Catalina Wings

Catalina Wings

A long, long time ago I used to make wings similar to these piquant Catalina Wings.  I was in college and had a summer job cooking at a golf and country club.  The food was basic fair, nothing too over the top, catering to the golfing crowd, small banquets and business meetings. It was a fun job, good people to work with and a happy crowd, because they’re golfing of course.  It wasn’t unusual for the dining room to be filled with thirsty golfers looking for a mid afternoon snack and beverage.

Like many places of the time, we offered hot wings, but not everyone liked there wings “hot”. So to please the masses we mixed the hot sauce with Catalina Dressing to lighten some of the heat.  The ratio of dressing to hot sauce was adapted to make the wings mild, medium or hot.  We didn’t have a formula, it was always eye balled, so I doubt anyone ever got the same plate of wings twice.  It’s the memory of this job and the tossing of bowl after bowl of chicken wings that Catalina Wings are derived.  Not new in concept but these Catalina Wings are made with fresh Catalina dressing, making them zesty and sticky.  You’ll love them! 

Recipe source for Catalina Wings:  Compelled To Cook

Catalina Wings
Print Recipe
    Servings Prep Time
    30 wings 20 minutes
    Cook Time
    16-18 minutes
    Servings Prep Time
    30 wings 20 minutes
    Cook Time
    16-18 minutes
    Catalina Wings
    Print Recipe
      Servings Prep Time
      30 wings 20 minutes
      Cook Time
      16-18 minutes
      Servings Prep Time
      30 wings 20 minutes
      Cook Time
      16-18 minutes
      Ingredients
      Dressing
      Wings
      Servings: wings
      Instructions
      Dressing
      1. Whisk all ingredients together in a small bowl. Makes about 1 cup of dressing. Refrigerate extra dressing for up to 1 week.
      Wings
      1. In a large heavy duty pot fitted with a clip on thermometer, heat a minimum of 3" of canola oil to 350℉ 375℉. (oil will cool when wings are added)
      2. Pat chicken wings dry with a paper towel. Add half the wings to the hot oil, dropping them in one by one. Cook for 5-6 minutes, depending on size, until no longer pink. Remove with a slotted scoop to a paper towel lined plate. Repeat with remaining wings.
      3. Preheat broiler and line a large baking tray with foil. In a large bowl stir together Catalina Dressing and Franks Red Hot sauce. Add wings and toss to evenly coat.
      4. Arrange wings in a single layer on baking tray and broil 8" from broiler for about 2 minutes per side. Remove from oven and serve immediately.
      Recipe Notes

      Wings can be made hotter if desired by decreasing the amount of dressing and increasing hot sauce to your preference.

      Chicken and Celery Peanut Noodles

      Chicken and Celery Peanut Noodles

      Did you ever eat celery with peanut butter as a kid? Chicken and Celery Peanut Noodles combines this great flavour combination with a touch of spice, tender chicken, and saucy noodles. It’s a quick and delicious weeknight meal that the whole family will enjoy!

      You’ll love how the peanut butter virtually creates a creamy sauce on its own as it warms and coats the noodles and everything else that’s all tangled up in them. Along with the peanuts, the celery brings its inherent crunch to the dish, enhancing its texture and flavour. Chicken and Celery Peanut Noodles is a fantastic combination of flavours and textures but you don’t have to stop there. Celery is also great stir fried with beef, so next time you grab the wok be sure to reach for that crisp bundle of fresh celery to add to your veggie mix.

