Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts

Sunday, June 1, 2014

Turkey and Poblano Chili

 

From real simple.

Ingredients

Directions

  1. Heat the oil in a large saucepan over medium-high heat.
  2. Add the onion and poblano and cook, stirring frequently, until they begin to soften, 4 to 6 minutes; stir in the cumin.
  3. Add the tomatoes (with their juice), the beans, 2 cups water, 1¼ teaspoons salt, and ¼ teaspoon pepper and bring to a boil.
  4. Reduce heat and simmer, stirring occasionally, until slightly thickened, 12 to 15 minutes.
  5. Add the turkey and cook until heated through, about 3 minutes. Serve with tortilla chips, if desired

Wednesday, January 23, 2013

Baked Gluten-free Chicken Tenders



These is another gluten-free recipe that the kids love.  Got this from Betty Crocker.  I added 1/4 teaspoon of dried oregano.

Ingredients:

3/4     cup Bisquick® Gluten Free mix                      
1/2     cup grated Parmesan cheese
1         teaspoon paprika
1/2      teaspoon salt or garlic salt
3         boneless skinless chicken breasts (1 lb), cut crosswise into 1/2-inch strips
2         eggs, slightly beaten
3         tablespoons butter or margarine, melted
Directions:

Heat oven to 450°F. Line cookie sheet with foil; spray with cooking spray.
Stir Bisquick mix, cheese, paprika and salt in shallow baking dish. Dip chicken strips into eggs, then coat with Bisquick mixture; repeat dipping in eggs and Bisquick mixture. Place chicken on cookie sheet. Drizzle butter over chicken.
Bake 12 to14 minutes, turning after 6 minutes, until no longer pink in center.

Monday, January 14, 2013

Oven Roasted Teriyaki Chicken

 

We are experimenting on going gluten free and so far the kids don't like the taste and texture of gluten free pasta/noodles and bread.  This one however got all the thumbs up right from when it was baking.  This is a dish everybody will like.  Changes I made were, of course the use of gluten free soy sauce and 1/4 cup of regular granulated sugar.  I got this from allrecipes

Ingredients:

1 tablespoon corn starch


Directions:
  1. In a small saucepan over low heat, combine the cornstarch, cold water, SPLENDA® Granulated Sweetener, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
  4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
 
 

Wednesday, January 25, 2012

White Chicken Enchilada



The moment it came out of the oven, the kids were "hmmmmmm" all the way through the meal.  Thank you to  Joyful Momma's Kitchen for the recipe.  I made the following changes:  did not add the green chillies, added half a cup of cream cheese and spread a layer of refried beans to the tortillas.

*These are seriously so so good*

Ingredients:

10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies

Procedure:

1. Preheat oven to 350 degrees. Grease a 9x13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Thursday, November 3, 2011

Chicken Tinola


A Filipino friend brought this comfort food to a gathering and I just have to make it.  She told me how she did her version and my family loves it.  But to be able to share it in this blog I found a recipe from panlasangpinoy that is as close to what she taught me.

Ingredients
  • 1 whole chicken, cut into serving pieces
  • 36 ounces rice washing
  • 1/2 pc small green papaya, cut into wedges 
  • 1 tbsp garlic, minced
  • 1 medium sized onion, chopped
  • 1 thumb ginger, cut into strips
  • 2 tbsp fish sauce
  • Hot pepper leaves
Instead of the green papaya, we use chayote.  I did not add any fish sauce.  But added a bunch of lemongrass and spinach instead.

