Chicken in a Biskit Fried Chicken on a Biscuit

fried chicken and cream biscuits with maple butter
You read that right. Buttermilk-brined chicken thighs, breaded in ground up Chicken in a Biskit crackers and fried. Served on top of a fluffy cream biscuit and finished off with a spread of salted maple butter.
I make no apologies. For any of it. It was one of the best little chicken sandwiches I’ve ever had. And it really wasn’t that difficult! We had the idea a while back and thought it was too good of a play on words to not do it. So we did it! Matt put the chicken thighs in the brine the night before but the meal itself took less than an hour from start to finish. And a made a side of carrot “fries” to go along with everything.
Have you ever had Chicken in a Biskit crackers? If you haven’t, you should try them. Oddly addicting. They have a sweet/savory flavor combo that I’ve tasted in other crackers, but this one, in my opinion, was the first of its kind and remains the best. It’s an old cracker (well, not literally, but the brand is old!) I can remember these crackers as a kid and I honestly hadn’t bought a box since, but for this little project, it’s well worth it.

Start this the night before you want to eat it so that you can get your chicken in the brine. The rest doesn’t take that long – about an hour from baking the biscuits through frying the chicken.  Enjoy and let me know if you love it as much as we did!

Chicken in a Biskit Fried Chicken and Biscuits with Maple Butter

Chicken in a Biskit Fried Chicken on a Biscuit

  • Servings: 6-8 sandwiches
  • Print

 

For the Biscuits* (taken from Smitten Kitchen – which looks a lot like the scone recipe I use from America’s Test Kitchen – both are awesome and yield similar results):
3 tablespoons (45 grams) melted butter
2 cups (250 grams) all-purpose flour, plus more for dusting the surface
1 tablespoon (15 grams) baking powder
1/2 teaspoon salt
1 tablespoon (15 grams) sugar (optional)
1 1/2 cups (355 ml) heavy cream

Preheat the oven to 425°F. Line a baking sheet with parchment paper. Melt butter in a small pot or microwave dish, and set aside. Sift two cups flour, the baking powder, salt and (if using) sugar into a large bowl. Fold in 1 1/4 cups cream. If the dough is not soft or easily handled, fold in the remaining 1/4 cup cream, little by little. (I ended up using two additional tablespoons, or half the unused cream.)

Turn dough onto a floured surface, mound it into a ball and, using your hands, press it to a thickness of about 3/4 inch. Cut into rounds, 2 1/2 inches in diameter. Gather dough scraps and continue to make rounds. Dip the top of each round in melted butter and arrange on the baking sheet. Bake until golden, 12 to 15 minutes.

chicken in a biskit fried chicken on a cream biscuit

For the Chicken:

1 pound boneless, skinless chicken thighs; trimmed and cut in half
Buttermilk brine (we use Serious Eat’s Southern Fried Chicken for nearly every fried chicken recipe we do):
2 tablespoons paprika
2 tablespoons freshly ground black pepper
2 teaspoons garlic powder
2 teaspoons dried oregano
1/2 teaspoon cayenne pepper
1 cup buttermilk
1 large egg

For the Dredge:
1 cup flour
1 egg + 1/4 cup buttermilk
1 box Chicken in a Biskit crackers, pulsed fine in a food processor

vegetable oil for frying
Combine the paprika, black pepper, garlic powder, oregano, and cayenne in a small bowl and mix thoroughly with a fork.Whisk the buttermilk, egg, 1 tablespoon salt, and 2 tablespoons of the spice mixture in a large bowl. Add the chicken pieces and toss and turn to coat. Transfer the contents of the bowl to a gallon-sized zipper-lock freezer bag and refrigerate for at least 4 hours, and up to overnight, flipping the bag occasionally to redistribute the contents and coat the chicken evenly.

Take the chicken out and pat dry with paper towels. Dip the thighs in the flour first, then the egg/buttermilk mixture, then the cracker crumbs. I double dipped each piece to get lots of crunch (so dip once more in the egg and then the crackers.) Set aside till you’re done with all the pieces before frying.

