Chopped Challenge Thursday: Mozzarella, Thyme, Sun Dried Tomatoes and Rhubarb

It’s that time of the week again, time for “Chopped Challenge Thursday”!

This week the first four responses came from Miss Muffet Bond (yes, my Mom!) with Mozzarella, Amanda Kamermayer with Thyme, Liz Ragland with Sun Dried Tomatoes and technically the fourth came from DeAndre Matthews with Kumquats.  Unfortunately kumquats don’t come into season until November, so I had to go with my number five response from Amy Black with Rhubarb.

I had already decided on a Kumquat Thyme Chicken with Sun Dried Tomato and Mozzarella Risotto when Rhubarb came into my life.  Now what? I decided to stick with the plan yet replace the kumquat with lemon and top the chicken with the rhubarb.  I cooked the rhubarb in red wine vinegar, brown sugar and lemon to give it a sweet, tart and acidic bite on top of the chicken.  The result ended up being so delicious, I was actually glad I was thrown that Rhubarb curve ball in the last hour!

The final result of “Chopped Challenge Thursday” Week Two: Lemon Thyme Chicken topped with a Rhubarb Date Chutney on a bed of Sun Dried Tomato Mozzarella Risotto

Ingredients

Lemon Thyme Chicken

• 2 tbsp olive oil
• 1 lemon (juiced)
• 2 cloves garlic (crushed)
• 1 tbsp thyme
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 2 large chicken breasts

Rhubarb Date Chutney

• 1/2 cup red wine vinegar
• 1/4 cup water
• 1/2 cup brown sugar
• 1/2 lb rhubarb (sliced thin)
• 1 tbsp lemon juice
• 2 sprigs thyme
• 1/2 cup dates (pitted and chopped)

Sun Dried Tomato Mozzarella Risotto

• 1 onion (chopped)
• 2 cloves garlic (minced)
• 2 cups arborio rice
• 6-7 cups chicken stock
• 1 tsp black pepper
• 1/2 tsp sea salt
• 1/2 cup parmesan cheese
• 1 cup mozzarella cheese (shredded)
• 1/4 cup sun-dried tomatoes
• 2 tbsp fresh basil (chopped)

Start by making the marinade for the chicken.  Combine the first 6 ingredients in a small mixing bowl. Pour over the chicken in a large Ziploc bag or shallow dish.

Coat well then place in the refrigerator for 20-30 minutes.  Next, begin making the chutney.

Start by bringing the red wine vinegar, water and brown sugar to a simmer.  Next, add the rhubarb.

Simmer for 8-10 minutes or until the rhubarb has softened.  Next, mix in the chopped dates, lemon juice and thyme sprigs.  Remove from the heat and allow to cool.

Now, it’s time to throw that chicken on the grill! The grill should be heated to medium and chicken should be cooked 10-12 minutes per side.

While the chicken is grilling, it’s time to get going on the risotto.

Start by bringing the chicken stock to a boil in a large sauce pan.  On the next burner heat the olive oil over medium-high heat. Add the onions and cook down for 5-7 minutes.

Add the garlic and cook for an additional minute. Next, add the rice and cook for 1-2 minutes.

Now start adding the chicken stock in one ladle at a time.

As soon as the rice has absorbed all of the liquid, add another ladle of chicken stock.  Continue this process for the next 15-20 minutes or until the rice is soft and the risotto is creamy. Continue stirring throughout the process so that the rice does not stick to the bottom of the pan and burn.

Don’t be scared of risotto, it’s not hard to make, it just takes some love and attention (like me, hehe!)

Taste the risotto as you go, if you run out of chicken stock and it still isn’t to your creamy, delicious standards, don’t fret, just add water to the boiling pot and ladle that in until the risotto is perfect. You will know,  I did a little happy dance when I tasted mine and it was perfect!

Also, don’t forget about the chicken on the grill while making the risotto.  It only needs to be flipped once, so I give you permission to leave the risotto unattended for 60 seconds to flip the chicken!

