Category Archives: Fast Food

Chicken Paprikash

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She says:  A while back, I posted a recipe for Chicken Adobo.  We’re going to use a similar technique here.

Simply brown the chicken, skin side down, rendering as much of the fat as possible.  Add some aromatics.  Braise it all in a liquid (water or chicken broth — your choice).  Then, finish the sauce.  If you can make Chicken Adobo, you can make this — and vice versa!

For this recipe, I have a problem with the sauce breaking.  To keep things together and help the sauce to cling to the chicken, I use a tiny amount of xanthan gum.  I prefer xanthan in this particular recipe because it adds no taste, can be used at any temperature, and doesn’t dull the flavors or cloud the sauce.  It acts as a binding agent and emulsifier.  A little goes a long way.  1/4 teaspoon is all you need — any more than that and the dish will start to take on a weird mouthfeel.  If you can’t find xanthan or don’t want to use it, that’s fine too!  A quick cornstarch slurry should do the trick.


He says: Hung[a]ry? Rock the Paprikash-bah!

Nothing says that you HAVE to serve this entrée on an ornate platter emblazoned with arcane medieval Eastern European runes etched to ward off evil bland-food spirits (as pictured here)*, but on the other hand, do you really want to risk NOT serving it that way?

* OK, I’ve been informed by Ms. Legume that this platter has no actual magical powers, but is instead a popular Wendell August pattern. I countered that Wendell August might actually be a benevolent centuries-old wizard like Gandalf, but I was further informed by Ms. Legume that I should dial back the crazy talk before she’s forced to throw the net over me again.

 

Chicken Paprikash

Chicken Paprikash

Ingredients

  • 8 Bone-in chicken thighs, about 3 pounds
  • 2 large onions, sliced into half-moons (about 1 1/2 pounds)
  • 1/4 cup Hungarian paprika
  • 1 1/2 cup water or chicken broth
  • 2 bay leaves
  • 3/4 cup sour cream
  • 1 Tablespoon cornstarch or 1/4 teaspoon xanthan gum
  • chopped parsley, for garnish

Instructions

  1. Place chicken skin side down into a 12-inch non-stick skillet. Cook over medium low heat until skin is golden brown and fat has rendered, about 15 minutes.
  2. Move chicken to plate. Drain off all but 1 1/2 tablespoons of fat.
  3. Increase the heat to medium. Toss the onions into the skillet and cook until they begin to soften and brown on the edges, about 10 minutes.
  4. Add paprika to the onions and cook just until it starts to become fragrant.
  5. Stir in the chicken broth, scraping up any browned bits from the bottom of the skillet.
  6. Nestle the chicken pieces into the skillet, skin side up. Tuck in the bay leaves. Cover with a lid. Reduce heat to medium-low and slowly simmer for 1 hour and 15 minutes.
  7. Move chicken to serving platter, leaving onions and liquid in the skillet. Cover the chicken with foil to keep warm.
  8. If you're using cornstarch, make a slurry of 1 tablespoon cornstarch and 1 tablespoon water. Mix well, then add to the sauce remaining in the skillet, stir until thickened. If you're using xanthan gum instead of cornstarch, simply sprinkle it lightly over top of the sauce, stir until thickened.
  9. Take the skillet off the heat. Whisk in sour cream until combined.
  10. Pour sauce over chicken, sprinkle some parsley over top, and serve.

Notes

Feel free to use water instead of chicken broth in this recipe. We're using bone-in chicken, so it makes a sort of chicken stock as it's braising.

Quick fix: If you have leftover chicken sitting around in the fridge, chop it into chunks -- or even shred it. Instead of chicken fat (unless you have some in the freezer, too!), use butter or cooking oil to cook the onions and simply follow the rest of the recipe as-is. Serve over noodles!

http://bleulegume.com/2016/09/chicken-paprikash/

Italian Marinated Grilled Chicken and Vegetables

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I almost never buy prepared dressings and marinades.  Good Seasons dressing mix, however, is one of my compromises.  It’s basically spices and other dried bits — and a small amount of “natural” maltodextrin and Xanthan both of which confuse me in this context.  They are unnecessary thickeners/emulsifiers.  A better solution would be to alter the vinegar:oil ratio.  But we all need a bit of convenience from time to time.  And, this bit of convenience tastes good and does a good job of marinating chicken — a trick I learned from my dad decades ago.

The marinade is fairly acidic, which will toughen meat if left to marinate for extended (overnight) periods.   So, a quick 30-60 minute soak is all that’s needed.

