This is a great summer recipe because it’s light, cool and refreshing. Be liberal with your use of the fresh mint and cilantro…it brings a ton of flavor to the salad!

I’ve made this salad with different types of rice noodles, and rice sticks work as well as rice vermicelli. Whatever type of rice noodles you use, cook them according to the directions on the package (soaking the noodles in hot water like the recipe states didn’t cook them enough). After the noodles are cooked and drained, I like to toss them with some of the dressing. Then I layer the chicken, shredded carrots, fresh herbs and chopped peanuts on top of the noodles and drizzle with more dressing. Sometimes I add a dash or two of soy sauce for a little extra flavor. Enjoy!

Five-Spice Chicken Noodle Salad
-recipe from Sunset Magazine (June 2010)

Like a cross between a noodle bowl and a salad, this dish is low in fat and has a kick. Yield:  Serves 4

2 tablespoons soy sauce
2 tablespoons vegetable oil
2 teaspoons Chinese five-spice powder
1 teaspoon sugar
4 boned, skinned chicken breast halves
1 package (6 oz.) rice vermicelli
1 cup coarsely shredded carrots
1/2 cup cilantro
1/2 cup fresh mint leaves
1/4 cup crushed peanuts
Chile Lime Dressing (recipe below)

1. Heat grill to medium (350° to 450°).

2. Mix soy sauce, oil, five-spice powder, and sugar in a shallow dish. Turn chicken in marinade and let stand 5 to 10 minutes.

3. Heat a large pot of water to boiling.

4. Drain chicken, discarding marinade. Oil cooking grate, using tongs and a wad of oiled paper towels. Grill chicken, covered, turning once, until cooked through, 10 to 12 minutes. Transfer to a cutting board and let rest 5 minutes.

5. Add vermicelli to pot of water and turn off heat. Let stand until soft, 5 to 10 minutes; drain.

6. Divide noodles among dinner bowls. Thickly slice chicken, set on noodles, and top with carrots, herbs, and peanuts. Serve with dressing.

Chile Lime Dressing
-recipe from Sunset Magazine (June 2010)

This recipe goes with Five-Spice Chicken Noodle Salad. Yield:  Makes 1 cup.

1/4 cup sugar
1/4 cup unseasoned rice vinegar
1/4 cup Vietnamese or Thai fish sauce
6 tablespoons lime juice
1 to 2 tablespoons minced red or green jalapeño chile

Mix 1/2 cup hot water and the sugar in a small bowl until sugar dissolves. Stir in remaining ingredients.

I’m linked to:
Tuesdays at the Table
Tasty Tuesday
Tempt My Tummy Tuesday
Delicious Dishes

Tags: Asian, carrots, Chicken, Chinese five-spice, cilantro, fish sauce, jalapeno, lime juice, mint, peanuts, rice vermicelli, rice vinegar, Salad, soy sauce

This beautiful spring dish is not only delicious but incredibly easy. I love how simple and unfussy it is: earthy mushrooms, crisp-tender asparagus, pan-seared chicken. Yumm! Serve with crusty bread for a fantastic yet quick meal!

For more recipe ideas, check out: Tuesday at the Table, Tuesday Tastes, Tempt My Tummy Tuesday, Tasty Tuesday, Finer Things Friday, Foodie Friday, It’s A Hodgepodge Friday, New Friend Friday, Friday Food, Grocery Cart Challenge.

Pan-roasted Chicken with Asparagus and Shiitakes
-recipe from Sunset Magazine

Meaty shiitakes, a good sear on the chicken, and a sprinkle of nutty parmesan cheese—not to mention the sweet, tender-crisp asparagus—make this low-fat dish a winner. Prep and Cook Time: about 30 minutes. Notes: If you prefer your asparagus more fully cooked, return it to the oven once you’ve lifted out the chicken and bake it 5 to 10 minutes more. Makes 4 servings

2 tablespoons olive oil
4 boned skinned chicken breast halves (8 oz. each)
2 large shallots, minced
3 garlic cloves, minced
1 cup reduced-sodium chicken stock
3 sprigs thyme, plus chopped thyme for garnish
8 ounces shiitake mushroom caps, rinsed and halved, or halved button mushrooms
About 1/2 tsp. salt
About 1/4 tsp. freshly ground black pepper
1 pound slender asparagus, trimmed
1/4 cup freshly and finely shredded parmesan

Preheat oven to 375°. Heat olive oil in a large, heavy ovenproof frying pan (not nonstick) over high heat until oil is hot but not smoking. Add chicken breasts, top side down, and cook until golden, 2 to 3 minutes. Turn chicken over.