      Recipe source for Chicken and Celery Peanut Noodles:  Compelled To Cook

      Chicken and Celery Peanut Noodles
      Print Recipe
        Servings Prep Time
        4 people 20 minutes
        Cook Time
        15 minutes
        Servings Prep Time
        4 people 20 minutes
        Cook Time
        15 minutes
        Chicken and Celery Peanut Noodles
        Print Recipe
          Servings Prep Time
          4 people 20 minutes
          Cook Time
          15 minutes
          Servings Prep Time
          4 people 20 minutes
          Cook Time
          15 minutes
          Ingredients
          Servings: people
          Instructions
          1. Cutting against the grain, slice chicken breast into thin strips. Set aside.
          2. In a small bowl whisk together peanut butter, soy sauce, oyster sauce, rice wine vinegar and chill paste.
          3. Cook noodles as per package directions and allow to drain in colander while proceeding.
          4. Heat approximately 1 tbsp of oil over high heat in a wok or large skillet with sides. Once hot add half the chicken and cook, stirring once or twice for 3-5 minutes until chicken is no longer pink and starts to brown. Remove to a plate and repeat with remaining chicken.
          5. Add a little more oil to the pan and sauté garlic for 1 minute, stirring often. Add chicken broth and celery. Allow to cook for 2-3 minutes until most of the broth has evaporated, stirring occasionally. Stir in red peppers and sauté for 1 minute. Reduce heat and stir in peanut sauce, chicken, noodles, half of the peanuts and half of the green onion. Toss to combine, adding a little more chicken broth if needed. Divide among serving dishes and top with peanuts and green onion. Serve immediately.
          Recipe Notes

          I used thick noodles for this recipe, but feel free to use your favourite size.  Fresh Chinese noodles can be found in the produce section of most supermarkets.

          Tarragon Chicken Cutlets

          Tarragon Chicken Cutlets

          So let’s talk chicken, chicken breasts to be exact. Unless they’re bone in, skin on, it’s hard not to overcook them. Everyone’s been there if they’re honest with themselves. Myself included, more than I care to admit. This is why I am a huge fan of making chicken breasts into cutlets. Because by splitting them and pounding thin, a tender cutlet is formed that takes mere minutes to cook, leaving little chance of them turning into sawdust. Tarragon Chicken Cutlets are a fantastic use of such cutlets with a tangy buttery tarragon sauce that just happens to be splendid with mashed potatoes.

          Naturally not all chicken dishes can be made using cutlets, but when given the opportunity, it’s the path I will take. Not only because because they’re tender but because they cook quickly, making them great for busy weeknights. Additionally, they can be paired with almost anything. For example, marsala sauce, piccata, creamy mushroom and the list goes on. Tarragon Chicken Cutlets are a classic pairing of tarragon and chicken, adding a splash of Dijon and butter makes for a simple yet drool worthy sauce. So versatile and delicious!

          Recipe source for Tarragon Chicken Cutlets:  Compelled To Cook

           

          Tarragon Chicken Cutlets
          Print Recipe
            Servings Prep Time
            3-4 people 20 minutes
            Cook Time
            20 minutes
            Servings Prep Time
            3-4 people 20 minutes
            Cook Time
            20 minutes
            Tarragon Chicken Cutlets
            Print Recipe
              Servings Prep Time
              3-4 people 20 minutes
              Cook Time
              20 minutes
              Servings Prep Time
              3-4 people 20 minutes
              Cook Time
              20 minutes
              Ingredients
              Servings: people
              Instructions
              1. In a shallow bowl stir together flour, salt and pepper. Set aside. Cut off fillet from chicken breast if attached. Slice each chicken breast horizontally into two pieces. Cut each piece in half, giving 4 pieces of similar size per chicken breast, plus the fillet if included. Place each piece, including fillet between two pieces of parchment paper. Pound with a flat mallet until 1/4" thick.
              2. Heat 1 tbsp oil in a large skillet over medium high heat. Toss chicken pieces in flour and shake off excess. Fry half of the chicken pieces 2 minutes per side and remove to plate and keep warm. Repeat with remaining oil and chicken.
              3. Reduce heat to medium and add 1 tbsp of butter to the pan, add chopped shallot and sauté for 1 minute until softening but not browning. Add wine, stirring and scraping the pan to remove all the cooked bits. Stir in broth and reduce for 3-4 minutes until about 1/2. Whisk in mustard and remaining butter, small chunks at a time, allowing each to incorporate before adding more. Stir in lemon juice and tarragon. Season with salt and pepper. Add chicken cutlets back to pan and spoon with sauce. Serve immediately.

