Basic Chicken

Poached breasts

Quick breasts in the oven

NYTimes roast whole

Vinegar chicken w olives (NYT)

Keto nuggets

POACHED CHICKEN BREASTS (for chicken salad, etc)

Start with 4 cups of cold water and 2 large chicken breasts (about 1 lb., 4 oz. total) in a sauce pan. (This ratio of water-to-meat is important; larger breasts will take longer to cook, and smaller breasts will overcook more quickly. And if you want to cook more chicken, add another 2 cups of water per breast.) Cold water is key here, because it allows the chicken to cook way more gradually than it would if you just dumped them into already-boiling water.

Season the water with 3½ tsp. of kosher salt. This might seem like a ton of salt, but trust us. Only a portion of it ends up on the chicken. Seasoning your water aggressively ensures that your chicken will be well-seasoned and actually taste like...chicken. (But in a good way!)


Turn the heat to medium and bring the water to a gentle boil. As soon as you see the surface of the water start to roll, flip the breasts over with tongs, remove the pot from heat, and cover it with a tightly fitting lid. The chicken breasts will continue to cook gently in the hot water.

Once the chicken breasts register an internal temperature of 150° on the ol' instant read thermometer, remove them from the water. This will usually take about 5-10 minutes, but remember that it all depends on how large or small the chicken breasts are. Always check sooner than later if you're not sure—you can always cook them longer, but you can't uncook them.

Once you’ve removed them from the water, let them rest on a cutting board for at least five minutes. Then slice them up and throw them over rice, in a salad, or onto your grand aioli platter. Whatever you choose, you’ll be adding the best possible poached chicken breast you’ve ever cooked into the mix.

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QUICK CHICKEN BREAST IN THE OVEN

4 boneless skinless chicken breasts, pounded to even thickness and brined in saltwater (*see easy instructions below)
1 Tablespoon melted butter or olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly-cracked black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika (I prefer smoked paprika)

To brine your chicken breasts, fill a large bowl with 1 quart of warm water and 1/4 cup kosher salt. Stir to combine until most of the salt is absorbed. Add the chicken breasts and let them sit in the mixture to brine for 15 minutes. Or you can also also cover the bowl and refrigerate for up to 6 hours. Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with some paper towels. (However, if the chicken breasts you purchased have already been pre-brined in a sodium solution, skip this step.)
Preheat oven to 450°F.
Place the chicken breasts in a single layer in a large baking dish or roasting pan*. Brush on both sides (turning once) evenly with the melted butter or olive oil.

In a separate small bowl, whisk the salt, pepper, garlic powder and paprika until combined. Then sprinkle the mixture evenly over the chicken on both sides.
Bake for 15-18* minutes, or until the chicken is cooked through and no longer pink. I recommend using a cooking thermometer to know exactly when it is fully cooked; in the thickest part of the breast, it should be 165°F. (Or, if you want the chicken to be a little bit browned and crispier on top, you can turn the broiler on high for the final 3-5 minutes and broil the chicken until it is cooked through and golden on top. Keep a close eye on the chicken so that it does not overcook and/or burn.)
Once the chicken is cooked, remove the pan from the oven, transfer the chicken to a clean plate, and loosely tent the plate with aluminum foil. Let the chicken rest for at least 5-10 minutes.
Serve warm. Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

https://www.gimmesomeoven.com/baked-chicken-breast/

NYTIMES ROAST CHICKEN
INGREDIENTS

• 1 small lemon
• 2 teaspoons kosher salt, plus more to taste
• 1 teaspoon black pepper
• 1 teaspoon chopped rosemary, plus 4 sprigs
•  Large pinch of red-pepper flakes, plus more for serving (optional)
• 1 (3 1/2- to 4-pound) whole chicken, patted dry
•  Extra-virgin olive oil, for drizzling
• ⅓ cup finely grated Parmesan