Preheat your oven to 200F. (Your oven should still be hot from the biscuits! You’ll keep your fried chicken pieces in the oven to stay warm and crispy while you finish setting your table or wiping kids’ butts or whatever it is you have to do while you try to make dinner.)

Heat about an inch of oil in a skillet over medium high heat until it’s shimmering. Fry each piece of chicken for about 4-5 minutes per side, until the chicken is golden brown and registers 170F on an instant-read thermometer. If you’re thinking you’re about to burn the breading, transfer the chicken pieces to a baking sheet and finish cooking in the oven.

maple butter

For the Maple Butter:
4 tablespoons unsalted butter, room temp
1/4 teaspoon salt
2 tablespoons pure maple syrup

Combine all ingredients until thoroughly incorporated. Spread on biscuits and top with chicken pieces. We also doctored the sandwiches up with a bit of mustard, hot sauce and candied jalapenos, but just the chicken, biscuit and butter are enough.

Advertisements

Lamb Burgers with Cucumber and Mint

Lamb Burgers
Burgers are a favorite dinner item in this house. I can put nearly anything on a burger and my three year old will eat it. She may pick it off after a bite or two, but it’s almost like the word “burger” justifies just about anything included. I couldn’t quite sell her on having the tangy mint and cilantro lime yogurt on top, but I figure as long as she is willing to try something that looks like this, we are doing good.

I don’t really cook with lamb all that often. It’s not on my carnivore radar, but it really is deeply flavorful and lean at the same time. Because of it’s low fat percentage, I added an egg to the meat mixture, kind of reminiscent of a meatball recipe. We topped the burgers with cool slices of cucumber, lots of chopped mint and cilantro and the zesty yogurt sauce and called it a success. I think bits of feta incorporated into the patties would’ve been even better – there’s always room for creativity and error in creating a burger and that’s why it’s one of the most enjoyable dinners to make around here. Not to mention everyone can top them in their own way, so a particular palette doesn’t get ridiculed.

lamb burgers with mint, sour cream and cucumber

Lamb Burgers with Cucumber and Mint

1 pound ground lamb
1/2 sweet onion, diced fine (about 1/2 cup)
1 egg
1/2 cup chopped cilantro and mint, divided
1/2 cup full fat plain yogurt or sour cream
1 tablespoon lime juice
salt and pepper to taste
1/2 cucumber, sliced
buttered onion rolls

In a medium bowl, combine the lamb, onion, egg and half the cilantro and mint. Add a teaspoon of salt and pepper and mix well to combine. Form into somewhat loose patties and cook on a buttered grill or griddle about 2 minutes per side and an instant read thermometer reads at least 160F.

Combine the yogurt, lime juice and other half of the cilantro and mint and season with salt and pepper to taste. Serve on top of burgers with sliced cucumbers on buttered onion rolls.

 

Buffalo Chicken Tacos with Blue Cheese Celery Pico

Buffalo Chicken Taco
Buffalo sauce and blue cheese always make me think of football season. Maybe because this combination, for me, is rooted in the Superbowl array of gastronomical craziness or the fact that I see buffalo wings as “dude food” and one of my husband’s favorite flavor combinations. Whatever the reason, buffalo chicken and blue cheese is pretty darn delicious and these tacos make a more dinner-friendly version than the messy buffalo wing, fifteen-napkins-needed standard. (Guess who is Type A in our relationship?)

These tacos are AMAZING. Frying strips of boneless chicken thighs makes for extra tender pieces. We tossed the fried chicken in our standard tangy buffalo sauce, then topped them with some crunchy blue cheese celery pico and blue cheese sour cream. We did a non-buffalo version for our little girl and it was still delicious! I highly recommend this recipe for the fall season of football game get-togethers!

Buffalo Chicken Tacos buffalo chicken tacos with blue cheese cream and pico Fried Chicken Taco with Pico

Buffalo Chicken Strips We used this exact recipe, but we used boneless chicken thighs and cut them into strips before marinating and breading. I’ll post the recipe below in case you don’t want to click 🙂

  • 2 tablespoons paprika
  • 2 tablespoons freshly ground black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1 cup buttermilk
  • 1 large egg
  • Kosher salt
  • 3 1/2 pounds bone-in, skin-on breasts, legs, drumsticks, and/or wings (We used boneless thighs cut into strips here)
  • 1 1⁄2 cups all-purpose flour
  • 1⁄2 cup cornstarch
  • 1 teaspoon baking powder
  • 4 cups vegetable shortening or peanut oil

    Combine the paprika, black pepper, garlic powder, oregano, and cayenne in a small bowl and mix thoroughly with a fork.

