Archive for the ‘Chicken’ Category

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Cheesy Vegetables and Chicken

October 13, 2014

Another one of the clean out the fridge recipes, you will have to control yourself on the portions of this. The original recipe (no clue where I got it from) was also a throw together, but I have skimmed down the cheese and sour cream, added a ton of additional veggies, and most definitely achieved perfection. (My lovely cousin Marcia says she makes this with plain yogurt )There is still a reasonable amount of cheese. Since it is evenly dispersed in 4-5 servings ( or less if you have a teen age son!) the overall quantity per serving is not substantial, and it is of course very low in carbs. The original recipe also called for a 13 x9 pan. I scaled it down to a 9×9 pan so there is less area that needs to be covered by cheese. You can switch up your choice of vegetables. This is what I had on hand last night. It comes together quickly and since every thing is pre cooked, the bake to serve time is minimal.

2 boneless chicken breasts

1 can diced tomatoes, drained well.

1/2 head cauliflower, cut into small florets and lightly  steamed

1/2 large red pepper

8-10 mushrooms, sliced

2 C. fresh spinach, chopped

3/4 C. sour cream (or plain yogurt)

1 t. black pepper

3 t. smoky paprika

1 1/2 C. shredded cheese – Mexican blend. Cheddar, Monterrey Jack (anything but Mozzarella)

Put the cauliflower in a large frying pan and sauté a bit after steaming. Add remaining vegetables in according to the length of time they need cooked. Mine went in the pan in this order: red pepper, mushrooms, diced tomatoes  and lastly, spinach.

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I made my chicken in the Foreman grill.. I love my Foreman grill.. Four minutes- done enough  as it will cook more in the casserole.

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Cut it up in bite size pieces, and add it to the vegetables in the pan.

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Mix in your sour cream and add 2 teaspoons of the paprika, and pepper. Combine well and put in a 9×9 pan.

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Bake covered in a 350* oven for 20 minutes. Remove from oven, top with shredded cheese and sprinkle with  paprika.Return to oven until cheese is just melted. I shut the oven off and left it in  for  about 5 more minutes.

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We had no sides with since there are so many vegetables in it. If you want to add carbs,  rice would be wonderful as there are plenty of juices from the tomatoes.

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Poblano,Chicken, and Sausage Casserole

April 26, 2014

Several weeks ago, someone in one of my cooking groups posted a recipe for a Chili Releno Casserole. There was no link, just a recipe. so my concoction is loosely based on her recipe, with several changes made by me (as usual, I can’t make a recipe without some alterations!) Having plans for a hamburger based meal later in the week, I decided this casserole was a good for for two lone sausage in my freezer  along with a boneless chicken breast. Black beans were added for  texture and more flavor. Are you getting the idea that this is  an extremely flexible recipe?  It can be done vegetarian using two cans of beans. Skip the sausage, and use two chicken breasts. Be conventional and use hamburger. Double the ingredients  and make a 13×9 pan to take to a Cinco De Mayo Party!  Very flavorful, not too spicy and could be enjoyed by any crowd.

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1 large boneless chicken breast, cut in 1″ cubes

2 sausage links, any kind, cut in 1″ cubes

1 can black beans, drained

3 Poblano  peppers, cut in 1″ pieces

1 onion, small dice (not pictured- I didn’t have one)

2 cloves garlic, minced

2 eggs

1/8 C. flour

3/4 C. milk

1 T. chili powder

1 T. oregano

2 t. cumin

2 t. black pepper

2 C. and mixed  Cheddar, Monterey Jack or shredded “Mexican” cheese

Sour cream for garnish

Sprinkle of red pepper flakes (optional)

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In a large frying pan, sauté poblanos (reserve 1/4 C. for top, and dice them smaller) and onion with sausage. Cook for 5 minutes and then add the garlic and chicken. To the pan, add 1 teaspoon of each of the seasonings (chili powder, oregano, cumin and black pepper). Toss well to distribute seasonings. I think it is  important to season the ingredients  while sautéing, adding the rest  when baking. It enhances the flavors and brings out their oils. Cook for just another 3-4 minutes.

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Combine eggs and flour and remainder of seasonings. Whisk until no visible  lumps of flour are gone. Add milk next. I find the flour combines more smoothly when done in this order.

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Spread your meat and peppers in the bottom of an 8×8 or 9×9 pan. Top with the drained and rinsed black beans.

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Top with cheese and the reserved 1/4 C. of poblanos.

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Pour egg, flour and milk mixture over all. Bake in a 350 degree oven for 45 minutes.

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Serve with a dollop of sour cream and a dash or red pepper flakes.