PREPARATION

1. Finely grate 1 teaspoon zest from the lemon and place it in a small bowl. (Save the zested lemon for the drippings.) Stir in 2 teaspoons salt, pepper, chopped rosemary and red-pepper flakes, if using. Season the chicken inside and out with salt mixture. Let sit at room temperature for 20 minutes or refrigerate uncovered for up to overnight.
2. Heat oven to 425 degrees. Place chicken, breast-side up, in a large skillet, sheet pan or roasting pan. Stuff cavity of chicken with rosemary sprigs. Drizzle breast with a little olive oil.
3. Roast chicken for 30 minutes. Sprinkle chicken all over with Parmesan, then continue roasting until bird’s juices run clear when skin is pierced with a knife and the skin is golden, 25 to 30 minutes longer.
4. Let chicken rest for 10 minutes. Squeeze juice from the zested lemon, to taste, into the pan drippings and season with more salt and red-pepper flakes if you like. Carve and serve with drippings spooned over the meat.

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Vinegar Chicken With Crushed Olive Dressing

by ALISON ROMAN

Time: 40 minutes

Yield: 6 servings

https://cooking.nytimes.com/recipes/1020486-vinegar-chicken-with-crushed-olive-dressing

INGREDIENTS

3 1/2 pounds bone-in, skin-on chicken parts
1 teaspoon ground turmeric
6 tablespoons olive oil
Kosher salt and black pepper
1/2 cup white wine vinegar
1 1/2 cups green Castelvetrano olives, crushed and pitted
2 garlic cloves, finely grated
1 cup parsley, tender leaves and stems, chopped

Heat oven to 450

toss chicken with turmeric, 2 T olive oil, salt and pepper on a baking sheet

put chicken skin side up and pour vinegar around

bake without flipping for 25-30 min until deep brown

meanwhile combine olives, garlic, 4 T oil, 2 T water, salt and pepper in small bowl

once chicken is cooked remove to serving dish

pour mixture on to baking sheet and combine with juices and bits - pour over chicken and serve

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Keto Chicken Nuggets
Heat oven to 450F
Mix 3/4 c almond meal
3/4 tsp salt
1 tsp poultry seasoning
1/4 tsp garlic powder
1/8 tsp pepper
cut 1 lb boneless chicken thighs into nuggets
dip in egg white
roll in coating mix
place on oiled cookie sheet
bake 10 min - flip - bake another 10 min

Italian Cream Cake

SERVES 8 TO 10

Toast the coconut and nuts in a 350-degree oven until golden brown, 10 to 12 minutes. Watch carefully and stir occasionally to prevent burning.

INGREDIENTS

1 1/2 cups sweetened shredded coconut, toasted
1 cup buttermilk, room temperature
2 teaspoons vanilla extract
2 1/2 cups (10 ounces) cake flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons unsalted butter, cut into 12 pieces and softened
4 tablespoons vegetable shortening, cut into 4 pieces
1 3/4 cups (12 1/4 ounces) sugar
5 large eggs, room temperature
2 cups (8 ounces) pecans, toasted and chopped

Frosting  (or a cream cheese frosting with vanilla and almond extract )
12 tablespoons unsalted butter, softened
2 1/4 cups (9 ounces) confectioners' sugar
1/2 cup cream of coconut
1/2 teaspoon vanilla extract
pinch salt
16 ounces cream cheese, cut into 8 pieces and softened

1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch round cake pans, line with parchment paper, grease parchment, then flour pans. Process coconut in food processor until finely ground, about 1 minute. Combine coconut, buttermilk, and vanilla in 2-cup liquid measuring cup and let sit until coconut is slightly softened, about 10 minutes; reserve.

2. Combine flour, baking powder, salt, and baking soda in bowl. Using stand mixer fitted with paddle, beat butter, shortening, and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, and beat until combined. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of reserved coconut-buttermilk mixture, scraping down bowl as needed. Add ¾ cup pecans and give batter final stir by hand.

