Grilled Asian Chicken with Bok Choy

Jason and I made this the other week. It's straight from the Bon Appetit magazine. I followed everything almost exactly, except I used portabello mushrooms instead of shiitake. We even roasted the radishes. Who would have thought to roast radishes, but they were tasty. It's a keeper! We also made the leftovers as included in the recipe. Here's the recipe as copied from Bon Appetit:

Grilled Asian Chicken with Bok Choy, Shiitake Mushrooms, and Radishes

Be sure to reserve two grilled chicken breasts and a cup of Mango-Sesame Dressing to use in the Asian Chicken-Noodle Salad.

4 servings plus leftovers

by Selma Brown Morrow

Photograph by Marcus Nilsson

June 2010

Ingredients

• 8 1/3-inch-thick rounds red onion
• 8 large shiitake mushrooms, stemmed
• 8 red radishes, trimmed, halved
• 4 baby bok choy, halved lengthwise
• 1 large orange bell pepper, cut lengthwise into 8 strips
• 1 1/4 cups Mango-Sesame Dressing, divided
• 6 boneless chicken breast halves with skin
• Nonstick vegetable oil spray

*
Arrange all vegetables on large rimmed baking sheet. Brush vegetables lightly on both sides with 1/3 cup Mango-Sesame Dressing; sprinkle with salt and pepper.
*
Arrange chicken on sheet of foil. Brush both sides of chicken with 1/3 cup dressing, then sprinkle with salt and pepper. DO AHEAD Vegetables and chicken can be prepared 2 hours ahead. Let stand at room temperature.
*
Coat grill rack generously with nonstick spray and prepare barbecue (medium-high heat). Grill vegetables until just tender, turning occasionally, about 8 minutes for onion rounds and 4 minutes for mushrooms, radishes, bok choy, and pepper strips. Return all vegetables to same baking sheet.
*
Grill chicken until cooked through, 5 to 6 minutes per side. Transfer chicken to cutting board. Let stand 5 to 10 minutes. Cool 2 chicken breasts; wrap and chill for Asian Chicken-Noodle Salad.
*
Arrange remaining 4 chicken breasts and vegetables on platter. Serve with remaining dressing.


Read More http://www.bonappetit.com/recipes/2010/06/grilled_asian_chicken_with_bok_choy_shiitake_mushrooms_and_radishes#ixzz0uFMBiAA0

Mango-Sesame Dressing
Ingredients

* 3/4 cup vegetable oil
* 3/4 cup Major Grey's mango chutney
* 6 tablespoons unseasoned rice vinegar
* 3 large garlic cloves, peeled
* 6 3/4 teaspoons soy sauce
* 1 1/2 tablespoons Asian sesame oil
* 1 1/2 teaspoons Dijon mustard
* 1 1/2 teaspoons dried crushed red pepper

Preparation

*
Combine all ingredients in blender. Cover tightly; blend until dressing is smooth. Season to taste with salt and pepper. DO AHEAD Can be made 1 week ahead. Cover and chill.


Leftovers:
Asian Chicken-Noodle Salad with Snap Peas
Ingredients

* 12 ounces sugar snap peas, strings removed oil
* 1 8- to 9-ounce package fresh Japanese-style noodles (such as udon)
* 1 tablespoon Asian sesame oil
* 2 grilled chicken breast halves, cut horizontally in half, then crosswise into thin strips
* 6 green onions, thinly sliced
* 1 cup Mango-Sesame Dressing
* Toasted sesame seeds (optional)

Preparation

*
Cook snap peas in boiling salted water until crisp-tender, 2 minutes. Transfer to bowl.
*
Return water to boil. Add noodles. Cook until tender but firm, 3 minutes (or as directed on package). Drain; rinse under cold water until cool. Transfer to large bowl.
*
Toss noodles with sesame oil. Cut noodles with kitchen shears to shorten. Add peas, chicken, and green onions; toss with enough dressing to coat. Arrange salad on platter; top with toasted sesame seeds, if desired.

Chopped Salad

Oh how I love chopped salad. I at one point had a recipe that was supposed to be like portillos but I can't find it now. This one is good, I think I will make it this week.

2 c. cooked pasta
2 heads romaine
1 pint cherry tomatoes
1 c. cooked chicken, cut up
1 c. feta cheese (bleu may be substituted)
1 c. cooked bacon, chopped
1 c. green onions, sliced
dressing: 1/2 bottle ranch, 1/2 bottle honey mustard dressing (Ken's brand is good)
squirt of Dijon in the dressing is also good
(I got this recipe from my friend Yolanda)

rice pilaf

southwest rice and corn salad with lemon dressing

I got this recipe from bon appetit and would consider it more of a pilaf than a salad, but it is good nonetheless.