 Cooking Procedure
  1. Sauté the garlic, onion, and ginger
  2. Put-in the chicken and cook until color turns light brown
  3. Add the fish sauce and mix well
  4. Pour-in the rice washing and put to a boil. Simmer for 45 minutes.
  5. Add the green papaya wedges and simmer for 5 minutes
  6. Add the hot pepper leaves
  7. Add salt and pepper to taste
  8. Serve hot. Share and enjoy

Thursday, September 15, 2011

Breaded and Baked Chicken Drumstick



An easy chicken drumstick recipe from simplyrecipes

Ingredients

  • 1/4 cup mayonnaise
  • 1/4 cup Dijon or whole grain mustard
  • 2 teaspoons Worcestershire sauce
  • 3/4 cup dry breadcrumbs
  • 2 Tbsp finely chopped chives or green onion greens
  • Salt
  • 6 large chicken drumsticks, about 1 1/3 lbs
  • Olive oil

Method

1 Place rack on upper third of oven. Preheat oven to 425°F. Coat the bottom of a shallow roasting pan or baking sheet with a thin layer of olive oil.
2 Mix together the mayonnaise, mustard, and Worcestershire sauce in a medium bowl. Mix together the breadcrumbs and minced chives in a separate medium bowl.
3 Sprinkle each drumstick with salt. One by one, dip each drumstick in the mayonnaise mixture, turning to coat. Then dip the drumstick in the breadcrumbs mixture, turning to coat. Place the drumsticks on the prepared roasting pan.
4 Bake chicken for 20-25 minutes, until just cooked through, and juices run clear (not pink) when poked with a sharp knife

Tuesday, August 30, 2011

Maple Chicken


Easy, yummy chicken from Great American Recipes.

Ingredients:

6 skinless, boneless chicken breasts (about 6 oz. each)
1 tbsp. vegetable oil
1 tsp. paprika
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ground cumin
1/2 tsp. dried tarragon
1/2 tsp. black pepper
2 tbsp. maple syrup
1 tbsp. butter, melted

Easy Step-by-Step

1. . Preheat oven to 400 degrees.  Spray a baking sheet with nonstick cooking spray.  Place the chicken on the prepared baking sheet and brush with the vegetable oil.

2.  Combine the paprika, salt, cinnamon, cumin, tarragon and pepper in a medium bowl;  mix well.  Coat the chicken evenly with the paprika mixture and bake for 15 minutes.

3.  Combine the maple syrup and butter in a small bowl.  Brush half of the mixture evenly over the chicken, return to oven and bake for 5 minutes.

4.  Turn the chicken over and brush with the remaining maple syrup mixture.  Bake until juices run clear when the chicken is pierced with a knife, about 5 minutes longer.  Serve hot.

* For a different taste, omit tarragon in Step 2 and replace the maple syrup with sweet chili sauce in Step 3.

Wednesday, July 27, 2011

Chicken Milanese


While flipping through the tv channels we came across chef Anne Burrell at Foodnetwork who catches both Vyn and Lyn's attention.  They both wanted to eat what she was making - Chicken Milanese.  Since I have all the ingredients, I decided to do it.    I served it with some rib barbeque fried rice and salad.  Everybody loves this dish and it is very easy to do as well.

 

Ingredients:

  • 1 cup all-purpose flour
  • 2 eggs, beaten with 1 tablespoon of water
  • 1 1/2 cups panko bread crumbs
  • 1/2 cup grated Parmigiano-Reggiano ( I used Parmesan)
  • 4 small organic chicken breasts, butterflied and lightly pounded to 1/4-inch thick
  • Kosher salt
  • Extra-virgin olive oil, for frying
  • 1 tablespoon butter
Procedure:
1.  Set up a standard breading procedure in 3 wide deep plates. Fill 1 with flour, 1 with the beaten eggs, and 1 with the panko and grated Parmigiano. Season the chicken breasts with salt. Using one hand for dry things and 1 hand for wet things, take each piece of chicken through the breading procedure: dredge lightly in the flour, then the egg wash and then through the bread crumbs. Lay the breaded chicken on a sheet tray and refrigerate for at least 1 hour.

