Miso Magic: Succulent Chicken with Flavorful Miso Butter

Miso Magic: Succulent Chicken with Flavorful Miso Butter

Post by Alex B.

Indulge in the ultimate culinary delight with our 'Miso Magic' recipe. Savor succulent pan-seared chicken breasts adorned with a velvety coat of miso butter, enriched with hints of garlic, ginger, and a touch of honey. Each mouthful is a symphony of savory and sweet, perfectly complemented by the gentle freshness of parsley. Elevate your dining experience with this exquisite fusion of flavors and textures, a true masterpiece for your taste buds.

Ingredients:

4 boneless, skinless chicken breasts
Salt and pepper, to taste
2 tablespoons olive oil
1/2 cup (1 stick) unsalted butter, softened
2 tablespoons white miso paste
2 teaspoons minced garlic
1 teaspoon grated ginger
1 tablespoon honey (optional)
1 tablespoon chopped fresh parsley, for garnish

Instructions:

1.Prep the Chicken:
Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper. Allow the chicken to come to room temperature for even cooking.
2. Preheat the Pan:
Heat a large skillet over medium-high heat. Add the olive oil and swirl to coat the pan evenly.
3.Sear the Chicken:
Carefully place the chicken breasts in the hot skillet. Cook for about 4-5 minutes on each side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (75°C). Remove the chicken from the skillet and set aside.
4. Prepare the Miso Butter:
In a mixing bowl, combine the softened butter, white miso paste, minced garlic, grated ginger, and honey (if using). Mix well until all the ingredients are thoroughly combined.
5.Add Miso Butter to Chicken:

Spread a generous dollop of the miso butter mixture over the cooked side of each chicken breast while they are still hot. Allow the butter to melt and create a flavorful coating.
6. Serve:
Transfer the miso butter-coated chicken breasts to serving plates. Garnish with chopped fresh parsley for a burst of color and freshness.
7. Enjoy:
Serve the chicken with miso butter alongside your favorite sides, such as steamed vegetables, rice, or a salad.

Tips and Variations:

Flavor Infusion: For even more flavor, marinate the chicken breasts in a mixture of miso paste, garlic, ginger, and a touch of soy sauce for about 30 minutes before cooking.
Cooking Alternatives: If you prefer, you can grill the chicken instead of pan-searing. Brush the miso butter on the chicken during the last few minutes of grilling. Creamy Sauce: For a saucier dish, melt a spoonful of miso butter in the skillet after removing the chicken. Add a splash of chicken broth or white wine and cook for a minute or two until slightly reduced. Drizzle this sauce over the chicken when serving.
Vegetable Pairings: Serve the chicken with miso butter over a bed of sautéed spinach, roasted asparagus, or stir-fried bok choy for a well-rounded meal. This Chicken with Miso Butter recipe combines the succulence of perfectly cooked chicken with the umami richness of miso butter. The combination of flavors creates a mouthwatering dish that's sure to impress. Feel free to customize the recipe to your preferences and enjoy the delightful blend of tastes in every bite!

Thank you. Alex

You can check other amazing recipes on Cookingtip.info:
Vegetarian Chicken Pot Pie Empanadas recipe
Chicken Pot Pie Empanadas recipe
Mediterranean Red Snapper recipe
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Vegetarian Chicken Pot Pie Empanadas

Vegetarian Chicken Pot Pie Empanadas Recipe

These flavorful and hearty vegetarian empanadas are a delightful twist on the classic chicken pot pie. Filled with a savory mixture of vegetables and plant-based protein, these empanadas are perfect for a comforting and satisfying meal. The recipe makes approximately 10 empanadas.

Ingredients:

For the Empanada Dough:

2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter (or vegan butter), cold and diced
1/4 cup cold water

For the Filling:

1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup diced potatoes
1 cup diced carrots
1 cup frozen peas
1 cup diced zucchini
1 cup diced bell peppers (any color)
1 cup diced mushrooms
1 cup cooked and diced plant-based chicken substitute (e.g., soy chicken, seitan, or any preferred meat substitute)
1/2 cup vegetable broth
1/2 cup heavy cream or plant-based creamer
2 tablespoons all-purpose flour
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste

Instructions:

Empanada Dough:
In a large mixing bowl, combine the all-purpose flour and salt. Add the cold diced butter (or vegan butter) and work it into the flour using your fingertips or a pastry cutter until the mixture resembles coarse crumbs.
Gradually add cold water and mix until the dough comes together. Knead the dough lightly on a floured surface until it forms a smooth ball. Wrap it in plastic wrap and refrigerate for at least 30 minutes.

Filling:

In a large skillet, heat the olive oil over medium heat. Add the chopped onions and garlic, sauté until translucent.
Add the diced potatoes and carrots, and cook for a few minutes until they start to soften.
Stir in the frozen peas, diced zucchini, bell peppers, and mushrooms. Cook until the vegetables are tender but not mushy.
Add the cooked plant-based chicken substitute to the skillet and mix well with the vegetables.
In a small bowl, whisk together the vegetable broth, heavy cream (or plant-based creamer), all-purpose flour, dried thyme, dried rosemary, salt, and pepper. Pour this mixture over the vegetables and chicken substitute. Stir until the filling thickens and becomes creamy. Remove from heat and let it cool.

