRead More →

09 October
By
On
In chicken, Main dish, Poultry

Tweet Please make this dish. It is delicious and will feed a crowd for a dinner party. If you are lucky enough to have any leftovers, you will not want to share any. Raleigh food writer Bridgette Lacy shares this recipe in her first cookbook, “Sunday Dinner,” (UNC Press, 2015). 1 head garlic, peeled and finely pureed 3/4 cup chopped fresh oregano 1 teaspoon coarse salt 1 teaspoon black pepper 1/2 cup red wine vinegar 1/2 cup olive oil 1/2 cup pitted prunes 1/2 cup dried apricots 1/2 cup green, Kalamata, and prune olives 4 ounces capers with some of the juice 3 bone-in splitRead More →