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Posts Tagged ‘Ground Chicken’

Rachael Ray dedicated several pages in her 365: No Repeats cookbook to her beloved dog, Boo. Tonight I tried “Boo’s Smoky Chicken Patties.” With the exception of the first bowl of ingredients committing suicide (ie plunging to its shattery, glassy death when I turned away to get the can opener), this one was a success. The paprika makes it have a kick without being too spicy. I served these with carrot and celery sticks and some baked beans leftover from our camping trip this weekend. Yum!

  • 1 1/2 lbs. ground chicken breast (I used turkey)
  • 1 tbs. paprika
  • 1 1/2 tbs. grill seasoning
  • 1/4 to 1/2 cup chopped fresh flat-leaf parsley
  • 1/2 medium yellow onion
  • 4 garlic cloves, finely chopped
  • 2 tbs. EVOO
  • 8 slices sandwich white or whole-wheat bread
  • 2-3 tbs. unsalted butter, softened
  • 2 cups chopped baby spinach, watercress, or arugula

Heat a large nonstick skillet over medium-high heat.

Place the chicken in a bowl and add the paprika, grill seasoning, and parsley. Using a handheld grater, grate the onion into the chicken. Add the garlic and mix to combine. Make a mini patty, the size of a quarter, and cook it up, a minute on each side, to taste and check seasonings. If you want it really smoky, adjust the seasonings accordingly. Drizzle the chicken mixture with the EVOO and form 4 large, thin patties, then place them in the pan. Cook the patties for 5 minutes on each side. Toaste the bread slices and spread liberally with softened butter. Serve the patties on the buttered toast with some chopped dark greens. Makes 4 servings.

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Monday’s dinner was supposed to be Polenta With Chunky Chicken and Chorizo Chili from 2-4-6-8 Great Meals (p. 181). I set out all the ingredients, including an opened bottle of Yuengling Light, and began chopping peppers and onions as the ground chicken started to cook. I opened a cabinet to get a storage container and ka-BOOM! A jar of honey fell from the top shelf and knocked the beer bottle to the floor, splashing all over the tile and cabinet doors.

What surprised me the most was that I didn’t overreact – I actually laughed, drank the remainder of the beer (and opened a new one for the chili), wiped the floor, and kept going. I think back to past kitchen mishaps – dropping an entire pot of rice and beans on the floor, spilling various spice jars, etc. At the time I wanted to cry. Haven’t we all had those moments?

I was curious as to what polenta and chili would taste like, and the answer is a very interesting combination of chunky and smooth. The polenta is spooned into the bottom of the bowl and the chili (and its light sauce of beer and tomato sauce) rests on top. The recipe called for chorizo in the chili, but I’m not a fan of its spicy, gritty flavor, so I left it out. I added a little sour cream on top to cool it all down.

Polenta is one of my new favorite ingredients to use – cooking it with chicken stock instead of water enhances the flavor and makes it taste like you’ve been cooking it all day. This meal had polenta mixed with scallions, butter, and thyme, and I’ve made it also with butter, parmesan cheese, and a little half-and-half. A few of Rachael Ray’s recipes call for polenta cakes in a twist on traditional lasagna – I think that will be my next attempt.

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