Mexican Fried Chicken By Rachael Ray

Ingredients
3/4 cup Mexican honey, plus some for drizzling
3 tablespoons cider vinegar
2 large pieces bone-in, skin-on chicken breast, each cut in half across the breast to produce 4 pieces similar in shape and size to thighs
4 bone-in, skin-on pieces chicken thighs
4 bone-in, skin-on drummers
Salt and pepper
Oil for frying, such as soy or canola
4 extra-large egg whites
3/4 cup cornmeal or fine breadcrumbs
1 cup flour
1 teaspoon baking powder
1 tablespoon ancho or medium-heat chili powder, a palmful
1/2 tablespoon smoked sweet paprika, half a palmful
1 teaspoon garlic powder, 1/3 palmful
1 teaspoon granulated onion, 1/3 palmful
1 teaspoon cumin, 1/3 palmful
1 teaspoon coriander, 1/3 palmful
1 lime, cut into wedges, for garnish
　
　
Yields: Serves 4-6

　

Preparation

Mix honey and vinegar in a bowl and add chicken. Toss to coat and marinate 4 hours. Drain chicken pieces on paper towels and season with salt and pepper.

Heat 3 inches of oil in a large Dutch oven over medium-high heat. Oil should reach between 350°F and 375°F for frying.

Beat egg whites in a shallow dish. Combine cornmeal or breadcrumbs with flour, baking powder and spices.

Coat the chicken pieces in the egg whites then toss in the flour mixture. Fry in small batches, 12-14 minutes per batch, until deep golden and juices run clear. Season hot chicken with a little extra salt as they come out.

Serve with lime wedges, honey for drizzling and assorted hot sauces, and a tomato, red onion and avocado salad alongside.

Spanish Chicken and Sausage Penne By Rachael Ray

Ingredients
1 1/2 cups chicken stock
A generous pinch of saffron threads, about 24
Salt
1 pound penne pasta
EVOO – Extra Virgin Olive Oil, for drizzling
2 large red frying peppers or medium red bell peppers
1/2 pound Spanish-style chorizo, casing removed and chopped
1 pound boneless, skinless chicken thighs or breasts, diced into small pieces
2 tablespoons fresh thyme leaves, chopped
Pepper
1/2 pound button mushrooms, quartered
1 large Spanish onion, chopped
4 cloves garlic, chopped or grated
1 large fresh bay leaf
1 chili pepper -- red Fresno, Holland or cherry pepper, finely chopped
1/2 cup dry sherry
1 14-ounce can diced fire-roasted tomatoes or diced tomatoes with chilies
1/2 cup flat-leaf parsley, chopped
Freshly grated or shredded Manchego cheese, for topping
　
　
Yields: Serves 6

　

Preparation

Place stock and saffron in small pot. Bring to a boil then reduce heat to simmer and reduce the stock by half a cup to concentrate flavor, 15 minutes or so.

Place a pot of water on to boil for pasta. Once boiling, salt water and cook pasta to al dente.

Char peppers over stove burner or under broiler until skins blacken. Place in a bowl to cool and cover with plastic wrap. Once cool, peel, seed and chop.

Meanwhile, heat a drizzle of EVOO in large skillet over medium-high heat. Add chorizo and brown. Remove and reserve. Add chicken pieces to the skillet, season with thyme, salt and pepper, and brown. Remove to the plate with chorizo. Add another drizzle EVOO to the pan and the mushrooms. Brown mushrooms alone 5 minutes then add onions, garlic, bay and chili pepper. Season with salt and pepper and cook 10 minutes more. Deglaze the pan with sherry, then slide reserved chicken and chorizo back in. Add roasted red peppers, tomatoes, parsley and reduced stock.

Drain pasta and toss with sauce. Serve in shallow bowls with extra drizzle of EVOO on top and lots of Manchego cheese.

Grilled Chicken and Bacon and Mac N Cheese By Rachael Ray

Ingredients
6 slices good-quality smoky bacon, such as apple-wood smoked bacon
Salt and pepper
1 pound whole wheat, short-cut pasta
2 pieces skinless chicken breasts, lightly pounded
EVOO – Extra Virgin Olive Oil, for drizzling
1/2 teaspoon sweet smoked paprika
4 tablespoons butter
1 large onion, quartered lengthwise and very thinly sliced
2 rounded tablespoons flour
1/2 cup cloudy apple cider or chicken stock
2 cups whole milk
2 tablespoons chopped fresh thyme
Freshly grated nutmeg, to taste
1 1/2 cups shredded extra-sharp white cheddar cheese
1 cup shredded Gruyere cheese
Chopped flat-leaf parsley or celery greens, for garnish
　
　
Yields: Serves 4 to 6

　

Preparation

Preheat oven to 375 °F. Arrange the bacon on a slotted broiler pan or on a rack placed over a baking sheet and bake until crisp, about 15 minutes. Chop and reserve. Switch on the broiler and position the rack in the center of the oven.

Bring a pot of water to boil, salt it, add pasta and cook 1 minute less then instructions indicate, or until just shy of al dente. Drain and return to the pot.




While pasta is working, heat grill pan or cast-iron griddle over medium-high heat. Drizzle chicken with EVOO to coat lightly then season evenly with paprika, salt and pepper. Grill chicken for about 10 minutes, turning occasionally. Transfer to a cutting board and halve the pieces lengthwise, then thinly slice crosswise.




While the chicken cooks, melt the butter in a medium saucepan over medium heat. Add the onion and cook until light golden brown and very soft, 15 to 20 minutes. Sprinkle in the flour and stir for 1 minute. Whisk in cider (or stock), then add milk. Bring to a boil and cook, whisking, until the sauce coats the back of a spoon, 3 to 4 minutes. Add thyme and season with salt, pepper and nutmeg. Stir in the cheese until melted.




Add the chicken, bacon and sauce to the pasta and transfer to a casserole. Broil until bubbling and browned, about 5 minutes. Garnish with parsley or celery greens.

Chicken or Veal Sliders By Rachael Ray

Ingredients
3/4 cup Mexican honey, plus some for drizzling
3 tablespoons cider vinegar
2 large pieces bone-in, skin-on chicken breast, each cut in half across the breast to produce 4 pieces similar in shape and size to thighs
4 bone-in, skin-on pieces chicken thighs
4 bone-in, skin-on drummers
Salt and pepper
Oil for frying, such as soy or canola
4 extra-large egg whites
3/4 cup cornmeal or fine breadcrumbs
1 cup flour
1 teaspoon baking powder
1 tablespoon ancho or medium-heat chili powder, a palmful
1/2 tablespoon smoked sweet paprika, half a palmful
1 teaspoon garlic powder, 1/3 palmful
1 teaspoon granulated onion, 1/3 palmful
1 teaspoon cumin, 1/3 palmful
1 teaspoon coriander, 1/3 palmful
1 lime, cut into wedges, for garnish
　
　
Yields: Serves 4-6

　

Preparation

Mix honey and vinegar in a bowl and add chicken. Toss to coat and marinate 4 hours. Drain chicken pieces on paper towels and season with salt and pepper.

Heat 3 inches of oil in a large Dutch oven over medium-high heat. Oil should reach between 350°F and 375°F for frying.

Beat egg whites in a shallow dish. Combine cornmeal or breadcrumbs with flour, baking powder and spices.

Coat the chicken pieces in the egg whites then toss in the flour mixture. Fry in small batches, 12-14 minutes per batch, until deep golden and juices run clear. Season hot chicken with a little extra salt as they come out.

Serve with lime wedges, honey for drizzling and assorted hot sauces, and a tomato, red onion and avocado salad alongside.