Add shallots and garlic to pan with chicken, stirring occasionally so garlic doesn’t burn, until shallots are soft and translucent, 3 to 4 minutes. Add chicken stock, thyme sprigs, mushrooms, 1/2 tsp. salt, and 1/4 tsp. pepper and cook until mixture begins to boil, about 1 minute.

Lay asparagus over chicken, then cover pan and put in oven. Bake 14 to 16 minutes, or until chicken is just cooked through (cut to check) and asparagus is tender (see Notes). Transfer chicken to a plate.

Season asparagus-shiitake-stock mixture with salt and pepper to taste. Divide vegetables among 4 rimmed plates or shallow pasta bowls, top each with a piece of chicken, and spoon sauce over all. Garnish with chopped thyme and parmesan.

Tags: asparagus, Chicken, chicken stock, garlic, parmesan cheese, Quick Cooking, shallots, shiitake mushrooms, thyme

This salad is soooo good! I love the mixture of citrus, soy sauce and sesame oil for the dressing, and the combination of moist chicken, crunchy vegetables and tender greens…delicious! I made it for my Mom’s birthday luncheon recently and everybody loved it (especially Mom)!

I substituted fresh spinach for the watercress, and added some Sriracha Hot Chile Sauce to the dressing for a little kick. To make the salad a meal, I served it with a variety of spring rolls that I got at Trader Joe’s. Yumm!

For other recipe ideas, check out: Friday Favorites, Foodie Friday, Finer Things Friday, Friday Food, It’s a Hodgepodge Friday.

Chicken Salad with Crunchy Vegetables and Sesame Ginger Vinaigrette
-recipe from Fresh Every Day: More Great Recipes From Foster’s Market by Sara Foster

I’m always looking for new ways to satisfy my customers’ insatiable appetites for chicken salad. This one can be made several hours in advance, so it’s the perfect thing to take to the office for lunch or on a picnic. If you like to eat lots of vegetables, toss in a handful of shredded savoy or napa cabbage, snow peas, or julienned carrots for more crunch.

Serves 4 to 6.

4 cups shredded cooked chicken (one 3 1/2 to 4-pound roasted chicken)
2 ribs bok choy or celery stalks, sliced on the diagonal into 1/4″ pieces
1 red bell pepper, cored, seeded, and diced
1/4 cup chopped fresh cilantro leaves
2 scallions, minced (white and green parts)
Sesame Ginger Vinaigrette (recipe follows)
2 cups watercress, washed and trimmed of tough stems
Sea salt and freshly ground black pepper to taste

Combine the chicken, bok choy or celery, red pepper, cilantro, scallions, and 1/2 cup of the vinaigrette in a large bowl and toss to mix. Add the watercress and more vinaigrette to taste. Season with salt and pepper and toss again gently. Divide the salad evenly among individual plates or place on a large platter and serve immediately.

Note: If you make this salad to serve later, add the watercress and toss with the dressing just before serving.

Sesame Ginger Vinaigrette

Makes about 1 cup

Grated zest and juice of 1 orange
2 tablespoons light soy sauce or tamari
2 tablespoons rice wine vinegar
1 tablespoon honey
2 tablespoons grated fresh ginger (about 1 2″ piece)
2 scallions, minced (white and green parts)
2 garlic cloves, minced
2 tablespoons toasted sesame oil
1/2 cup canola or safflower oil
sea salt and freshly ground black pepper to taste
2 tablespoons toasted sesame seeds

Stir the orange zest and juice, soy sauce, vinegar, honey, ginger, scallions, and garlic together in a small bowl. Slowly whisk in the sesame and canola oils until they are incorporated. Season with salt and pepper. Stir in the sesame seeds just before serving. Refrigerate in an airtight container until ready to serve for up to 1 week.

