I was surprised at how much I loved this. The seasonings could be changed to anything you like. The chicken turns out so tender and juicy and so delicious that it doesn't even bother me that it has bones. The sauce is a nice touch, but not necessary.
1 whole chicken that fits in your crockpot. Make sure to take out the giblets and stuff that are inside
the bird. I throw that stuff out, but do whatever you do with it.
2 tsp. paprika
1 tsp. salt
1 tsp. onion powder
1 tsp. dried thyme
1 tsp. garlic powder
1/4 tsp cayenne pepper, optional but delish
1/4-1/2 tsp black pepper
1 onion, chopped in large pieces
Combine all the dried herbs and spices in a bowl. Place the chopped onion in the bottom of the crockpot. Rub all of the spice mixture all over the outside and some inside the chicken. Also great to put some under the skin as well, but sometimes I don't cause it's a little extra yucky. Put the chicken on top of the onions in the crockpot. Cover and cook on high for 3-4 hours or until the chicken is falling off the bones. At this point the chicken prices will easy pull away from the bones and I cut or pull the chicken into large pieces, like breasts, thighs, wings, drumsticks, etc. I have a few people in my family who like to eat the skin so I finish the chicken pieces under the broiler to crisp the skin.
Sauce, Optional:
I make this sauce when I am serving the chicken pieces
Strained juices from the crockpot
1/4 cup wine, apple juice, white grape juice, or 1/2 a lemon
2 TB butter, cold, chopped
Salt and pepper as needed
Strain all of the juices from the crockpot to have a smooth liquid. Then strain the fat off of the liquid. Put the strained, defatted liquid in a sauté pan over high heat. Cook sauce until it evaporates by about 1/2. Then add the wine or whatever you choose. Continue cooking about 5 more minutes, or until the sauce slightly thickens. Check seasoning for salt and pepper. Turn the heat off and whisk in the butter1 tablespoon at a time. This will make the sauce silky and thicken a little bit. It's like a thin gravy so would be great if you served this with roasted potatoes also. Or any roasted veggies for that matter.
Submitted by: Kamdyn
Showing posts with label Chicken Main Dish. Show all posts
Showing posts with label Chicken Main Dish. Show all posts
Wednesday, February 27, 2013
Friday, February 8, 2013
Epic Chicken Flat Bread
My favorite recipe from Epic Restaurant in SLC.
Pizza dough, store bought or ChesseBoard recipe from blog
White Cheddar Cranberry cheese
4 chicken breasts, boneless, skinless
Pecans
Parsley Aioli
Salt and pepper chicken breast. Heat pan over medium height heat. Add olive oil and then chicken. Cook about 10-15 minutes until cooked through, flipping half way through. When cooked, set aside
on a cutting board to rest. When rested slice thinly.
For flat bread, heat a griddle to med/high heat. Make golf ball size pieces of dough. Roll each small ball thinly and place on griddle to cook, flipping when cooked on first side. Keep warm in oven until ready to serve.
Optional, cook dough according to directions pizza style. I like thin individual breads for people to make themselves but it could be cut into personal sizes.
Parsley Aioli
2 cups canola oil
1 bunch flat leaf Italian parsley
1/8 cup white balsamic vinegar
1/4 tsp. salt
1/4 tsp. pepper
1/4 cup egg yolk
1-3 garlic cloves depending on your taste
1 TB sugar
In a blender or food processor blend everything well except the oil. Slowly add the oil in through the top area to blend smoothly and completely. It should be on the thick side like a mayonnaise.
To make flat breads:
Top bread with aioli. Layer on chicken, cheese and pecans.
Enjoy!
Submitted by: Kam
Pizza dough, store bought or ChesseBoard recipe from blog
White Cheddar Cranberry cheese
4 chicken breasts, boneless, skinless
Pecans
Parsley Aioli
Salt and pepper chicken breast. Heat pan over medium height heat. Add olive oil and then chicken. Cook about 10-15 minutes until cooked through, flipping half way through. When cooked, set aside
on a cutting board to rest. When rested slice thinly.
