Posts Tagged 'vegetable oil'

Grilled Bok Choy with Ponzu Ginger Sauce

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Grilled Bok Choy with Ponzu Ginger Sauce

Looking for a different side dish?

Try grilled bok choy!  This Asian cabbage is in season in the summer months and it truly is delicious.  I prefer to use baby bok choy because it is more tender than the regular size. That said, you can use the larger heads of bok choy for this recipe if you prefer.

When cooking or grilling it, I find that the toasted sesame oil adds a nice flavor to this Asian-inspired dish. For a more neutral flavored bok choy, substitute olive or vegetable oil.

Drizzle a simple but flavorful Ponzu Ginger Sauce  over the top for the finishing touch!

Enjoy!

Grilled Bok Choy with Ponzu Ginger Sauce

For the Ponzu Ginger Sauce:
1/4 cup soy sauce
2 tablespoons water
1 tablespoon rice vinegar
1 tablespoon freshly squeezed lime juice
1/2 tablespoon grated fresh peeled ginger
1 scallion, thinly sliced

For the Bok Choy:
Vegetable oil, for the grates
4 heads baby bok choy (about 1 pound)
2 tablespoons toasted sesame oil
Kosher salt and freshly ground black pepper

To make the Ponzu Ginger Sauce: In a small bowl whisk together the soy sauce, water, vinegar, lime juice, ginger, and scallions. Reserve.

To make the bok choy: Preheat a clean grill to medium with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Cut the bok choy heads in half lengthwise. Brush the bok choy with the sesame oil. Season with salt and pepper to taste.

Place the bok choy on the grill, cut side down. Close the lid and cook, turning once or twice, until tender and lightly charred, about 3 to 4 minutes per side.

Place the bok choy on a platter and drizzle with ponzu sauce to taste.

Serves 4.

Do-Ahead: The Ponzu Ginger Sauce can be made the night before. Cover and refrigerate until ready to use.

 

This recipe is from my book Simply Grilling.

Photo by the talented Justin Fox Burks.

Food styling by me.

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Lemon-Oregano Chicken

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Lemon-Oregano Chicken

A mixture of fresh herbs, lemon, and garlic tucked under the skin helps to make the chicken meat extra flavorful.

In this recipe I used lemon and oregano. But other citrus herb combinations like lime-cilantro and orange-sage are delicious too.  Basically, use your favorite flavor combination!

This recipe can also be prepared indoors on a grill pan or in the oven.

Lemon-Oregano Chicken

1/4 cup freshly squeezed lemon juice
3 tablespoons olive oil
3 tablespoons coarsely chopped fresh oregano
2 garlic cloves, minced
1 tablespoon freshly grated lemon zest
4 split, bone-in, skin-on chicken breasts (about 3 pounds)
Kosher salt and freshly ground black pepper
Vegetable oil, for the grates

In a nonreactive dish (glass or ceramic) just large enough to hold the chicken in a single layer, whisk together the lemon juice, olive oil, oregano, garlic, and lemon zest. Add the chicken breasts to the marinade and toss to coat. Marinate at room temperature for 20 to 30 minutes.

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Remove the chicken from the marinade and shake off the excess. Run your fingers between the chicken and the skin to loosen the skin (be careful not to remove the skin). Evenly spread about 1/2 tablespoon of the dry ingredients (the lemon zest, oregano, and garlic) from the marinade under the skin of each breast. Discard the rest of the marinade. Generously season the chicken with salt and pepper.

Place the chicken on the grill. Close the lid and cook, turning once or twice, until no longer pink in the middle, 12 to 15 minutes per side. Serve warm.

Serves 4.

This recipe is from my book Simply Grilling.

Photo by the talented Justin Fox Burks.

Food styling by me!

Grilled Pizza Margarita

Grilled Pizza Margarita

Collyn Wainwright was the first person to introduce me to grilled pizzas. It was close to 10 years ago and I still remember it.  Sautéed wild mushrooms and smoked mozzarella on a slightly charred pizza crust. Heaven!

The sky is the limit on variations you can make, but this is a good starter recipe. The smoked mozzarella and the kalamata olives add great flavor to a “not-so-traditional” pizza margarita.

You can use this same technique with your favorite pizza toppings. Since the crust cooks rather quickly, it is best to use toppings that are pre-cooked or thinly sliced.

If you choose to add tomato sauce, be sure to lightly sauce your pizza. Too much liquid will result in a soggy crust.