Tags: bok choy, Chicken, cilantro, ginger, honey, orange juice, rice wine vinegar, Salad, sesame oil, sesame seeds, sesame vinaigrette, soy sauce

I know it’s officially Spring but it’s still soup weather here in the Pacific Northwest. I made this delicious and healthy Chicken and Vegetable Minestrone recently to combat the chilly weather. It was exactly what I was craving!

I substituted white beans for the garbanzo beans (chickpeas), 1 can of diced tomatoes for the fresh chopped tomatoes, and dried Italian herbs for the fresh ones. I omitted the cabbage and used extra carrots. Serve with crusty bread or rolls. Yumm!

For other recipe ideas, check out Tempt My Tummy Tuesday, or Tasty Tuesday.

Chunky Chicken Vegetable Minestrone
-recipe from Fresh Every Day: More Great Recipes From Foster’s Market by Sara Foster

Soup is the ultimate comfort food. Be sure and make extra so you can share with friends. Serves 8 to 10 (makes about 3 quarts).

2 tablespoons olive oil
1 large onion, diced
2 carrots diced
1 red bell pepper, cored, seeded and diced
3 plum tomatoes, cored and chopped
1 summer squash (yellow or zucchini), diced
4 garlic cloves, minced
8 cups chicken broth
1 15-ounce can chickpeas, rinsed and drained
3 cups shredded cooked chicken (meat from a 3 1/2 – 4 pound roasted or poached chicken)
2 teaspoons seal salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1/2 cup small shape pasta (elbow macaroni or bow tie)
1/2 pound green beans, trimmed and cut into 2-inch pieces
1 cup chopped green cabbage
2 cups fresh spinach, stems removed, washed and drained
8 fresh basil leaves, cut into thin strips
3 tablespoons chopped fresh oregano or marjoram leaves
1/2 cup grated Parmesan cheese

Heat the olive oil in a large saucepan over medium heat. Add the onion and cook and stir about 10 minutes. Add the carrots, bell pepper, tomatoes and squash and cook and stir another 5 minutes. Add the garlic and sit a minute longer.

Add the broth, chickpeas, chicken, salt and pepper and bring to a low boil. Reduce the heat and simmer, uncovered for about 1 hour.

Add the pasta, green beans and cabbage and bring the soup back to a low boil. reduce the heat and simmer for another 15 minutes, stirring occasionally. add the spinach, basil and oregano and remove the soup from the heat and season to taste. Serve hot topped with the freshly grated Parmesan.

Tags: Chicken, Italian, minestrone, soup, Vegetable

Mole, a Mexican specialty, is a rich, thick sauce with complex flavors. It is usually labor-intensive and includes a long list of ingredients. This quick version of a mole (pronounced MOH-lay) uses canned chipotle chilies and diced tomatoes to form the sauce for tender chunks of chicken. The smoky, spicy sauce includes chocolate, an ingredient commonly found in some moles. Don’t worry, the sauce doesn’t taste like chocolate…it just provides another layer of flavor.

After reading a few other mole recipes, I decided to add 1 teaspoon of oregano, 1 chopped clove of garlic and a dollop of peanut butter to my simmering Chicken Mole with Chipotles. The extra ingredients aren’t necessary but added just a little more flavor. A friend of mine who swung by right after the mole finished cooking got to try some. She loved it (and wanted seconds)! Husband and I loved it, too. The mole was spicy but not too spicy. Serve with steamed rice.

For other fun recipes, check out Foodie Friday.

Chicken Mole with Chipotles
-recipe from epicurious.com

Mole, a classic Mexican chili sauce, gets streamlined here. Chipotle chilies (available canned at Latin American markets and many supermarkets) add heat, while unsweetened chocolate provides subtle sweetness. Serve the stew in shallow bowls with steamed rice. Add an arugula, orange, and red onion salad and a basket of warm corn tortillas. For dessert, offer cinnamon-spiked hot chocolate and wafer cookies. Makes 4 servings.