Ingredients

• 1 cup long-grain white rice
• 1/4 cup fresh lemon juice
• 4 tablespoons olive oil, divided
• 1 1/2 cups fresh corn kernels (cut from 2 ears) or frozen corn kernels, thawed
• 1 cup chopped fresh poblano chiles or green bell pepper
• 1 cup diced seeded yellow bell pepper
• 1 cup 1/2-inch cubes yellow zucchini
• 1 avocado, halved, peeled, diced
• 1/2 cup thinly sliced green onions
• 1/2 cup chopped fresh cilantro

Preparation

• Cook rice until just tender, 12 to 15 minutes. Drain and rinse in cold water. Drain again.
• Meanwhile, whisk lemon juice and 3 tablespoons oil in small bowl. Season dressing to taste with salt and pepper.
• Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add corn, poblanos, yellow bell pepper, and zucchini. Sprinkle with salt and pepper. Sauté until vegetables are just tender, 6 to 7 minutes; scrape into large bowl. Add rice, avocado, green onions, cilantro, and dressing; toss to coat. Season with salt and pepper.

fettucini paolo

I love this recipe! I got it from my friend Abbie's blog. It's originally from Runner's World. Here it is.
1 1/3 cups red bell pepper, thinly sliced
4 teaspoons extra virgin olive oil
1 teaspoon chopped garlic
6 ounces fresh fettuccine
1 1/3 cups chicken stock
4 teaspoons balsamic vinegar
1/2 cup sun-dried tomatoes*
1/2 cup marinated artichoke hearts with liquid
1 1/2 cups (about 1/2 pound) grilled chicken, sliced
2 tablespoons fresh basil, thinly sliced
2 teaspoons grated Parmesan cheese
kosher salt and ground black pepper

How To Make It

*Rehydrate sun-dried tomatoes before cooking. Put tomatoes in a bowl with one cup of warm water and soak for one hour, or until softened. Gently squeeze to remove excess liquid. Cut into thin slices.

In a large saute pan, heat olive oil over medium heat. Add pepper and cook three minutes, or until soft. Add garlic, and saute for 30 seconds.

Add stock and vinegar, bring to a boil, and simmer until reduced by half. Add sun-dried tomatoes, artichoke hearts and liquid, chicken, and basil.

Season with salt and pepper. Keep warm.

In a large pot of salted boiling water, cook fettuccine for two minutes, stirring periodically. Drain fettuccine, add to pasta sauce, and mix thoroughly. Top with Parmesan cheese.

Serves two.

Chinese chicken salad

I made this the other day and really liked it! Jason grilled the chicken and it was even tastier.


http://www.foodnetwork.com/recipes/ellie-krieger/chinese-chicken-salad-recipe/index.html

• 4 tablespoons low-sodium soy sauce, divided
• 2 teaspoons toasted sesame oil, divided
• 1 pound skinless, boneless chicken breasts
• 1/2 head napa cabbage, thinly shredded (about 6 cups)
• 1/4 head red cabbage, shredded (about 2 cups)
• 1 large carrot, shredded (about 2 cups)
• 3 scallions, trimmed and thinly sliced, greens included (about 1/2 cup)
• 1 (8-ounce) can sliced water chestnuts
• 1 (11-ounce) can Mandarin oranges in water, drained
• 1/3 cup rice wine vinegar
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 2 tablespoons canola oil
• 2 tablespoons brown sugar
• 1 1/2 teaspoons chili-garlic sauce or chili sauce
• 1/4 cup sliced almonds, toasted

Directions

Preheat oven to 350 degrees F.

Combine 1 tablespoon soy sauce and 1/2 teaspoon sesame oil and brush onto chicken breasts. Arrange in a baking dish and bake until juices run clear, about 13 to15 minutes. Remove from oven, cool completely, and cut into 1/4-inch slices.

In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange and sliced chicken. In a separate bowl, whisk together 3 tablespoons soy sauce, vinegar, garlic, ginger, oil, 1 1/2 teaspoons sesame oil, brown sugar and chili sauce. Pour dressing over salad and toss to combine. Divide among bowls and top each serving with 2 teaspoons toasted almonds.

Granola

Foster's Homemade Granola
2 Cups old fashioned rolled oats
1 C. shredded sweetened coconut
1 C. sliced almonds
1 tsp kosher or sea salt
1/4 C. canola oil
3/4 C. maple syrup
1/4 C. honey
1/2 C. dried cherries or cranberries
1/2 C. dried apricots, chopped

1. Preheat oven to 275.
2. Spread oats, coconut, and almonds on a large baking sheet with sides. Sprinkle with salt and bake for 12-15 minutes, stirring occasionally, until the ingredients are lightly toasted but not yet golden. Transfer the ingredients to a large bowl.
3. Increase oven temperature to 350. Lightly grease the baking sheet.
4. Stir the maple syrup, oil, and honey together in a small bowl, pour over the oats, nuts and coconut, and toss to coat evenly. Spread granola onto prepared baking sheet and bake for 25-30 minutes until the granola is just crispy and golden brown, stirring several times while baking. Let the granola cool completely on the baking sheet, breaking up any large clumps while it's still warm.
5. When the granola has cooled completely, add the cherries and dried apricots and toss to mix.

Valentine's dinner

Jason and I thought that instead of going out to eat this year we'd make a Valentine's dinner at home. We shipped the kids over to Grandma's and created a feast. It was fun because I didn't plan it like I usually plan a menu for a special event. Instead we just thought of what we wanted and winged it. Jason went to Costco and bought the seafood that looked good to him (scallops, shrimp, and crab legs) and I was craving steak so we bought two small fillets. We rounded it out with a light salad and some asparagus. We didn't make dessert, but had some chocolates in bed. We don't normally eat like this but it was fun to splurge, and it still would have cost less than going out to eat at a fancy restaurant.
My favorite part was the crab legs--and we did the least to those, just heated them in the oven and dipped them in butter. YUM! The scallops were also delicious. We marinated them in lemon juice and olive oil for about 15 minutes before we seared them and served them over some lightly dressed greens.
I love food. I also love my husband, so it was an all around great night!