To finish the risotto add in the salt, pepper, cheeses, sun-dried tomatoes and basil.

Stir to combine well.

At this time the chicken should have those perfect grill marks and be ready to go.

Plate up the dish by placing the risotto on the side or under the chicken breast, then spoon the sauce from the chutney over the chicken, it gives it an amazing juiciness.  Next, place the chutney on top of the chicken and serve!

I’m loving the results of these Chopped Challenges, I could definitely eat this dish over and over again!

If rhubarb is out of season or not available in your area, tart apples can be substituted.

♣ Vegetarian Option: Use vegetarian chicken breast substitutes and vegetable stock instead of chicken stock.

♦ Gluten Free Option: Since rice is naturally gluten-free, so is risotto, that makes this entire recipe gluten-free!

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.

Buffalo Chicken Burgers

It’s been a record-breaking 3 months since I posted a recipe involving one of my favorite ingredients, the almighty buffalo sauce… I would say it’s time for a reappearance!

Here for you today is the ultimate Buffalo Chicken Burger.

Combining all the amazing elements that we think of when daydreaming about the combination of buffalo sauce and chicken, from celery and carrots to blue cheese, this burger encompasses it all (and just in time for football season might I add!)

Ingredients

• 1 lb ground chicken (You can purchase already ground chicken in the grocery store or use 2 chicken breasts and grind them in the food processor like I did!)
• 1 celery stalk (finely chopped)
• 1 carrot stick (peeled and shredded)
• 1/2 red onion (finely chopped)
• 1 garlic clove (crushed)
• 1 egg
• 1/2 cup franks red-hot buffalo sauce
• 1/2 cup Mary’s Gone Crackers Gluten-Free Breadcrumbs
• 1 tbsp chili powder
• 1 tsp paprika
• 1/4 cup blue cheese dressing
• 1/4 cup blue cheese crumbles
• 6 hamburger buns

Optional Toppings

• tomatoes (sliced)
• baby spinach
• red bell peppers (diced)
• green onions (diced)

Start by combining the ground chicken, celery, carrots, red onion and garlic in a large mixing bowl.

Next, add the egg, 1/4 cup buffalo sauce, bread crumbs, chili powder and paprika.

Form into 6 patties.

Next, place on the grill over medium heat for 8-10 minutes per side.

While the burgers are on the grill combine the additional 1/4 cup buffalo sauce with 1/4 cup blue cheese dressing.

Toast the buns, then spread the mixture onto each side of the bun.

Remove the burgers from the grill and place onto the bun.  Top with the blue cheese crumbles and any desired additional ingredients.

The burger is super flavorful and packs a bit of a punch while the blue cheese cools down the spiciness and adds a layer of creaminess.

I served these scrumptious burgers with Buffalo Potato Salad for the ultimate buffalo sauce filled dinner!

Buffalo Potato Wedges or Spicy Buffalo Macaroni Salad would also be perfect with this dish!

♣ Vegetarian Option: Substitute “veggie crumbles” for the ground chicken.

♦ Gluten Free Option: Use Mary’s gluten-free breadcrumbs as pictured above with gluten-free buns or go “bun-less” for a low carb option.

Sweet and Sour Chicken Lettuce Wraps

Sticking with the theme of the Little Leopard Book, giving fun twists to traditional favorites, I took my two favorite dishes from PF Chang’s and combined them!

This sweet and sour chicken tastes almost identical to the PF Chang’s version yet is lighter and healthier because it is not deep-fried!

While the ingredient list for the recipe is rather lengthy, most of the items are kitchen staples!