6 skinless boneless chicken thighs, each cut into 3 pieces
2 tablespoons ground cumin

1 tablespoon olive oil
1 large onion, thinly sliced
2 14 1/2-ounce cans chili-style chunky tomatoes in juice
1 cup canned low-salt chicken broth
2 tablespoons minced canned chipotle chilies plus 1 tablespoon adobo sauce
1 ounce unsweetened chocolate, chopped

Coat chicken on all sides with cumin. Sprinkle with salt and pepper.

Heat oil in heavy large pot over medium-high heat. Add chicken; sauté until browned on all sides, about 5 minutes. Add onion and sauté until beginning to brown, about 3 minutes. Add tomatoes with juice, broth, chipotle chilies, adobo sauce, and chocolate and bring to simmer. Reduce heat to medium-low and simmer until chicken is cooked through and sauce thickens slightly, about 20 minutes. Season with salt and pepper; serve.

Tags: Chicken, chipotle chile, chocolate, cumin, Mexican, mole, peanut butter, tomatoes

If you’re looking for a flavorful, exotically-spiced soup then you’ve got to try this recipe! I love the rich combination of curry, coconut milk, peanut butter and sweet potatoes! I made it for the first time a few years ago for Husband and some of his work buddies. The soup received raves from Husband and his pals.

I followed the recipe but simplified a few of the steps. I microwaved the sweet potatoes instead of roasting them, (which saved a ton of time) and used a 14.5-oz can of diced tomatoes instead of buying and roasting Romas. After pureeing the soup, added chopped carrots for extra veggie content (spinach is also a good addition, adding it right before serving). I also added the raw chicken pieces to the soup without searing it first. The soup is so flavorful with all the other ingredients that you’ll never miss the extra step. Plus, you’ll save yourself a few extra minutes and have one less pan to wash. You can use chicken breasts or thighs for this soup—both are great so go with what’s on sale.

Senegalese Peanut Soup with Chicken
Recipe courtesy Emeril Lagasse, foodnetwork.com 

Serves: 2 qts, 4 to 6 servings.

3/4 pound sweet potatoes
5 tablespoons peanut oil
8 each Roma tomatoes, halved and seeded
1 tablespoon curry powder
1 cup onions, julienned
1 1/2 teaspoons minced garlic
1/4 teaspoon cayenne pepper
1 quart chicken broth
1/2 cup smooth peanut butter
1 cup unsweetened coconut milk
1 3/4 teaspoons salt
1/2 teaspoon fresh ground white pepper
1 1/2 pounds boneless, skinless chicken breast, diced into 1-inch cubes
2 tablespoons chopped fresh cilantro leaves
2 tablespoons chopped, roasted peanuts

Preheat oven to 400 degrees F.

Coat the sweet potatoes with 1 tablespoon of the peanut oil and place in an oven-proof pie tin. Place the pie tin in the oven and roast the sweet potatoes for 50 minutes to 1 hour, or until the potatoes are fully roasted and fork tender. Once the potatoes are cool enough to handle, remove the skin from the potatoes and discard them. Reserve the sweet potato flesh until ready to use.

Place the tomatoes in a small mixing bowl and coat with 1 tablespoon of peanut oil. Lay the tomatoes on a baking sheet, skin side up, and season with salt and pepper. Place the sheet pan in the oven and roast the tomatoes until the skins are caramelized and wilted, about 25 to 30 minutes. Remove the tomatoes from the oven, discard the skins, and set the tomatoes aside until ready to use.

Set a 1 gallon stockpot over a medium high heat and add 2 tablespoons of peanut oil. Add the curry powder to the pot and toast for about 30 to 45 seconds, stirring constantly. Add the onions and saute for 3 to 4 minutes. Add the minced garlic to the pot and cook, stirring, for 30 seconds. Add the cayenne pepper and chicken stock to the pot and bring to a boil. Reduce the heat to a simmer.

Add the roasted sweet potatoes and tomatoes to the soup. Add the peanut butter and coconut milk to the pot and stir to blend. Let simmer for 10 minutes, and blend with an immersion blender or in batches in a bar blender until smooth. Season with 3/4 teaspoon of the salt and, if necessary, more pepper.