Assembling the Empanadas:

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. On a floured surface, roll out the chilled empanada dough to about 1/8-inch thickness. Use a round cutter (approximately 5 inches in diameter) to cut out circles. Place a spoonful of the cooled filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Press the edges together with a fork to seal.

Baking the Empanadas:

Arrange the filled empanadas on the prepared baking sheet. If desired, brush the tops with a beaten egg (for a non-vegan version) or a plant-based milk alternative (for a vegan version) to give them a golden finish. Bake in the preheated oven for about 20-25 minutes or until the empanadas turn golden brown. Serve and Enjoy:

Allow the empanadas to cool slightly before serving. These tasty vegetarian chicken pot pie empanadas are perfect as a main course or a delightful snack. Feel free to customize the vegetable filling with your favorite veggies and experiment with different plant-based chicken substitutes to suit your taste preferences. Enjoy this scrumptious and comforting dish!

Vegetarian Chicken Pot Pie Empanadas Nutritional Value: (per empanada, assuming the recipe makes 10 empanadas)

Calories: Approximately 260 kcal
Total Fat: Approximately 13g
Saturated Fat: Approximately 7g
Trans Fat: Approximately 0g
Cholesterol: Approximately 30mg (if using heavy cream) / 0mg (if using plant-based creamer)
Sodium: Approximately 200mg
Total Carbohydrates: Approximately 26g
Dietary Fiber: Approximately 3g
Sugars: Approximately 3g
Protein: Approximately 7g
Please note that the nutritional values can change based on the specific ingredients and amounts used. For a more accurate assessment of the nutritional content, you can use a nutrition calculator or input the exact ingredients and quantities into a nutrition app or website.

Keep in mind that this is a rough estimate, and the nutritional content may vary depending on the type and brand of ingredients used. Additionally, the values may change if you alter the recipe or serving size. If you have specific dietary concerns or health goals, it's best to consult with a registered dietitian or nutritionist for personalized guidance.

Thank you. Alex

You can check other recipes on Cookingtip.info:
Chicken Pot Pie Empanadas recipe
Mediterranean Red Snapper recipe
Shrimp Scampi Recipe

Chicken Potpie Empanadas Recipe

Chicken Pot Pie Empanadas Recipe

Posted by Alex B.
The recipe for Chicken Potpie Empanadas is a fusion of two popular dishes from different culinary traditions: chicken potpie and empanadas. Chicken potpie is a classic comfort food in American cuisine. It typically consists of a creamy chicken and vegetable filling, encased in a pastry crust and baked until golden and bubbly.
Empanadas, on the other hand, are a traditional Latin American dish that can be found in various countries such as Argentina, Mexico, and Spain. They are typically made by folding dough around a savory filling, which can vary from meat and vegetables to cheese or seafood. Empanadas are then baked or fried until they are crispy and delicious.
The Chicken Potpie Empanadas recipe combines the flavors and concepts of these two dishes. It takes the creamy chicken and vegetable filling of a traditional chicken potpie and wraps it in a pastry crust, similar to how an empanada is prepared. The result is a handheld version of the comforting chicken potpie, with a crispy and portable exterior.
While the exact origin of this specific recipe is uncertain, it can be considered a creative culinary fusion, drawing inspiration from both American and Latin American cuisines.

Ingredients:

2 cups cooked chicken, shredded
1 cup mixed vegetables (carrots, peas, corn), frozen or fresh
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup milk
Salt and pepper to taste
1 package refrigerated pie crusts (2 crusts)
1 egg, beaten (for egg wash)

Directions:

Preheat your oven to 375°F (190°C).
In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
Add the mixed vegetables to the skillet and cook for a few minutes until they start to soften. Then, add the shredded chicken and stir to combine.
Sprinkle the flour over the chicken and vegetable mixture and stir well, ensuring everything is coated evenly. Cook for an additional minute to cook off the raw flour taste.
Slowly pour in the chicken broth and milk, stirring continuously. Allow the mixture to come to a simmer, and cook until it thickens slightly. Season with salt and pepper to taste. Remove from heat and let it cool slightly.
Unroll the refrigerated pie crusts and use a round cookie cutter or a glass to cut out circles, approximately 4-5 inches in diameter.
Place a spoonful of the chicken potpie filling onto one half of each pie crust circle, leaving a small border around the edges.
Fold the other half of the pie crust over the filling, creating a half-moon shape. Press the edges together firmly with a fork to seal the empanadas.
Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg, which will give them a nice golden color when baked.
Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and crispy.
Once done, remove the empanadas from the oven and let them cool for a few minutes before serving.
These Chicken Potpie Empanadas make a delicious and portable meal. Enjoy them as a snack, appetizer, or even as a main course with a side salad.

