Category: Rotisserie Chicken

Doctored Up Boxed Stuffing

2 6-ounce boxes chicken flavor boxed stuffing 6 tbsp butter 2 honey crisp apples, peeled and diced 1 onion, diced 1 tbsp fresh thyme leaves Black pepper, to taste 2 1/2 cups hot chicken broth/stock 1/2 cup scallions, mostly green tops, chopped Melt the butter. Add apples and onion and cook over medium heat for… Continue reading Doctored Up Boxed Stuffing

Green Bean, Artichoke and Radicchio Salad

8 ounces green beans Salt 1 head radicchio 1 (14-ounce) can artichoke hearts 1/4 cup extra-virgin olive oil Freshly ground black pepper 1 lemon, halved Pinch of dried oregano Snap the tough stem ends off the green beans, then cut into 2-inch pieces or in halves. Meanwhile, bring a medium saucepan of water to a… Continue reading Green Bean, Artichoke and Radicchio Salad

Chicken Thukpa

2 medium tomatoes (10 ounces total), roughly chopped 1 (1-inch) piece fresh ginger, peeled 4 cloves garlic 2 to 3 serrano chiles, stemmed 2 tablespoons vegetable oil or another neutral oil 2 teaspoons cumin seeds 1 pound boneless, skinless chicken thighs 2 quarts low-sodium chicken stock 2 red bell peppers, seeded and coarsely chopped 1… Continue reading Chicken Thukpa

Hearty Bean Nachos With Spicy Salsa

FOR THE SALSA: 1 1/2 pounds ripe Roma tomatoes (about 5 or 6) 1/2 pound tomatillos (about 3 or 4), husked and rinsed 1 to 2 jalapeños, destemmed 1 to 2 chiles de árbol, destemmed 2 garlic cloves, peeled 1/2 cup coarsely chopped cilantro, leaves and upper stems, plus 1 cup reserved for garnish 1/8… Continue reading Hearty Bean Nachos With Spicy Salsa

Shortcut Chilaquiles

1 small red or yellow onion, thinly sliced into rings 2 tablespoons fresh lime juice, plus more if desired Kosher salt and freshly ground pepper 4 tablespoons vegetable oil 2 garlic cloves, thinly sliced 1 1/2 pounds tomatoes, cored and sliced into 1-inch wedges 1 small Serrano or jalapeño chile, seeds removed if you like,… Continue reading Shortcut Chilaquiles

Chilaquiles with Eggs

2 tablespoons bacon fat 1 tablespoon vegetable oil (or you can use all bacon fat) 4 to 6 dry tortillas, of the kind described as having ‘‘seen better days, quartered 3 cloves garlic, smashed and chopped 1/2 medium red onion, chopped small 1/2 red or yellow pepper, chopped small 1 to 2 teaspoons coarse salt,… Continue reading Chilaquiles with Eggs

Green Chilaquiles With Eggs

1 1/2 pounds fresh tomatillos, husked and rinsed 2 to 4 jalapeño or serrano chiles, stemmed, to taste (seeded for a milder salsa) 12 cilantro sprigs, plus 1/3 cup chopped cilantro 2 tablespoons olive oil or grapeseed oil 1 small white onion, quartered and thinly sliced (about 1 cup sliced onion) Salt 2 large garlic… Continue reading Green Chilaquiles With Eggs

Red Chilaquiles With Chicken

1 (28-ounce) can tomatoes 1 jalapeño chile, or 2 serranos, seeded for a milder sauce and chopped 1/4 cup chopped onion, soaked for a few minutes in cold water, drained and rinsed 2 garlic cloves, halved, green shoots removed 1 tablespoon canola oil 1/2 to 1 cup water, chicken or vegetable stock, as needed Salt… Continue reading Red Chilaquiles With Chicken

Indian-ish Nachos

FOR THE CILANTRO CHUTNEY: 1 large bunch fresh cilantro, leaves and tender stems roughly chopped (about 4 cups) 1 small Indian green chile or serrano chile, stem removed and roughly chopped 2 tablespoons fresh lime juice (from about 1 lime), plus more as needed 1/4 teaspoon granulated sugar 3/4 teaspoon kosher salt, plus more as… Continue reading Indian-ish Nachos

Sheet-Pan Chicken Chilaquiles

6 Roma tomatoes (1 1/2 pounds), quartered 1 small yellow onion, quartered 3 garlic cloves, peeled and halved lengthwise 1 jalapeño, stemmed and halved lengthwise 1 1/4 cups low-sodium chicken broth 5 dried Guajillo chile peppers (1 ounce), stemmed, seeded and torn into large pieces 1/4 cup safflower or canola oil 2 teaspoons kosher salt… Continue reading Sheet-Pan Chicken Chilaquiles

