» Rachael Ray’s recipes

Chicken Taco Patties-Wild or Mild

Elizabeth — Sun, 30 Mar 2008 18:30:19 +0000

From the March issue of Everyday With Rachael Ray comes these Chicken Taco Patties. Meant to be a recipe for kids to make, I’ve edited it slightly since I assume that everyone reading this is already a grownup and therefore doesn’t need a “Grownup Helper” to turn on the stove burner for them.

Now, this recipe calls for a LOT of onion. One cup of chopped onion goes into the patty mixture, which serves four, plus additional onion is called for on the top. It also calls for 2 tablespoons of jalapeno chilies. My kids would NEVER eat these if there was that much onion and jalapeno in their patty. So to make them “Wild”, use the original recipe, but to make them “Mild”, divide the mixture in half, use only half the onion and jalapeno called for, and add it to half the mixture for the adults.

Ingredients:

1 pound ground chicken

1 cup chopped onion, plus more for serving

2 tablespoons finely chopped canned jalapeno chiles

1 tablespoon chili powder (a palmful)

1 tablespoon grill seasoning (a palmful)

1 clove garlic, finely chopped

1 tablespoon extra-virgin olive oil (EVOO)

1 cup shredded Monterrey jack cheese

4 whole wheat hamburger buns

1 romaine lettuce heart, shredded

1 cup taco sauce

Directions:

In a medium bowl, combine the chicken, 1 cup onion, jalapenos, chili
powder, grill seasoning and garlic. Form four patties.

Heat the EVOO, 1 turn of the pan, in a skillet over medium heat. Add the patties and cook for 4 minutes
on each side. When they’re almost done, top each patty with a mound of cheese and cook until melted. Layer the bun bottoms with the lettuce, a chicken patty, taco sauce, extra onion and a bun top.

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Pretzel-Crusted Chicken Fingers and Zucchini Sticks

Elizabeth — Wed, 06 Feb 2008 17:51:50 +0000

From the March issue of Everday With Rachael Ray (on newsstands February 12th) comes this kid-friendly recipe! Rachael says:

“My Pretzel-Crusted Chicken Breasts, published in Rachael Ray 365: No Repeats is on of the most popular recipes I’ve ever written over in the last decade (and I’ve written literally thousands!). Here, I’m turning the recipe into a family favorite using the kid crowd-pleaser: chicken tenders! To bump up the health factor, I used whole grain pretzels and added zucchini sticks, too.” – Rachael Ray

Pretzel-Crusted Chicken Fingers and Zucchini Sticks

Servings: 4

Ingredients

2 tablespoons butter

2 tablespoons flour

½ cup chicken broth

½ cup milk

8 ounces shredded sharp cheddar cheese

2 tablespoons spicy brown mustard

Salt and pepper

One 12-ounce bag whole grain pretzels

2 teaspoons dried thyme

4 large eggs

2 zucchini, halved crosswise and cut into sticks

1 ½ pounds chicken tenders

¾ cup extra-virgin olive oil (EVOO)

Carrot sticks, celery sticks and dill pickle spears, for serving

Note: I’m not sure what makes pretzels “whole grain”, unless she means whole wheat. I suspect the regular Rold Gold kind would work, too.

Directions

1. Ask a GH (grown-up helper) to melt the butter in a saucepan over medium heat. Have your GH whisk in the flour and cook for 1 minute, then whisk in the chicken broth and milk. When the milk begins to bubble, stir in the cheese and mustard. Season the sauce with salt and pepper; remove from the heat and cover to keep warm.
2. Preheat the oven to 250oF. Using a food processor with your GH, finely grind the pretzels. Transfer to a shallow bowl and add the thyme. In another shallow bowl, beat the eggs. Coat the zucchini with the pretzel crumbs, then the egg, then the pretzel crumbs again. Repeat with the chicken.
3. In a large skillet, have your GH heat ½ cup olive oil over medium heat. Cook the chicken in 2 batches, turning, until firm, about 3 minutes on each side. Drain on paper towels; keep warm on a baking sheet in the oven. Repeat with the zucchini, adding more oil if necessary.
4. Serve the fingers and zucchini sticks with the cheese sauce, along with the carrot sticks, celery sticks and dill pickle spears.

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Chipotle Artichoke Dip

Elizabeth — Sat, 08 Dec 2007 16:43:16 +0000

From the December issue of Everyday with Rachael Ray comes this spicy dip featuring good-for-your-heart artichoke. She suggests serving it with plantain chips, which are a sort of starchy fruit like a banana. Personally? I would serve it with Ritz crackers or maybe pita chips.

Chipotle Artichoke Dip

Makes 2 Cups

Prep Time: 5 min

Ingredients:

¼ cup chopped cilantro

1 small clove garlic

1 canned chipotle chile in adobo sauce

1 14-ounce can artichoke hearts, drained

½ cup grated Mexican while cheese, such as cotija

¼ cup extra-virgin olive oil

1 tablespoon lime juice

Plantain chips, for serving

Using a food processor, finely chop the cilantro, garlic and chipotle, scraping down the bowl once or twice. Add the artichokes, cheese, olive oil and lime juice and pulse for 8 seconds until combined. Serve the dip with the chips.

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