Ingredients (serves 4)

• 2 chicken breasts (boneless, skinless)
• 1/2 cup corn starch
• 2 tbsp brown sugar
• 1 egg (whisked)
• 3 tbsp olive oil
• 1/2 red bell pepper (chopped)
• 1/2 green bell pepper (chopped)
• 1 small onion (chopped)
• 1/4 cup sugar
• 2 tbsp soy sauce
• 2 tbsp ketchup
• 1 tbsp white wine vinegar
• 1 tbsp sweet chili sauce
• 1 tbsp honey
• 1 tsp red pepper flakes
• 1 tbsp fresh ginger (grated)
• 2 cloves garlic (crushed)
• 1/4 cup pineapple juice
• 1/2 cup pineapple chunks
• 1 head iceberg lettuce (not pictured)

Start by chopping the chicken into large chunks. Prepare a shallow dish with the whisked egg and another with the corn starch and brown sugar.

Next, place the chicken into the egg then lightly coat in the corn starch mixture. Add the breaded chicken to a large skillet with the olive oil heated over medium-high heat.

Begin browning then add the bell peppers and onions.

Next, make the sauce. Combine all of the remaining ingredients (except the pineapple chunks and lettuce) in a small mixing bowl and whisk to combine.

Now, pour the sauce over the chicken.

Toss to cover the chicken and vegetables in sauce.

Cover and reduce heat to a simmer.

Cook for 10 minutes then add the pineapple chunks.

Cover and cook for an additional 10 minutes then get ready to wrap!

Place the lettuce leaf on a plate then add the chicken on top.

Yummy!

I love the fun, light lettuce wraps but if you really feel the need for a more traditional sweet and sour dish, you can serve it with white rice.

This dish is perfect for a weeknight and can easily be cut in half for one or doubled for a large family!

♦ Gluten Free Option: Substitute traditional soy sauce for gluten-free soy sauce.

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.

Buffalo Chicken Cheesy Penne

This is the first recipe I’ve posted while simultaneously eating the dish!

Ok, so maybe it’s the leftovers from yesterdays lunch, but it’s just as good the second time around!!

For six months now I have been obsessed with all things buffalo chicken thanks to my friend Lindsay who first introduced me to Buffalo Chicken Dip! I now think of all the ways I can incorporate buffalo chicken into new recipes. From wraps to salads to this new yummy dish, I’ve found some interesting ways to spread out my obsession over several genres of food!

Today I will be sharing with you my newest creation, Buffalo Chicken Cheesy Penne.

Ingredients (serves 2)

• 2 cups shredded chicken breasts (boil or pressure cook 1 lb of chicken and shred)
• 8 oz cream cheese
• 1/3 cup buffalo Sauce
• 1/2 cup chicken broth
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp kosher salt
• 3/4 cup blue cheese dressing
• 12 oz uncooked penne pasta

Begin making the cheesy, buffalo sauce by melting the cream cheese, Franks Buffalo Sauce and chicken broth together.

Don’t mind my naked nails, I’ve been busy cooking people

Next, add in the paprika, garlic powder, black pepper and salt.

Cook for 5 minutes over medium heat or until all of the ingredients are combined and the sauce is creamy!

Next, add in the blue cheese dressing.

Then add the shredded chicken.

Allow the sauce to cook for an additional 10 minutes over low heat.

In the meantime boil a large pot of water and cook the penne pasta for 10-12 minutes, drain and serve.

Next, combine the cheesy buffalo chicken sauce with the penne pasta.

Lastly, finish it off with your choice of additional toppings.  I added them both!

Crushed red pepper (because it can never be too spicy!) and green onions (because it looks pretty and adds a little crunch on top!)

Now let’s do a little zoom action…

Oh yeah, that is one pretty bowl of spicy chicken pasta that this girl can dig!

Click here for printer-friendly version: Buffalo Chicken Cheesy Penne

♣ Vegetarian Option: Omit the chicken.  The spicy, cheesy buffalo sauce is so good on its own, you could definitely do it without chicken! Also, use vegetable broth instead of chicken broth.

♦ Gluten Free Option: Use gluten-free pasta. Make sure the blue cheese dressing is gluten-free. Ken’s (pictured above) is my favorite blue cheese dressing EVER and it is gluten-free! Yay!

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.