              Chicken Piccata Sandwich

              Chicken Piccata Sandwich

              What’s for your lunch? Now that you’ve got all the lunches and snacks sorted out for your family, don’t you deserve the same consideration? Of course you do, and that’s why you need to make this delicious Chicken Piccata Sandwich. Warm and tender chicken cutlets nestled between soft pumpernickel and generously smeared with “piccata” punched up mayo. It’s darn good!

              One of my favourite chicken dishes is Chicken Piccata, not only for its vibrant sauce made with capers, wine and lemon juice, but because the chicken is always so tender. You get that same tender chicken here in this Chicken Piccata Sandwich. Chicken breasts have a way of being quite dry when cooked as they are, but by pounding them thin and having to cook for mere minutes leaves that chicken no chance of being dry. The little bit of flour dredge also helps to coat and seal in the moisture so the resulting cutlet is perfect for a sandwich. Enjoy!

              Recipe source for Chicken Piccata Sandwich:  Compelled To Cook

              Chicken Piccata Sandwich
              Print Recipe
                Servings Prep Time
                2 sandwiches 15 minutes
                Cook Time
                6-8 minutes
                Servings Prep Time
                2 sandwiches 15 minutes
                Cook Time
                6-8 minutes
                Chicken Piccata Sandwich
                Print Recipe
                  Servings Prep Time
                  2 sandwiches 15 minutes
                  Cook Time
                  6-8 minutes
                  Servings Prep Time
                  2 sandwiches 15 minutes
                  Cook Time
                  6-8 minutes
                  Ingredients
                  Servings: sandwiches
                  Instructions
                  1. In a small bowl stir together mayonnaise, parsley and capers. Keep chilled until ready to use.
                  2. Place chicken breast between two pieces of plastic wrap and using a mallet or rolling pin pound to 1/2" thick. Cut in half for two pieces about the same size. Combine flour, salt and pepper on a plate or shallow dish and coat chicken pieces, shaking off excess flour.
                  3. Heat oil in a medium size skillet over medium high heat. Add chicken cutlets and cook for approximately 2 minutes per side until golden. Remove from pan and cover with foil. To the hot pan add wine and lemon juice, scraping any bits up from the bottom of the pan. Allow to simmer and reduce until syrupy and reduced to about 1 tbsp, approximately 2-2 1/2 minutes. Allow to cool for 1-2 minutes and using a rubber spatula scrape into mayonnaise. Stir to combine.
                  4. Lay out bread slices and coat each slice liberally with mayonnaise mixture. Top with a chicken cutlet and lettuce. Serve immediately.
                  Rusty Chicken

                  Rusty Chicken

                  What’s your favourite recipe from another foodie? I have many that have become tried and true that I go to again and again. It’s rather difficult to pick one favourite because they’re all great in their own way. Since it’s summer and prime grilling season my pick is Rusty Chicken from Chef John of Food Wishes  It makes the cut not because it’s fancy schmacy, but because it’s simple, uses everyday ingredients and is crazy good.

                  Why do I love it? Apart from the simplicity, it’s the seemingly odd combination of ingredients that not only marinate the chicken but reduces down into a gloriously sticky sauce that hugs the chicken and is amazing with rice. It starts as a pale brown liquid speckled with bits of mayo but when it heats and thickens, it gives way to a slightly tangy, sweet and spicy sauce that has a wonderful burnished colour, hence the “rusty”. The sugar in the marinade creates slightly charred and crispy edges on the chicken and if you’re inclined, you can heat the sauce right on the grill. Which of course means less dishes. When it’s just me and my man, I will serve the chicken right from the foil dish……I’m crazy like that.

                  While I stayed true to Chef John’s ingredients, I have altered the amounts to have extra marinade for sauce and I’ve opted to grill the chicken. During summer months this dish is seen regularly in the Compelled To Cook home and often when camping as well. Thank you Chef John for a great recipe. Hope you enjoy it as much as I do!