Also when grilling pizzas, the lid is your best friend. Use the lid to control the heat as well as to help your toppings to cook and melt more quickly.

You have lots of options for the pizza dough. You can always make you own – click here for my recipe. For a short cut, you can now find pizza dough in the refrigerated section of most markets. Gourmet varieties are available, but to be honest, that first  delicious grilled pizza I had years ago at Collyn’s house was made on Pillsbury canned pizza dough! Definitely not gourmet but definitely a great short-cut option! Another route is to pick up dough from your neighborhood pizzeria. I often get dough at my local Whole Foods store from their pizza station.

Enjoy!

Grilled Pizza Margarita

Vegetable oil, for the grates
Unbaked pizza dough, enough for a 12-inch pizza
2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
3/4 pound smoked mozzarella, coarsely shredded
1 cup cherry tomatoes, cut in half
3/4 cup pitted kalamata olives, drained and coarsely chopped
1/4 cup thinly sliced fresh basil

Preheat a clean grill to medium with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Let the pizza dough come to room temperature. Place the dough ball onto a baking sheet. Using your hands, gently flatten, and pull into a circle about 12 inches in diameter. Brush the crust with 1 tablespoon of olive oil and season with salt and pepper to taste.

Transfer the dough to the grill, oiled-side down. Close the lid and cook until the dough begins to bubble on the top, about 2 minutes. Working quickly, brush the dough with the remaining oil and season with salt and pepper to taste. Turn and top with the mozzarella, tomatoes, and olives. Close the lid again and cook until golden and crisp on the bottom and the cheese is melted, 4 to 5 minutes more.

Remove the pizza from the grill. Evenly sprinkle the basil over the top of the cooked pizza. Serve warm.

Serves 4 to 6.

Recipe from Simply Grilling by Jennifer Chandler.

Photo by the talented Justin Fox Burks.

Grilled Herb Chicken with Greek Tomato-Olive Relish

A good relish can make an everyday chicken breast into a show-stopper. This Greek-inspired tomato relish from my new cookbook Simply Grilling is just such an example.

Enjoy!

Grilled Herb Chicken with Kalamata Olives, Cherry Tomatoes, and Feta Cheese

For the Greek Tomato-Olive Relish:
1 cup cherry tomatoes, quartered
1/4 cup Kalamata olives, pitted and coarsely chopped
1/4  cup finely diced red onion (1/2 small onion)
1 tablespoon olive oil
1 teaspoon red wine vinegar
Kosher salt and freshly ground black pepper
1/4 cup crumbled feta cheese
2 tablespoons thinly sliced fresh mint 

For the Herb Chicken:
Vegetable oil, for the grates
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
4 tablespoons dried Italian seasoning
Kosher salt and freshly ground black pepper

To make the Greek Tomato-Olive Relish: Place the tomatoes, olives, red onion, oil, and vinegar in a medium bowl. Toss to combine. Add the feta cheese and mint and gently toss to combine. Season with salt and pepper to taste. Refrigerate until ready to serve.

To make the chicken: Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Season both sides of the chicken with the Italian seasoning, salt and pepper. Place the chicken on the grill. Close the lid and cook, turning once, until no longer pink in the middle, 6 to 8 minutes per side.

To serve, place the chicken on the plate and top with a generous spoonful of the tomato-olive relish.

Serves 4.

Cooking Tips: To evenly cook boneless, skinless chicken breasts, I suggest pounding them to a uniform thickness before grilling.

Dried Italian seasoning is a mixture of several dry herbs. To make your own, combine 1 tablespoon each of dried basil, dried parsley, dried oregano, dried marjoram, dried thyme leaves, dried rosemary, and dried sage. Store in an airtight container in a cool, dark place for up to six months.

Do-Ahead: The tomato-olive relish can be made 4 hours ahead. Store covered in your refrigerator until ready to serve.

Variation: Fresh basil would be a delicious substitute for the fresh mint.

Grill Pan Friendly: Don’t have a grill or the weather is not so great, this dish can be made inside in a grill pan.

Photo credit: Photo by the talented Justin Fox Burks.

Cheeseburger Pie

I had to laugh when my good friend Gay Landaiche gave me this recipe. Cheeseburger Pie?!  Whoever heard of such a thing? But Gay is a great cook, so I gave it a try. And just as she said it would be, this dish was a big hit for my whole family!

In fact when I was writing my cookbook Simply Suppers, my girls insisted that I include it in the book.  It is one of their favorite dishes.  It’s a cinch to make and fun to eat … so it’s a favorite of a busy mom like myself too!