    Whisk the buttermilk, egg, 1 tablespoon salt, and 2 tablespoons of the spice mixture in a large bowl. Add the chicken pieces and toss and turn to coat. Transfer the contents of the bowl to a gallon-sized zipper-lock freezer bag and refrigerate for at least 4 hours, and up to overnight, flipping the bag occasionally to redistribute the contents and coat the chicken evenly.

    Whisk together the flour, cornstarch, baking powder, 2 teaspoons salt, and the remaining spice mixture in a large bowl. Add 3 tablespoons of the marinade from the zipper-lock bag and work it into the flour with your fingertips. Remove one piece of chicken from the bag, allowing excess buttermilk to drip off, drop the chicken into the flour mixture, and toss to coat. Continue adding chicken pieces to the flour mixture one at a time until they are all in the bowl. Toss the chicken until every piece is thoroughly coated, pressing with your hands to get the flour to adhere in a thick layer.

    Adjust an oven rack to the middle position and preheat the oven to 350°F. Heat the shortening or oil to 425°F in a 12-inch straight-sided cast-iron chicken fryer or a large wok over medium-high heat. Adjust the heat as necessary to maintain the temperature, being careful not to let the fat get any hotter.

    One piece at a time, transfer the coated chicken to a fine-mesh strainer and shake to remove excess flour. Transfer to a wire rack set on a rimmed baking sheet. Once all the chicken pieces are coated, place skin side down in the pan. The temperature should drop to 300°F; adjust the heat to maintain the temperature at 300°F for the duration of the cooking. Fry the chicken until it’s a deep golden brown on the first side, about 6 minutes; do not move the chicken or start checking for doneness until it has fried for at least 3 minutes, or you may knock off the coating. Care- fully flip the chicken pieces with tongs and cook until the second side is golden brown, about 4 minutes longer.

    Transfer the chicken to a clean wire rack set on a rimmed baking sheet and place in the oven. Cook until an instant-read thermometer inserted into the thickest part of the breast registers 150°F and the legs register 165°F, 5 to 10 minutes; remove the chicken pieces to a second rack or a paper-towel-lined plate as they reach their final temperature. Season with salt and serve—or, for extra-crunchy fried chicken, go to step

    Place the plate of cooked chicken in the refrigerator for at least 1 hour, and up to overnight. When ready to serve, reheat the oil to 400°F. Add the chicken pieces and cook, flipping them once halfway through cooking, until completely crisp, about 5 minutes. Transfer to a wire rack set on a rimmed baking sheet to drain, then serve immediately.

    *taken from Serious Eats

For the Celery Pico:

2 stalks celery, sliced
1 jalapeno, diced
1/4 cup diced tomato
1/4 diced white onion
1/2 cup blue cheese crumbles
squeeze of lime
pinch or two of celery salt
salt and pepper to taste

Combine all these things and adjust seasoning to taste!

For the Buffalo Sauce:
One bottle of Frank’s Red Hot
1 stick of butter
Salt to taste
1 tsp worchestershire sauce
1/2 tsp garlic powder

Combine the hot sauce and butter in a sauce pan and bring to a boil. Reduce to a simmer and adjust seasoning to taste.

Blue Cheese Sour Cream

Kinda self explanatory. Just take a half cup of sour cream and add in 1/2 cup blue cheese dressing and 1/4 cup fresh blue cheese crumbles. Adjust to taste with salt and pepper and lemon juice.