                  Recipe source for Rusty Chicken:  Adapted from Chef John of Food Wishes

                   

                  Rusty Chicken
                  Print Recipe
                    Servings Prep Time
                    4 people 15 minutes
                    Cook Time Passive Time
                    15 minutes 1 hour
                    Servings Prep Time
                    4 people 15 minutes
                    Cook Time Passive Time
                    15 minutes 1 hour
                    Rusty Chicken
                    Print Recipe
                      Servings Prep Time
                      4 people 15 minutes
                      Cook Time Passive Time
                      15 minutes 1 hour
                      Servings Prep Time
                      4 people 15 minutes
                      Cook Time Passive Time
                      15 minutes 1 hour
                      Ingredients
                      Servings: people
                      Instructions
                      1. Whisk together all ingredients except chicken. Place chicken in a glass or plastic dish and pour approximately one third of marinade over chicken and toss to coat. Add a little more marinade if needed to coat well. Cover chicken and remaining marinade and chill from 1-4 hours.
                      2. Preheat grill to medium. Grill chicken thighs for appoximately 7-8 minutes per side, adjusting heat if needed as the sugar in the marinade can burn. Meanwhile, place a disposable medium size foil pan on grill and add remaining marinade. Heat, stirring often until bubbling,thick and glossy.
                      3. When chicken is cooked add to marinade pan and toss to coat with sauce. Serve immediately.
                      Recipe Notes

                      Alternatively, you can use a regular saucepan on the stove to heat the marinade until thick and glossy.  Pour over chicken in serving dish and serve immediately.

                       

                      Mustard Roasted Chicken

                      Mustard Roasted Chicken

                      Mustard Roasted Chicken is by far my go to meal when I just don’t want to be hassled with what’s for dinner! Ten minutes to prep and the oven does the rest. It’s my kind of “give it no thought” meal. Plus, I’m a sucker for the leftover chicken for casseroles, sandwiches, enchiladas etc. With just two of us, the leftovers are plenty and are coveted for another meal.

                      Being a shift worker I do have the luxury of cooking a two hour chicken during the week without much concern.  And believe me I cook this probably more than I should.  Depending on your schedule you can still pull it off by having the chicken tucked in the pan and slathered with mustard paste in advance.  I also love how it becomes a one pan meal when you add potatoes and vegetables to the mix.  I generally add the potatoes and veggies after the chicken has cooked for 30 minutes.  Make sure your produce is cut to a similar size to allow for even cooking.

                      You will love Mustard Roasted Chicken not only for its simplicity but for the bright and zesty mustard rub that brings life to all that it coats. With that being said,  I use the same paste on pork and lamb with equally great results.  It’s especially tasty when used on grilled meats.   So don’t hesitate to slap this mustard paste on your next grilled pork chop.  Enjoy!

                      Recipe Source:  Compelled To Cook

                       

                      Mustard Roasted Chicken
                      Print Recipe
                        Servings Prep Time
                        4-6 people 10 minutes
                        Cook Time
                        105-120 minutes
                        Servings Prep Time
                        4-6 people 10 minutes
                        Cook Time
                        105-120 minutes
                        Mustard Roasted Chicken
                        Print Recipe
                          Servings Prep Time
                          4-6 people 10 minutes
                          Cook Time
                          105-120 minutes
                          Servings Prep Time
                          4-6 people 10 minutes
                          Cook Time
                          105-120 minutes
                          Ingredients
                          Servings: people
                          Instructions
                          1. Preheat oven to 350℉. Whisk together all ingredients except for chicken. Set aside. Rinse chicken and pat dry with a paper towel. Place chicken in a large casserole dish or roaster. Spread 3/4 of mustard mixture evenly over entire chicken.
                          2. Roast uncovered in preheated oven for 60 minutes. Brush chicken with remaining mustard coating and continue to roast for an additional 45-60 minutes or until an instant read thermometer registers 170℉ at the thickest part of the thigh. Remove from oven and cover with foil and allow to rest for 15-20 minutes. Cut chicken into pieces and serve immediately.
                          3. If using as a one pan meal, add evenly cut potatoes and other vegetables along with fresh herbs to the roasting pan after the chicken has cooked for 30 minutes. Turn vegetables when you brush the chicken with remaining mustard rub.
                          Recipe Notes

                          Roasting time will vary depending on the size of your chicken.