Italian Marinated Grilled Chicken and Vegetables

Italian Marinated Grilled Chicken and Vegetables

This is so easy, it's more of an idea than actual recipe.  Grill a double batch and use the leftovers for lunch and to top salads.  I often use this when making Cobb Salad.

Ingredients

  • 4 boneless chicken breasts, about 2 pounds
  • 1 package Good Seasons Italian dressing
  • 1/4 cup vinegar, for dressing
  • 1/2 cup oil, for dressing
  • 2 tablespoons olive oil
  • 1 pint cherry or grape tomatoes
  • 8 oz baby portobello mushrooms
  • salt, to taste

Instructions

  1. Pierce chicken breasts with a fork and pound to even thickness.
  2. Prepare one package of Good Seasons dressing according to directions on box.
  3. Coat chicken pieces in dressing. Allow to marinade 30 minutes or up to an hour.
  4. Toss the tomatoes and mushrooms with olive oil and salt.
  5. Grill chicken along with cherry tomatoes and baby portobellos.
http://bleulegume.com/2015/08/italian-marinated-grilled-chicken-and-vegetables/

 

 

Grilled Chipotle Shrimp

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She says:  For a quick and spicy summer meal, serve these along with Fresh Corn and Black Bean Salad!

He says: You might ask, “Does that middle skewer bisect the angle formed by the outer skewers?” To which I’d reply, “Can it, Pythagoras … we’re lookin’ at grilled shrimp here.” But if you insist on getting all geometrical, you’ll observe that the skewers meet at the vertex formed by our old friend, fresh corn and black bean s̶a̶l̶s̶a̶ salad. Note that I don’t call the skewers “rays,” because that would imply that they extend forever from the vertex bowl, and sadly “infinite grilled shrimp” is just too much awesome for this imperfect universe.

Grilled Chipotle Shrimp

Yield: 4 servings

Grilled Chipotle Shrimp

Notes:

In this recipe, we leave the shells on the shrimp to prevent them from drying out. To save time cleaning, pick up some raw, large (or bigger) EZ peel shrimps. Adjust cooking time as necessary.

If using bamboo skewers, soak for at least an hour before using.

Ingredients

  • 2 pounds raw shrimp, cleaned with shell on
  • Marinade:
  • 2 tablespoons cooking oil
  • 1 lime
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 tablespoon chipotle powder
  • 2 cloves garlic, grated or pressed

Instructions

  1. Prepare grill.
  2. Zest and juice lime. Add remaining marinade ingredients and whisk together.
  3. Add marinade and shrimp to a bowl and toss to coat. Marinade 20 minutes while coals and grill are heating.
  4. Place shrimp on skewers. Grill for 2-3 minutes each side.
http://bleulegume.com/2015/06/grilled-chipotle-shrimp/

Fresh Corn and Black Bean Salad with Lime Vinaigrette

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Fresh Corn and Black Bean Salad with Lime Vinaigrette

Yield: 4 - 6 servings

Fresh Corn and Black Bean Salad with Lime Vinaigrette

This is a quick and colorful side dish to serve along with your grilled meats or fish. It's also pretty darn good inside a tortilla with some steak!

Ingredients

    Dressing
  • 1 lime
  • 1 clove garlic, grated
  • 1/4 teaspoon cumin
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • Salad
  • 1 cup chopped cilantro (about 1 bunch)
  • 1 cob of corn
  • 1 can black beans, drained and rinsed
  • 1 cup diced tomatoes
  • 2 scallions, thinly sliced
  • 1 jalapeno, seeded and minced

Instructions

  1. Zest and juice lime
  2. Whisk together dressing ingredients. Set aside
  3. Cut corn from cob. Toss into a bowl with remaining salad ingredients. Add dressing. Stir to combine. Marinate for 20 minutes.
http://bleulegume.com/2015/06/fresh-corn-and-black-bean-salad-with-lime-vinaigrette/

A Mediterranean Plate

 

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Olives, Pita, Tomatoes, and Tahini

Even when there is no time — or inclination — to cook, there’s still time to enjoy a plate of something delicious.

Tahini seasoned to taste with lemon juice and a bit of kosher salt, topped with pine nuts, feta, and parsley; olives; home-grown tomatoes; and fresh pita — picked up at a local Mediterranean grocer.  It doesn’t get any easier than that, folks.  You don’t even need a recipe.  This right here is fast food perfection.

If you’re interested in making your own, try our recipe for Hummus with Kalamata Olives. Continue reading A Mediterranean Plate