by Alia Akkam in Healthy Recipes, August 3, 2014
by Alia Akkam in Healthy Recipes, June 22, 2014
As much as we’d all love to dive into a bucket of glistening fried chicken on the regular, we know that eating the bird in other forms is generally a healthier bet. But not all hope is lost: With the right recipe, baking can elicit the same desirable crunch as the deep fryer. Here are four.
Oven Fried Chicken (above)
Marinate a mess of chicken legs and thighs in an uplifting blend of lemon zest, milk, sugar, cayenne, rosemary and garlic cloves. When the pieces are nice and chilled from a two-hour refrigerator session, shroud them in a mix of baked whole-wheat breadcrumbs and yellow cornmeal. Then, for a savory finish, get some Parmesan and chopped rosemary up in there.
by Kitty Greenwald in Chefs and Restaurants, April 9, 2014
Poor grilled chicken. Often considered bland and dry, the lean, good-for-you protein gets a bad rap. But these versions — abounding in herbs, spices and other flavor-forward add-ins — ensure that everyone’s summer staple is truly grill-tastic.
Grilled Honey Glazed Chicken with Green Pea and Mint Sauce (above)
Solely brushed with honey and balsamic vinegar, these golden-brown chicken breasts are loaded with flavor. But a drizzle of vivid pea-mint-cilantro puree adds an herbaceous jolt.
by Toby Amidor in Meal Makeovers, March 15, 2014
“I started working out seven years ago,” says Anthony Martin, the executive chef and partner at Tru in Chicago. “I wanted to make the health aspect of my life as important as my career. I’ve seen a lot of chefs not being healthy and I didn’t want that.”
For Martin, getting into shape meant eating three square meals a day — often high-protein and vegetable-heavy dishes without processed ingredients or sugar — and working out regularly, both with weights and in the boxing ring.
by Robin Miller in Uncategorized, January 5, 2014
Order this classic dish at a restaurant, and you’re likely in for a 900-calorie meal. Opt for the frozen variety, and you won’t do much better, at around 700 calories a pop. (With both options, sodium could be double the recommended daily amount.) In other words: There are plenty of great reasons to make your own chicken pot pie!
by Robin Miller in Uncategorized, November 10, 2013
Steamed dumplings are steamed, so they’re healthy, right? Not always.
by Toby Amidor in Food News, Food Safety, October 10, 2013
This barbecue sauce is an incredible blend of sweet and tangy ingredients (mango, onion, red pepper, jalapeno, cumin, cloves, cider vinegar, molasses and more), creating a mouth-watering topping that’s excellent with grilled chicken. It’s also fabulous on pork chops, tuna steaks, salmon fillets, shrimp and flank steak.
by Robin Miller in Uncategorized, July 28, 2013
After nearly 300 people became sick from salmonella in 18 states, the Food Safety and Inspection Service (FSIS) issued a public health alert. The culprit is raw chicken produced at three Foster Farms facilities in California. Luckily, proper handling of poultry can help prevent illness. To do so, make sure to follow these five food safety rules.
#1: Defrost Properly
Those days of defrosting on your counter top overnight are long gone. One bacterium can multiply to 1 billion over 10 hours—something you don’t want to fool around with. To properly defrost chicken, place it in the refrigerator on a tray the night before. If you have smaller pieces of chicken, you can defrost in the microwave (look for the “defrost” button), as long as you cook them immediately after.
#2: Store Chicken Properly
When placing raw chicken in the refrigerator, make sure it is wrapped and stored on a lower shelf. Only proper cooking can destroy the bacteria, so foods that will not be further cooked (like cheese, veggies or fruit) should be placed above the raw chicken so the chicken juices won’t drip on them.
#3: Skip the Rinsing
Could it be that Julia Child’s habit of rinsing chicken has stuck with us after all these years? A recent study conducted at Drexel University found that 90% of folks still do it! For the first time, in 2005, the USDA’s Dietary Guidelines for Americans included food safety, and they advise against rinsing chicken before cooking. The reason is that those chicken juices get all over the place—other dishes, the inside of the sink and the counter tops–creating a bacterial playground.
by Robin Miller in Uncategorized, July 16, 2013
As tomato season picks up, you may be seeing more options out there, like the sweet yellow ones I serve with this smoky mesquite chicken. The technique behind the simple tomato side dish is macerating — a fun and super-cool way to jazz up a recipe. Macerating is similar to marinating, but the term is traditionally used when talking about fruits and vegetables. As fruits and/or veggies soak in acidic ingredients like vinegar, citrus juice, wine or liqueur, they absorb the liquid, soften, and develop a more intense flavor. For the best results, once you combine the fruits/vegetables and their soaking liquid, let them “brew” for at least 30 minutes to develop full flavor.
In this recipe, I partnered the tomatoes with tangy white balsamic vinegar (I used raspberry-seasoned white balsamic vinegar – YUM!). I also added a little sugar (not uncommon) to draw moisture out of the tomatoes and create a syrup. The result is a sweet and flavorful embellishment for grilled chicken. You can also serve the tomatoes with fish, shellfish, pork, and steak.
Mesquite Grilled Chicken with Macerated Yellow Tomatoes
by Robin Miller in Uncategorized, May 13, 2013
Growing up, I spent several summers visiting my grandparents in the Florida Keys. These days, when I see key limes at the market, I’m catapulted back to age 10–to my grandmother’s sublime key lime pie, her tart limeade and that tangy-sweet steak marinade she made with fresh key limes from her tree. When it was time to head home, we’d squeeze a bunch of limes so I could bring juice home (clearly this was before carry-on liquids were capped at 3 ounces).
These days, you can find key limes in grocery stores nationwide. Thin-skinned key limes are much smaller than regular limes (usually the size of a ping-pong ball or golf ball) and they contain very few seeds. Green key limes are actually immature fruit and are fairly tangy, but as they ripen and turn yellow, the acidity drops and they get sweeter. There’s no shortage of uses for key limes–use them anywhere a recipe needs a tangy splash of citrus flavor, such as in marinades for meat, poultry and fish; dressings and vinaigrette; salsas, pies, quick breads, muffins, and more.
Here, I use them to give delicious flavor to chicken kebabs.
Most people love coconut-crusted chicken, fish and shellfish. Problem is, most coconut-crusted dishes contain lots of fat from heavy egg-based batters and pan-frying or deep-frying in lots of oil. That’s a shame because coconut “meat” is high in fiber and has a low glycemic index, meaning it doesn’t cause a spike in blood sugar. It’s also rich in medium-chain fatty acids (MCFA’s), which, unlike long-chain fatty acids (LCFA’s), have no negative effect on cholesterol levels and protect against heart disease. The good news is, you can create a crunchy coconut exterior without tons of fat and calories. In this recipe, I coated chicken with three simple layers: flour, egg whites and coconut. The crust is light and delicious and also works well with fish and shrimp. The tangy and slightly spicy pineapple salsa takes the dish over the top. Let me know what you think! Read more