Archive for the ‘Chicken’ Category

This Wasn’t Take Out!

January 26, 2017

When I have a craving for Asian food, I usually just go out.  But recently I decided that I should try my hand at cooking one of my favorites (I have several) and found this seemingly easy recipe for orange chicken (courtesy of Harry Wetzel on allrecipes.com).  I also decided to try making my own egg rolls.  Wish me luck!

Asian Orange Chicken

Ingredients
1-1/2 cups of water
2 Tablespoons of orange juice
1/4 cup of lemon juice
1/3 cup of rice vinegar
2-1/2 Tablespoons of soy sauce
1 Tablespoon of orange zest
1 cup of packed brown sugar
1/2 teaspoon of fresh minced ginger root
1/2 teaspoon of minced garlic
2 Tablespoons of chopped green onion
1/4 teaspoon of red pepper flakes
3 Tablespoons of cornstarch
2 Tablespoons of water
2 skinless and boneless chicken breast halves, cut into 1/2 inch pieces
1 cup of flour
1/4 teaspoon of salt
1/4 tesaspoon of pepper
3 Tablespoons of olive oil
Cooked white rice

Directions
1. Pour the water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan on medium-high heat.  Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes.  Bring to a boil then remove from the heat and allow the mixture to cool a bit (10-15 minutes).

2. Place the chicken pieces into a large resealable bag.  Once the sauce mixture has cooled, pour 1 cup of the mixture over the chicken pieces in the bag (reserve the remaining sauce). Seal the bag and refrigerate for a minimum of two (2) hours.

3. In another resealable bag, mix the flour, salt, and pepper.  Add the marinated chicken pieces, seal the bag, and shake to coat the chicken with the flour mixture.

4.  Heat the olive oil in a skillet over medium heat.  Place the marinated chicken into the skillet and brown on both sides.  Remove the chicken to a  plate and cover with aluminum foil to keep warm.

5.  Clean out the skillet and add the reserved sauce.  Bring the mixture to a boil over medium heat.  Mix together the cornstarch and the water and then stir this combination into the sauce.  Reduce the heat to medium low, add the chicken pieces, and simmer for about five (5) minutes (stir occasionally).

Eat More Chicken!

November 1, 2016

Here’s a recipe that will make it easy to abide by the Chick-Fil-A slogan to “eat more chicken.”

Chicken with a Mustard/Bacon Sauce

Ingredients
1/3 cup of Dijon mustard
1/4 teaspoon of paprika
1/4 teaspoon of salt
1/8 teaspoon of pepper
8 strips of bacon, uncooked and chopped
1 cup of chopped onion
1 Tablespoon of olive oil
3 chicken breasts (boneless and skinless)
1-1/2 cups of chicken broth

Directions
1. Combine the mustard, paprika, salt, and pepper in a small bowl.  Spread mixture evenly over both sides of the breasts and set aside.

2.  In a large skillet, cook the chopped bacon on medium-high heat until it starts to brown.  Remove the bacon to a plate.  Add your chopped onion to the bacon grease and cook until softened.  Remove from the pan.

3.  Add 1 Tablespoon of oil to the hot skillet and cook the mustard-smeared chicken on medium heat for about 1-1/2 minutes per side.  Remove the chicken (it won’t be done, but will continue to cook in a later phase of the recipe).

4.  Add the chicken broth to the skillet and scrape the bottom of the pan.  Bring to a boil.  Add back the bacon and the onions and mix well.  Add the chicken breasts back to the skillet and reduce the heat to low-medium and cook for about 15-20 minutes (turning the chicken once), or until the chicken breasts are fully cooked.

Serve with wild rice and your choice of vegetable (I use my carrots au gratin recipe and freshly steamed broccoli).

Not Your Grandma’s Chicken Noodle Soup!