For flat bread, heat a griddle to med/high heat. Make golf ball size pieces of dough. Roll each small ball thinly and place on griddle to cook, flipping when cooked on first side. Keep warm in oven until ready to serve.
Optional, cook dough according to directions pizza style. I like thin individual breads for people to make themselves but it could be cut into personal sizes.
Parsley Aioli
2 cups canola oil
1 bunch flat leaf Italian parsley
1/8 cup white balsamic vinegar
1/4 tsp. salt
1/4 tsp. pepper
1/4 cup egg yolk
1-3 garlic cloves depending on your taste
1 TB sugar
In a blender or food processor blend everything well except the oil. Slowly add the oil in through the top area to blend smoothly and completely. It should be on the thick side like a mayonnaise.
To make flat breads:
Top bread with aioli. Layer on chicken, cheese and pecans.
Enjoy!
Submitted by: Kam
Dill Chicken Salad
This recipe is from Red Mountain Spa. I loved it so much they gave me the recipe! The recipe is in restaurant proportions so use the basic concept and cut down. You really can't go wrong.
1 Box cooked, diced chicken meat. I usually cook about 4 boneless, skinless breasts with salt, pepper and olive oil in a sauté pan.
4 stalks celery, rinsed and chopped
2 tsp. celery seed
6 TBS. dried dill weed
2 red onions, finely chopped
1 container fat free yogurt
1 yogurt container filled with light mayonnaise
Combine all ingredients in a mixing bowl. Mix until creamy and holds together.
Season with a dash of lemon pepperif you like.
1 Box cooked, diced chicken meat. I usually cook about 4 boneless, skinless breasts with salt, pepper and olive oil in a sauté pan.
4 stalks celery, rinsed and chopped
2 tsp. celery seed
6 TBS. dried dill weed
2 red onions, finely chopped
1 container fat free yogurt
1 yogurt container filled with light mayonnaise
Combine all ingredients in a mixing bowl. Mix until creamy and holds together.
Season with a dash of lemon pepperif you like.
Tuesday, August 14, 2012
Creamy White Chili
1 lb. boneless, skinless chicken breasts, cut into 1/2 cubes
1 medium onion, chopped
1 1/2 tsp. garlic powder
1 TB vegetable oil
2 15 oz. cans great northern beans, rinsed and dried
1 14 oz. can chicken broth
2 TB cornstarch
2 14 oz. cans chopped green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. black pepper
1/4 tsp. cayenne
1 cup sour cream
1/2 cup whipping cream
Boil the chicken for about 25 minutes. Let the chicken cool and then cut into cubes. Warm the oil in the bottom of a pot and add the onion and garlic powder. Sauté until the onion is nice and tender. Add the chicken, broth, beans and cornstarch. Stir well. Add the chilies and the seasonings. Bring to a boil. Reduce heat, simmer, uncovered for 30 minutes. Remove from the heat, stir in sour cream and whipping cream.
Seven 1 cup servings
Submitted by Juli
1 medium onion, chopped
1 1/2 tsp. garlic powder
1 TB vegetable oil
2 15 oz. cans great northern beans, rinsed and dried
1 14 oz. can chicken broth
2 TB cornstarch
2 14 oz. cans chopped green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. black pepper
1/4 tsp. cayenne
1 cup sour cream
1/2 cup whipping cream
Boil the chicken for about 25 minutes. Let the chicken cool and then cut into cubes. Warm the oil in the bottom of a pot and add the onion and garlic powder. Sauté until the onion is nice and tender. Add the chicken, broth, beans and cornstarch. Stir well. Add the chilies and the seasonings. Bring to a boil. Reduce heat, simmer, uncovered for 30 minutes. Remove from the heat, stir in sour cream and whipping cream.