30-Minute Mole

3 cups unsalted vegetable broth or water 3 tablespoons neutral oil, such as canola 3 dried pasilla chiles, stemmed and seeded 4 dried guajillo chiles, stemmed and seeded 1 medium yellow onion, coarsely chopped 4 garlic cloves, minced 6 tablespoons unsalted roasted natural peanut butter or almond butter 3 tablespoons tahini 2 tablespoons turbinado or… Continue reading 30-Minute Mole

Barbados Curried Rice

1 1/2 teaspoons ground black pepper 1/2 teaspoon ground white pepper 3 tablespoons curry powder 2 teaspoons canola or other neutral oil 5 fresh curry leaves 6 tablespoons unsalted butter 2 shallots, peeled and diced 2 garlic cloves, peeled and minced 2 tablespoons soy sauce, plus additional as needed 1 1/2 tablespoons oyster sauce, plus… Continue reading Barbados Curried Rice

Pork Noodle Soup With Ginger and Toasted Garlic

3 tablespoons neutral oil, grapeseed, vegetable or canola 8 garlic cloves, thinly sliced 1 pound ground pork 1 1/2 teaspoons red-pepper flakes, plus more to taste Kosher salt and black pepper 4 cups chicken broth 3 tablespoons soy sauce or tamari, plus more to taste 1 large bunch pea leaves or spinach, thick stems removed,… Continue reading Pork Noodle Soup With Ginger and Toasted Garlic

Chicken and Herb Salad With Nuoc Cham

2 tablespoons granulated sugar 1 garlic clove, minced 1 bird’s-eye chile or other small hot chile, minced with seeds 1/4 cup fresh lime juice (from 2 limes) 3 tablespoons fish sauce 3 loosely packed cups chicken meat (12 ounces, pulled from store-bought rotisserie chicken or roast chicken) 2 cups thinly sliced red or green cabbage… Continue reading Chicken and Herb Salad With Nuoc Cham

Pantry Noodles

Any dried pasta Soy sauce Sesame oil White pepper (optional) Chili oil (optional) scallions (chopped, optional) Cook the pasta according to package directions. Drain. Toss with soy sauce and sesame oil to taste. If using, mix in white pepper, chili oil, and scallions to taste. Make sure to add condiments in small quantities as you’re… Continue reading Pantry Noodles

Takeout-Style Sesame Noodles

1 pound noodles, frozen or fresh (use less if using dried or this won’t be enough sauce) 2 tablespoons sesame oil, plus a splash 3 1/2 tablespoons soy sauce 2 tablespoons Chinese rice vinegar 2 tablespoons Chinese sesame paste (not tahini) 1 tablespoon smooth peanut butter 1 tablespoon granulated sugar 1 tablespoon finely grated ginger… Continue reading Takeout-Style Sesame Noodles

Himalayan Pulled Noodle Soup (Thukpa or Thenthuk)

2 teaspoons vegetable oil 2 tablespoons white or red onion in thin, small slivers 6-8 scallions, chopped with chopped green tops reserved for garnish 6-8 garlic cloves, minced 3-4 tablespoons ginger, minced 3 medium tomatoes, peeled and chopped Kosher salt 6-8 cups light vegetable stock 6-8 tablespoons soy sauce 6 small to medium yellow potatoes,… Continue reading Himalayan Pulled Noodle Soup (Thukpa or Thenthuk)

Cold Noodle Salad With Spicy Peanut Sauce

Kosher salt 10 ounces soba noodles 1 medium zucchini or cucumber (about 6 ounces) 5 radishes (about 4 ounces) 1 bell pepper (any color) 1 tablespoon sesame oil 1/2 cup roasted salted peanuts (about 2 ounces), roughly chopped 2 scallions, trimmed and finely chopped Handful of cilantro leaves 1 lime, cut into wedges for serving… Continue reading Cold Noodle Salad With Spicy Peanut Sauce

Rice Noodles With Seared Pork, Carrots and Herbs

1/3 cup fish sauce 1/4 cup dark, pure maple syrup 2 tablespoons grapeseed or other neutral oil Black pepper 2 large shallots, thinly sliced (3/4 cup) 1 long red finger chile, thinly sliced (1/3 cup) 3 small garlic cloves, minced (1 tablespoon) 4 thin (1/2-inch) boneless pork chops (3/4 to 1 pound total) 1/3 cup… Continue reading Rice Noodles With Seared Pork, Carrots and Herbs