I am doing a dinner for some Chinese friends. She asked for [an American] “holiday dinner.” I decided to do a chicken variation of the deconstructed stuffed turkey that I made for Thanksgiving.
Karl’s Chicken Stock
Category Archives: Chicken
Karl’s Drunken Chicken Mole
Since Jan discovered she is ¼ Cora—23&Me, long story—she has become interested in discovering what that means. She has taken an interest in learning Spanish and is taking Mexican food far more seriously. For her birthday, she asked for chicken mole.
Karl’s Drunken Chicken Mole
Filed under Chicken, Main Dishes, Sauces and Spices
Karl’s Chicken Wonton Soup
Jan’s friends from childhood—she has known Barbara since the second grade—are coming once again for the Quilt Festival. One will not eat anything with chunks of cooked tomatoes and the other will only eat chicken or fish. To top it off, Jan has just had two crowns and needs soft foods like soups. How to please everyone?
Karl’s Chicken Wonton Soup
Filed under Chicken, Main Dishes, Side Dishes, Soups
Karl’s Negima Yakitori (Chicken Thigh and Green Onion Skewers)
Adapted from a Just One Cookbook recipe
My original idea for this Sunday was to make a teriyaki beef stew, but Miriam said, “Too sweet.” I suggested chicken skewers and she agreed to that, as long as the meal was vegetable forward and low sugar. Japanese dishes seem to have a lot of added sugar, but I could work with that.
Karl’s Negima Yakitori
Chicken Thigh and Green Onion Skewers
Filed under Chicken, Main Dishes, Sauces and Spices
Karl’s Chicken Enchiladas
A few weeks ago, I tried to make some enchiladas the way I thought my mother, Claudia, had made them. While this was not one of the recipes that I took down when I left home, I had watched her make them several times. While my enchiladas looked good in the pan, they were hard to serve without them completely falling apart.
Karl’s Chicken Enchiladas
Filed under California Fusion, Chicken, Main Dishes, Sauces and Spices, Weeknight
Karl’s Jolokia Chocolate Chicken Fajita Tacos
Tacos are a favorite meal around my house. I usually make some version once a week—although rarely on Tuesday. Jan had brought some ghost pepper products back from a trip to Monterey, one of which was Jolikia Hot Chocolate mix from the Pepper Palace. I decided to try using it in a taco dish—chocolate and chilies is a traditional Mexican combination.
Karl’s Jolokia Chocolate Chicken Fajita Tacos
Filed under California Fusion, Chicken, Main Dishes, Sauces and Spices
Karl’s Moorish Chicken Tajine
I decided to make a Moorish themed dinner this Sunday. The Moors controlled most of present day Spain from the 8th–15th centuries. While Moorish cuisine is little different from that of Morocco, the Moors had a great effect on the gastronomy of Spain. They introduced almonds, citrus fruit and rice, as well as the irrigation systems necessary to grow them. However, this period was also pre-contact with the New World, so that some items that are common to today’s Spanish and Moroccan cuisines had not yet been introduced to European diets—no tomatoes or chilies, including paprika and cayenne.
Karl’s Moorish Chicken Tajine
Filed under California Fusion, Chicken, Main Dishes, Sauces and Spices
Karl’s Mixed Salad with Chicken, Croutons, and Peanut Dressing
I had half a Moorish chicken left over from Sunday’s dinner and Jan had a desire for chicken salad. She also pointed out that she really likes the crunchiness of cabbage and my peanut dressing. To add starch—to make it a full meal—and to give the salad even more crunchiness, I decided to add fresh baked croutons.
Karl’s Mixed Salad with Chicken, Croutons, and Peanut Dressing
Filed under California Fusion, Chicken, Main Dishes, Salads, Sauces and Spices, Vegetarian
Karl’s Peanut Dressing
This dressing started out as a dipping sauce for Vietnamese summer rolls. Jan really likes it. It has become a standard dressings for salads at our house.
Karl’s Peanut Dressing
Filed under California Fusion, Chicken, Salads, Sauces and Spices
Karl’s Peach Chicken and Potatoes en Papillote
It has been a long time since I have cooked anything en papillote. To cook something en papillote means that you are cooking it in a parchment packet—although these days it is more common to use aluminum foil. As I was looking for dinner ideas, I came across several recipes like this, but none that matched what I wanted, so I just took out on my own.
Karl’s Peach Chicken and Potatoes en Papillote
Filed under California Fusion, Chicken, Main Dishes, Potatoes, Poultry, Steaming
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Miriam
Jabberwocky Stew 