Seven 1 cup servings
Submitted by Juli
Sunday, August 12, 2012
Chuck wagon Baked Chicken
Serves 8
1 1/4 cups cornflakes, crushed
1/4 cup sesame seeds
3/4 tsp. paprika
1 1/2 tsp. garlic salt
1/8 tsp. cayenne pepper
8 boneless chicken breast halves or 10-12 tenders
1/2 plain yogurt
Vegetable spray
Preheat oven to 350 degrees.
Dredge chicken in yogurt. Mix the cornflakes and sesame seeds together. Cover chicken with mixture. Mix all remaining spices and sprinkle over chicken pieces. Spray both sides of chicken with cooking spray. And bake in a shallow baking dish for 30-40 minutes.
Submitted by Juli
1 1/4 cups cornflakes, crushed
1/4 cup sesame seeds
3/4 tsp. paprika
1 1/2 tsp. garlic salt
1/8 tsp. cayenne pepper
8 boneless chicken breast halves or 10-12 tenders
1/2 plain yogurt
Vegetable spray
Preheat oven to 350 degrees.
Dredge chicken in yogurt. Mix the cornflakes and sesame seeds together. Cover chicken with mixture. Mix all remaining spices and sprinkle over chicken pieces. Spray both sides of chicken with cooking spray. And bake in a shallow baking dish for 30-40 minutes.
Submitted by Juli
Chicken Meatball Asparagus Soup
10 TB olive oil
1 medium onion, chopped
1 lg. bunch asparagus, thinly sliced, washed and tough lower stems removed
5 leeks, thinly sliced, whites only
6 cups fresh or canned chicken broth
1 lb. ground chicken
Salt and freshly ground pepper
Heat a stockpot over medium-high heat. Add 3 TB olive oil. Add the onion and sauté until light brown, about 7-10 minutes. Add asparagus and leeks. Sauté another 5 minutes. Add the chicken broth and bring to a boil, then reduce heat and simmer about 15 minutes.
Meanwhile, mix the ground chicken with salt and pepper. Make small meatballs, about 1 inch in diameter. In a large skillet, heat 6-7 TB of olive oil and fry meatballs until browned on all sides. Add the meatballs to the soup.
Juli's notes: Use butter instead of olive oil to brown vegetables. Also double recipe. Cook meatballs in an electic fry pan at 250 degrees.
Submitted by Juli
1 medium onion, chopped
1 lg. bunch asparagus, thinly sliced, washed and tough lower stems removed
5 leeks, thinly sliced, whites only
6 cups fresh or canned chicken broth
1 lb. ground chicken
Salt and freshly ground pepper
Heat a stockpot over medium-high heat. Add 3 TB olive oil. Add the onion and sauté until light brown, about 7-10 minutes. Add asparagus and leeks. Sauté another 5 minutes. Add the chicken broth and bring to a boil, then reduce heat and simmer about 15 minutes.
Meanwhile, mix the ground chicken with salt and pepper. Make small meatballs, about 1 inch in diameter. In a large skillet, heat 6-7 TB of olive oil and fry meatballs until browned on all sides. Add the meatballs to the soup.
Juli's notes: Use butter instead of olive oil to brown vegetables. Also double recipe. Cook meatballs in an electic fry pan at 250 degrees.
Submitted by Juli
Creamy Chicken and Leek Stew
4 TB unsalted butter
6 oz. mushrooms, sliced
4 stalks celery, chopped
3 medium leeks, thinly sliced, white part only
1/2 cup dry white wine
1 cup heavy cream
1 (14.5 oz.) can chicken broth
4 boneless, skinless chicken breasts, cut into 1 inch pieces
2 TB chopped fresh tarragon, or 2 tsp. dried
1 (8oz. ) pkg. cream cheese, room temperature
Salt and freshly ground black pepper
Heat butter in a large skillet over high heat. Add mushrooms, celery and leeks. Sauté, stirring constantly for 3 minutes. Add wine, cream and chicken broth. Bring mixture to a boil. Cook for 7 minutes. Reduce heat, add chicken and tarragon, and simmer for 10 minutes. Stir in cream cheese until blended. Season with salt and pepper.