Season the chicken pieces with the remaining teaspoon of salt and the white pepper, and sear in a hot saute pan with the remaining 1 tablespoon of peanut oil for 5 minutes. Add the seared chicken to the pot. Cook until the chicken is tender, about 10 to 15 minutes.

To serve, ladle the soup into bowls and garnish with extra cilantro and the chopped peanuts.

Tags: African, Chicken, cilantro, coconut milk, curry, peanut butter, peanut soup, Senegalese, sweet potatoes

Super Bowl and Mardi Gras are coming up so I thought I’d post a gumbo recipe. A true gumbo starts with a roux (pronounced “roo”), a slowly cooked mixture of oil and flour. Gumbo takes time to prepare and cook so this is one of those recipes that requires a little bit of planning. Don’t let this scare you off, though. Gumbo is well worth the few extra steps involved in making it.

It’s important to have all ingredients chopped and ready to go before starting the gumbo. And, you must be patient when making the roux. You do not want to be multi-tasking while making the roux, which takes a good 25 minutes or so of constant stirring at medium heat (or lower). Be careful not to burn the roux (dark specks or a burnt smell) or you’ll have to toss it out and start all over to make a new one. Once the roux is a dark brown color (I make mine the color of dark brown sugar) then you add in the chopped onions, celery and red bell pepper. The rest of the recipe is relatively easy. Gumbo is great for entertaining because it can be made a day ahead and reheated. For serving, spoon a little cooked rice in a bowl and ladle the hot gumbo over it. Serve with Tabasco Sauce for an extra kick.

Note: this recipe includes directions for making Emeril’s ESSENCE Creole Seasoning. Since the gumbo recipe calls for using only 1 tablespoon of it, I just make a smaller amount of ESSENCE.

Chicken and Smoked Sausage Gumbo with White Rice
-Recipe courtesy Emeril Lagasse – foodnetwork.com

EMERIL’S NOTE ON ROUX: If this is your first time making a roux, the slower you cook it, the less likely you will be to burn it.

Serves: 6 to 7 cups, 6 to 8 servings

1 tablespoon plus 1/2 cup vegetable oil
1 pound smoked sausage, such as andouille or kielbasa, cut crosswise 1/2-inch thick pieces
4 pounds chicken thighs, skin removed
1 tablespoon Essence or Creole seasoning, recipe follows
1 cup all-purpose flour
2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 teaspoon salt
1/4 teaspoon cayenne
3 bay leaves
9 cups chicken stock or canned low-sodium chicken broth
1/2 cup chopped green onions
2 tablespoons chopped parsley leaves
1 tablespoon file powder
White Rice, recipe follows
Hot sauce

In a large enameled cast iron Dutch oven or large pot, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the sausage and cook until well browned, about 8 minutes. Remove the sausage with a slotted spoon and drain on paper towels. Set aside.

Season the chicken with the Essence and add in batches to the fat remaining in the pan. Cook over medium-high heat until well browned, 5 to 6 minutes. Remove the chicken from the pan, let cool, and then refrigerate until ready to use.

Combine the remaining 1/2 cup oil and the flour in the same Dutch oven over medium heat. Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux, the color of chocolate.

Add the onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes. Add the reserved sausage, salt, cayenne, and bay leaves, stir, and cook for 2 minutes. Stirring, slowly add the chicken stock, and cook, stirring, until well combined. Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 hour.

Add the reserved chicken to the pot and simmer for 1 1/2 hours, skimming off any fat that rises to the surface.

Remove the pot from the heat. Using a slotted spoon, remove the chicken thighs from the gumbo and place on a cutting board to cool slightly. Remove and discard the bay leaves. Pull the chicken meat from the bones and shred, discarding the bones and skin. Return the meat to the gumbo and stir in the green onions, parsley, and file powder.

Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Serve, passing hot sauce on the side.

Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly. Yield: 2/3 cup.

Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch Published by William and Morrow, 1993.