Nutritional value for Chicken Potpie Empanadas:

Here is an approximate nutritional value for Chicken Potpie Empanadas, based on a standard recipe:

Please note that the following values are approximate and can vary based on specific ingredients and preparation methods:
Calories: Approximately 250-300 calories per empanada
Total Fat: Around 15-20 grams per empanada
Saturated Fat: Approximately 6-8 grams per empanada
Cholesterol: Around 30-40 milligrams per empanada
Sodium: Approximately 400-500 milligrams per empanada
Carbohydrates: Around 20-25 grams per empanada
Fiber: Approximately 2-3 grams per empanada
Sugars: Around 1-2 grams per empanada
Protein: Approximately 8-12 grams per empanada
These values can vary depending on the specific ingredients used and portion sizes. It's always a good idea to check the nutritional information on the specific products you use and adjust the values accordingly.
Also, note that these values are for guidance purposes only and may not be entirely accurate. If you have specific dietary concerns or requirements, it is recommended to consult with a healthcare professional or a registered dietitian for more accurate and personalized information.

Thank you and Bon Appetite. Alex!

If you like Empanadas recipes you can read more about them here: What are Empanadas?

If you like Chicken Tikka Masala you can check this interesting and delicious recipe here on Topkitchenrecipes.blogspot.com: Chicken Breast Tikka Masala

Classic Chicken Soup

Classic Chicken Soup With Vegetables

Posted by Alex B.

The Classic Chicken soup with vegetables is a dish that has been enjoyed by people from various cultures around the world. It is challenging to pinpoint a specific country or culture as the origin of chicken soup with vegetables because variations of this comforting dish exist in numerous culinary traditions.
Chicken soup as a concept has been prepared for centuries, and its popularity can be attributed to its nourishing and comforting qualities. Many cultures have their own versions of chicken soup that incorporate vegetables for added flavor, nutrients, and texture.
In Western cuisine, chicken soup with vegetables is commonly associated with traditional American and European cooking. It is often regarded as a classic comfort food and is frequently prepared during colder months or as a remedy for illness.
In Asian cuisine, countries like China, Thailand, and Vietnam have their own variations of chicken soup with vegetables. These versions may incorporate ingredients like bok choy, mushrooms, and various herbs and spices, resulting in unique flavor profiles.
Ultimately, chicken soup with vegetables has become a beloved and versatile dish that transcends borders and cultural boundaries. Its widespread popularity can be attributed to its adaptability, simplicity, and ability to provide warmth and nourishment.

Ingredients for Classic Chicken Soup:

1 whole chicken (about 3-4 pounds)
8 cups chicken broth
4 carrots, peeled and sliced
3 stalks celery, sliced
1 medium onion, chopped
3 cloves garlic, minced
1 bay leaf
1 teaspoon dried thyme
Salt and pepper to taste
1 cup frozen peas
Fresh parsley, chopped (for garnish)

Instructions:

1. Start by preparing the chicken. Remove any giblets and rinse the chicken under cold water. Place it in a large soup pot or Dutch oven.
Add the chicken broth to the pot, along with the chopped onion, minced garlic, bay leaf, dried thyme, salt, and pepper. Bring the broth to a boil over medium-high heat.
2. Once the broth is boiling, reduce the heat to low and cover the pot. Let the chicken simmer for about 1 hour, or until it is fully cooked and tender. Skim off any foam or impurities that rise to the surface.
3. Remove the chicken from the pot and set it aside to cool. Once it's cool enough to handle, remove the meat from the bones and shred it into bite-sized pieces. Discard the bones and any excess fat.
4. Return the shredded chicken to the pot, along with the sliced carrots and celery. Continue to simmer the soup for another 15-20 minutes, or until the vegetables are tender.
5. Add the frozen peas to the pot and cook for an additional 5 minutes. Taste the soup and adjust the seasoning with salt and pepper if needed.
6. Remove the bay leaf from the pot before serving. Ladle the chicken soup into bowls and garnish with freshly chopped parsley.

Nutritional value for chicken soup with vegetables

The nutritional value of chicken soup with vegetables can vary depending on the specific ingredients used and the serving size. Here is a general overview of the nutritional components you can expect in a typical serving of chicken soup with vegetables (approximately 1 cup):


Calories: Around 120-150 calories.
Protein: Approximately 10-15 grams.
Fat: Varies depending on the chicken used (skinless chicken breast would be lower in fat), but typically ranges from 3-8 grams.
Carbohydrates: About 10-15 grams.
Fiber: Generally 1-3 grams, depending on the amount and types of vegetables used.
Sodium: The sodium content can vary depending on the type of broth or stock used. If using store-bought broth, it can range from 500-800 milligrams per cup. If homemade broth is used with less added salt, the sodium content may be lower.
Vitamins and minerals: Chicken soup with vegetables can be a good source of vitamins and minerals, particularly if a variety of vegetables are used. It may contain significant amounts of vitamin A, vitamin C, vitamin K, folate, potassium, and others.

Enjoy your classic chicken soup with vegetables! It's a comforting and nourishing dish, perfect for chilly days or when you're feeling under the weather. Thank you! Alex!

If you like chichen pot pie empanadas you can try this recipe:Chicken Pot Pie Empanadas