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Plum Sweet and Spicy Chicken

Posted on April 3, 2013 by Kaitlin

Certain foods just seem to be engrained in what we thing about certain cities, countries or regions. The South is known for its barbecue (which is different state to state), Italy is known for its pasta, Philadelphia is known for its cheesesteaks… you get the idea. I was recently sent a cookbook that plays off of this idea of a region’s traditional foods: The Yankee Chef: Feel Good Food for Every Kitchen by Jim Bailey. The cookbook is filled with traditional New England fare, from pot roasts to chowder, but also gives a “Yankee” spin to other foods, such as Lobster Fried Rice. Jim, the Yankee Chef himself (or, more appropriately, third generation Yankee Chef) fills the pages of the cookbook with background stories, tips, and a bit of humor, which had me reading the cookbook page by page. Not to mention, the photos are breathtaking! I wish my photos looked like the ones found on these pages. I wanted to test out one of his recipes so I went for the Plum Sweet and Spicy Chicken because I don’t think I’ve ever made anything like it, and it sounds fantastic! I altered the recipe so that I didn’t have … Continue reading →

Crab Cakes with Spicy Remoulade

Posted on January 3, 2013 by Kaitlin

I realized I have never posted a recipe for crab cakes. That is ridiculous! So today’s the day. I found this recipe in one of my Cooking Light recipes and altered it a bit for what I happened to have in my pantry. Crab cakes: 1 pound jumbo lump crabmeat, shell pieces removed 2 tablespoons finely chopped green bell pepper 1 1/2 tablespoons canola mayonnaise 1/4 teaspoon black pepper 2 green onions, finely chopped 1 large egg, lightly beaten 1 cup bread crumbs, divided 2 tablespoons canola oil, divided Remoulade: 1/4 cup canola mayonnaise 2 teaspoons minced shallots 1 teaspoon chopped fresh tarragon 1 teaspoon chopped fresh parsley 1 1/2 teaspoons Dijon mustard 3/4 teaspoon capers, chopped 3/4 teaspoon champagne vinegar 1/4 teaspoon ground white pepper 1/8 teaspoon ground red pepper

Spicy Moroccan Chicken Skewers

Posted on May 15, 2012 by Kaitlin

I know, I know. I really need to up my chicken recipes. Cooking Light must realize this too because they had a recipe for Spicy Moroccan Chicken Skewers that I couldn’t pass up. The original recipe suggested serving the skewers with Greek yogurt, so I made a quick raita to go with them. I also served it with a simple couscous. This recipe does involve marinating the chicken for 2 hours, so prepare accordingly. (I made this over a weekend, I think this might be tough to make on a weeknight.) Ingredients: 1 1/2 tablespoons minced fresh garlic 1 1/2 tablespoons chile paste (such as sambal oelek) 2 tablespoons olive oil 1 teaspoon ground cumin 1/2 teaspoon ground coriander 5/8 teaspoon kosher salt, divided 4 skinless, boneless chicken thighs, cut into 30 pieces 1/2 yellow bell pepper, cut into 12 pieces 12 cherry tomatoes Cooking spray 1/4 cup plain 2% reduced-fat Greek yogurt 1/2 a cucumber, chopped 2 tablespoons chopped mint the juice of 1 lime Salt and pepper, to taste Add the garlic, chili paste, olive oil, cumin and coriander to a small bowl. Mix to combine and add a pinch of salt. Add the mixture to a zip-top … Continue reading →

Curried Pumpkin Soup with Spicy Pumpkin Seeds

Posted on October 4, 2011 by Kaitlin

After making pumpkin pie milkshakes this weekend, I thought it was time to make a savory dish using pumpkin. The weather changed literally overnight giving Philly a very November-like day, so I was craving a warm soup that also would deliver some spicy heat. This recipe from All You seemed perfect. I kept the recipe mostly in tact, adding more ginger and switching out the chili for cayenne. Ingredients: Pumpkin Seeds: 1/4 teaspoon cayenne 1/2 teaspoon sugar 1/4 teaspoon salt 2 teaspoons unsalted butter 1/2 cup raw pumpkin seeds Soup: 2 tablespoons unsalted butter 1 small onion, finely chopped 2 medium Golden Delicious apples, peeled, cored, finely chopped 2 tablespoons minced fresh ginger 2 tablespoons all-purpose flour 1 teaspoon cumin 2 tablespoons curry powder 1/8 teaspoon cayenne 3 cups low-sodium chicken broth 2 15-oz. cans pumpkin 1 13.6-oz. can light unsweetened coconut milk Salt and pepper, to taste Plain yogurt, for serving (optional) First prepare the pumpkin seeds. Combine the cayenne, sugar and salt in a small bowl. Melt butter in a saute pan over medium heat. When butter begins to bubble, add the pumpkin seeds and cook for 3 minutes, stirring to coat with the butter. … Continue reading →