2.  Pour olive oil into a large saute pan until it reaches a thickness of about a half an inch - better a little more rather than a little less. Bring to a medium-high heat and add butter. Test the oil by flicking flour or bread crumbs into the oil. If it doesn't sizzle-WAIT! When the oil is hot, test it again by dipping the edge of a piece of chicken into the oil, the oil should gently sizzle. Cook the chicken in the oil in batches on both sides until it is a lovely golden brown color and is crispy, about 4 to 5 minutes. Do not crowd the pan or the chicken will become very greasy and soggy. When the chicken comes out of the oil lay it on paper towels to drain off the excess oil and sprinkle with salt. You can keep the chicken in a low oven to keep it warm while the rest of the chicken is cooking.


Tuesday, July 5, 2011

Oven Chicken and Rice


From the book "Casseroles".

Ingredients:

1 can (103/4 ounces) condensed cream of mushroom soup
1 cup long grain or converted rice
1 teaspoon dried dill weed, divided
1/4 teaspoon black pepper
1 (3 pound) chicken, cut up and skinned
1/2 cup crushed multi-grained crackers
1 teaspoon paprika
2 tablespoons butter or margarine, melted
Fresh dill sprigs for garnish

Directions:

1.  Preheat oven to 375 degrees.  Combine soup, 1 1/3 cups water, rice, 3/4 teaspoon dill weed and pepper in 13 x 9 inch baking dish.  Arrange chicken pieces on top of rice mixture.  Cover tightly with foil.  Bake for 45 minutes.




2.  Sprinkle chicken pieces with crackers, paprika and remaining 1/4
teaspoon dill.  Drizzle with butter.  Bake 5 to 10 minutes or until chicken is tender.  Season to taste with salt and pepper.  Garnish with dill sprigs, if desired.

Wednesday, June 22, 2011

Chicken with Zucchini and Tomatoes


If you are crunched for time. This is the perfect dish. Very easy and fast dish to prepare.  Plus everybody just could not have enough of it.  From the book "Casseroles".

Ingredients:

8 broil-fryer chicken thighs, boned and skinned
1 tablespoon olive oil
2 small zucchini, cut in 1/4 inch slices    
1 can (14 1/2 ounces) stewed tomatoes
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
                                     
 
Direction:

1.  In a large skillet, heat oil over medium-high heat.  Add chicken and cook, turning, 10 minutes or until browned.   Drain off excess fat.

2.  Add zucchini, tomatoes, Italian seasoning, salt and pepper.  Reduce heat to medium-low; cover and cook about 10 minutes more or until chicken is  no longer pink in the center and zucchini is tender.  

Wednesday, June 8, 2011

Curried Chicken, Vegetables and Couscous Skillet


Couscous is something the "Top Chef" contestants use to make a quick dish.  I tried it today and it is a seller.  This is from the book "Casseroles".

Ingredients:

1 package (16 ounces) frozen vegetable medley, such as broccoli, carrots and cauliflower or bell pepper and onion strips.  But as usual I missed this in my last shopping so I use broccoli which I always have.
1 pound chicken tenders
2 teaspoons curry powder, divided
3/4 teaspoon garlic salt
1/8t teaspoon ground red pepper
4 1/2 teaspoons vegetable oil
1 can (about 14 ounces) chicken broth
1 cup uncooked couscous

Procedure

1. Thaw vegetables according to package directions.

2. While vegetables are thawing, place chicken in medium bowl.  Sprinkle with 1 teaspoon curry powder, garlic salt and red pepper; toss to coat.

3.  Heat oil in large deep skillet over medium-high heat until hot.  Add chicken mixture, spreading in one layer.  Cook 5 to 6 minutes or until chicken is no longer pink in center, turning occasionally.

4.  Transfer chicken to plate; set aside.  Add broth and remaining 1 teaspoon curry powder to skillet; bring to a boil over high heat, scraping up browned bits on bottom of skillet.

5.  Stir thawed vegetables into skillet; return to a boil.  Stir in couscous; top with chicken.  Cover and remove from heat.  Let stand 5 minutes or until liquid is absorbed.

