Four Foods Friday #28

Sorry I've been out of touch. My computer at home is all but completely fried. And my older son is having a death wish. So far this week we have found him running outside naked in the rain (marginally ok in the backyard, not so great going up the street to the field where the high school lacrosse game is being played), sticking his entire torso out of the highest window in the house "to hear the birds better," and trying to shave--with Daddy's real razor. Honestly, I never, ever thought the hardest part of parenting would be getting them to adulthood alive.

Anyway. Fun to focus on something other than my child's safety.

Four Foods Friday Meme

#1. How do you make chicken salad?

I go to the Co-Op and buy either of the ones they make. They are excellent! Otherwise, I use mayo, more red vinegar than anyone else in the world would enjoy, chopped celery, and some salt and pepper. Pretty basic. Oh, and only white meat.

#2. Fast food chicken. What fast food restaurant makes the best chicken?

While I am overall impressed with Chik-Fil-A, and love the pickle, the chicken sandwich closest to my heart (alas, literally, with the "nutritional" "value" on it) is the original Burger King chicken sandwich. Even the fries and sodas are disgusting at BK, so I cringe at that sandwich. But something about the coating, the mayo, and the cool lettuce...mmmmm. It's my biggest fast food vice.

#3. What’s your favorite way to eat chicken?

Strangely, I love plain white meat shredded on a mostly-lettuce salad with lots of vinegar (and a little oil).

#4. Share a recipe using chicken or take a picture of a chicken dish.

Totally underrated way to make chicken: burgers. I'm so excited ground chicken is easier to find these days. This is my favorite from Rachael Ray. Even my boys adore this one.

Danish Burgers with Herb Caper Sauce and a Mod Salad
Recipe courtesy of Rachael Ray
Show: 30 Minute Meals
Episode: Speedy Endeavors
2 pounds ground chicken
1 tablespoon poultry seasoning, a palm full
2 shallots, finely chopped
2 tablespoons Dijon mustard
5 button mushrooms, stems removed, finely chopped
1/4 pound Havarti with dill cheese, cut into 1/4-inch dice*
Salt and pepper
Extra-virgin olive oil, for drizzling, plus a couple tablespoons
1 cup sour cream
3 to 4 tablespoons fresh dill, chopped or snipped with kitchen scissors
3 to 4 tablespoons capers, drained - run your knife through them once
1 seedless cucumber, cut in 1/2 lengthwise, then sliced into half moons
1 small red onion, peeled and sliced
3 plum tomatoes, seeded then thinly sliced
1 pound sack washed baby spinach
2 to 3 tablespoons white wine vinegar
4 crusty poppy seed rolls or other burger buns of choice
2 large radishes, thinly sliced
1 sack gourmet potato chips, such as Terra Chips Onion and Herb Yukon Gold or Blue Potato chips

Combine ground chicken, poultry seasoning, chopped shallots, Dijon mustard, chopped mushroom, diced Havarti, salt and pepper, and a drizzle of extra-virgin olive oil. Mix thoroughly. Score the meat with your hand marking 4 equal portions. Form each portion into large 1-inch thick patties.

Preheat a non stick skillet over medium-high heat. Drizzle extra-virgin olive oil over the patties and place them in the hot skillet. Cook 6 minutes per side until the patties are firm to the touch and cooked through.

While the burgers are cooking prepare the herb caper sauce and mod salad. In a small bowl, combine the sour cream, chopped dill and capers then season with salt and pepper.

In a salad bowl combine the cucumbers, half of the red onion, plum tomatoes and 3/4 sack of baby spinach. Dress the salad with white wine vinegar, salt and pepper then drizzle with a couple tablespoons extra-virgin olive oil to coat the salad lightly and evenly. Toss to combine and adjust salt and pepper, to your taste.

Split the rolls or buns. Place the burgers on the bun bottoms. Top with sliced radishes, baby spinach and a heaping spoonful of herb-caper dressing slathered across the bun tops. Add remaining sauce into the salad and combine to give your salad a creamy finish. Fancy chips finish the plate.

* TIDBIT
The colder the semi-soft Havarti with dill cheese is the easier it will be to dice it. Pop the cheese in the freezer while you prep everything else. Because of the fat content of the cheese, just 10 minutes in a deep freeze makes the dicing a real breeze!


Love chicken? Looking for ideas? Head over to Four Foods Fridays!