 

Potatoes That Taste Better Than The Chicken

Roasted Chicken and Potatoes
Fall is around the corner, my friends. The beginnings of fallish things are happening from the wonderful cooler temperatures and crisp mornings to the not-so-wonderful appearance of Christmas decorations ALREADY. I’m not one to start up the Christmas music until the day after Thanksgiving and I’m not one to drink a pumpkin spiced latte until it can actually do its job of warming me up because I’m cold from natural causes (as in, I didn’t sit in my car with my AC on full blast to get the same effect. That’s cheating AND rushing the perfect moment, which I feel, should come about authentically.) My friend Libby is rolling her eyes at me because she LOVES rushing fall and pretending it’s cold outside. In fact, she already had a pumpkin spiced latte! 🙂 I’m fine with seasonal enthusiasts. Honestly – whatever makes you happy! But as for me and my household, we won’t decorate for Christmas until Thanksgiving is over. 🙂

Another thing that makes me happy is starting to think about fall dinners. I love the braising and stewing and the simmering of heavy, warm spices on the stove. One meal that gets me to thinking about the warmth of the winter is this simple and yet divine dish: roasted chicken on top of potatoes. We made this recipe a loooong time ago by Jean-Georges Vongerichten. His recipe was so delicious, we’ve done it a few dozen times since and have varied and simplified and it’s always delicious and always perfect. I never mess this recipe up and it’s always so amazingly delicious. And let’s not ignore why: the potatoes are cooked in schmaltz. You’d also be delicious if you were roasted in chicken fat.

I also love this recipe because it is one of those dishes that everyone can agree on. Add a salad or some braised greens and you’ve got yourself a complete meal!

Potatoes Cooked in Chicken Fat Chicken Potatoes

Potatoes Taste Better Than the Chicken*

1 whole chicken, about 3 lbs
2 pounds potatoes, peeled and cut into 1″ pieces
coarsely ground salt and pepper
butter to coat the pan and chicken
1 head of garlic, sliced in half
sprigs of thyme, rosemary, whatever you have

Preheat oven to 450 degrees. Butter a large cast iron skillet and place the cut potatoes in a single layer. Sprinkle them with salt and pepper and drizzle with olive oil. Pat your chicken dry and season with salt and pepper. Rub with butter and then stick the halved garlic head into the chicken cavity and add whatever herbs you like. Place the chicken on one of its sides on top of the potatoes.

Roast for 20 minutes. Turn the chicken onto its other side and roast another 20. Then, turn the chicken breast-side up and continue roasting until juices run clear and an instant-read thermometer says at least 165F, about 15-20 minutes more. Let the chicken rest for 10 minutes and carve on top of the potatoes and serve them along with the chicken. Beautiful.

*adapted from Jean-Georges Vongerichten

Coconut Quinoa with Seared Sausage and Peaches

Peaches, Sausage and Coconut Oil Quinoa
This is a healthy, filling and tasty meal that is easy to throw together in thirty minutes. It’s nearing the end of peach season and it’s with sadness that we say goodbye to one of the best years I’ve witnessed for this magical fruit. There was something truly special about the peaches on our tiny tree in the backyard. Matt brought one in to me a couple weeks ago and when I tasted it, the first thing I said was, “This tastes like a Jolly Rancher!” The summer peach is like the summer tomato – neither fruit can be reproduced in full effect and glory throughout the rest of the year. So we ate our modest harvest directly from the tree while standing in the yard and I cooked up the rest in a couple different meals.

The quinoa is nearly the show-stealer for this meal, though. Our good friend posted a quick tip on her Facebook feed a few weeks ago, mentioning that she loved to stir coconut oil into her quinoa at the end of cooking and top it with avocado. We tried that exact recipe and swooned. I made it again as quickly as possible and created this meal. The coconut quinoa and the sweet spice of the sausage and peaches paired perfectly together and tasted like summer. There’s not much time left to make meals like this, so hop to it!

Sausage, Peaches and Quinoa

Coconut Quinoa with Grilled Sausage and Peaches

  • Servings: 4
  • Difficulty: easy
  • Print

1 cup pearl quinoa
2 cups water
2 TBS extra virgin coconut oil
salt and pepper to taste
2 cooked sausage links (to serve 4)
1 TBS unsalted butter
1-2 ripe summer peaches, sliced

Rinse the quinoa for about a minute under cold running water. This may seem unnecessary to you, as it did to me the first time, but it’s the difference between good tasting quinoa and extremely bitter tasting quinoa. How ’bout I write “quinoa” one more time?

