Giada at Home (2008–…): Season 5, Episode 6 - Happy Holidays - full transcript

HEAVEN.
pinon chicken three ways.

One of my favorite
weeknight meals --

hearty veggies and potatoes

paired
with tender, herby chicken.

Leftover chicken transformed
into an elegant rice dish.

It's the easiest risotto ever.

An exotic blend of flavors
elevates the everyday sandwich

into something extraordinary.

And for an extra bonus, my...

I turn leftover veggies
into a colorful dressing

that your family will love.



Creative twists
on a weeknight favorite.

-- Captions by VITAC --

Closed Captions provided by
Scripps Networks, LLC.

I'm peeling
my root vegetables

for my garlic-roasted chicken
with root vegetables,

and I'm doing a combo
of parsnips, carrots,

potatoes, and shallots.

And I love parsnips

because they have
a licorice flavor to them,

which I think makes everything
a little bit sweet.

Just cut it in half,
and then cut it in half again.

Let's put these in here.
Here we go.

And then we've got
our carrots.

Again, cut them in half,
and then half again.



And this is a great way

that I get Jade
to eat vegetables, too,

because they just have
so much flavor.

Add the carrots
right in there.

We have two shallots.

I just love the shallots

because they're slightly sweet
and a little more delicate,

but an onion would work
just as well.

Okay...half, quarter,
half, quarter.

Let's toss that
right in there.

And then we've got
some potatoes.

Just a few red potatoes.

It's a nice combo.

Right in there.

We need one garlic clove.

We don't want to
overpower the chicken --

just want to flavor it
a little bit.

So, we toss that right in there.

And then we're gonna add
a little bit of rosemary

and a little bit of thyme.

The chicken's gonna roast in
the oven for an hour and a half,

so you don't want to add any
herbs that are gonna burn up.

You want to add herbs
that can kind of hold up

to the baking process.

So, you got a little bit
of the lemon flavor

with the thyme,

and then you got
a sort of piney, woodsy flavor

with the rosemary.

And sprinkle it
right over the top.

We're gonna season it
with a little bit of salt

and a little bit of pepper

and some olive oil.

So, we just want to drizzle
some olive oil over the veggies

to keep them nice and moist
and give them some extra flavor.

And I just take my hands, and
I just toss everything together.

Look at those colors.

We are going to make
a flavored butter

that we're gonna rub
all over the chicken.

About 3/4 of a stick of butter,

and it's got to
be room-temperature butter

so you can whip it all up.

We're gonna do about
three cloves of garlic for this,

and we're gonna mince it
so it really flavors the butter.

A little bit of rosemary and,
again, a little bit of thyme.

And then the remaining
rosemary and thyme --

we're gonna put in the cavity
of the actual chicken,

'cause chicken, you know,

doesn't have a lot of flavor
on its own,

so it really does rely
on you adding lots of spices

and lots of flavors.

Right in there.

A little salt, a little pepper.

We're gonna add
a little bit of lemon juice --

just a couple teaspoons
of lemon juice...

...just for a little bit
of acidity.

Plus, it adds
a lot of flavor.

And then we're gonna
take our herbs.

When the butter is soft,

it's really easy
to mix everything together.

All right, that's done.

Now...

we are grabbing
our 6-pound chicken.

Take a bunch of the butter,

and just massage it
all over the chicken.

Then, you want to take it

and add it between the flesh
of the chicken and the skin.

It keeps it really moist
and very, very flavorful.

We're gonna take the lemons,

and we're gonna
put them inside,

and the citrus will give it
a lovely aroma and flavor.

Take the remaining
thyme and rosemary,

place it gently inside
of there,

and as it cooks,

it infuses and gives it
so much flavor.

Take a piece of kitchen twine,

and we want to
take the two legs,

and we want to close it up.

Now, what this does is keep
everything inside together

and looking really pretty.

I'm gonna set it
right on top of the veggies.

Okay.

Hands are washed.

We're gonna add
a 1/2 cup of chicken broth

just to keep all the veggies
nice and moist.

So, let's pop this in a 400°
oven for an hour and a half.

And up next, I'm gonna show you
how to use some leftover chicken

and make my baked risotto
with chicken, bacon, and kale.

My roasted chicken transformed
into an easy risotto --

It's a creamy and delicious
one-pot-wonder.

Here, mom's gonna
cut your chicken for you.

You want to
eat the drumstick?

Jadey-wadey,
here's your fork.

Thank you.
There you go.

Mama's gonna
eat her food.

I'm gonna start eating.

How is it?
Mmm.

Chicken's good?

Well, I think we'll have
some left over, darling.

I don't think
there's any way

we're gonna eat
all that food.

Here, Jade,
I have something.

This is called
a wishbone.

A wishbone!
Mm-hmm,
so you make a wish.

