I don't always eat  unhealthy, fattening stuff here in my kitchen.  Sometimes I actually eat things that are really good for you.  Healthy doesn't have to be  boring.  Say that three times and turn around whilst clicking your heels together   . . . .  wait, that's another story.




We've been having some gorgeous weather here lately!  Terrific summer weather, perfect for Wimbledon and for June.  The garden is going great guns.  All of my herbs are beautiful at the moment.  I love it!  The rocket is going crazy and we are taking advantage of all of that and treating ourselves to as many fresh salads as we can!

 

Just look at all of that freshness on that plate.   Julliened raw parsnips and celeriac . . . paper thin celery and cucumber . . .  hot little garden radishes . . .  and fresh rocket.

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I partnered that goodness with some pan and oven roasted chicken breasts . . .  skin on this time to help keep in the moistness . . .  with a touch of thyme and garlic and a wee bit of butter for good measure . . .



Finished off with a beautifully healthy Buttermilk and Tarragon Dressing . . .  using buttermilk, yogurt, a bit of lemon, some seasoning and lots of that beautiful tarragon from the garden.  Tarragon partners so beautifully with chicken.   I use it often in chicken braises and bakes . . . and it does a wonderful job in this simple dressing.  It doesn't overpower any of the flavours, only enhances.  I do hope that you will give it a go!




 *Roasted Chicken Salad with a Buttermilk and Tarragon Dressing*

We eat a lot of chicken in this house.   No surprise there.  It's usually one of the cheapest meats to buy and it's pretty adaptable to all sorts of flavours and cooking styles.  I used to only buy free range organic, but these days with a much tighter budget, I can no longer afford to be so fussy, and so I buy higher welfare chicken, which isn't the cheapest, but isn't the most expensive . . .  and hopefully it is what it says on the label . . . and is actually higher welfare.



I cook a lot of breasts, but I do love thigh meat more. It is more succulent and has more flavour than the breast meat.   It's lovely, skin on and bone in . . . roasted with nothing more than garlic, salt and pepper on it. , until the skin is crisp and crackling and the meat is juicy good.  Finger licking good.  You can't beat it in my opinion.



Today I opted for boneless skinless thighs.   When you take the skin of a lean meat like chicken you have to protect it's juiciness somehow, and so I dredged them in a highly seasoned flour and lightly browned them in a skillet, until they were golden brown on both sides.



I popped them into a shallow casserole dish.   I whisked together a jar of salsa (medium) with a heaped teaspoon of Chipotle Chili Paste, which gave the salsa a nice bit of heat and some smokiness.  I divided that equally amongst the thighs, dolloping it on top.   Then I got really naughty . . .  I sprinkled the whole thing with cheese.   Once baked the thighs were succulently tender (I love that in a thigh), nicely flavoured and spiced . . . and oozingly delicious with all of that melted gooey cheese on top.  In short . . . it was a winner.  I love it when that happens.  Good food doesn't need to be complicated.  It only has to taste good.  Simples . . .



*Chipotle Baked Chicken Thighs*

I took advantage of some of the really nice weather we had this weekend and my TeFal ActiGrill to make us some really tasty grilled chicken sandwiches.   Summer food.   Bring it on!



You can pay a fortune for a chicken sandwich in those fast food places these days, and they all taste the same when it comes right down to it.  These are a bit healthier I like to think and  a hundred times more delicious!



They are also quite economical because with only two chicken breasts, you can make four sandwiches.  The chicken marinates for an hour or so in a delicious honey mustard marinade, composed of two different mustards, honey and lemon juice.   There is also bacon on them . . .



Not just any bacon however . . . candied pepper bacon that you make yourself.  So easy to do and seriously scrummy as well.    The chicken is grilled, brushed with barbecue sauce or not as you wish, and then they are put together, chicken, bacon . . . and a nice slice of cheese on top, which melts down over the hot bacon and chicken . . .

 

Serves on a toasted bun with some shredded lettuce and a mayo ranch sauce, these went down a real treat with the Toddster . . . and I confess I was also licking my chops.  Who needs to go out to get a good Chicken sandwich . . .  when you can get a tastier one at home???  Not us, that's for sure!    This is great summer time food.  I cooked mine indoors on the electric grill, but you could just as easily do them outdoors on the barbecue.   This is sure to be a real winner!



*Grilled Chicken, Bacon and Ranch Sandwiches*

   

This is a recipe that I have seen kicking around the internet for years which I have always wanted to make. It always sounded simple and delicious, and of course you know that my main criteria for cooking here at home is simple and delicious!   I can be rather lazy when it comes to cooking.   Quick, easy and delicious works for me!  Don't get me wrong.  I can do complicated  with my eyes closed . . .  but why???  If I can find a short cut which will get me the same results.  I'm taking it.

 

And you really couldn't get much simpler than this actually . . . chicken mini fillets (Or chicken tenders as they are called in North America) dusted with a tasty mix of spices, browned in butter (*slurp!) and then simmered in cream until done. (**Double slurp!)   Yes . . .  I am also somewhat of a glutton.

 

There is a little tendon which lays on the bottom side of these mini chicken fillets which I always remove.  I don't like the texture of it in my chicken.  It can make them a bit tough if you leave it in.  It's not all that difficult to remove. You can see it quite easily, it's very visible.  Just lay your chicken piece, underside up on a cutting board and firmly grip the end of the tendon with your left thumb and forefinger and then using a very sharp knife start to slide it down the of the tendon, chivvying the knife against the tendon without cutting through  . . . Once you have it all loosened, just throw it away!  

   

Then it's as simple as just mixing the spices and rubbing them into the chicken pieces and browning them, then pouring on the cream.   Talk about big time flavour for very little effort!  You will love this.  I know we sure did!    I serve it simply with some steamed new potatoes (so good this time of year) and haricot verts.   Delicious!




*Chicken Lazone*

 

We love chicken in this house.  I think that the thigh meat is my favourite, as it is so moist and succulent . .  but I am really fond of the breast meat as well.  It's so very versatile and is a very palatable canvas to paint on with a variety of flavours.



Cooking them can be really tricky however.  They are incredibly lean, which makes them the dieter's dream . . . however that very positive quality  also means that you have to be really careful not to over cook them.  There is nothing more blah than an over cooked, dried out . . .  chicken breast.   On their own they don't have a lot of flavour any way . . . so if you cook the life out of them, you might as well be eating cardboard.

 

With correct timing and little tricks like leaving the skin on can make the world of difference however.  You don't have to eat the skin, but it does help to prevent them from drying out, and in this case, helps to hold in a delicious creamy cheese filling, which not only flavours the chicken meat, but also helps to keep it moist.



Just look at how moist and tender that chicken is.  Beautiful.   Stuffed with cheese and  baked on top of a pile of super thin roasted slices of potato, all crisp on the edges and golden brown  . . .  with a side of pan roasted cherry tomatoes, this is a meal that pleases on many levels . . .



Crisp skinned, tender juicy chicken flavoured with herby cheese . . .  so succulent . . .  roasted crisp potato slices . . . and melting tomatoes.   An almost holy trinity of beautiful flavours and textures which is sure to become a firm and much requested favourite amongst your family members.  Simple, easy and oh-so-tasty!



*Cheese Stuffed Chicken with Roasted Potatoes and Cherry Tomatoes*

Food seems to be getting more expensive with each week that passes.  It is becoming increasingly difficult to feed a family well, and still stay within a budget.