In a medium saucepan, bring the water to a boil and add in the quinoa and lower to a simmer and cover. Cook for about 20 minutes until water is absorbed. Or just follow the package instructions! When it’s done, stir in the coconut oil and salt and pepper and adjust seasoning to taste. If you want to go vegetarian, simply substitute avocado for the sausage and serve with seared peaches. For the sausage, add a tablespoon of butter into a clean skillet and sear the sausage until browned on both sides. Remove the sausage and add the peaches and saute until warmed through. Serve on top of quinoa along with the sausage.

 

 

Carrots and Celery: A Colorful Spin on Steak House Sides

Steak, Roasted Carrots and Celery Salad
Summer hasn’t felt very summery until these past two weeks. The rains finally stopped and the heat finally reached into the upper 90’s and it’s starting to feel like Lubbock, again. We weren’t sure what to do with all that rain and all that…not watering our lawns, so we sorta forgot how. I was so used to my garden looking like Swamp Thing that I honestly forgot to keep watering about a week after it quit raining so heavily. Then when things started to wilt, I realized that everything might be thirsty. So I’m back in the swing of watering every other day and I’m enjoying seeing things grow. However, if we had to survive off of what I have growing in my garden, we’d have all died a few weeks ago. I want to be better and grow enough to sustain us year round, but I’m not there, yet. I grew up in a family of farmers but I am not one of them.

We benefit from families of farmers in this town, however, and one of those families is Holy Cow Beef, a family that produces amazing beef products right here in Lubbock, TX. They run an honest, humane, grass-fed beef corporation and their products are extremely high-quality. We bought a New York strip from them, among other cuts, when they were at the Lubbock Downtown Farmer’s Market last weekend and happily made this weeknight meal for our family last week. Matt seared the steak in butter on the stove and finished it in the oven – a favorite and classic way we like to cook a steak. The three of us ate dinner from just one portion!  I roasted orange and purple carrots along with parsnips and served that and the beef along with a blue cheese celery salad. Yes, this plate was served to our three-year-old (no short-order cooking around here) and here’s how it went:

“I only like the orange carrots.”
“I will only eat one celery.”
“More meat, please.”

So I’d highly recommend if you’re in this area, to stop by the farmer’s market on Saturdays and check out what Holy Cow Beef has to offer! We’ve been eating less meat in general, and so buying high quality products from local producers helps us value the days we do have meat a little more. Quality over quantity is a good idea, especially if you, like me, are a carnivore.

 

Blue Cheese Celery Salad
I wanted to share the recipe for the blue cheese and celery salad with you, today. It was so refreshing and different as a side for the steak. I think it would make an amazing topping for a burger, a different dish during football season, or as a side for BBQ!

Blue Cheese Celery Salad*
serves 4

¼ cup mayonnaise
4 cups celery, cut into ⅛-inch-thick half moons (about 8 stalks)
¼ cup fresh orange juice
1½ teaspoons kosher salt
3 tablespoons chile oil
¼ cup celery leaves
3 tablespoons finely chopped chives
½ cup (2 ounces) crumbled blue cheese

Spread the mayonnaise among 4 plates. In a medium mixing bowl, toss the celery with the orange juice and season generously with salt. Drizzle with the chile oil (you could also use olive oil and crushed red pepper), then toss in the celery leaves. Scatter the dressed celery on top of the mayonnaise, then top with the chives and lots of blue cheese, and serve.

*adapted from Tasting Table

 

Roasted Carrots
And instead of the classic fries or a baked potato that you typically see alongside a steak, I did a colorful trio of roasted carrots. I simply peeled and sliced three of each orange and purple carrots and parsnips and coated them in olive oil and sprinkled with salt and pepper and then roasted them at 400 until soft when pierced with a knife. Then I browned one tablespoon of butter and tossed them right before serving.