I can wish
for anything.

Mm-hmm.
You take one side.

Okay, ready?

Make a wish and pull.

What did you wish for?

I wished
I can have cupcakes

with a lot
of chocolate frosting.

Yeah,
I bet you did.

You know what?
You might just get your dream.

Thank you, mommy!

I've gotten started
on my baked risotto,

which has chicken, kale,
and bacon in it,

and I've already started
browning some bacon.

I'm just chopping up
some onions.

Everybody always says

that they have a hard time
making risotto

because they've got to
sit over the stove

and add the liquid slowly

and just keep stirring
until the risotto's done.

So, this recipe --

You get the risotto started
on the stove,

and you finish it off
in the oven.

So, now, we've got a whole onion
that we've chopped.

Before I add it to the pan,

I want to take
all of the bacon out.

I have four strips of bacon
that I've chopped up.

I put them in the pan
and got them nice and crispy,

put them on a plate
that's lined with a paper towel,

and we're gonna add the onion
on top of the bacon drippings.

So, you can just imagine

how good this risotto
is gonna taste.

A little bit of salt,
a little bit of pepper,

and we're gonna give this
a nice stir.

Now, we're also gonna add
1 cup of arborio rice.

And the arborio rice
is the short-grain rice,

and short-grain rices
have a lot more starch in them,

so it creates that creaminess
that we all love in risotto.

1 cup.

So, as long as you use
a short-grain rice,

you're good with this.

Now, instead of adding
white wine,

which is what,
traditionally, you add

when you start making risotto
at this point,

we're gonna actually add
some lemon juice.

And the lemon juice,
like white wine,

adds acidity to the dish,

but it also creates
light, bright flavor

to the risotto in the end.

So, the juice of one lemon
in there.

Scrape the little bacon bits
on the bottom of the pan.

We're gonna add
3 cups of chicken broth --

low-sodium chicken broth

so I can kind of control
how much salt is in here.

It should cover the rice.

That way, it has enough moisture
to cook in the oven.

We want to reserve
a 1/4 cup of the chicken broth

'cause we're gonna add that
at the end,

after it comes out
of the oven.

And a little bit more pepper.

So, you want
the rice to come up to a boil,

and then we're gonna put it
in the oven

at 425° for 25 minutes

till the rice is nice and tender
and creamy.

And it looks like it's boiling,

so let's get this baby
in the oven.

You want to turn off the heat.

While that cooks,

I'm gonna get the rest
of my ingredients ready.

So, we're gonna start
with some kale.

I love the flavor of kale.
I'm really into it these days.

But you could also use spinach
or anything else --

arugula, anything at all
that you like that's green.

You got to chop it up...

so that it can wilt nicely
in the risotto.

Let's go grab the chicken
and the root vegetables,

and, of course,
a little cheese,

'cause the risotto
wouldn't be perfect

without a little
parmesan cheese.

We've got some chicken
and veggies left over.

I'm gonna grab
a couple of pieces of carrot

and a couple pieces
of parsnip.

Also, I'm gonna grab
some chicken,

and I'm only gonna use
a half a breast.

I'm gonna save the rest
for later.

Perfect.

Now...

cut it in half, and then we'll
just dice it up with the skin.

And you can see all the herbs
and the butter

that I had put on the chicken.

I'll put that over here so we're
ready to go with the chicken,

and we've got
carrots and parsnip.

Dice that up.

My rice needs
a little bit longer,

so I'm gonna clean up here,

and then I'm gonna finish it
all off.

Let's take a look.

Ooh, yeah.

So, the rice has absorbed
all of the chicken broth.

All the kernels of rice
just open up.

Now, we need to add
1/4 cup of chicken broth

'cause we have to wilt down
and cook the kale,

so we need
a little bit more broth.

Add all of the kale...

and we'll put the chicken
and the veggies.

Okay, you want to stir it
until the kale wilts.

It only takes a couple
of minutes to do that.

Time to add some cheese.

So, we're gonna add a little bit
of parmesan cheese right on top

so it melts
while it's still hot.

Right over it.

There we go.

You can hear the creaminess.

Then we add the bacon
from earlier -- nice and crispy.

Creamy and so colorful --
I just love it.

All right,
let's give this a taste.

Get a little chicken.

Mmm.

A little bit more salt.

And this makes
an awesome weeknight meal.

Up next, I'm gonna make
one of Jade's favorites --

curried chicken
and apple wraps.

Leftovers
never tasted so good --

chicken salad
with an exotic twist.

Time to make
my curried chicken apple wraps.

We're gonna start
with a 1/3 cup of mango chutney,

and the mango chutney
is very much like a mango jam.

It has raisins in it,

but it's also got a little bit
of vinegar in there,

so it kind of has like a sweet
and sour sort of flavor to it.