Enjoy!

Cheeseburger Pie
From Simply Suppers by Jennifer Chandler

1 unbaked pie crust (9-inch), homemade or store-bought
1 tablespoon vegetable oil
1 pound ground beef
1/2 cup finely diced yellow onion (1 small onion)
2 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
Kosher salt and freshly ground black pepper
2 large eggs
1 cup small-curd cottage cheese
2 medium tomatoes, thinly sliced
1 cup shredded sharp cheddar cheese

Preheat the oven to 395 degrees.

Place the pie crust in a deep-dish pie pan. Flute the edges, if desired. Place the prepared pie crust in the refrigerator until ready to fill.

In a large skillet over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the skillet. Add the meat and onion and cook, breaking up the beef with a wooden spoon, until the meat is browned and cooked through, about 5 minutes. Transfer the cooked meat to a colander and drain off the excess fat. Transfer the drained meat to a large bowl and stir in the flour and Worcestershire sauce. Season to taste with salt and pepper. Spoon the mixture into the prepared pie crust.

In a small bowl stir together the eggs and cottage cheese. Spoon the cottage cheese mixture evenly over the beef. Arrange tomato slices on top of the cottage cheese and sprinkle the cheddar cheese evenly over the top.

Bake until set and the cheese has melted, about 30 minutes.

Serves 6.

 

Potato Chip Chicken Fingers

Old-fashioned fried chicken is good, but I think my version raises the bar.

What’s not to love about the marriage of potato chips and fried chicken tenders?!

This recipe was one of the most popular dishes at my old restaurant Cheffie’s Market & More. We couldn’t keep them in stock.

When I was writing my cook book Simply Suppers: Comfort Food Your Whole Family Will Love, I knew I had to include a fried chicken recipe.   Mashed potatoes, mac-n-cheese, meatloaf, apple pie and fried chicken … all prerequisite recipes for a “Comfort Food” book.

I have to admit classic Southern Fried Chicken is not a dish that was in my everyday repertoire.  We all have those foods that we consider just easier to have someone else make … for me that was fried chicken. I start playing around with recipes and really wasn’t 100% happy with my results.  They were good … but not over the top.

Then I had one of those “A – Ha!” moments!  Why was I messing around with buttermilk marinades, when I already had a super-duper fried chicken finger recipe?! 

This recipe is so easy. I take the guess work out frying by having you just brown then chicken in the oil … and then finish cooking the tenders in the oven.  That way you have perfectly cooked chicken tenders every time.

I can guarantee this recipe will be a hit for your friends and family!

Enjoy!

Potato Chip Chicken Tenders
From Simply Suppers by Jennifer Chandler

1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 large eggs, lightly beaten
1 bag (11-ounce) Lay’s® potato chips, crushed
4 boneless, skinless chicken breasts (about 11/2 pounds)
Vegetable oil, for frying

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Place the flour in a shallow bowl and season generously with salt and pepper. Place the beaten egg in another shallow bowl. Leave the crushed potato chips in the bag. (This way you don’t dirty another dish!)

Rinse the chicken and pat dry with paper towels. Slice each chicken breast lengthwise into 4 or 5 strips. Generously season the chicken with salt and pepper. Working in small batches, lightly dredge both sides of the chicken in the seasoned flour, shaking off the excess. Next dip the chicken in the egg wash to coat completely, letting the excess drip off. Then dredge the chicken through the crushed potato chips, evenly coating on all sides. Place the prepared chicken on a baking sheet or cutting board.

In a large stockpot or Dutch oven pour enough oil so that there is an approximately a 1-inch layer of oil. Over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pot. In batches so as not to over crowd the pot, cook the chicken until golden brown, about 3 minutes per side. Transfer the chicken to a baking sheet lined with parchment paper. Transfer to the oven and bake until the chicken is cooked through, about 15 to 20 minutes. Serve warm.

Serves 4 to 6.

Cooking Tip: I like to serve this with my homemade honey mustard sauce.  Just whisk together equal amounts French’s® yellow mustard, whole-grain Dijon mustard, and mayonnaise. Add honey to taste.

Freezes well: The prepared but uncooked chicken fingers freeze well. To prevent sticking, freeze the chicken fingers in a single layer on a baking sheet before placing them in a container or freezer bag. When you are ready to cook the chicken fingers, no need to thaw. You can fry them frozen.

 

Coconut Cake

When I was writing the dessert chapter of my cookbook Simply Suppers (release date September 2010), I went in search of the perfect coconut cake recipe.  In fact, to be honest, it kinda became more like a quest than a search!