Monday, April 18, 2011

Balsamic Glazed Chicken Breast

From foodnetwork

Ingredients

3 tablespoons vegetable oil
1 stick butter
12 (6-ounce) boneless skinless chicken breasts
1 Spanish onion, thinly sliced
4 cloves garlic, chopped
2 pints cherry tomatoes, quartered
6 tablespoons balsamic vinegar
2 cups red wine
2 teaspoons salt
Freshly ground black pepper
3 tablespoons parsley, chopped for garnish

Directions

1. Preheat the oven to 350 degrees F.

2. Put the vegetable oil and butter into a large skillet and place over high heat. Once the butter and oil are bubbling, add the chicken breasts to the skillet 4 at a time. Sear on each side until the chicken is golden, about 1 minute per side. Remove to a large baking dish. Repeat with the remaining breasts and set aside.

3. Add the onion and garlic and cook, stirring occasionally, until the onions are soft, about 5 minutes. Add the tomatoes, toss to combine and then follow with the balsamic vinegar and red wine and season with salt and pepper. Bring up to a bubble then reduce the heat and let simmer for 10 minutes. [Simmering the wine in this mixture does not reduce the alcohol content substantially.]

4. Pour the balsamic mixture over the chicken and place the pan in the top half of the oven for 10 minutes, or until the chicken has just cooked through. Remove from the oven, garnish with freshly chopped parsley and set into a prepared chafer.

Tuesday, March 22, 2011

Skillet Country Chicken


A very easy chicken dish from the cookingclub that everyone will love.

Ingredients:

3 slices thick cut bacon
2 boneless skinless chicken breast halves
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
1 1/2 cups frozen Southern-style hash brown potatoes
1/2 cup sliced green onions

Procedure:

1. Cook bacon in large nonstick skillet over medium heat 8 to 10 minutes or until crisp.  Drain on paper towels; reserve drippings in skillet.

2. Sprinkle chicken with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.  Heat bacon drippings over medium-high heat until hot.  Cook chicken 3 to 4 minutes or until browned on one side; turn.  Sprinkle potatoes around chicken; cook 3 to 4 minutes or until chicken is browned on other side.

3. Turn chicken; stir green onions into potatoes.  Reduce heat to medium-low.  Cook, covered, 5 to 8 minutes or until chicken is no longer pink in center.  Remove chicken.

4. Meanwhile, crumble bacon; stir into potato mixture.  Increase heat to medium-high; cook, uncovered, 1 to 2 minutes or until heated through and potatoes are lightly browned.  Sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.  Serve potato mixture spooned over and around chicken.

Tuesday, January 25, 2011

Campbell's Healthy Request Chicken Mozzarella


Another favorite from the book "Casseroles".  Very easy and don't need much ingredients.

Ingredients:

4 skinless, boneless chicken breast halves (about 1 pound)
1 can (103/4 ounces) Campbell's Healthy Request Condensed Tomato Soup
1/2 teaspoon Italian seasoning or dried oregano leaves, crushed
1/2 teaspoon garlic powder
1/4 cup shredded mozzarella cheese (1 ounce)
4 cups hot cooked corkscrew or bowtie pasta (about 3 cups uncooked), cooked without salt

Procedure:

1. Place chicken in 2 quart shallow baking dish.   Mix soup, Italian seasoning and garlic powder.  Spoon over chicken and bake at 400 degrees for 20 minutes or until chicken is no longer pink.

2. Sprinkle cheese over chicken.  Remove chicken.  Stir sauce.  Serve with pasta.

Monday, January 17, 2011

Broccoli, Chicken and Rice Casserole


This is from the book "Casseroles".  Another easy dish to prepare.  You get chicken, broccoli, cheese and rice all in one. 

Ingredients:

1 box Uncle Ben's Broccoli, Rice au Gratin - can't find so I use Knorr Rice and broccoli mix
2 cups boiling water
4 boneless, skinless chicken breasts
1/4 teaspoon garlic powder
2 cups frozen broccoli
1 cup shredded Cheddar Cheese

Procedure:

1. Heat oven to 425 degrees.  In 13 X 9 inch baking pan, combine rice and contents of seasoning packet.  Add boiling water; mix well.  Add chicken; sprinkle with garlic powder: Cover and bake for 30 minutes.

