Grilled Chicken Thighs with Summer Corn & Tomatoes

This dish is absolutely perfect for entertaining. It is not only quick to prepare, but also needs to rest at room temperature prior to serving. By placing the warm grilled chicken over the raw corn kernels, as well as the thinly sliced tomatoes and red onion, the juices and seasonings enhance every layer.

This recipe was adapted from The New York Times, contributed by Ali Slagle. I modified the proportions. Next time I would consider adding even more corn, noted below. We ate it with roasted potatoes and green salad. Healthy and delicious. A great summer dish!

Yield: Serves 8

• 3 to 3 1/2 pounds boneless, skinless chicken thighs, patted dry
• 4 to 6 T extra-virgin olive oil
• 2 T chili powder
• Kosher salt
• 1 1/2 pounds large ripe tomatoes, thinly sliced (I used 3 large tomatoes plus 1/2 pound Campari tomatoes)
• 3 ears of corn, kernels cut from the cob, plus more, if desired
• 1 large red onion, thinly sliced
• fresh oregano leaves, for garnish, optional

1. In a medium bowl, coat the chicken with 4 tablespoons olive oil, chili powder and 1 teaspoon salt; set aside. (You can do this step up to 1 day ahead; covered and refrigerated. Bring to room temperature before cooking.)
2. Thinly slice the tomatoes. Season with salt and pepper; set aside. Drain excess liquid before using.
3. Hold each ear of corn upright over a bowl; slice off the kernels. Repeat with remaining ears.
4. Using a mandoline, slice the red onion into 1/8-inch rounds.
5. On a large platter, layer the corn kernels, red onion, and (seasoned and drained) tomatoes. Drizzle with the remaining 2 tablespoons olive oil, if desired. (I omitted the additional oil.)
6. Heat the grill to medium-high.
7. When ready to grill, clean the grates with a grill brush, then lightly grease the grates.
8. Grill the chicken until browned and cooked through, and it releases easily from the grates, 5 to 7 minutes per side.
9. Transfer the chicken to the prepared platter; let rest for 5 to 20 minutes. Garnish with fresh oregano before serving, as desired.

Duck Tacos with Refried Black Beans

I usually think of duck meat as being too fatty to agree with me. 😉 After seeing Sara Moulton make these tacos, she convinced me to give it another chance. In this dish, the fatty skin is removed and the shredded duck meat was very moist and flavorful.

I often see the vacuum-sealed, cooked rotisserie duck at Costco. On my last visit, when most the fresh poultry was out of stock and the rotisserie chicken was limited to one per visit, there was plenty of rotisserie duck available. 🙂 These tacos could also be made with rotisserie chicken, of course, but this was a nice change. My son thought that they were “next-level.”

This recipe was adapted from Sara’s Weeknight Meals, via SaraMolton.com. I doubled the original recipe to use the entire rotisserie duck and added additional toppings. The leftover filling was just as delicious reheated and served with fresh toppings and taco shells. The healthy and quick refried black beans were fabulous too.

Yield: Serves 4 to 6

For the Spice Blend:

• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried oregano, crumbled
• 1/2 tsp chili powder
• 1/4 tsp coarse salt
• 1/8 tsp cayenne pepper

For the Filling & Toppings:

• 1 half of a cooked rotisserie duck
• 1 T vegetable oil (I used canola oil)
• 3 T water
• 12 ready-to-eat regular-size taco shells, warmed according to package directions
• chopped or shredded iceberg lettuce or finely-shredded cabbage, for serving
• chopped tomatoes (I used chopped grape tomatoes)m for serving
• shredded Monterey Jack or cheddar cheese or a Mexican cheese blend, to taste, for serving
• prepared salsa, for serving
• light sour cream, for serving
• cilantro, for serving
• diced avocado, for serving
• canned diced chilies, for serving
• hot sauce, for serving (I used Chipotle Cholula)
• rice, for serving, optional
• Refried beans, recipe below

To Make the Spice Blend:

1. Add the ingredients to a bowl and stir well to combine.

To Make the Fillings, Toppings, & To Serve:

1. Remove the skin from the duck meat. Shred enough meat from one half of a rotisserie cooked duck to yield 2 1/2 cups.
2. Heat the oil in a nonstick skillet over medium heat.
3. Add the shredded duck and spice blend and stir to combine.
4. Stir in the water and cook, covered, for 3 minutes, stirring frequently.
5. Divide the filling among the taco shells.
6. Top with the lettuce and tomatoes, and sprinkle with cheese.  Top with cilantro, avocado, diced chiles, and hot sauce, as desired. Spoon on the salsa and sour cream, if using.
7. Serve immediately with refried beans on the side. (The refried beans can be used as an additional taco filling, if desired.)