Submitted by Juli
6 oz. mushrooms, sliced
4 stalks celery, chopped
3 medium leeks, thinly sliced, white part only
1/2 cup dry white wine
1 cup heavy cream
1 (14.5 oz.) can chicken broth
4 boneless, skinless chicken breasts, cut into 1 inch pieces
2 TB chopped fresh tarragon, or 2 tsp. dried
1 (8oz. ) pkg. cream cheese, room temperature
Salt and freshly ground black pepper
Heat butter in a large skillet over high heat. Add mushrooms, celery and leeks. Sauté, stirring constantly for 3 minutes. Add wine, cream and chicken broth. Bring mixture to a boil. Cook for 7 minutes. Reduce heat, add chicken and tarragon, and simmer for 10 minutes. Stir in cream cheese until blended. Season with salt and pepper.
Submitted by Juli
Chicken with Mustard Marscapone Marsala Sauce
1 1/2 lbs. chicken breasts
Salt and freshly ground pepper
2 TB olive oil
5 TB butter, divided
3/4 cup chopped onion
1 lb. cremini mushrooms, sliced
2 TB minced garlic
1 cup dry Marsala wine
1 cup (8oz. ) Marscapone cheese
2 TB Dijon mustard
2 TB chopped fresh Italian parsley leaves, plus whole springs for garnish
12 oz. dried fettuccine or tagliatelle
Sprinkle chicken with salt and pepper. Heat the oil in a large heavy skillet over high heat. Add the chicken and cook until just brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.
While the chicken cools, melt 2 TB of butter in the same skillet over medium-high heat, then add onions and sauté until tender, about 2 minutes. Add the mushrooms and garlic and sauté until mushrooms are tender, and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts into slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce to taste with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, stirring occasionally. Drain. Toss the fettuccine with 3 TB butter and season to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over the top. Garnish with parsley and serve.
Submitted by Kamdyn
Salt and freshly ground pepper
2 TB olive oil
5 TB butter, divided
3/4 cup chopped onion
1 lb. cremini mushrooms, sliced
2 TB minced garlic
1 cup dry Marsala wine
1 cup (8oz. ) Marscapone cheese
2 TB Dijon mustard
2 TB chopped fresh Italian parsley leaves, plus whole springs for garnish
12 oz. dried fettuccine or tagliatelle
Sprinkle chicken with salt and pepper. Heat the oil in a large heavy skillet over high heat. Add the chicken and cook until just brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.
While the chicken cools, melt 2 TB of butter in the same skillet over medium-high heat, then add onions and sauté until tender, about 2 minutes. Add the mushrooms and garlic and sauté until mushrooms are tender, and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts into slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce to taste with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, stirring occasionally. Drain. Toss the fettuccine with 3 TB butter and season to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over the top. Garnish with parsley and serve.
Submitted by Kamdyn
Chicken Soup
3 quarts or more chicken broth
1 (31/2 lb. ) chicken, cut into eight pieces
1/2 cup chopped onion
2 carrots, peeled and sliced
2 celery sticks, peeled and sliced
2 TB butter
1 TB fresh lemon juice
8 oz. egg noodles
1/2 cup chopped fresh parsley
Combine broth and chicken in a pot, bring to a boil. Reduce heat, cover partially,mand simmer until chicken is cooked through, about 20 minutes. Using tongs, transfer chicken to a bowl. Cool slightly. Discard skin and bones from chicken. Shred or cut chicken. Set aside.
Return broth to a simmer. Add onions, carrots and celery. Simmer until soft, about 8 minutes.
Melt butter in a pan over medium-high heat. Stir in lemon juice and parsley. Add to broth.
