chicken

Cobb Salad

What’s Cooking in Gail’s Kitchen? The Sunshine Eats: Cobb Salad! Some days the dinner option is as plain as the nose on my face. Leftover rotisserie chicken becomes the star attraction. Using seven of your favorite ingredients, which you probably already have on hand, this time-saving classic is the perfect solution to that mundane question, “What’s for dinner?” Go easy on yourself and build a Cobb Salad on a platter for show-stopping presentation.

COBB SALAD

Ingredients:

Bag of Spring Mix Salad Greens

3 cups chicken, precooked and shredded

3 eggs, hard-boiled and chopped

6 slices bacon, crispy and crumbled

1-2 avocados, peeled, pitted, and diced

8 ounces cherry tomatoes, halved

3/4 cup Bleu cheese crumbles

Salad Dressings of choice

Instructions:

Choose individual salad plates or a serving platter. Arrange salad greens as the base. Working from the left side of the plate to the right, arrange shredded chicken from top to bottom. Next arrange chopped egg, crumbled bacon, diced avocado, and tomato halves, ending with Bleu cheese crumbles. Drizzle with salad dressing of choice and serve.

Boursin Garlic Bisque

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Boursin Garlic Bisque! Have you been to a restaurant where the main course is served with a side of garlic smashed potatoes? The texture is incredibly smooth and the flavor is bursting with fresh herbs and garlic. Gourmet Boursin cheese may be their secret ingredient. Its airy-light texture is a marriage between spreadable cream cheese and whipped butterfat. You can find this French icon wrapped in foil in the cheese department of your favorite grocery store. Serve it with crackers, pita chips, or go all out and make this simple potato bisque.

BOURSIN GARLIC BISQUE

Ingredients:

2 cups chicken broth

2 cups Yukon potatoes, peeled and chopped

1 tablespoon olive oil

1 clove garlic, minced

1/4 cup sweet onions, chopped

3/4 cup light cream

5.3 ounce Garlic Boursin Cheese, crumbled

1/2 cup frozen baby peas, thawed

5 slices crisp bacon, pieces and crumbles

Fresh Garlic Chives

Ground Smoked Almonds

Instructions:

Combine chicken broth and chopped potatoes in a 2-quart pan over medium high heat. Bring to a boil. Reduce heat to medium and simmer until potatoes are tender, 15-20 minutes. Meanwhile, in a medium skillet, sauté garlic clove and sweet onions in olive oil until soft, about 5 minutes. Add to potato mixture. After potatoes are tender, partially smash the potatoes to thicken, leaving some potato chunks for texture. Add light cream and Boursin cheese. Stir until cheese is melted. Add baby peas and bacon pieces. Simmer 15 minutes. Ladle into bowls. Garnish with bacon crumbles, garlic chives, and smoked almonds.

Wild Rice Sausage Stuffing

What’s Cooking in Gail’s Kitchen? After the Holidays: Wild Rice Sausage Stuffing! For those who really crave the taste of stuffing, here’s an idea for a meal-in-one-dish. Some people may call it a “casserole” since it contains crumbled pork sausage, mixed vegetables, bread stuffing, and wild rice grains. Either way, you’re going to want to bookmark and print this recipe. It’s that good. Of course, you can make the serving portions a little smaller and serve it as a side dish with roasted chicken, turkey, or a Cornish hen like I did. Wild Rice Sausage Stuffing can easily be made a day ahead of time and gently reheated when you need it. Leftovers can be frozen up to three months. I believe I just saw your face light up. Trust me, your family will thank you. They may even offer to load the dishwasher.