We're gonna add some yogurt,
which Jade eats all the time.

So, we've got a little bit
of Greek yogurt --

again, 1/3 of a cup --

and it works perfectly 'cause it
holds everything together.

We're gonna add
some lime juice,

and lime juice kind of adds
a little bit of tang,

which we need,

and moisture --

about 2 teaspoons
of lime juice.

A little bit of curry powder,
and it adds a nice warmth.

A little bit of salt,
and a tiny bit of pepper.

A tablespoon of olive oil.

And then we're just gonna
whisk this together.

Okay.

Time to add some raisins
to this, and Jade likes raisins.

It's kind of like candy.

We're gonna add 1/4 cup
right in there

and some mint.

And, again, mint is sweet,

so you kind of understand
why Jade likes this --

a lot of sweet things,
but natural sweetness, you know?

And then...apple.

And you want to cut the pieces
pretty small

because you want them to fit
in the wrap.

Next, we're gonna
add some goat cheese

for a little bit of tang,

and I happen to love goat cheese
in here.

It creates
a lot of creaminess,

and you want to make sure

that the goat cheese
is at room temperature

so it's really easy
to crumble.

All the goat cheese
is in there.

Make sure everything
gets mixed nicely.

So, we've got some romaine, and
we've got some garbanzo beans.

So, I'm just using a cup
of canned garbanzo beans.

And what I'm gonna do is,

I'm just gonna chop them
slightly

because I find
that they're a lot easier to eat

in this wrap

when they're slightly chopped.

Add the garbanzo beans
right in here.

And then I'm gonna
take a head of romaine,

and we're gonna use
half of the romaine.

And the other half --

We're gonna hold onto it
and use it in my salad

that I'm gonna make after this.

Cut the romaine in half,
and then just...

chop it all up.

Again, we're gonna mix it
all together.

Time to add our chicken.

I have a nice piece
of breast meat.

I'm just gonna
take the skin off...

...and we're just gonna cut it
into pieces here.

And you want to cut the chicken
in small enough pieces

so it fits in the wrap.

Okay.

Put it on top,
and toss it all together.

I'll show you
how to put this all together.

We grab a whole-wheat wrap,

add a little bit
of the mixture

right along the bottom half
of the wrap

and spread it out
length-wise,

and you fold the sides over,
and you just kind of roll it.

Then I take it...
cut it in half.

Jade's gonna eat this half.

We're gonna put it
in the Tupperware for her.

She's gonna eat that for lunch.

I'm gonna eat this half.

Mmm.

It's creamy, and it's got
that crunch and sweetness

from the apple
and the raisins

and a little bit of tang
from the mango chutney.

All right, up next,
I'm gonna make

a roasted-root-vegetable
dressing

to go over my greens.

It's a great way
to use up your veggies

and an elegant spin
on a easy vinaigrette.

I'm using
my leftover root vegetables

to make a root-vegetable
vinaigrette over greens.

So, I've got
a half of a shallot, one carrot,

and one parsnip.

And I know that sounds
kind of strange

to make a vinaigrette
out of it,

but, actually,
it's really good.

And we're gonna add a little bit
of apple-cider vinegar,

a couple tablespoons --

a little acidity,
and a little bit of sweetness.

And we're also gonna add 1/4 cup
of apple juice concentrate.

It gives it
a nice apple sweetness.

We're gonna add
some maple syrup --

just a teaspoon
of maple syrup.

It's nice and sweet and thick
and slightly smokey,

which I think
will be really nice

with the roasted vegetables.

And 1/3 of a cup
of olive oil, of course --

bringing it all home.

Some salt and some pepper.

Okay, so, now we're gonna
blend this all together.

Oh, my gosh.
It smells so good.

I just want to give it a quick,
little taste just to make sure.

Mmm.

Yummy.
It tastes good!

Mm-mm-mmm.

Now, we're gonna
make our salad.

We're gonna use
half a radicchio,

and you can kind of use
whatever you've got

in your refrigerator.

When I make a salad,

I really like to use
lots of different colors.

We get a little bit of radicchio
for that beautiful purple color.

It adds a crunch to it, too.

One endive --
just slightly bitter,

and I really like it

'cause it adds a nice texture
and color and flavor.

And, of course,
our leftover half of a romaine.

Just chop that up,

and you've got lots of
different flavors and textures

in your salad.

We're gonna put
everything in the bowl,

and, already, you can see
all of these great colors.

Perfect.

We're just gonna toss it
with the vinaigrette

all over the top.

Look how pretty
that color is.

This is what makes salads
interesting and fun.

Perfect.
Now let's take a bite.

Mmm.

Slightly smokey
and slightly sweet.

It is a perfect dressing.

These are really fun ways
to use up your leftovers.

Mm-mm-mmm.