Dragon Fruit Salad with Lemony Chicken & Butternut Purée

dragon-fruit-salad-with-lemony-chicken--butternut-puree-73-web

Dragon Fruit Salad with Lemony Chicken & Butternut Purée

Enjoy this recipe recently featured in Clean Eating Magazine. Photo by Ronald Tsang.

 

Yield: 4 servings

Carrot Ginger Puree:

4 cups water

1 pound peeled and medium diced (1/2-inch) butternut squash (3 1/3 cups)

1 pound peeled and thinly sliced (1/4-inch discs) carrots (2 1/3 cups)

2 teaspoons peeled and grated fresh ginger, (grated on a Microplane)

5 tablespoons unsalted butter, cut into 20 small cubes (each tablespoon quartered)

2 tablespoons freshly squeezed orange juice

1 tablespoon freshly squeezed lemon juice

¾ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

 

In a large pot (which fits a steamer basket), add 4 cups water. Insert steamer basket and add squash and carrots to the basket. Cover with a lid and turn heat to high. Once steaming, reduce heat to medium and steam for 20 minutes. Carefully transfer steamed veggies to a blender and add ginger, butter, orange juice, lemon juice, salt and pepper and blend on medium low until smooth. Keep covered until service.

 

Roasted Chicken:

1 pound boneless, skinless chicken thighs

1 tablespoon extra-virgin olive oil

1/2 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

2½ teaspoons finely chopped fresh thyme

2 teaspoons grated and finely chopped lemon zest, grated on a Microplane

 

Adjust an oven rack to the top position and preheat the oven to 400 degrees Fahrenheit.

Pat the chicken thighs dry and coat with olive oil on both sides. Season the thighs evenly (both sides) with salt and pepper followed by the thyme and lemon zest.

Line a sheet pan with foil and evenly space the chicken thighs on the sheet pan. Place, uncovered, in the oven.

Cook until the thighs reach an internal temperature between 165 and 170 degrees Fahrenheit, approximately 15 to 20 minutes. Transfer the chicken thighs to a cutting board to rest for 10 minutes, loosely covered with foil, before slicing chicken into ½-inch strips.

 

Dragon Fruit Salad:

1 medium shallot, peeled and diced small (3 tablespoons)

2 tablespoons apple cider vinegar

1 tablespoon freshly squeezed orange juice

1 tablespoon freshly squeezed lemon juice

1 dragon fruit (1 pound), peeled and diced into ¼-inch pieces (2 cups)

1 medium apple (6-ounces) (preferably Braeburn, Fuji, or Honeycrisp), unpeeled, cored, quartered and thinly sliced (1/16-inch slices)

¼ pound frisée, cut into 2-inch pieces (2¼ packed cups)

10 medium fresh mint leaves, finely chopped (1 tablespoon)

1/3 cup pomegranate seeds

1/3 cup roughly chopped toasted almonds

¼ teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

 

Place all ingredients in a medium bowl and gently fold to combine.

To serve, scoop ¾ cup of the puree into large shallow bowls. Top puree with 1 cup of the salad and arrange sliced chicken on top.

Advertisements

Turkey Stuffing Burger

Because sometimes you can’t wait until Thanksgiving to have turkey and stuffing.

Turkey Stuffing Burger

Turkey Stuffing Burger

Yields: 4 burgers

 

1 medium yellow onion, chopped roughly (2 cups)

5-ounces button mushrooms, quartered

3 tablespoons extra-virgin olive oil

½ cup fresh corn (kernels)

3 cloves garlic, peeled and chopped roughly

2 teaspoons finely chopped fresh sage

1 tablespoon finely chopped fresh flat-leaf Italian parsley

2 teaspoons finely chopped fresh rosemary

¼ cup panko bread crumbs

¼ teaspoon red pepper (chile) flakes

1 ¼ teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ pound ground white turkey meat

 

Combine onion and mushrooms in a food processor and pulse 13 to 15 times until the mixture just begins to clump together.

In a large sauté pan over medium-high heat, add the olive oil and heat until shimmering, approximately 1 minute.

Add the onion mushroom mixture and cook, stirring occasionally, until most of the liquid is gone and the mixture is just beginning to caramelize, approximately 5 minutes.

Add the corn, garlic, and fresh herbs. Stir and continue cooking for another 3 minutes.

Add the panko, chile flakes, salt and pepper. Stir to combine and remove from heat.

Add contents of the sauté pan to a food processor and pulse 15 to 20 times until the mixture just begins to clump together. It will look like wet stuffing.

In a large bowl fold together the “stuffing” ingredients with the turkey.

Form 4 equal sized patties and place on a parchment-lined tray or plate in the refrigerator for at least 30 minutes.

Place an oven rack to the middle position and preheat the oven to 300 degrees Fahrenheit.

Remove from refrigerator, transfer to a parchment lined sheet tray and bake, flipping the burgers once halfway through cooking, until the internal temperature of the burger reaches 160 degrees Fahrenheit (use a digital thermometer) approximately 25 minutes.

Place a large non stick saute pan over medium high heat and add 2 tablespoons extra-virgin olive oil. Let sit over medium-high heat for 1 minute, until the oil shimmers. Add the burgers and flip after 30 seconds, just enough to sear the bottom side. Sear the opposite side for 30 seconds and remove from heat.

 

Burger Fixings:

4 toasted hamburger buns

¼ cup whole grain Dijon mustard, plus more to taste

¼ cup mayonnaise, plus more to taste

4 slices of tomato

handful of mixed greens

12 slices avocado

 

Spread mustard on bottom side of buns. Top each bun with turkey burger, tomato, 3 slices of avocado and some lettuce. Spread mayonnaise on top of buns. Put together and dig in.

