Recipes From Author & Food Blogger Stephanie O'Dea - FOX 29 News Philadelphia | WTXF-TV

Recipes From Author & Food Blogger Stephanie O'Dea

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Stephanie O'Dea is a New York Times best-selling author and blogger. 


Here are some of the recipes featured on Good Day this morning.

 

Steam Roast Infused Chicken

2-3 ½ pound chickens, giblets removed

Kosher salt and pepper to taste

1 onion, sliced

4 cups chicken stock

2 sprigs fresh thyme

2 bay leaves

 

Set to STOVETOP HIGH.  Season chicken inside and out with salt and pepper.  Sear chicken on all sides, about 5-7 minutes per side.  Remove chickens and place on rack.  Add broth and herbs to pot and place rack with chickens in base.  Cover and set to OVEN 375°F for 1 hour and 15 minutes.  Cook until chicken is fully cooked and juices run clear.  Remove chickens from pot and let cool.

 

Autumn Chicken Salad

 

¾ cup shredded cooked chicken

2 Macoun, Concord or Granny Smith apples, diced

2 tablespoons dried cranberries

2 stalks celery, minced

2 tablespoons pecans, coarsely chopped

¼ cup mayonnaise

Kosher salt and pepper to taste

 

In a large bowl, combine chicken, apples, dried cranberries, celery, pecans, mayonnaise and season with salt and pepper.  Serve in a sandwich or with lightly dressed salad greens.

 

Cantonese Steamed Chicken

 

2 tablespoons soy sauce

1 tablespoon rice wine vinegar

1 tablespoon minced fresh ginger

1 tablespoon honey

¼ teaspoon crushed red pepper

4 thin sliced chicken breasts

1 tablespoon vegetable oil

1 medium onion, sliced

8 ounces sugar snap peas, strings removed

6 shitake mushrooms, stemmed and sliced

½ cup chicken broth

 

Directions

 

  1. Stir soy sauce, vinegar, ginger honey and red pepper in bowl.  Add chicken, toss to coat.
  2. Pour oil into pot. Set to STOVETOP HIGH and heat oil. Add onion and pepper and cook uncovered 2 minutes, stirring occasionally.
  3. Remove chicken from soy sauce mixture and place on roasting rack. Stir soy sauce mixture and chicken broth in pot. Place roasting rack in pot. Cover and cook 10 minutes or until chicken is cooked through.

 

Homemade Chicken Stock

 

2 chicken carcasses, meat removed and reserved for other meals

2 carrots, peeled and cut in half

2 stalks celery, cut in half

2 onions, peeled and quartered

10 peppercorns

Kosher salt to taste

Water to cover

 

Add chicken carcasses, carrot, celery, onion and peppercorns to pot; season with salt.  Cover ingredients with water.  Cover and set to SLOWCOOK LOW for 8 hours.  Strain stock and let cool.  Pour into ice cube tray and freeze if desired.  When stock cubes are frozen, place into a freezer ziptop bag and use for rice, soup and sauces.

 

Chicken Tortilla Soup

 

1 tablespoon canola oil

1 ¼ boneless skinless chicken breast

1 medium onion, chopped

2 cloves garlic, chopped

¼ cup cilantro leaves, chopped

2 cans (14.5 ounces each) diced tomatoes, undrained

2 cans (10 ounces each) enchilada sauce

1 can (14.5 ounces) low-sodium chicken broth (can also use your own broth per above recipe)

1 can (about 15 ounces) black beans, drained

1 package (10 ounces) frozen corn, thawed

1 tablespoon each chili powder and ground cumin

5 corn tortillas (6-inch), cut into 3 ½ inch strips

 

Directions

  1. Pour oil into pot. Set to STOVETOP MEDIUM and heat oil. Add chicken to pot. Cook uncovered 5 minutes or until chicken is lightly browned on both sides.
  2. Stir onion, garlic, cilantro, tomatoes, enchilada sauce, broth, beans, corn, chili powder and cumin in pot. Set to SLOW COOK HIGH for 2 to 3 hours. Cover and cook until chicken is fork tender.
  3. Using 2 forks, shred chicken in pot. Top soup with tortillas before serving.

 

Stuffed Rainbow Peppers

 

2 tablespoons olive oil

1 small onion

1 28-ounce can Italian-style diced tomatoes

1 cup chicken stock

Kosher salt and black pepper

1 cup cooked chicken, shredded

2 cups cooked rice

1 zucchini, chopped

1 can (about 15 ounces) black beans, drained and rinsed

1 tablespoon garlic, minced

1 teaspoon Italian seasoning

½ cup grated Parmesan cheese

4 large red, yellow or green bell peppers

 

Pour oil into pot.  Stet to STOVETOP MED and heat oil.  Stir in onion.  Cook uncovered 8-10 minutes or until onion is tender, stirring occasionally.  Stir in tomatoes and stock and season with salt and pepper.  Stir chicken, rice, zucchini, black beans, garlic, seasoning and half the cheese in a large bowl.  Season with salt and pepper.  Remove tops from bell pepper and reserve.  Remove seeds and membranes.  Spoon rice mixture into peppers and sprinkle with remaining cheese.  Place filled peppers into pot.  Set to OVEN 250°F for 20 minutes.  Cover and cook until peppers are tender. 

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