This recipe is from “A Change of Appetite” by Diana Henry. Joe Reynolds of Love is Love Farm brings shiso leaves to the East Atlanta Village Farmers Market when it is in season.
Japanese Ginger and Garlic Chicken with Smashed Cucumber
chicken
Slow Cooker Red Curry Soup with Chicken and Greens
I’ll be making this recipe adapted from one on seriouseats.com because I have some red curry paste leftover from testing recipes and am delighted to have yet another use for it. Not to mention, what’s not to love about a slow cooker recipe? Easy, and dinner is done while you’re off doing other things. You could use the Swiss chard or the bok choy if you have another plan for your kale, and vary the other vegetables by what you have on hand.
Apple Cider Chicken
In a large skillet, heat half of the oil and half of the butter over medium heat until bubbly. Add apples; sauté for 5 to 8 minutes or until golden. Transfer to a dish; set aside. Increase heat to medium-high. Add remaining oil and butter to skillet. Season chicken with salt and pepper. Add half Read More…
Basil Chicken with Potatoes
This recipe comes from “ Homestyle Family Favorites Annual Recipes 2008 .” Hope you still have some basil in your garden.
Baked Chicken with Peppers
We’ll no doubt have peppers until frost, so here’s one more idea for what to do with them. Mix in a jalapeno or two if your household likes the heat. Did I mention that about 3 weeks ago I made cantaloupe-jalapeno preserves? I had seen a recipe for strawberry-jalapeno jam and I had this bowl of jalapenos just waiting for a use ….. turned out pretty well and I think we’ll be enjoying it on pork chops and tenderloin … chicken breasts …. grilled shrimp …. I can think of lots of uses.
Anyway, this chicken and pepper recipe came from Bertha’s Kitchen, a soul food restaurant in Charleston, South Carolina. It’s a reminder that a slow braise is a wonderful, fragrant thing.
Roasted Chicken with Delicata Squash
This is a recipe from Melissa Clark of the New York Times. Precooking the lemon slices eliminates some of the bitterness that comes from the pith. A great tip.
Brazilian Chicken Salad Sandwich
This recipe came from Fine Cooking magazine, I don’t remember when! Makes 4 lovely sandwiches that will serve up some of your beets and cilantro. The recipe suggests whole wheat bread, but any loaf of bread that’s handy, sub roll, baguette …. will do. The combination of salty, tart, sweet and herbal – fabulous.
Chicken Cutlets with Bell Pepper Ragout
This recipe is adapted from Fine Cooking magazine, one of my favorite sources.
Turkish Chicken and Okra Casserole
This recipe comes from Andrew Scrivani by way of The New York Times in September 2011. It’s adapted from Ghillie Basan’s recipe in “Classic Turkish Cooking.” Smoked paprika makes its first of three appearances today.
Chicken and Butternut Squash Soup
If these cooler nights are making you think “soup”, here’s an easy, easy recipe. You could just roast the squash, onions and chicken and stop there, or you can cut it all up and turn it into soup. Your call.