For the Refried Beans:

• 2 T vegetable oil (I used canola oil)
• 1 small yellow onion, finely chopped (I used 1 large yellow onion when I doubled the recipe)
• 3 garlic cloves, minced
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1 1/2 cups thoroughly cooked black beans or one 15.5 oz can black beans, rinsed and drained
• 1/2 cup chicken stock or water
• coarse salt and freshly ground black pepper, to taste
• chopped cilantro, for garnish

1. Heat the oil in a large skillet over medium heat.
2. Add the onion and cook, stirring often, until softened, about 5 minutes.
3. Add the garlic and cook for 1 minute longer.
4. Stir in the cumin and chili powder and cook for 1 minute.
5. Add the beans and chicken stock, cover, and cook until the beans are very soft and the flavors are well blended, about 5 minutes.
6. Use a fork or potato masher to coarsely mash the beans.
7. Season with salt and pepper, to taste. Garnish with chopped cilantro and serve.

Note: Cooked, rotisserie duck can be purchased online @Maple Leaf Farms.com.

Spicy Roasted Carrot & Red Lentil Ragout

When a family friend posted a link to this “tried and true” recipe on Facebook, I knew that I was going to make it for sure. Not only is she a wonderful cook, but she also endorsed it by saying that she’s been making it for ten years!

This hearty and healthy stew-like soup is really another wonderful variation of vegetarian chili. The recipe was adapted from The New York Times, contributed by Molly O’Neill. I increased the amount of carrots, omitted the cayenne pepper, and cut the carrots prior to roasting in order to decrease the preparation time.

We ate it as a stew served over brown Basmati rice and topped it with Greek yogurt (others with sour cream) to temper the heat. The author suggested extending the ragout with either coconut milk or stock to give it a soup-like consistency, if desired. Yum!

Yield: 6 servings

• 2 pounds carrots, peeled, cut in half and quartered
• 5 tablespoons olive oil
• 2 ½ teaspoons kosher salt
• freshly ground black pepper to taste
• 1 medium onion, sliced thin
• ¾ teaspoon ancho chili powder
• ¾ teaspoon chipotle chili powder
• ⅛ teaspoon cayenne pepper, optional
• 1 cup red lentils
• 5 cups chicken or vegetable stock
• brown Basmati rice, for serving, optional
• plain Greek yogurt or sour cream, for serving, optional

1. Preheat the oven to 450 degrees, preferably on convection roast.
2. Lay the carrots in a roasting pan and toss with 3 tablespoons oil. Season with 1 1/2 teaspoons salt and a few grinds of pepper. Roast for 12 minutes.
3. Turn the carrots, add the onion and roast an additional 15 minutes, until the carrots are brown and tender.
4. When carrots are cool enough, cut them in 1/4-inch dice.
5. Warm 2 tablespoons oil in a saucepan. Add the carrot-and-onion mixture, the chili powders and the cayenne pepper, if using. Cook, stirring, for 1 minute.
6. Stir in the lentils. Add the stock and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils are falling apart.
7. Season with remaining salt and pepper to taste.
8. Serve with rice, or as a thick soup. Garnish with yogurt or sour cream to temper the heat.

Two Years Ago: 

• Pasta with Yogurt & Caramelized Onions

Three Years Ago: 

• Panko-Crusted Mustard Salmon
• Green Smoothies!

Four Years Ago:

• Roasted Potato Leek Soup with Arugula & Creme Fraiche

Five Years Ago:

• Buckwheat Crepes with Mix & Match Creamy Mushroom, Caramelized Sweet Onion, Sautéed Greens, & Citrus Shrimp Fillings
• Roasted Acorn Squash

Mexican Street Corn Crostini

I was also able to celebrate my birthday on my special Charleston trip. 🙂 Although I enjoyed a lot of wonderful Southern food while I was there, my friends and I also went to Sean Brock’s Minero’s Restaurant for a Mexican birthday lunch. It was SO good.

Along with our various tacos, we had bowls of Mexican street corn which were absolutely delicious. I do plan on re-creating that dish, but for now these grilled corn crostini were another terrific variation. I made these as a Fourth of July appetizer. Unlike other crostini that have to be prepared at the last-minute, these are perfect to bring to a party or potluck because the topping can be placed on the ciabatta in advance.

This recipe was adapted from Bon Appetit. I toasted the ciabatta until it was nicely browned and increased the garlic on the toasted bread. Great!