 

Harissa Egg Salad Sandwich with Fresh Herbs

This herbed spicy egg salad sandwich is so good that I am making it for lunch today! For those who may not be familiar with harissa, it’s a hot chili pepper paste. You can find it at Whole Foods, speciality stores and online. In fact, I recently bought some online at Amazon as I didn’t have time to make a Whole Foods run. It’s one of those condiments where a little bit goes a long way. It’s spicy, but what I love about it is that it also has a nice peppery, earthy flavor and can be added to sauces, dips, mayonnaise… it’s quite versatile like that. But first, why not give it a try in this egg salad recipe…?!

 

Harissa Egg Salad Sandwich with Fresh Herbs

 

 

Harissa Egg Salad Sandwich with Fresh Herbs

 Yield: 2 to 4 servings

 

1 small shallot, peeled and diced small, 2 tablespoons

1 teaspoon freshly squeezed lemon juice

1 teaspoon champagne vinegar

1/3 cup mayonnaise

2 large garlic cloves, peeled and minced

4 large cornichon, diced small, 2 tablespoons

¾ teaspoon harissa

Zest from ½ lemon

¼ teaspoon cumin

1 teaspoon finely chopped mint

1 teaspoon finely chopped parsley

1 teaspoon finely chopped cilantro

3 whole hard boiled eggs, chopped roughly

3 hard boiled eggs –whites only, chopped roughly, yolks reserved for another use

kosher salt, to taste

freshly ground black pepper

 

Place the shallot, lemon juice and vinegar in a small bowl and let sit while you prep the other ingredients.

In a small bowl, mix together the mayonnaise, garlic, cornichon, harissa, lemon zest, cumin, mint, parsley and cilantro. Add the chopped eggs. Mix together. Add the small bowl with shallot, lemon juice and vinegar. Mix to combine. Season to taste with salt and pepper and additional lemon juice if needed.

Serve as tea sandwiches or on toasted buns with lettuce and tomato.

Tamarind Glazed Chicken Wings

These sweet and spicy chicken wings are so delicious (just look at those beauties!) that you should probably double or triple the batch… Actually, let’s say definitely triple the recipe…

Tamarind Glazed Chicken Wings

 

Tamarind Glazed Chicken Wings

Yield: 1 to 2 servings

 

Tamarind Glaze

1 teaspoon tamarind paste

½ cup freshly squeezed orange juice

1 teaspoon sriracha sauce

1 teaspoon soy sauce

1 tablespoon honey

1 large garlic clove, peeled and minced

 

Mix all ingredients in a small saucepan over medium heat. Cook until sauce reduces to about 3 tablespoons.

 

Chicken Wings

1 pound organic chicken wings, patted dry

½ teaspoon kosher salt

freshly ground black pepper, for seasoning

½ tablespoon baking powder

½ teaspoon raw white sesame seeds

 

Place an oven rack on the middle position and preheat oven to 425 degrees Fahrenheit.

Line a sheet tray with aluminum foil and place a wire rack on the sheet tray.

Place chicken wings in a medium bowl and season with salt and pepper. Add the baking powder and toss to combine. (The baking powder will help keep the chicken skin dry and crispy!)

Place chicken wings, skin side up, on the wire rack and bake for 30 minutes.

Remove from oven, flip the wings, brush on half of the glaze, flip the wings back over, brush on the remaining glaze, then sprinkle evenly with sesame seeds.

Return to oven and cook another 5 to 7 minutes, until a beautiful deep brown color is achieved and the internal temperature reaches 165 degrees Fahrenheit.

 

 

 

 

Grilled Chicken Thighs with Homemade Barbecue Sauce

What’s perfect with homemade barbecue sauce? How about some grilled chicken? Yup, it’s definitely summer now!

Grilled Chicken Thighs with Homemade Barbecue Sauce

 

Grilled Chicken Thighs with Homemade Barbecue Sauce

Yield: 3 to 5 servings

 

2 ½ pounds boneless skinless chicken thighs

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1 tablespoon extra-virgin olive oil

One batch of homemade barbecue sauce*

 

Pat the chicken thighs dry and season with salt and pepper. Let sit out at room temperature for 30 minutes.

Place half of the barbecue sauce in a small bowl. Refrigerate the other half for enjoying later!

Heat the grill to a medium-high flame. Once hot, clean the grill, then, using tongs, lightly dip a cloth in olive oil and wipe to coat the grill rack.

Using tongs, add the chicken thighs to the grill. Do not reposition the chicken once on the grill. Set a timer and cook the chicken for 2 minutes. Flip the thighs and continue cooking for another 2 minutes.

Flip again and brush with homemade barbecue sauce. Then set your timer for 2 minutes. After 2 minutes, flip again and brush with sauce. Set your timer and cook for an additional 2 minutes.

Depending on the thickness of your chicken thighs and the heat of your grill (including hot and cold spots on your grill), you will continue the process of flipping, brushing and cooking for 2 minutes anywhere between 16 and 22 minutes.

How do you know when the thighs are done? Place a digital thermometer into the thickest part of the thigh. You are looking for an internal temperature of at least 165 degrees Fahrenheit. If you don’t have a thermometer, go grab one online or at your local kitchen store. (This thermometer is my favorite – by ThermoWorks.) If you find yourself without a digital thermometer, you can also test doneness by cutting into the thighs; the juices should run clear.

Remove the chicken and place on a cutting board to rest for 10 minutes.

 

*If there is any leftover barbecue sauce in the small bowl that you have been brushing the chicken, be sure to discard to avoid any cross contamination. You can use your reserve batch if you want some extra for serving.