White Rice:
2 cups long-grain white rice
4 cups water, chicken stock, or canned low-sodium chicken broth
1 tablespoon unsalted butter
1 1/2 teaspoons salt
1 bay leaf

In a 2-quart saucepan, combine the rice, water, butter, salt, and bay leaf and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, about 20 minutes. Remove the pan from the heat and let sit, covered and undisturbed, for 5 minutes.

Uncover and fluff the rice with a fork. Discard the bay leaf and serve. Yield: 7 cups.

Tags: Chicken, gumbo, roux, smoked sausage

Here’s a quick curry-flavored soup that is delicious and easy to make. You can even change up the flavors each time you make it by using different curries. I used curry powder this time (doubling the amount called for); next time I’ll try red, green or yellow Thai curry paste.

Although the soup would be great as is, I decided to add some stir-fry veggies (Napa cabbage, broccoli, snow peas, bok choy, celery and carrots) to the simmering soup for extra flavor and some crunch. I served the soup over fragrant steamed jasmine rice. Yumm…a tasty dinner in no time!

Chicken Curry Soup with Coconut and Lime
-recipe from epicurious.com

Here, lime juice replaces the traditional lemongrass, which can be hard to find. The result is a quick, authentic-tasting Thai-style soup. If coconut milk is unavailable, substitute 1 3/4 cups half and half mixed with 3/4 teaspoon imitation coconut extract. Serves 4.

1 14 1/2-ounce can low-salt chicken broth
1 13 1/2- to 14-ounce can unsweetened coconut milk
1/2 tablespoon curry powder
1 jalapeño chili, seeded, minced
4 boneless skinless chicken breast halves, cut into 3/4-inch pieces
2 tablespoons fresh lime juice

1/4 cup chopped green onion
1/4 cup chopped fresh cilantro
1 cup freshly cooked white rice
Lime wedges

Bring chicken broth, coconut milk, curry powder and chili to simmer in heavy medium saucepan over medium heat. Add chicken and simmer until chicken is just cooked through, stirring occasionally, about 5 minutes. Mix in lime juice. Season with salt and pepper.

Transfer soup to bowl. Sprinkle green onion and cilantro over. Spoon rice into each bowl. Ladle soup over. Serve, passing lime wedges separately.

Tags: Chicken, cilantro, coconut, curry, lime, soup

If you like Buffalo Chicken Wings, you’re going to love these sandwiches! They’re easy to make, delicious and way more satisfying than those scrawny little chicken wings. I love the spicy red pepper sauce that coats the tender chicken breasts, and the tangy, extremely flavorful blue cheese spread that gets slathered on the bun tops. Basically, this sandwich ROCKS!

I pretty much followed the recipe except I grilled the chicken instead of cooking it in a skillet. Also, I substituted a few tablespoons of mayonnaise for sour cream in the blue cheese spread, which actually added to the overall flavor. The crumbled Gorgonzola that I got at Trader Joe’s worked perfectly in the spread. I didn’t bother serving the sandwich with red onions since the blue cheese spread had green onions in it.  For extra texture and flavor, I toasted the inside of each bun. The sandwich is a little messy so serve with plenty of napkins.

Hot Buffalo Chicken Sandwiches
- Rachael Ray recipe from foodnetwork.com 

Makes 4 sandwiches.

4 pieces, 6 ounces each, boneless, skinless chicken breast
Salt and pepper
1 teaspoon sweet paprika, 1 /3 palm full
1 teaspoon chili powder, 1/3 palm full
A drizzle extra-virgin olive oil

Sauce for chicken:
2 tablespoons butter
1/2 cup, 4 ounces, cayenne pepper sauce, preferred brand Frank’s Red Hot
Bib or leaf lettuce leaves
4 crusty rolls, split
2 cups sour cream
4 scallions, thinly sliced
1/2 pound blue cheese, crumbled
Small red onion, thinly sliced
8 ribs celery, cut into sticks
2 large carrots, peeled and cut into sticks

Heat a large nonstick skillet over medium high heat. Season chicken with salt, pepper, paprika and chili powder. Drizzle breast with a little extra virgin olive oil to coat. Pan grill chicken breasts 5 minutes on each side.