Stir in noodles and chicken. Simmer until noodles are tender, about 5 minutes. Season with salt and pepper.
Submitted by Juli
1 (31/2 lb. ) chicken, cut into eight pieces
1/2 cup chopped onion
2 carrots, peeled and sliced
2 celery sticks, peeled and sliced
2 TB butter
1 TB fresh lemon juice
8 oz. egg noodles
1/2 cup chopped fresh parsley
Combine broth and chicken in a pot, bring to a boil. Reduce heat, cover partially,mand simmer until chicken is cooked through, about 20 minutes. Using tongs, transfer chicken to a bowl. Cool slightly. Discard skin and bones from chicken. Shred or cut chicken. Set aside.
Return broth to a simmer. Add onions, carrots and celery. Simmer until soft, about 8 minutes.
Melt butter in a pan over medium-high heat. Stir in lemon juice and parsley. Add to broth.
Stir in noodles and chicken. Simmer until noodles are tender, about 5 minutes. Season with salt and pepper.
Submitted by Juli
Friday, August 5, 2011
Phil's Chicken Noodle Soup with Barley
Chicken Stock:
1 costco roasted chicken
1 large onion, peeled and halved
4 carrots, peeled and halved
3 springs fresh parsley
4 celery stalks with leaves
3 sprigs fresh thyme
2 tsp whole peppercorns
1 tsp coarse sea salt
1/2 tsp poultry seasoning
2 whole bay leaves
1 garlic clove, unpeeled
Chicken Base
Fill a large stockpot 2/3 full of water. Pull meat off whole chicken and refrigerate the meat. Add chicken bones, skin and all liquid and gel to pot. Add all other ingredients. Start with cold water and bring to a boil. Just when water starts to boil, turn down heat to a bubbling simmer for 3 hours, uncovered. Add chicken base a little at a time to taste (5-6TB). Let cool and strain using a fine strainer. Discard any strained out solids. Save liquid in fridge or freezer until ready to use.
Chicken Noodle Soup
Heat stock and add...
3 carrots, peeled and diced
3 celery stalks with leaves, diced
1/4 cup barley pearls
chicken meat that was taken from bone to make stock
When barley is soft, add 4 cups flat egg noodles.
Serve when noodles are soft.
Or cook noodles separately and add directly to soup bowls.
Thai chicken Coconut Soup Tom Kha)
1 14oz. can coconut milk
1 can 14 oz. chicken broth
ginger, 6 quarter sized slices
1 fresh stalk lemongrass, cut into 1 " pieces
1 lb. boneless, skinless chicken breasts, cut into 1" pieces
1 cup sliced mushrooms
1 TB fresh lime juice
1 TB Fish sauce, thai or Vietnamese
1 tsp sugar
1 tsp thai chile paste
1 TB fresh basil
1 TB fresh cilantro
In a medium saucepan combine the coconut milk, broth, ginger and lemongrass. Bring to a boil over high heat. Add the chicken, mushrooms, lime juice, fish sauce, sugar and chile paste. Reduce heat and simmer until chicken is just cooked through, 5-10 minutes. Garnish with the basil and cilantro. Discard lemongrass.
This is also great made with shrimp.
Serves 4
Monday, August 1, 2011
Sapa Sui (Samoan Chop Suey)
1 lb. pork, chicken or beef, cut into thin 2-3" strips
1 medium cabbage or bok choy or a combination of the two, chopped into pieces
3-4 carrots, julienned
1 lg. package mung bean noodles, thicker ones, (place in enough hot water to cover)
1 cup soy sauce
1 cup chicken broth 1/2 cup vegetable oil
In a large pot, heat oil for frying. Keep at medium high.
Add meat. Fry and stir until almost cooked. Add carrots and cook for about 1 minute.
Drain noodles and cut into 5-6" lengths. Add to meat.
Add liquids. Add garlic salt and pepper. Turn up heat and bring to a quick boil, stirring constantly.