Yield: Makes 12 crostini

• 2 ears corn, shucked
• 1 T vegetable oil
• coarse salt and freshly ground black pepper
• 12 slices of ciabatta bread (I used most of a 1 lb. loaf, cut into 12 1/2-inch thick slices)
• 2 garlic cloves, cut in half
• 1/4 cup crema mexicana or sour cream
• 3 T crumbled feta
• lime wedge
• cilantro leaves
• chili powder

1. Rub corn with vegetable oil. Season corn with salt and freshly ground black pepper; grill until slightly charred and tender.
2. Slice corn off the cob in wide strips. (I grilled 3 ears just to ensure that I would have enough wide strips.)
3. Grill or toast the bread slices until uniformly browned. While still warm, rub the top of each slice with garlic.
4. Mix crema mexicana or sour cream with feta.
5. Smear toasts with crema mixture. Top crema with grilled corn.
6. Squeeze a lime wedge over each.
7. Garnish with cilantro leaves and sprinkle with chili powder.

One Year Ago:

• Warm Corn Chowder Salad with Bacon

Two Years Ago:

• 5-Minute Dips
• Grilled Radicchio

Three Years Ago:

• Bruschetta Rossa
• Catalan Tomato Bread
• Grilled Corn Salad

Slow-Cooker Pulled Chicken Sandwiches

I can’t believe it, but I am tired of pulled pork. What is even more surprising is that my husband is in agreement! This was a nice variation and the sauce was tasty with a subtle spicy kick; I omitted the liquid smoke as I am not partial to smoky flavor. The chicken was really moist even after five hours in the slow-cooker too.

This recipe was adapted from Cook’s Country Magazine, via cookingwithauntjuju.com and talkingonmagazines.com. Perfect to feed a crowd. Perfect for guests because it can be made ahead of time and reheated in the slow-cooker prior to serving.

We ate it with Provencal Tomatoes and corn on the cob but it may have needed coleslaw and potato salad (too?!?). Next time… 🙂 Nice!

Yield: Serves 10 to 12

• 4 (10-12 oz) bone-in split chicken breasts
• 8 boneless, skinless chicken thighs
• coarse salt and freshly ground black pepper
• 1 large sweet onion, finely chopped
• 2 T vegetable oil
• 6 garlic cloves, minced
• 2-3 tsp chili powder
• 2-3 tsp chipotle chili powder
• 1/4 tsp cayenne pepper
• 4 oz (1/2 cup) tomato paste
• 1 cup ketchup
• 1/3 cup molasses
• 2 T brown mustard
• 4 tsp apple cider vinegar
• 4 tsp Sriracha or other hot sauce, plus more for serving, if desired
• 3/4 tsp liquid smoke, if desired
• 12 sandwich rolls (I prefer potato rolls)

1. Pat chicken dry with paper towels. Generously season with salt and pepper.
2. Combine onion, oil, garlic, chili powders, cayenne, and tomato paste in a microwave-safe bowl and microwave until the onion softens slightly, about 3 minutes.
3. Transfer the onion mixture to the slow-cooker and stir in the ketchup, molasses, mustard, and cider vinegar.
4. Add the chicken to the slow-cooker and toss to combine with sauce. Cover and cook on low for 5 hours, or until chicken shreds easily with a fork.
5. Transfer cooked chicken to a cutting board or rimmed baking sheet and loosely tent with foil. Let rest for 15 minutes.
6. Using a ladle or large spoon, skim the fat off the surface of the sauce. Discard.
7. Stir the hot sauce and liquid smoke (if using) into the sauce. Cover to keep warm.
8. Remove and discard chicken breast skin and bones. Coarsely shred the breast meat using 2 forks. Roughly chop the thigh meat into 1/2-inch chunks.
9. Return the meat to the slow-cooker and combine with sauce. Season with salt and pepper, if necessary. Serve on sandwich rolls with hot sauce to pass at the table, if desired.

