Tag Archives | poultry

Playing with Marinades: Asian Chicken Wraps (gluten-free!)

By Kristen Desmond on May 12, 2013 in Featured, Main Dishes, Recipes

Lately, I’ve been playing with marinades. Marinades and dry rubs make great use of pantry items and add lots of flavor to everyday dishes. The marinade used for these Asian Chicken Wraps is especially tasty.

Have we talked about freezing fresh ginger? If you buy it for this recipe, buy a big knob of it. Use the edge of a spoon to scrape off the skin/peel (apologies – my language skills are failing me). Wrap it and freeze it. It’s actually much easier to grate when frozen and it keeps for weeks.

This chicken would also be great on a Chinese Chicken Salad. I’m working on one! In the meantime, enjoy these super yummy (gluten-free) wraps.

Every House Needs a Dressing: Here’s Mine + Salad

By Kristen Desmond on March 10, 2013 in Dressing, Featured, Recipes

Every Summer, my Aunt finds a white wine that she loves, at a reasonable price point, buys a case, and serves it all season. She calls it her “house white wine.” She does the same with a red in the Winter. “House” offerings are standards. They are those reliable libations and recipes upon which one can always count. I feel the same way about my house dressing. I avoid bottled dressings because I’m not looking for reasons to add sugar to my diet. This Champagne Vinaigrette is simple, tangy and a delightful addition to mixed green salads, pasta salads and more. It goes especially well on this Chicken, Apple and Goat Cheese Salad. I hope you like it.

Chicken, Apple and Goat Cheese Salad

By Kristen Desmond on March 6, 2013 in Dressing, Recipes, Salads

Yield: 4 small salads or dinner for 2 This is a great way to use leftover chicken. Roast a chicken for dinner one night and then use the leftovers to make this salad in the next day or two. Save the chicken carcass and make chicken stock for soup. To toast nuts in small quantities, I […]

Special Turkey Day Edition!

By Kristen Desmond on November 16, 2012 in Blog

It’s Friday and I imagine most of us are shopping or planning to shop for Thanksgiving next week. I thought I’d share some of my turkey day favorites from the GYYB archives…

Chili Time!

By Kristen Desmond on November 11, 2012 in Blog

This week started out as summer and took a major turn towards Fall. In celebration – I made this Red Chili. I surfaced an old favorite recipe and made it my own by blending ground pork and beef, adding spices and a little heat. It’s delicious! For 5 chili recipes, read more…

Grilled Chicken with Zucchini Papardelle

By Kristen Desmond on August 12, 2012 in Main Dishes, Recipes

Yield: 2 servings You can always grill more chicken and use it in another dish during the week, such as Grilled Lemon Chicken Salad. I recommend using a mandolin to slice the zucchini. Ingredients: 2 chicken breasts 2 lemons olive oil salt and pepper 2 medium zucchini, thinly sliced lengthwise into ribbons 1 cup corn […]

Pesto Genovese

By Kristen Desmond on August 5, 2012 in Main Dishes, Recipes

Yield: 4-6 servings If all you want is pesto sauce, simply follow Step 2. Leftover pesto may be frozen in an ice cube tray for later use. Ingredients: 40 grams basil leaves (about 2-3 bunches) 40 grams pine nuts 100 grams Parmesan cheese, grated 2 cloves garlic 3/4 cup olive oil salt to taste 1 pound […]

Chicken Adobo

By Kristen Desmond on March 4, 2012 in Main Dishes, Recipes

Yield: 4 servings This dish is best served with brown rice or whole grain of your choice. Ingredients: 2 chicken breasts, sliced in half lengthwise (or 4 whole breasts for big eaters) 1/3 cup soy sauce olive oil 1 can lite coconut milk 3/4 cup cider vinegar (not a typo – it’s a lot!) 8 […]

Thai Coconut Chicken and Noodles

By Kristen Desmond on February 25, 2012 in Main Dishes, Recipes

Yield: 4 servings This dish is great for a weeknight – simple, saucy and delicious. Enjoy! Ingredients: 10 ounces udon or soba noodles 2 teaspoons grape seed oil 2 tablespoons minced garlic 1/4 cup minced shallots 12 ounces boneless, skinless chicken breasts, thinly sliced cross-wise 1 1/2 tablespoons Thai red curry paste 1 14-ounce can […]

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