Add cabbage or bok choy. Turn off heat and cover.
Let the vegetables wilt and cook in the remaining heat for about 15 minutes.
Stir and serve with rice.
When warming up left over sapa sui, heat up some broth. Place sapa sui in the broth and turn the heat way down. Stir gently until warm enough to eat.
1 medium cabbage or bok choy or a combination of the two, chopped into pieces
3-4 carrots, julienned
1 lg. package mung bean noodles, thicker ones, (place in enough hot water to cover)
1 cup soy sauce
1 cup chicken broth 1/2 cup vegetable oil
In a large pot, heat oil for frying. Keep at medium high.
Add meat. Fry and stir until almost cooked. Add carrots and cook for about 1 minute.
Drain noodles and cut into 5-6" lengths. Add to meat.
Add liquids. Add garlic salt and pepper. Turn up heat and bring to a quick boil, stirring constantly.
Add cabbage or bok choy. Turn off heat and cover.
Let the vegetables wilt and cook in the remaining heat for about 15 minutes.
Stir and serve with rice.
When warming up left over sapa sui, heat up some broth. Place sapa sui in the broth and turn the heat way down. Stir gently until warm enough to eat.
Sherried Artichoke Chicken
6-8 boneless, skinless chicken breasts
salt and pepper
paprika
8 TB butter, divided
2 cups marinated artichokes, drained with oil pressed out
12 oz. mushrooms, quartered
1 bunch green onions, chopped
6-8 TB flour
28 oz. chicken broth
1/2 cup sherry
1/2 tsp dried rosemary
Sprinkle chicken with salt and pepper, the sprinkle liberally with paprika and brown in 4 TB butter. Chicken does not need to be cooked through at this point. Remove chicken from pan and place on the side on a plate. Add the remaining 4 TB butter to the pan drippings and saute mushrooms and green onions. Saute until tender. Sprinkle the flour over the mixture and cook flour for a minute or two. Add artichokes, rosemary, sherry and broth. Cook, stirring often for 5 minutes. Add the chicken back in at this point. Cover and bake at 375 degrees for 45 minutes or until chicken is cooked through.
I like the sauce to be the consistency of gravy before it goes into the oven. You may have to play with the ratios a little depending on moisture that was in the veggies.
Love this served over mashed potatoes.
salt and pepper
paprika
8 TB butter, divided
2 cups marinated artichokes, drained with oil pressed out
12 oz. mushrooms, quartered
1 bunch green onions, chopped
6-8 TB flour
28 oz. chicken broth
1/2 cup sherry
1/2 tsp dried rosemary
Sprinkle chicken with salt and pepper, the sprinkle liberally with paprika and brown in 4 TB butter. Chicken does not need to be cooked through at this point. Remove chicken from pan and place on the side on a plate. Add the remaining 4 TB butter to the pan drippings and saute mushrooms and green onions. Saute until tender. Sprinkle the flour over the mixture and cook flour for a minute or two. Add artichokes, rosemary, sherry and broth. Cook, stirring often for 5 minutes. Add the chicken back in at this point. Cover and bake at 375 degrees for 45 minutes or until chicken is cooked through.
I like the sauce to be the consistency of gravy before it goes into the oven. You may have to play with the ratios a little depending on moisture that was in the veggies.
Love this served over mashed potatoes.
Perfect Sesame Chicken
3 boneless chicken breasts, cubed
Marinade/Batter
6 TB soy sauce
2 tsp toasted sesame oil
4 TB cornstarch
4 TB flour
4 TB water
1 tsp baking powder
1/2 tsp baking soda
1 TB dry sherry
Sauce:
3 TB toasted sesame oil
1 tsp minced ginger
1 clove garlic, minced
1 tsp chile paste
2 cups chicken broth
1/4 cup cornstarch
2 TB sherry vinegar
1/2 cup sugar
2 TB soy sauce
2 TB distilled white vinegar (?, see if its needed)
Peanut oil for frying
salt
3 TB toasted sesame seeds
2-3 TB green onions, chopped
cilantro for garnish
Cut chicken into 1" cubes and put into a large mixing bowl. Add the marinade ingredients to the bowl and stir to combine. Set aside to marinate while you prepare the sauce.
