Need a festive New Year’s dip, try
Spicy Buffalo Chicken Dip
Dishes made for a party or whipped up a quick dip for friends coming over to watch The Big Game should be three things:
- Ridiculously Bad For You
Really, I should have saved this dish for unResolution month (starting in just a few short days), but I thought to heck with it. New Year’s Eve is rapidly approaching and we all need to consume some calories before everyone in the world simultaneously hits the gym. So throw this dip together, put out some corn chips, and say good bye to 2009!
Oh, and Jessica, if you are reading, this dip is made with chicken, not buffalo. Just saying.
Looking for something to do with your chicken?
How about making
Chicken Taco Filling
This recipe restored my faith in slow cooked chicken. It uses dark meat, in this case thighs, because they are juicer and they have better flavor than white meat. As it turns out, this is one of my family’s favorite taco fillings, though because it is stewed, it takes a while to prepare.
The good news is that making Mexican chicken is something that can be done the night before. Simply prepare the liquid, add the chicken, and let it simmer for about two hours. If it is not going to be eaten immediately, remove the chicken and put it into a storage bag with about half a cup of the juice to keep the chicken moist in the refrigerator. Save the rest of the liquid in a second plastic storage bag. Continue where noted in the recipe for an amazing Tex Mex meal.
Okay, before I get the recipes rolling, I have to share something. Son Well Done, my three year old, was playing restaurant tonight (it’s a new phase since he’s started watching Ratatouille). All of the sudden he picks up a plastic “knife” and announces “I am cutting onions, everyone close your eyes.” He then waits to begin chopping pretend onions until Mrs. Well Done and I have closed our eyes. It was fantastic.
Now to the food… Today marks the fifteenth post of unResolution month, the oh-so-delicious journey through the ranks of the rich, the cheesey, the fried, and the (sometimes) amazingly vegan. How are we to celebrate? How about with a dish inspired by Beth who said her favorite bad for her comfort food was …
Truth be told, I am not the world’s greatest fryer of chicken. At least part of that comes from being vegan and being generally unpracticed at it, but some of it comes from being disinterested in making it at home. As much as I hate to admit, the Colonel does a much better job of making fried chicken than anyone in my family ever could and we have some EXCELLENT fried chicken places in Kansas City.
On the other hand, it’s kind of sad to say that one cannot make fried chicken, so right before I went vegan I really studied the art of good fried chicken making. From this exhaustive time in the kitchen, I basically developed two ways of frying chicken: the hard way (with a big batter crust, sort of like the Colonel’s) and the easy way.
This is another recipe I created in my quest for chicken for the next issue of BIAO Magazine. I really liked how it turned out with several different flavors going on at once: the citrus tang of orange with the spiciness of ginger and a little soy and garlic to bring it all home.
- 4 boneless, skinless chicken breasts
- 6 oranges or 1/3 cup of orange juice
- 3 tablespoons of grated ginger
- 3 cloves of minced garlic
- 1 tablespoon of low sodium soy sauce
- Salt and pepper to taste
- 2 tablespoons of olive oil
- Trim any excess fat from the chicken and cut into cubes if desired.
- Roll the oranges on the counter. This will make them easier to juice. Cut each orange in half and squeeze out the juice into a bowl.
- Make a marinade by combining the orange juice, grated ginger, garlic, soy sauce, and a pinch of salt and pepper. Stir vigorously.
- Taste the marinade. It may be a little strong, but it should generally taste like something you would want to eat. If not, add a little more salt and pepper. Retaste.
- Add the chicken. If you have time, marinate in the refrigerator for up to thirty minutes. If you need to get dinner on the table quickly, go ahead and move to step 6.
- Heat a skillet over medium heat. Add the olive oil and dump the chicken into skillet with the marinade. Cook until the chicken has an internal temperature of 165 degrees.
- Serve over rice or lettuce leaves.
Enjoy! And if anyone tries this recipe and the plum chicken recipe, tell me which one you like better!
In a recent article for BIAO Magazine, I was asked to put together a healthy cocktail party spread. I decided to make the centerpiece of the spread a chicken dish that would focus on that elusive combination of light and tasty. I tried several different recipes before finding the one that worked best with party concept. You will have to find a copy of the magazine to see which chicken made it, but here’s one I liked that did not quite fit the theme.
- 4 chicken boneless, skinless chicken breasts
- 2 tablespoons of salt plus one more pinch
- 1 tablespoon of pepper
- 2 tablespoons of mustard powder
- 5 plums (I used 2 black, 3 red, but you can use all of one type), diced in quarter inch pieces
- 1 tablespoon of grated ginger
- 1 tablespoon of minced garlic
- 1 serrano chili, sliced
- 1/2 cup of apple cider (apple or grape juice would also work)
- 2 tablespoons of olive oil
- Trim the fat from the chicken and cut into cubes no more than one inch by one inch. The size of the chicken is not as important as keeping the cubes roughly equal so that the chicken cooks evenly.
- Make a spice rub by mixing the Mix the salt, pepper, and mustard in a bowl.
- Coat the chicken with the spice rub and set aside for 15 minutes.
- Add the plums, pinch of salt, ginger, garlic, and serrano to a skillet over medium heat. Cook for about three minutes.
- Add the cider and put the heat on medium low.
- The sauce is ready when the cider is reduced by half. It should still be a little runny as it will be cooked again with the chicken.
- Heat a second skillet over medium heat and add the olive oil. When the chicken is almost cooked, ladel in the plum sauce and continue to cook until the chicken is finished. (You may need to do two batches.)
Serve over rice with a side of soy sauce.