WILD RICE SAUSAGE STUFFING

Ingredients:

6-ounce package long grain and wild rice mix

1 pound bulk sausage

1/4 cup butter, cubed

1 cup yellow onion, chopped

1 cup celery, chopped

4-ounce can mushrooms, stems and pieces, drained

6-ounce package chicken stuffing cubes

2 eggs, beaten

3 cups chicken broth

1/4 teaspoon seasoned pepper

1/8 teaspoon poultry seasoning

Instructions:

Preheat oven to 350°. Spray a 9”x13” baking dish with nonstick oil. Set aside. Cook wild rice according to package directions. Set aside. Brown sausage until cooked and crumbled; drain. Set aside. In a large skillet over medium-high heat, warm butter. Sauté onion and celery pieces until tender, 4-5 minutes. Do not burn. In a large bowl, combine wild rice, sausage crumbles, sautéed onions/celery mixture, and mushrooms. Stir well. Fold in chicken stuffing cubes. Add beaten eggs, chicken broth, seasoned pepper and poultry seasoning. Stir thoroughly. Transfer to the prepared baking dish. Bake 45 minutes or until a thermometer reads 160°. Serve warm.

Artichoke Chicken Flatbread

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Artichoke Chicken Flatbread! Marinated artichoke hearts are a luxury worth savoring. Let me repeat myself: Marinated artichoke hearts are a luxury worth savoring. Now that I’ve said it twice, tuck those words into your memory banks. The next time you go shopping for groceries, grab a jar off the shelf. Don’t worry, it won’t go to waste. For some reason, artichokes taste like a summer day, standing barefoot under a canopy of shade trees overlooking a babbling brook. Invigorating. Vivacious. And stimulating. Think about all the ways you can serve artichoke hearts: in dips, as appetizers, on charcuterie boards, roasted with veggies, or straight out of the jar. Just wait until you try them on flatbread.

ARTICHOKE CHICKEN FLATBREAD

Ingredients:

1 prepared flatbread

1 tablespoon olive oil

1 tablespoon cornmeal

1/3 cup prepared ranch dressing

1 1/2 cup Italian cheeses, shredded

1/2 cup grilled chicken strips, precooked and cut into chunks

1/3 cup marinated artichoke hearts, chopped

2 tablespoons red pepper, chopped

2 tablespoons green pepper, chopped

2 tablespoons sweet onion, chopped

Fresh oregano leaves, for garnish

Instructions:

Preheat oven to 400°. Brush olive oil on the bottom of the flatbread. Sprinkle with cornmeal. Bake on a pizza stone for 5 minutes. Spread ranch dressing over top of flatbread. Sprinkle with one cup of shredded Italian cheeses. Arrange grilled chicken chunks, marinated artichoke hearts, red peppers, green peppers, and sweet onions over all. Add remaining cheese. Bake 20 minutes or until cheese is melted and deeply golden around the edges. Garnish with fresh oregano before serving.

Queso Chicken Flautas

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Queso Chicken Flautas! Are you as torn between corn tortillas and flour tortillas as I am? There are days, and certain dishes, where nothing but corn will do: tamales, taquitos, enchiladas, tacos, and chips. Corn tortillas, generally, are much smaller and easier to hold. When they are soaked in sauce, they are more pliable and suitable for baking. If you like the taste of toasted corn as well as the chewy texture, corn tortillas are for you. The same applies to flour tortillas: quesadillas, flautas, fajitas, chimichangas, and burritos. Flour tortillas are bigger, not to mention softer for folding. You already know this if you’ve ever eaten a monster burrito or ginormous chimichanga. One is baked, the latter is fried. Today’s recipe features the sturdiness of a flour tortilla to hold the juicy chicken and melted cheese filling without turning soggy or falling apart. What a delicious dilemma.

QUESO CHICKEN FLAUTAS

Ingredients for Herbed Sour Cream:

8 ounces sour cream

1 tablespoon honey

1 tablespoon lime juice

1/4 teaspoon sea salt

1/4 cup cilantro leaves, chopped

2 tablespoons green onions, chopped

Ingredients:

1 cup cooked chicken, shredded

1 cup Mexican cheese blend, shredded

4 ounces cream cheese, softened

4.5 ounce can green chiles, drained and diced

1 envelope taco seasoning mix, less 1 tablespoon for remaining recipe

12-count flour tortillas

2 tablespoons vegetable oil

15-ounce jar queso cheese dip, warmed

Instructions:

To make the herbed sour cream, combine sour cream, honey, lime juice, and sea salt in a bowl. Stir until smooth. Gently fold in chopped cilantro leaves and green onions. Cover and refrigerate until ready to serve. In a medium bowl, combine shredded chicken, Mexican cheese blend, cream cheese, and diced green chilies. Sprinkle with taco seasoning mix (less 1 tablespoon of mix). Stir thoroughly. Set aside. In a small dish, whisk vegetable oil with reserved taco seasoning mix. Set aside. Preheat oven to 425°. Spray a baking sheet with nonstick oil. To assemble flautas, place 1/4 cup chicken mixture on bottom third of each flour tortilla. Roll up tightly, leaving ends open. Place seam-side down on prepared baking sheet. Brush filled chicken flautas with seasoned oil mixture. Repeat until all tortillas are filled. Bake 10-12 minutes, or until flautas are crispy. Serve with warmed queso cheese dip, herbed sour cream, and chunky salsa.

Unforgettable Wild Ramp Bacon Chowder

What’s Cooking in Gail’s Kitchen? Table Food: Unforgettable Wild Ramp Bacon Chowder! For American hunter-gatherers, as well as European foragers of gourmet plants, wild ramps are as coveted as the elusive morel mushrooms. Since the leafy garlic bulbs are popular with curiosity seekers, in addition to critters of the woods, the quest for a fragrant “bouquet” becomes a challenge between man and beast. Who will get there first to reap the wild-growing delicacy? Perhaps both have their secret stomping grounds. I invite you to stick around awhile to sample the wide variety of ways to enjoy wild ramps.

UNFORGETTABLE WILD RAMP BACON CHOWDER

Ingredients:

1 tablespoon bacon drippings

1/2 cup ramps roughly chopped, bulbs and greens

1 potato, skin on and diced

1 3/4 cups chicken broth

1 teaspoon seasoned salt

1/4 teaspoon garlic and herb seasoning

1 1/4 cups coconut milk

1 cup sharp cheddar cheese, shredded

1/2 teaspoon red pepper flakes

Crumbled bacon, for garnish

Charred ramp greens, for garnish

Instructions:

In a Dutch oven, over medium heat, sauté ramps in bacon drippings until soft. Add diced potatoes, chicken broth, seasoned salt, and garlic and herb seasoning. Simmer for 20 minutes or until potatoes are cooked thoroughly. Reduce heat to low. Add coconut milk, cheddar cheese, and red pepper flakes. Stir well to combine. Cook over low heat, stirring occasionally, but do not boil. Gently heat for 30 minutes. Allow to rest for 10 minutes to thicken. Ladle into soup bowls; garnish with crumbled bacon and charred ramp greens.

Strawberries Stuffed With Chicken Salad

What’s Cooking in Gail’s Kitchen? Table Food: Strawberries Stuffed with Chicken Salad! Has anyone noticed the ginormous strawberries lately? I was beginning to wonder if I fell asleep for a few years, like Rip Van Winkle, and awoke to discover that gigantic plants have overrun the earth. Ordinarily I’d serve chicken salad on a cantaloupe wedge, but guess who has competition now. May the better fruit win.

STRAWBERRIES STUFFED WITH CHICKEN SALAD

Ingredients:

2 romaine lettuce leaves, washed

2 extra-large strawberries, washed

1/2 cup cooked chicken, shredded

2 tablespoons celery, finely chopped

1 tablespoon almonds, chopped

2 tablespoons mayonnaise

Mint leaves, for garnish

Instructions:

Place romaine lettuce leaves on two salad plates. Set aside. Carefully slice strawberries, creating a pinwheel, without cutting through the bottom. Transfer each strawberry to the prepared salad plate. In a bowl, combine shredded chicken, chopped celery, almond pieces, and mayonnaise. Mix well. Fill each strawberry pinwheel with chicken salad. Garnish with mint leaves. Serve chilled.