In a saucepan add the sesame oil and set over low heat. Add the ginger and garlic and fry gently until fragrant 2-3 minutes. Meanwhile, combine the remaining sauce ingredients in a mixing bowl and stir well to dissolve the cornstarch. Gently pour into the saucepan with the garlic and ginger. Stir as you pour because the cornstarch will thicken quickly. Keep warm over low heat.
In a heavy bottomed pot or deep fryer heat oil to 375 degrees. Fry the chicken in small batches, until golden and crispy, about 5-6 minutes. Remove the chicken and drain on paper towels. Season with a little sauce to taste. Arrange chicken on on platter and drizzle with sauce. Sprinkle with sesame seeds, green onions and cilantro.
Marinade/Batter
6 TB soy sauce
2 tsp toasted sesame oil
4 TB cornstarch
4 TB flour
4 TB water
1 tsp baking powder
1/2 tsp baking soda
1 TB dry sherry
Sauce:
3 TB toasted sesame oil
1 tsp minced ginger
1 clove garlic, minced
1 tsp chile paste
2 cups chicken broth
1/4 cup cornstarch
2 TB sherry vinegar
1/2 cup sugar
2 TB soy sauce
2 TB distilled white vinegar (?, see if its needed)
Peanut oil for frying
salt
3 TB toasted sesame seeds
2-3 TB green onions, chopped
cilantro for garnish
Cut chicken into 1" cubes and put into a large mixing bowl. Add the marinade ingredients to the bowl and stir to combine. Set aside to marinate while you prepare the sauce.
In a saucepan add the sesame oil and set over low heat. Add the ginger and garlic and fry gently until fragrant 2-3 minutes. Meanwhile, combine the remaining sauce ingredients in a mixing bowl and stir well to dissolve the cornstarch. Gently pour into the saucepan with the garlic and ginger. Stir as you pour because the cornstarch will thicken quickly. Keep warm over low heat.
In a heavy bottomed pot or deep fryer heat oil to 375 degrees. Fry the chicken in small batches, until golden and crispy, about 5-6 minutes. Remove the chicken and drain on paper towels. Season with a little sauce to taste. Arrange chicken on on platter and drizzle with sauce. Sprinkle with sesame seeds, green onions and cilantro.
Herb Roasted Chicken
1 5-7 lb. whole chicken
1/4 cup butter, softened
1/4 cup grated parmesan cheese
1 TB each chopped parsley, sage, rosemary and thyme
2 tsp garlic, chopped
1 tsp salt
1/4 tsp pepper
1 TB olive oil
1 tsp seasoned salt
Preheat oven to 375 degrees. Rinse inside of chicken; pat dry with paper towels. Use your fingers to lift the skin gently from the meat around the breast. Keep working fingers under the skin around to the legs and thighs, lifting as much skin as possible. Combine the remaining ingredients except the olive oil and seasoned salt. Use your fingers to spread the butter mixture under the skin as evenly as possible. make sure that you spread it to the legs. Place chicken in a baking dish. Drizzle oil over chicken and sprinkle with seasoned salt. Bake uncovered for about 1-1 1/4 hours or until temperature reaches 155 degrees. Cover and let chicken stand for about 10 minutes before carving.