3. Scrape equal amounts of batter into prepared pans and bake until toothpick inserted in center comes out clean, 28 to 32 minutes. Cool cakes in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and cool completely, about 2 hours. (Cooled cakes can be wrapped with plastic wrap and stored at room temperature for up to 2 days.)

4. For the frosting: Using stand mixer fitted with paddle, mix butter and sugar on low speed until combined, about 30 seconds. Increase speed to medium-high and beat until pale and fluffy, about 2 minutes. Add cream of coconut, vanilla, and salt and beat until smooth, about 30 seconds. Add cream cheese, one piece at a time, and beat until incorporated, about 1 minute. Refrigerate until ready to use.

5. When cakes are cooled, spread 1½ cups frosting over 1 cake round. Top with second cake round and spread remaining frosting evenly over top and sides of cake. Press remaining pecans onto sides of cake. Serve. (Cake can be refrigerated for up to 2 days. Bring to room temperature before serving.)

Wraps

I like the low-carb Mission tortillas.
They make a smaller flour version - the larger burrito sized ones are only available in whole wheat and not available at every place that sells Mission tortillas. In Des Moines, I only find the large whole wheat ones at HyVee. The smaller flour tortillas are everywhere.

They generally taste better if they have some time to mellow. Some of them are better if they are heated up in a microwave or toaster oven. But, they are also fine at room temperature.

Add greens if it sounds good

Chicken salad - celery, onion, cranberries, grapes or apple

Chicken - cheese, bacon, lettuce, tomato, avocado, honey mustard

Chicken - greek- feta, lettuce tomato, olives, italian dressing

Chicken - Buffalo - blue cheese, celery, lettuce

Barbecue - chicken or beef, cheese, sauce, onion

Turkey - cheddar, bacon, ranch 

Bacon - BLT w/ cream cheese

Mexican- beef, bean, velvet, ave, onion, salsa, lettuce, ave

Ham- Swiss, lettuce onion

Ham-salami-pepperoni-provalone-onion-peppers-oregano-balsamic

Corned beef- swiss, kraut, 1000 island

Pastrami

Tuna - celery, onion, grated cheese, sweet relish

Seafood salad - lettuce, onion, tomato

Ham salad

Cuban- pork, ham, swiss, pickle, onion, poupon

Pulled Pork- cabbage, plum sauce

Thai Shrimp

Roast beef- cheese, horseradish

Leftover meatloaf

Better warmed:

Meatballs, sauce, cheese

Calzone

********A similar list - need to edit this post

BLT w/ cream cheese, mayo

BLT w/ avocado, mayo

Chicken salad - celery, onion, cranberries, apple or grapes

Mexican - beef, bean, cheese, onion, avocado, salsa, lettuce, tomato

Chicken, cheese, bacon, lettuce, tomato, avocado, honey mustard

Greek - chicken, feta lettuce, tomato, olives, Italian dressing

Meatballs - sauce and cheese

Gyro meat - lettuce, tomato, feta, onion, Italian dressing

Barbecue - chicken or beef with cheese, onion, sauce

Seafood salad

Ham - swiss, lettuce, onion, mustard

Pulled pork, cabbage,, plum sauce

Roast beef - horseradish - cheese, lettuce, tomato

Pastrami

Corned beef, swiss cheese, 1000 island dressing, sauerkraut

Ham, salami, pepperoni, provolone, onion, tomato, lettuce, balsamic, pickled peppers

Turkey, cheddar, bacon, ranch dressing

Cuban - pork, ham, swiss, pickle, onion, poupon

Ham salad

Egg salad

Buffalo chicken - cheddar, mozzarella, buffalo sauce

Meatloaf

Thai shrimp - 1/4 c oil / 2 T soy sauce/ 1 tsp fish sauce / 1 tsp chili garlic sauce / 1/2 lime

romaine / cherry tomatoes / peppers / onion / cilantro / peanuts