 

Blue Cheese Celery Salad with Seared Steak

Turkey Sliders

Turkey Burgers with Cucumber Radish
We’ve been plugging away in the Palmer house, keeping ourselves alive and enjoying our lady babies. It’s shocking how little time I have to do extra things like take pictures of the food we eat so that I can write about it. I’m doing good most days to just get things on the table before someone needs a nap or a diaper change or to be held, all of which are pretty difficult while cooking or taking photographs. I say this to excuse myself for not writing for a month and to tell you that not everything is perfect all the time and I can’t and am not even trying to keep all the balls in the air that I used to. Looking back, having just one kid was a dadgum BREEZE. In fact, that’s when I started this blog – when Olive was just seven months old! My days are filled with super baby joy and crazy games of pretend and doing lots of laundry (Eleanor is a super spitter-upper) and cooking and reading endless Olivia books and knitting and sometimes working on my “real” job of editing photographs. It’s a whirlwind and I know that it will slow down soon and these babies won’t need me every five minutes.  But in the meantime, the meals coming out of here are going to be pretty basic, pretty tasty and pretty easy.

If you are in the stage of life where a little person is needing YOU every five minutes, you’ll appreciate this recipe.  It was mega easy. Super tasty. Didn’t miss the beef, AND it is covered in SriRancha.  That’s right, Sriracha sauce and ranch dressing.  Sriracha mixed with most things is wonderful, but mayo or ranch is especially awesome.  I topped them with super crunchy cucumber slices and icicle radish (hadn’t ever tried those before – they were a fun supermarket find and we loved them!) Try these tonight – you won’t be sorry!

Turkey Burgers

Turkey Sliders

1 lb ground turkey
1 shallot, diced (about 1/4 cup – you can use any kind of onion)
1 garlic clove, minced
1 tsp salt
1/2 tsp pepper
1/2 cup shredded cheddar cheese
Slider hamburger buns

Toppings:
1/2 a cucumber, sliced thin
Any kind of radish, sliced
Slices of American cheese (although you could use any, but I like the traditional taste of American and how it melts)
Sriracha sauce and Ranch dressing, mixed.  Use a ratio of 3 parts Ranch to one part Sriracha

In a large bowl, combine the turkey, shallot, garlic, salt, pepper and cheese until well mixed.  Form into about 1/4 cup size patties and cook in a skillet until a thermometer inserted reads at least 160F. If you don’t have an instant read thermometer, you should invest in one, and if you don’t want to invest in one, I would guess I cooked these for about 10 minutes per side on a medium-level heated cast iron skillet.

Turn on your oven’s broiler to high and place patties on a serving plate and top with slices of cheese (I used a quarter of a slice on each) and melt under the broiler.  Serve with generous amounts of SriRancha, cucumber and radish.

 

Roasted Coriander Chicken

Cinnamon Coriander Roast Chicken
This is a fabulous way to revive the same ol’ chicken recipes you’ve been using every week for your family.  We came across this flavor combination years ago from Michael Symon but I’ve done this so many times I’ve strayed pretty far from the original recipe for chicken wings and have adapted it to be a wonderful roasted chicken dish.  Have you ever used coriander seeds in your cooking before?  It’s got this tutti-fruity flavor that reminds me of Fruity Pebbles cereal (don’t be horrified, it’s actually really good).  And combine that flavor with cinnamon and the smokiness of cumin and something kind of magical happens.

If you have a problem spending money on a spice you hardly use, let me be the first to direct you to the Ghandi Bazaar on 34th Street here in Lubbock.  If you don’t live in Lubbock, find a local Indian food market or some kind of ethnic market because they sell spices CHEAP.  Why? Because they USE THEM A LOT.  It’s a staple to most other cultures like flour and sugar is to an American.  We bought a 16 oz bag of coriander seeds at Ghandi Bazaar for $2!  That sure beats a tiny jar for $4.50 at the grocery store.  I don’t think I’ll ever use it up…unless I keep making this chicken…which I need to do this week.
Cinnamon Coriander Chicken

Roasted Coriander Chicken

1 chicken, cut into 8 pieces (or pre-cut, but make sure it’s bone-in and skin on)
1/4 cup crushed coriander seeds
1 TBS cinnamon
2 tsp ground cumin
1 TBS kosher salt
1/4 cup olive oil

Preheat oven to 375F.