2. Add broccoli and cheese; continue to bake, covered for 8 to 10 minutes or until chicken is no longer pink in center.

Friday, January 7, 2011

Pancit Bihon

Another comfort food from the Philippines.  Got it from Filipino food recipes


Pancit Bihon Ingredients:

1- 8 oz. pack pancit bihon noodles
1 cooked chicken breast, shredded
2 cups of chicken broth or 2 chicken bouillon cubes dissolved in 2 cups of water
1/4 cabbage, sliced into strips
1 onion, pealed and sliced
3 cloves of garlic, crushed and minced
1/3 cup scallions, cut into pieces
1 carrot, sliced into strips
2 tablespoons of cooking oil
3/4 cup diced celery
3 tablespoons soy sauce
Salt and pepper to taste
5 pieces of calamansi or 1 lemon, sliced

Pancit Bihon Cooking Instructions:
1.Soak the pancit bihon noodles to soften for 10 minutes
2.Grease a large pan or wok with oil. Sauté garlic and onions.
3.Add the chicken broth, the shredded chicken breast and all the vegetables until cooked.
4.Mix in the pancit bihon noodles and add the soy sauce, cook for about 5 minutes or until the noodles are soft.
5.Salt and pepper to taste.

Serve hot with sliced calamansi on the side.

Calamansi or lemon is to be squeezed into the pancit bihon before eating.

Wednesday, December 29, 2010

Italian-Style Chicken and Vegetable Soup

From Cooking Club.  This soup is hearty and healthy.  Plus everybody loves it.

Ingredients:

4 (14.5-oz.) cans lower-sodium chicken broth (6 cups), divided
1 lb. boneless skinless chicken thighs
1 tablespoon olive oil
2 medium carrots, sliced diagonally (1/4 inch)
2 ribs celery, sliced (1/2 inch)
1 medium onion, chopped
1 medium zucchini, chopped (1/2 inch)
2 large garlic cloves, minced
1/2 teaspoon dried oregano
3/4 cup ditalini or other small pasta
1 cup canned white beans, drained, rinsed
1/4 cup chopped fresh parsley

Procedure:

1. Bring 3 cups of the broth to a gentle simmer in large skillet over medium heat. Add chicken; simmer 8 minutes, turning once. Remove from heat; let stand, covered, 10 minutes or until chicken is no longer pink in center. Remove chicken; shred. Reserve poaching liquid.

2. Meanwhile, heat oil in heavy large pot over medium heat until hot. Cook carrots, celery and onion 5 minutes or until beginning to soften. Add zucchini; cook 6 minutes or until vegetables are tender, stirring occasionally. Add garlic; cook and stir 30 seconds or until fragrant. Stir in oregano.

3. Add reserved poaching liquid and remaining 3 cups broth to pot; bring to a boil. Add pasta. Simmer over medium heat 8 minutes or until pasta is al dente. Stir in beans and chicken; cook 1 minute or until heated through. Stir in parsley.

Chicken and Shrimp Jambalaya


This recipe asked for tasso which is a highly seasoned Louisiana specialty meat or substitute it with spicy Cajun andouille sausage or cooked spicy beef or pork sausage.  Since both my 2 and 6 year olds don't like spicy food I just used regular sausage.  It works, I still have the jambalaya texture and feel but not spicy.
I got it from Cooking Club.

Ingredients:

6 bone-in skin-on chicken thighs

1 1/2 teaspoons coarse salt, divided
1/2 teaspoon pepper, divided
3 tablespoons canola oil
8 oz. tasso, smoked andouille or other fully cooked spicy sausage, finely chopped
4 cups chopped onions
1 cup chopped green bell pepper
1 cup chopped celery
1 tablespoon minced garlic
1 teaspoon dried thyme
3 cups lower-sodium chicken broth
2 cups basmati rice
1 (14.5-oz.) can diced tomatoes, drained
12 oz. shelled, deveined uncooked large shrimp (21 to 30 count) 1 cup frozen peas, thawed

Procedure:

1. Sprinkle chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat large ovenproof pot or Dutch oven over medium-high heat until hot. Add oil; heat until hot. Cook chicken 10 to 12 minutes or until lightly browned, turning once. Remove chicken. Discard half the drippings from pot.