Heat a metal or oven safe glass bowl over low heat and melt butter in the bowl. Add hot sauce to the butter and combine. When the chicken breasts are done, remove from pan and add to the bowl and coat evenly with hot sauce mixture.

Place chicken breasts on bun bottoms and top with crisp lettuce. Combine sour cream, scallions and blue cheese and slather bun tops with blue cheese sour cream. Affix bun tops on sandwiches and serve with remaining sauce for dipping your veggies. Arrange Buffalo Chicken Sandwiches on dinner plates with red onion, celery and carrot sticks.

Tags: blue cheese, buffalo chicken sandwich, Chicken, Frank's Red Hot Sauce

I have to admit that this recipe sounds a little weird. It was originally published in an October issue of Bon Appetit a few years ago and referred to as “ghoulash”, a play on the word goulash. I ran across it when I was looking for a savory recipe that used canned pumpkin. Since I had everything on hand to make it, I decided to give it a try. First, though, I did a little research on goulash. What I learned is that goulash, the national dish of Hungary, is a meaty soup (or stew) that was traditionally made by herdsmen. It can be made with beef, pork, veal, or lamb, and usually includes vegetables (onions, potatoes, carrots, tomatoes, garlic, etc.), paprika, other herbs/spices (bay leaf, thyme, caraway, chili pepper) and served over egg noodles.

The pumpkin in this version of goulash doesn’t add any flavor…it really just adds some thickness to the stew. I made a few changes to the recipe that should be noted: I used 2 1/2 lbs. boneless, skinless chicken thighs (instead of turkey thighs) and cut them into 1″ pieces.  I substituted red potatoes for the russets, and added in 3 chopped carrots and 2 tablespoons of tomato paste to the simmer stew. At the end of cooking, I seasoned the stew with a little more salt and pepper, and added 2 tablespoons of balsamic vinegar  to round out the taste. I served the stew with caraway noodles (I used bow-tie pasta) and garnished with a dollop of sour cream.

Pumpkin-Turkey “Ghoulash” with Caraway Noodles
-recipe from Bon Appétit October 2007

Using turkey makes this take on the Hungarian beef stew lighter. Adjust the heat level by using all hot paprika, all sweet paprika, or a combination. Makes 8 servings

2 large turkey thighs (1 3/4 pounds each), skin removed, meat cut into 1-inch pieces
1/2 cup Hungarian sweet paprika or Hungarian hot paprika (or a mixture of both)
2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
2 large onions, chopped (about 3 cups)
2 large russet potatoes (about 1 1/2 pounds total), peeled, cut into 1-inch pieces
4 cups low-salt chicken broth
1 14 1/2-ounce can pure pumpkin
4 garlic cloves, chopped
1 bay leaf
1 large fresh thyme sprig plus 3 tablespoons chopped fresh thyme, divided

1 1/2 pounds egg noodles
5 tablespoons butter
1 tablespoon caraway seeds
Sour cream

Place turkey, paprika, 2 teaspoons salt, and 1 teaspoon pepper in large resealable plastic bag. Seal bag; shake. Heat oil in large pot over medium-high heat. Remove turkey from spice mixture (reserve spice mixture in bag). Add turkey to pot; cook 5 minutes. Place onions and potatoes in bag with spice mixture. Seal bag; shake to coat. Add vegetables to pot; cook 5 minutes, turning occasionally. Add broth, pumpkin, garlic, bay leaf, and thyme sprig; bring to boil. Reduce heat; cover and simmer until potatoes begin to fall apart, about 1 hour.

Discard thyme sprig. Stir in 1 tablespoon chopped thyme. Season stew with salt and pepper. DO AHEAD: Can be made 2 days ahead. Chill uncovered until cold, then cover and chill. Rewarm stew over medium heat before serving.

Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain noodles; return to pot. Add butter and caraway seeds to noodles. Toss until butter melts. Divide noodles among bowls; top with stew. Sprinkle with remaining 2 tablespoons chopped thyme. Serve, passing sour cream alongside.

Tags: Chicken, goulash, pumpkin, stew, turkey