Posts Tagged ‘Chicken’

The Original White Meat!

June 7, 2017

Yes, chicken!  And whenever I run across a recipe that is super simple, I just can’t resist.  Here’s a recipe that will only take you thirty (30) minutes to prepare but will taste like you slaved in the kitchen for hours!

Chicken Parmesan in a Garlic Mushroom Cream Sauce

Ingredients
4 chicken breasts, boneless and skinless
2 Tablespoons of olive oil
Salt and pepper
8 ounces of sliced mushrooms
1/4 cup of butter
2 cloves of garlic, minced
1 Tablespoon of flour
1/2 cup of chicken broth
1 cup of heavy cream
1/2 cup of Parmesan cheese, grated
1/2 teaspoon of garlic powder
1/4 teaspoon of pepper
1/2 teaspoon of salt
1 cup of spinach, chopped

Directions
1.  Season your chicken on both sides (salt and pepper).  In a large skillet, add the olive oil and cook the chicken on medium-high heat for 3-5 minutes on each side or until browned/cooked to where there is no longer any pink in the center.  Remove the chicken and set aside.  Add the sliced mushrooms to the skillet and cook for a few minutes until they are tender.  Remove them and set aside.

2.  For the sauce, add the butter to you skillet and melt.  Throw in the minced garlic and cook until it is tender (a minute or so).  Add the flour and whisk until it is incorporated and slightly thick.  Whisk in the chicken broth, heavy cream, Parmesan cheese, garlic powder, salt, and pepper.  Add the spinach and let it simmer until the sauce thickens and the spinach wilts.  Add the chicken and the mushrooms back into your sauce (to coat).  Serve on either a bed of rice, or over the pasta of your choice.

Yum!

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.

Chicken with a Kick!

June 22, 2016

Here is a quick and easy recipe for spicing up your chicken breasts that I saw being demonstrated on facebook the other day . . .

Mexican Stuffed Chicken

Ingredients
Boneless/skinless chicken breasts (4)
Refried beans
Pepper Jack cheese
Green chiles
Salt and pepper
Nacho cheese taco shells, ground

Directions
1. Butterfly your chicken breats then place each breast between sheets of plastic wrap and pound to 1/4″ thickness.

2. Spread a layer of refried beans over the top of each breast, generously sprinkle with pepper jack cheese, and spread green chiles over the top.  Roll each breast up and secure with toothpicks.

3. Crush/grind the taco shells and place in a shallow pan (9×9 cake pan).  Roll each breast in the crumbs (coat well) and place on a wire rack over a shallow jellyroll pan.

4. Bake at 375 degree for 35 minutes.

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.

Mmm, Bacon!

December 9, 2015

When you don’t have a lot of time, here is a quick and easy recipe for a tart (courtesy of Taste of Home) that can be thrown together in a hurry.

Chicken and Bacon Tart
1/4 pound of bacon strips cut into thirds
2 medium onions, halved and thinly sliced
2 medium apples, peeled and thinly sliced
1 package (9 ounce) ready to serve roasted chicken strips
1/4 cup of jalapeno pepper jelly
1/2 teaspoon of thyme
1/4 teaspoon salt
1 sheet frozen puffed pastry, thawed
3/4 cup of shredded cheddar cheese
1/4 teaspoon pepper
1 Tablespoon minced fresh parsley

1. In a large skillet, cook the bacon over medium heat until crisp.  Remove to paper towels.  Saute the onions and apples in the drippings until tender.   Stir in the chicken, jelly, thyme, and salt.

2. On a lightly floured surface, unfold the puff pastry.  Roll into a 10-inch by 9-inch rectangle.  Transfer to a 15-inch by 10-inch by 1-inch parchment paper-lined baking sheet..  Prick with a fork.

3. Spread the chicken mixture over the pastry to within 1 inch of the edges.  Sprinkle with the cheese and pepper.  Press the edges with a fork, forming a decorative border.

4. Bake at 425 degree for 10 minutes.  Sprinkle with the bacon and bake 5-10  more minutes longer or until golden brown.  Sprinkle with parsley.

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

Trivia in the Kitchen, Number Forty-Five!

July 4, 2015

First, Happy Independence Day!  Earlier this week I was preparing my chicken piccata recipe and realized that I had no idea what “capers” actually were.  They are usually pickled and even though I’ve been using capers in recipes for years, I had never before been curious enough to wonder “exactly where do these things come from?”  So, I’m fixing that today.

Capers are flower buds (generally pickled) that are used as a seasoning and are commonplace across many cuisines. Capers are harvested from a shrub-like bush (Capparis spinosa), long before the buds ever flower. They’re grown in parts of Asia, the Middle East, the Mediterranean, North Africa, Southern Europe, Turkey and of course, California.

Here’s the official scientific classification:

Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Rosids
Order: Brassicales
Family: Capparaceae
Genus: Capparis
Species: C. spinosa

Fowl Recipe Indeed!

May 30, 2014

Here is a wonderful recipe for Chicken Piccata that is not only delicious, but quick and easy to prepare as well. I served  this with wild rice, steamed broccoli, and carrots au gratin.  Yum!

Chicken Piccata

2-4 chicken breast halves (skinless and boneless)
Seasonings (salt, black pepper, cayenne pepper)
1/3 cup all-purpose flour
1 egg and 1 Tablespoon water (beaten)
3/4 cup bread crumbs
1/4 cup shredded Parmesan cheese
6 Tablespoons butter
5 Tablespoons olive oil
1/2 cup white wine (or chicken broth)
1/3 cup fresh lemon juice
1/4 cup capers
1/4 cup fresh Italian parsley, chopped

Start by butterflying the chicken breasts in half horizontally then place the chicken breasts between 2 layers of parchment and pound to about 1/4-inch thick.

Season both sides of chicken breasts with cayenne, salt, and black pepper; dredge lightly in flour and shake off any excess.  Dip in the beaten egg then immediately into the crumbs/cheese mixture — coat well.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, wine and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.