In a large, ziplock bag, add the chicken pieces and the spices and rub everything around until the chicken is completely coated.  Pour in the olive oil and mush the bag around again, making sure (to the best of your ability) that all the chicken is coated relatively even.

In a 9×13″ glass pan, or on a cooking rack over a rimmed baking sheet sprayed with oil, add the chicken, evenly spaced apart.  Roast for 25-30 minutes, or until a thermometer reads 165 in the thickest piece. I can’t cook chicken without a meat thermometer, so I can’t tell you an exact time.  I just start taking the temp after 30 minutes and leave it in there if it’s not done. 

*so good I made it twice on this blog 😉 with slightly different ratios this time.  See?  I change it all the time.  But it’s always good!

Chicken Tikka Masandwiches

Chicken Tikka Sandwich with Cucumbers
I made one of our favorite Indian dishes the other day from a recipe I saw in the latest issue of Real Simple Magazine and it turned out great!  We had a ton of leftovers and so the next day, I decided to turn them into these amazing little sub sandwiches.  With tons of cilantro, crunchy cucumber and cold sour cream to offset the spicy chicken, it became the perfect sandwich.  I highly recommend doing this original recipe and then adapting it into these tasty little sandwiches.  It would also make an amazing wrap with black beans and rice!

Chicken Tikka Sandwich Shredded Chicken Tikka Sandwich

Chicken Tikka Masala (sandwiches)

1-15 ounce can crushed tomatoes
1 medium onion, chopped
2 cloves garlic, chopped
2 tablespoons tomato paste
2 teaspoons garam masala
salt and pepper
1 1/2 pounds boneless, skinless chicken thighs (about 8 and I used bone-in and the bones came right out – no problem)
1/2 cup heavy cream

In a 4-6 quart slow cooker, add the tomatoes, onion, garlic, tomato paste and spices and stir and taste for seasoning.  Place the chicken thighs over the tomato mixture and cook on low for 8 hours or on high for 4.  Shred the chicken and remove bones (if you used bone-in).  Stir in the heavy cream and let it keep cooking for about 10 minutes while you get everything else ready.  Serve over rice with lots of cilantro, or make these sandwiches by splitting hoagie rolls down the center and layering the chicken with sour cream and topping with fresh sliced cucumber and cilantro.  And garnish with lots of sriracha sauce for extra spice!

Rosemary Pork Chops with Grapes and Parsnips

rosemary pork chops with parsnips and grapes
Yesterday was rainy and dark.  A cold front moved in yesterday afternoon and cooled everything down a few degrees and it put me in the most severe autumn mood.  I bought the ingredients for this dish at the beginning of this week because the forecast said there was a chance of rain every day and it just felt like fall had officially arrived!  I found this extremely autumnal recipe a few years ago in an issue of Martha Stewart Living and it became a very frequent dinner occurrence for us.  It takes literally 15 minutes from start to finish – maybe 20 if you include peeling the parsnips.   It’s perfect for a family on a budget as I can usually find discounted pork chops no matter when I go to the grocery store.  Parsnips may be hard to find at a mega grocery store, but if you can’t find them, you can substitute in carrots.  Parsnips are like carrot’s albino cousin.  Maybe slightly more bitter, but they mellow out while cooking.  The combination with the sweet grapes is perfect, though, so if you can find them, branch out and try them!  For babies, simply steam come cubed up, or puree after steaming with a little water or chicken stock!

pork chops with grapes and parsnips

Pork Chops with Parsnips and Grapes*
serves 4

2 tablespoons olive oil
4 boneless pork chops, about 1/2″ thick
salt and pepper
2 or 3 large parsnips, peeled and sliced 1/4″ thick
1 cup red grapes
3 tsp fresh chopped rosemary

In a large skillet, heat oil over medium-high. Season pork with salt and pepper and add to skillet along with parsnips. Brown pork and parsnips on both sides, about 5 minutes total. Add grapes and rosemary, and cover. Reduce heat to medium-low and cook until pork is cooked through, parsnips are tender, and grapes have just burst, 3 to 5 minutes. Serve pork with parsnips, grapes, and pan juices.

*recipe adapted for quantity from Martha Stewart Living