2. Cook sausage in drippings over medium heat 5 minutes or until lightly browned, stirring occasionally. Add onions, bell pepper, celery, garlic, thyme and remaining 1 teaspoon salt and 1/4 teaspoon pepper; cook 5 minutes, stirring occasionally. Reduce heat to low; cook, covered, 10 minutes or until vegetables are soft.

3. Meanwhile, heat oven to 350°F. Bring broth to a boil in medium saucepan.

4. Stir rice into sausage mixture; cook and stir over medium heat 3 minutes or until rice is coated with oil. Stir in hot broth. Return chicken and any accumulated juices to pot.

5. Bake, covered, 20 minutes or until chicken is no longer pink in center. Remove from oven; stir in tomatoes. Tuck shrimp into rice; spoon peas over top. Bake, covered, an additional 15 to 20 minutes or until shrimp turn pink and rice is tender.

Wednesday, November 24, 2010

Crisp and Crunchy Chicken Tenders

This is from cookingclub.  Cooking chicken right before the big Turkey day, oh well...



Ingredients
1 cup panko
1/4 cup all-purpose flour
1 egg
1 tablespoon water
1 lb. skinless chicken breast tenders
2 teaspoons dried Italian seasoning
1/2 teaspoon salt
1/2 cup marinara sauce

Procedure

1. Heat oven to 400 degrees.  Line large rimmed baking sheet with foil; spray with cooking spray.  Place Panko and flour in separate shallow dishes.  Whisk egg and water in shallow bowl.

2. Mix Italian seasoning and salt and sprinkle over chicken.  Dip in flour, shaking off excess.  Dip in egg mixture. Roll in panko, turning to coat both sides; place on baking sheet.  Lightly spray with cooking spray.

3. Bake 20-25 minutes or until golden brown and no longer pink in center.

Serve with dressing.

Variations of seasoning instead of salt and Italian seasoning mix, you can use

1 tablespoon seafood seasoning or

Lemon-pepper seasoning.  Serve with honey mustard dressing or

Greek seasoning and serve with tzatziki sauce

Enjoy!!!

Wednesday, November 10, 2010

Chop Suey

Chop suey from pinoyrecie



Ingredients:

1/4 kilo pork, sliced into small pieces ( you can substitute chicken or beef of omit the meat, up to you )
1/4 kilo shrimps, shelled, deveined and halved
1/4 kilo chicken liver and gizzard, sliced to small pieces
1/4 kilo cauliflower, broken to bite size
1/4 kilo string beans
1/4 kilo snow peas (sitsaro)
1/4 kilo cabbage, cut into squares
2 stalks of leeks, cut into 2″ long pieces
3 stalks celery, cut into 2″ long pieces
5 cloves garlic, diced
2 onions, diced
1 carrot, sliced thinly
1 piece red bell pepper, cut in strips
1 piece green bell pepper. cut in strips
2 tablespoons of cornstarch, dissolved in 1/4 cup of water
2 cups chicken stock (broth)
3 tablespoons of sesame oil
3 tablespoons of patis (fish sauce)
4 tablespoons of corn oil or vegetable oil
Salt to taste

I like my chop suey with bean sprouts so I added a cup.

Chopsuey Cooking Instructions:

1. In a big pan or wok, sauté garlic, onions then add in the pork. chicken liver and gizzard. Add 1 cup of  stock, pinch of salt and simmer for 15 minutes or until pork and chicken giblets are cooked.

2. Mix in the shrimp then all the vegetables. Add the remaining 1 cup of stock, patis and the dissolved cornstarch. Cook for about 10 minutes or until the vegetables are done. Add the sesame oil.

3. Salt and pepper to taste.

Serve hot with rice.