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Greek Yogurt Chicken

January 13, 2014

Choosing my 100th post was pretty simple, even though it had to meet many requirements. Number one hundred needed to be a reflection on what I try to maintain with this blog Something simple that could be served from family to fancy, appealing to many, healthy, and diverse in that you could switch up ingredients in case you didn’t have something on hand. I hesitated to label this as Greek chicken, because the only ingredient used that was Greek was the yogurt. Using plain yogurt, and Greek seasonings such as rosemary, with hints of lemon would lend itself to that, but I didn’t want to just be held to one mode of seasoning. This works with any flavor of yogurt, though I find the ones that aren’t sweet more appealing, and of course,plain. I’ve made this at least a dozen times. Those who  I have shared the recipe have made it more than once. Everyone loves it. I hope you do too.

4-5 nice size chicken thighs, skin on

1 small container Greek yogurt, today I have lime

1 T. olive oil

2 T. dried parsley

2. T. dried rosemary

1 t. Perfect Pinch – I think this is a must

1/2 t. black pepper

1/2  medium lemon, juiced and zest

4 cloves garlic, finely minced

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Combine all ingredients well, except chicken and half of the minced garlic. I like to use a plastic container with a lid. Baggies are nice but I have had one too many a bone break through a bag.

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Generously coat the chicken. Gently lift the skin without removing. Put a tablespoon or two  of yogurt mix under the skin pocket. Sit it in the fridge for an hour, or 24 hours. The taste will get stronger the longer you leave it  in the mix. In a rush? You will  still have great flavor in an hour.

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Take chicken out of the refrigerator and pre heat the oven to 400. Arrange the chicken in a foil lined pan, not touching each other. Evenly distribute the other half of the minced garlic on top and another sprinkle of  Just  A Pinch (Don’t miss this step ) Use a pan with sides, as the juices are flavored beautifully.

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Bake for 20 minutes. Reduce heat to 350* and bake for another 20 minutes. No more! Let rest before serving for  5 minutes.

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Served with Roasted Broccoli and Garlic.

 

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Divine Dijon Chicken

October 26, 2013

An amusement park in your mouth is how I would describe the flavor of this dish. It hit every taste bud section, with  no ingredient overpowering the other.  Very easy to make  as well, the dish is completed  in less than thirty minutes. I researched at least a dozen mustard cream  recipes, and think I created one that  even the most discerning  guest or family member  would enjoy.

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2 boneless chicken breasts, butterflied and split (I prefer this to pounding thin)

8 oz. mushrooms, sliced thin

1 T. unsalted butter

1 C. chicken or vegetable stock

1/2 C. cooking sherry

1 T. Dijon mustard

1/4 C. half and half  (you may use cream,it is not necessary)

1/2 t. black pepper

1 T. rosemary

Season chicken on both sides with rosemary and black pepper.

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Melt butter in pan and allow it to brown  a bit. (beurre noisette) This gives it a nutty flavor, but be carful not to burn! Add  chicken and mushrooms to the butter. This only takes 2-3 minutes on each side, which is also enough time to get a nice flavor and start to your mushrooms.

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Add stock and sherry to the chicken, deglazing and scraping up the flavorful bits from the bottom of the pan, Simmer gently on low heat about 3 minutes per side.

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Remove the chicken and the mushrooms  to  a plate. Add half and half and Dijon to the pan, and whisk smooth. The smell alone at this point earns it the name divine. Let it thicken just a bit but do not boil.

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Return the mushrooms and chicken to the pan, If any juices have escaped from the chicken, add them in as well. Turn the chicken several times to coat it  with  the sauce.

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Israeli cous cous is a larger pearl pasta than it’s smaller cousin. It pairs perfectly with this, imbibing itself with the flavorful sauce. Plate the chicken on it and cover with mushrooms.  Spoon the sauce over all and garnish with  parsley to wake  up the plate.

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~Divine~

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Buffalo Chicken Dip and Sliders

April 18, 2011

This recipe can be used in so many ways I hesitated to just call it dip. Cooled and spread on mini rolls it makes adorable slider appetizers,or several with some kale chips and you have a great meal.Spread some guacamole on a ciabatta roll,top with the buffalo chicken and you have a great summer sandwich.Serve a mound of it cold on a perfect piece of Boston lettuce with some avocado and purple onion slices to top.Or…serve it with home made tortilla chips as a dip, bubbling hot from the oven. Be warned…addictive!

  • 1 3-4 lb whole roasted chicken Shred chicken meat by hand,being especially careful to remove all bones.
  • 8 oz. cream cheese,room temperature
  • 1/4 C. blue cheese dressing
  • 1/4 C.ranch dressing ( I use all ranch and add some extra fresh bleu cheese)
  • 1/2 – 3/4 C.crumbled blue cheese (if you are not a blue cheese fan- do not shy away! you can substitute any creamy cheese- mozzarella,havarti,sharp cheddar)
  • 1/2 C.Moore’s Red Hot Sauce (any hot sauce of your choice will do- this is hands down our favorite and trust me we are experts!!)

Combine all ingredients except chicken.

Gently fold in shredded chicken,leaving it in small chunks rather than all separated.

Pour into a 9 inch pie plate or 8×8 pan and spread evenly,making some little peaks.