October 18, 2016

Chicken Parmesan Soup

Ingredients
3 garlic cloves, minced
1 green bell pepper, chopped
14-1/2 ounces of crushed tomatoes
½ pound of raw chicken breasts, skinless and boneless
3 cups of chicken broth
½ cup of white onion, chopped
1/3 cup of shredded Parmesan cheese
1 Tablespoon of fresh basil, chopped
2 teaspoons of fresh oregano, chopped
1/8 teaspoon of red pepper flakes (or more to taste)
4 ounces of uncooked gemelli or penne pasta
Fresh basil or parsley, skinless (for the garnish)

Directions
1. In the slow cooker, stir together the garlic, bell pepper, crushed tomatoes, chicken broth, onion, cheese, basil, oregano, and red pepper flakes.  Cook on high for 3-1/2 hours or on low for 7 hours.

2. Transfer the chicken breasts to a cutting board and coarsely shred them; return them to the slow cooker; stir in the pasta. Cook on high for 30 minutes longer or until the pasta is cooked al dente.

3. Serve garnished with more Parmesan cheese and chopped basil or parsley.

Hungry for Mexican Food?

May 10, 2016

I seem to be able to eat Mexican food any time, any day (i.e., I never tire of the spicy flavors).  Here’s a recipe that is quick and easy and is sure to satisfy any craving for Mexican food you may have.

Chicken Quesadillas 

Ingredients
2-1/2 cups of shredded cooked chicken
2/3 cup of salsa
1/3 cup of sliced green onions
3/4 to 1 teaspoon of ground cumin
1/2 teaspoon of salt
1/2 teaspoon of dried oregano
6 flour tortillas (8-inch)
1/4 cup of butter, melted
2 cups (8 ounces) shredded Monterey Jack cheese
Sour cream and guacamole

Directions
1. In a large skillet, combine the first six ingredients.  Cook, uncovered, over medium heat for ten (10) minutes or until heated through, stirring occasionally.

2. Brush one side of the tortillas with butter and place buttered-side down on a lightly-greased baking sheet.  Spoon 1/3 cup of the chicken mixture over half of each tortilla and sprinkle with 1/3 cup of the cheese.

3. Fold the plain side of the tortilla over the cheese and bake at 375 degrees for 9-11 minutes or until they are crisp and golden brown.  Cut into wedges and serve with the sour cream and guacamole.

Not Your Ordinary Gremolata!

October 26, 2015

Traditional gremolata is a chopped herb condiment made with three ingredients: lemon zest, garlic, and parsley.  I recently found a recipe that improvises on the gremolata a bit: lime zest, coffee beans and cilantro,   Hmm, delicious!

Coconut-Braised Chicken with Chorizo and Potatoes

Chicken
2 Tablespoons of canola oil
6 whole chicken legs (2 pounds)
Kosher salt and pepper
1/2 pound of fresh Mexican chorizo
1 onion, thinly sliced
1 Tablespoon peeled and minced fresh ginger
1 garlic clove, minced
1 dried chile de árbol, broken in half
3 cups of unsweetened coconut milk
1 pound of baking potatoes, peeled and cut into 2-inch pieces
2 Tablespoons of fresh lime juice, plus lime wedges
1 Tablespoon of butter

Gremolata
1/4 cup of finely chopped cilantro, plus extra sprigs for the garnish
7 coffee beans, finely crushed (1/2 teaspoon)
2 teaspoons of finely grated lime zest

Directions
1.  Preheat the oven to 425 degrees.  In a large enameled cast-iron casserole, heat the oil.  Season the chicken with salt and pepper.  Working in two batches, brown the chicken over moderate heat, turning occasionally, about 8 minutes per batch.  Transfer the chicken to a large plate.  Add the chorizo and onion to the casserole and cook, stirring to break up the meat, until the onion is translucent, about 5 minutes.  Stir in the ginger, garlic, and chile and cook until fragrant, 1 minute.   Add the coconut milk, potatoes, and chicken to the casserole adn bring to a simmer.  Cover and braise in teh oven for about 1 hour, until the chicken is cooked through.  Stir in the line juice and butter and season with salt.

2.  Meanwhile, make the gremolata.  In a small bowl, combine all of the ingredients and mix well.

3.  Spoon the braised chicken and potatoes into a shallow bowl.  Garnish with the gremolata and cilantro sprigs and serve with a lime wedge.

Source: Food and Wine magazine, October 2015