One Year Ago:

• Palestinian Chicken

Creamy Poblano & Ancho Chicken Tacos: Mix & Match Fillings

When these two taco fillings were combined, this dish became a variation of our absolute favorite tacos (link posted below!). It is so boring to always make the same tacos… even if they are your favorite! (My husband disagrees…) These two fillings could be eaten separately or together, but we all chose to combine them. The creamy poblano filling would be a wonderful vegetarian option on its own though! This recipe was adapted from Bon Appetit. We each constructed them to our liking at the table with rice and refried beans on the side. It was a wonderful reward after our first long day of spring yard work! 🙂

For the Cumin and Ancho Chicken Filling:

• 2 1/2 to 3 pounds skinless, boneless chicken thighs
• 2 tablespoons ancho chile powder or chile powder
• 3 tablespoons ground cumin
• 1-2 teaspoons kosher salt, to taste
• Vegetable oil (for frying)

1. Toss chicken with ancho chile powder, cumin, and 2 tsp. salt in a large bowl to coat. Cover and chill for 2 hours.
2. Heat a large cast-iron skillet over medium-high heat. Coat pan with a thin layer of oil. Working in batches, place thighs in skillet in a single layer (do not crowd). Cover and cook until a crust forms, about 5 minutes. Turn; cook, uncovered, until thighs are just cooked through, 3–4 minutes longer. Transfer to a platter; let rest for 5 minutes.
3. Cut chicken into 1/2-inch cubes. Transfer with any accumulated juices to a medium bowl. Season with salt to taste.

DO AHEAD: Can be made 1 day ahead. Let cool slightly. Cover; chill. Rewarm before serving.

For the Creamy Poblano Filling:

• 2 pounds fresh large poblano chiles
• 1 white onion, quartered, cut crosswise into 1/4-inch slices
• 6 garlic cloves, minced
• 2 teaspoons dried oregano, preferably Mexican
• 1 cup crème fraîche
• 1/4 cup shredded Monterey Jack
• Kosher salt

1. Preheat broiler, build a medium-hot fire in a charcoal grill, or heat a gas grill to high. If broiling, place chiles on a rimmed baking sheet. If grilling, put chiles directly on grill grate. Roast, turning occasionally, until tender and nicely charred all over, 15–20 minutes.
2. Transfer chiles to a large bowl; cover with plastic wrap and let steam for 15 minutes. Peel chiles. Halve lengthwise; discard seeds. Cut crosswise into 1/4-inch strips.
3. Heat a large dry heavy skillet over medium-high heat. Add onion; cook, stirring often, until beginning to char, 6–7 minutes. Add garlic; cook until fragrant, about 1 minute. Add oregano and 1 cup water; simmer until onion is tender and water has evaporated, 5–7 minutes.
4. Add chiles; cook until flavors meld, about 5 minutes. Remove from heat; stir in crème fraîche and cheese. Add water by table-spoonfuls if mixture is too dry. Season to taste with salt.

One Year Ago:

• Creamy Chicken & Greens with Roasted Poblano Tacos  (our FAVORITE!!)
• Rick Bayless’ Swiss Chard Tacos with Caramelized Onion, Fresh Cheese, and Red Chile

Grilled Chili-Lime Pork Tenderloin with Corn Salad

I was excited to make this dish as soon as I saw the recipe – it combines so many of my favorite flavors and is quick to prepare. I am also trying to squeeze in every last recipe with fresh corn before the season is over. 🙂 The pork cooked quickly and was really tender. The corn salad was fabulous! This recipe was adapted from Everyday Food.

When I told my son what we were having for dinner he asked if he could eat it as a taco filling– what a great thought! I cut the meat and topped it with corn salad in his tacos the first night, and then we ate the leftovers in corn tortillas as well. I squeezed fresh lime juice on top. Perfect.

Yield: Serves 4 to 6

• 4 ears corn (about 4 cups kernels)
• 1 small jalapeño or 1/2 large jalapeño, ribbed and seeded (if desired), minced
• 2 scallions, thinly sliced
• 1/2 cup fresh cilantro leaves, plus more for garnish
• 1 large avocado, sliced or cubed
• 4 tablespoons olive oil, divided, plus more for grill
• 2 limes
• coarse salt and freshly ground black pepper
• 1 teaspoon chili powder
• 2 pork tenderloin (1 pound each), each cut into six (to eight) 1-inch-thick medallions

1. Boil corn 2 minutes in a pot of salted water. Drain and set aside until cool enough to handle.
2. With a sharp knife, cut kernels from cobs into a large bowl.
3. Add minced jalapeño, sliced scallions, cilantro leaves, avocado cubes, 2 tablespoons olive oil, and juice of 1 lime. Season with salt.
4. Combine chili powder, 2 teaspoons salt, 1/2 teaspoon pepper, and remaining 2 tablespoons olive oil.
5. Place the pork medallions between 2 slices of plastic wrap and use a meat tenderizer to flatten to about 1/4 to 1/2-inch thick.
6. Brush both sides of each medallion with the chili-oil mixture.
7. Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill.
8. Grill pork 3 to 4 minutes per side for medium.
9. Remove from grill and squeeze juice of remaining lime on top. Garnish with minced cilantro and serve with (or over) corn salad.