Bake in a pre-heated oven for about 20 minutes,until nicely browned.  

To make tortilla chips:While dip is baking,heat a large saute pan. Pour about a teaspoon of olive oil in pan.Put the tortilla in the pan,sprinkle with some paprika and garlic or onion salt,and flip it immediately to get oil on both sides. Heat until large bubbles appear.Flip back over and cook about a minute on the other side.Keep warm in oven while making others.When ready to serve break tortillas into 2-3 inch pieces.

 Serve as dip immedately from the oven.

Or allow to cool a bit and make Sliders with a side of crunchy Kale Chips.

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Coconut and Panko Crusted Chicken Breasts with Pineapple

February 14, 2011

A lightly coated and very slightly sweet combination. Yum!!! That is all!

  • 2 – 3 large boneless chicken breasts,butterflied
  • 3/4 C. Japanese panko bread crumbs
  • 3/4 C. coconut
  • 2 T. cornstarch
  • 1 small can Dole pineapple tidbits
  • 2 T brown sugar
  • Vegetable oil for frying,approx. 1/3 C.

Combine panko,coconut and cornstarch. I like cornstarch when making a breading as it is lighter,more “airy” than flour.

Coat breasts on both sides,pressing down to help crumbs stick. You can use an egg wash to dip breasts in first,but I think it is an unecessay and messy step.But if you like a heavier thicker crust,the dip in egg wash first, then panko mixture.

Heat large frying pan and add about 1/3  C. of oil or enough to coat bottom of pan about 1/4 inch.Always heat pan before adding oil so foood does not stick. Cook until lightly browned and crunchy,about 4 minutes on each side.

While they are cooking add juice from pinapple  and brown sugar in another pan, and reduce by one third. Add pineapple pieces and cook for about 5 -7 minutes on low. Sauce should thicken.There won’t be “a lot”. This is just to accent and not overpower chicken,or detract from the nice crunch of the panko and coconut crust.

Remove chicken and drizzle a small amount of pinapple reduction on chicken and top with a few pieces of pinapple.Serve with a savory jasmine rice that’s been seasoned with garlic pepper,onion salt,parsley and a bit of unsalted butter.

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Super Bowl Wings

January 26, 2011

Of course these can be eaten at anytime,but what goes better with a hometown win than sweet and hot wings?  I’ve been making this “recipe”  for many years,and this is the first time it is in writing.You an adapt the level of hotness to your own taste. Ours were a bit on the mild side as my son doesn’t like them too hot. To satisfy my love for heat, I take some of the sauce after I have tossed the wings,add some heat and use it as a dipping sauce.

  • 3-4 lbs fresh wings
  • 2 T worcestershire sauce
  • 1 T soy
  • 1 t ginger
  • 1T thyme
  • as much black pepper as you can stand – I use about 2 teaspoons per 20 pieces of chicken

Prep your wings if they are fresh.I use fresh and cut them myself. Why? I like torturing myself by cutting raw chicken in small bits and two- I think they come out better.
Also a winglet (is that what its called? ) and the little drum cook more quickly rather than whole.

Place your clean feather free wings in a large bowl. I have done them in baggies and had a point cut through the bag so I don’t do that anymore. Nothing worse than losing all your marinade from the counter to the fridge…

Combine all the above ingredients and toss the wings well.Cover and refrigerate from one hour to the day before.

You can also make the sauce in advance.

  • 1/2 C. light jelly or jam-apricot,peach or apple- they are all good
  • 2 T. soy sauce
  • 2 T. worcestershire sauce
  • 2 (or more) T. Buffalo sauce
  • 2 T. horseradish sauce
  • 2 T. dijon mustard
  • 2 T. brown sugar
  • 2 T. butter
  • 1/2-1 t.black (or cayenne) pepper

Combine ingredients EXCEPT  butter, and microwave on medium for 2 minutes and set aside while you finish with the wings.

Drain off any marinade (there should be little to none). Add 2 teaspoons flour and toss.

At this point you have a choice,you can fry them or you can bake them. Frying gives you a little more crunch under your sauce- either way they come out great.

To fry: heat enough vegetable oil to cover the bottom of a large frying pan.Or if you have one -you can use a deep fat fryer. They take about 10 minutes to cook through and if you are using a pan don’t forget to turn them after 4-5 minutes.

To bake: Heat oven to 400 degrees. Place your wing pieces in a pan and drizzle a small amount of oil over them,making sure each one has a little oil on them. Place in oven and drop temperature to 350.Bake 15 minutes.Turn and bake for 10 minutes more.Turn on broiler and brown for a minute or so. Do NOT walk away.(yes I have done this way too many times that is why I remind you- watch your food!)

Take the wings out of the oven.Re -heat the sauce for a minute on high. Add 2 Tablespoons butter to the sauce and stir until melted.

Toss the hot wings into the hot sauce.Keep tossing until the wings are evenly coated and “sport”ing a nice gloss. 😉

 Pour all the sauce over the wings.Serve.