I wanted a super moist cake with a to-die-for icing.  The real deal.  One like your grandmother would have made. BUT…I wanted it to be easy.

I started with a box of yellow cake mix.  First, I tried poking holes in the cake and pouring coconut milk over it. It was good…but not what my sweet tooth had envisioned. I called my friend Leigh McLean and begged for the yummy recipe she used at her sadly-now-closed restaurant Lulu Grille.  But she said it was not her recipe to share…it belonged to her mother. (If you live in the South, you know that Southern women guard their secret recipes with a vengeance!)

After lamenting on my Cook with Jennifer Facebook page, that I still was not happy with my coconut cake.  Both LeeAnne Wray and her mother Linda Wray posted that they had the best coconut cake recipe ever…and they even shared it!

The trick is to bake the cream of coconut into the cake and then ice the warm cake with a sugary mixture of sour cream, frozen fresh coconut, and sugar.

I made a few tweaks here and there to the original recipe to make it even simpler but I was sure to keep the Wray’s “secret” tricks.

So here it is…. the “Best Ever” Coconut Cake. 

Be forewarned, you can’t have just one piece of this decadently moist coconut cake. 

Enjoy!

Coconut Cake

For the cake:
1/2 cup vegetable oil, plus extra to grease the pan
All-purpose flour, to flour the pan
2 packages (6-ounce) frozen fresh coconut
1 container (8-ounce) sour cream
1 1/2 cups granulated sugar
1 box (18-ounce) yellow cake mix
1 box (4-ounce) instant vanilla pudding mix
1 cup water
1 teaspoon pure vanilla extract
2 large eggs
2 large egg yolks
1 can (15-ounce) cream of coconut

For the icing:
1 cup granulated sugar
1/2 cup water
2 egg whites
3 cups sweetened shredded coconut

To make the cake: Preheat the oven to 350 degrees. Grease and flour two 9-inch cake pans and set aside.

In a medium mixing bowl whisk together the frozen coconut, sour cream, and sugar. Set aside.

In a the bowl of an electric mixer, combine the yellow cake mix, vanilla pudding mix, oil, water, vanilla extract, eggs, egg yolks, and cream of coconut. Beat the mixture until smooth. Pour the batter, dividing it equally, into the prepared cake pans. Bake until the cakes are golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.

Remove the cakes from the oven and cool in the pans on wire racks just until cool enough to handle, about 10 minutes. Remove the cakes from the pans and place onto wire racks.

Carefully slice each of the warm cakes in half horizontally to make a total of 4 thin layers. Place one of the 4 layers on a serving plate. Spread 1/3 of the sour cream-coconut mixture evenly on top. Continue with layering the remaining cake layers and remaining sour cream-coconut mixture. Transfer the cake to the refrigerator to cool at least 20 minutes.

To make the icing: In a small saucepot whisk together the sugar and water until the sugar has dissolved. Over high heat, bring the mixture to a boil and cook without stirring until it reaches a temperature of 235 degrees, or when it forms long threads when poured from a spoon back into the pot, about 10 minutes. Remove the sugar syrup from the heat and set aside. Do not cool the sugar syrup.

In the bowl of an electric mixer, beat the egg whites on high speed until they hold soft peaks. While continuing to beat, slowly pour the hot sugar syrup into the egg whites. Continue to beat on high until the icing is shiny and has cooled, about 4 to 5 minutes.

Frost the top and sides of the cake. Generously sprinkle the shredded coconut all over the cake. Refrigerate overnight before serving.

Serves 8 to 10.

Time-Saving Tip: Instead of making a meringue icing, you can frost the cake with either whipped cream or thawed frozen whipped topping. I like to reserve 1 cup of the sour cream-coconut mixture and whisk that together with 1 cup whipped cream topping. I still cover the cake with shredded coconut after icing.

Cooking Tip: This recipe uses coconut in 3 forms. Found on the baking aisle, sweetened shredded coconut is the most common. It is flaked coconut that has been soaked in corn syrup for added sweetness and moisture.  Frozen fresh coconut is just what it’s called: fresh coconut that has been flaked and frozen. It is found next to the frozen fruit in most markets.  If you cannot find it, you can substitute sweetened shredded coconut. Cream of coconut is a thick sweet liquid made from coconuts. Often used to make drinks, find it in the mixer section of your grocery or liquor store. Coconut milk is not a substitute.


Jennifer Chandler

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