Egg Noodle Chicken Casserole

What’s Cooking in Gail’s Kitchen? Table Food: Egg Noodle Chicken Casserole! Do you ever become territorial with your food, perhaps hiding it in secret places no one ever looks? I do. In fact I keep a very unique bag of Iowa potato chips in the freezer to nibble on whenever I get the urge. Yes, you can freeze potato chips, but that’s another story. Comfort food also means having your very own individual crock in order to savor every bite, like today’s version of chicken casserole. It especially means the buttery cracker topping is all yours, to save until the very end or to mix into every bite. The choice is yours.

EGG NOODLE CHICKEN CASSEROLE

Ingredients:

1 cup egg noodles

1 tablespoon butter

1/4 onion, diced

1 stalk celery, diced

1 cup frozen grilled chicken chunks, fully cooked and thawed

1/4 cup mayonnaise

1/2 cup cheddar cheese, shredded

1/2 tablespoon parsley, finely chopped

For the topping:

1/2 cup Ritz* crackers, crushed

1 tablespoon butter, melted

1/4 cup cheddar cheese, shredded

1/2 tablespoon parsley, finely chopped

Instructions:

Preheat oven to 400°. Grease two individual casserole dishes with nonstick oil. Set aside. Cook egg noodles according to package directions. Drain, rinse, and set aside. In a skillet over medium-high heat, warm butter. Add diced onion and celery. Cook until soft, about 5 minutes. In a large bowl, combine egg noodles, onions, celery, chicken chunks, mayonnaise, cheddar cheese, and chopped parsley. Mix well. Divide between the two prepared casserole dishes. In a small bowl, stir together cracker crumbs, melted butter, and cheddar cheese. Sprinkle mixture evenly over the casseroles. Bake 20 minutes until golden brown. Let rest 5 minutes. Garnish with fresh parsley. Serve immediately.

*I receive no recompense for mentioning this product.

Knee-Jerk Chicken Wings

What’s Cooking in Gail’s Kitchen? Talking Points: Knee-Jerk Chicken Wings! Look ahead for a weekend meal that is Mmm Mmm Good. It takes a minute of advanced planning, but is, oh, so worth it. As with any marinade, its main purpose is to tenderize the chicken while bathing it with flavor and moisture. In the end you have chicken wings so juicy you won’t be able to put them down. As always, store the marinated chicken in the refrigerator. I don’t recommend reusing the marinade once you transfer the meat to a baking pan. As a general rule, any sauces that come into contact with uncooked meat should be disposed of properly to prevent harmful bacteria exposure. I’m good with that. In most cases an extra sauce or dressing can be offered instead.

KNEE-JERK CHICKEN WINGS

Ingredients:

1/4 cup vinegar

1 tablespoon dark rum

2 habanero peppers, chopped

1/2 red onion, chopped

2 green onions, chopped

1/2 tablespoon thyme

1 tablespoon olive oil

1 teaspoon sea salt

1 teaspoon black pepper

2 teaspoons allspice

2 teaspoons cinnamon

2 teaspoons nutmeg

2 teaspoons ginger

1 teaspoon molasses

2 pounds chicken wings

1/4 cup lime juice

1/2 cup ketchup

3 tablespoons soy sauce

1 tablespoon spicy honey

Chives, for garnish

Instructions:

To make the jerk paste marinade, combine vinegar, dark rum, habanero peppers, red onion, green onions, thyme, olive oil, sea salt, black pepper, allspice, cinnamon, nutmeg, ginger, and molasses in a blender. Pulse to mix until smooth. Place the chicken in a baking dish. Pour lime juice over chicken to coat on both sides. Wearing gloves, rub the jerk paste over both sides of the chicken wings, covering well. Transfer chicken to a gallon freezer bag. Use a rubber spatula to transfer all the marinade to the bag. Seal the bag and refrigerate overnight. When ready to bake, preheat the oven to 400°. Spray a rimmed baking pan with nonstick oil. Place chicken wings in a single layer, skin side up. Roast the chicken for 30 minutes, then flip to bake for another 20 minutes. Combine ketchup, soy sauce, and spicy honey in a small bowl. Mix well. Turn the chicken back over so the skin side is up. Brush with ketchup sauce. Bake 10 minutes longer. When chicken is done, transfer to a platter. Garnish with chopped chives. Serve with celery sticks and bleu cheese dressing.