1/4 cup butter, softened
1/4 cup grated parmesan cheese
1 TB each chopped parsley, sage, rosemary and thyme
2 tsp garlic, chopped
1 tsp salt
1/4 tsp pepper
1 TB olive oil
1 tsp seasoned salt
Preheat oven to 375 degrees. Rinse inside of chicken; pat dry with paper towels. Use your fingers to lift the skin gently from the meat around the breast. Keep working fingers under the skin around to the legs and thighs, lifting as much skin as possible. Combine the remaining ingredients except the olive oil and seasoned salt. Use your fingers to spread the butter mixture under the skin as evenly as possible. make sure that you spread it to the legs. Place chicken in a baking dish. Drizzle oil over chicken and sprinkle with seasoned salt. Bake uncovered for about 1-1 1/4 hours or until temperature reaches 155 degrees. Cover and let chicken stand for about 10 minutes before carving.
Wednesday, November 18, 2009
Chicken and Peppers
3 green bell peppers
4 chicken breasts
chicken or veggie bouillon cubes
butter
Saute peppers in a little oil until softened. Remove and brown chicken breasts (do not cook through at this point). Add peppers to chicken and add a bouillon cube with about a cup of water and a little butter. Let simmer until water is almost evaporated.
Submitted by: Kamdyn
4 chicken breasts
chicken or veggie bouillon cubes
butter
Saute peppers in a little oil until softened. Remove and brown chicken breasts (do not cook through at this point). Add peppers to chicken and add a bouillon cube with about a cup of water and a little butter. Let simmer until water is almost evaporated.
Submitted by: Kamdyn
Fajitas
These are great made with steak or chicken.
1/2 c. oil
1 yellow onion, thinly sliced
2-6 cloves garlic, chopped
1 jalapeno, minced
1 TB fresh oregano
1 tsp. cumin
1 TB chile powder
1/2-1 bunch fresh cilantro, chopped
1 1/2 tsp. salt
1 skirt steak or flank steak, 2-3 lbs., trimmed of fat and silver skin (substitute 2-3 lbs. boneless, skinless chicken breasts if desired).
In a ziplock bag mix together the oil, onion, garlic, jalapeno, oregano, cumin, chile powder, cilantro and salt. Add the meat. Let marinade in the refrigerator for 2 hours or up to overnight. Let sit at room temperature for 30 minutes before grilling.
Remove steak from the marinade and pat dry. Directly over high heat grill the steak on each side until you have reached desired doneness. Let meat rest (sit) for 10-15 minutes and then thinly slice.
Serve with tortillas, grilled onions and red peppers, guacamole, salsa, cheese, sour cream, etc.
Submitted by: Kamdyn
1/2 c. oil
1 yellow onion, thinly sliced
2-6 cloves garlic, chopped
1 jalapeno, minced
1 TB fresh oregano
1 tsp. cumin
1 TB chile powder
1/2-1 bunch fresh cilantro, chopped
1 1/2 tsp. salt
1 skirt steak or flank steak, 2-3 lbs., trimmed of fat and silver skin (substitute 2-3 lbs. boneless, skinless chicken breasts if desired).
In a ziplock bag mix together the oil, onion, garlic, jalapeno, oregano, cumin, chile powder, cilantro and salt. Add the meat. Let marinade in the refrigerator for 2 hours or up to overnight. Let sit at room temperature for 30 minutes before grilling.
Remove steak from the marinade and pat dry. Directly over high heat grill the steak on each side until you have reached desired doneness. Let meat rest (sit) for 10-15 minutes and then thinly slice.
Serve with tortillas, grilled onions and red peppers, guacamole, salsa, cheese, sour cream, etc.
Submitted by: Kamdyn
Chicken Broccoli
8 chicken breasts
3 c. water
1 tsp. salt
1/2 tsp. garlic salt
2 bay leaves
1 tsp. celery salt
2 pkgs. (10 oz. each)
1/3 c. parmesan cheese, grated
2 c. milk
2 pkgs (8 oz.each) cream cheese
2/3 c. parmesan cheese
Cook chicken in water with bay leaves and celery salt in pot and simmer 1 hour. Skin and bone chicken. Cook broccoli as directed. Drain. In a saucepan mix milk, cream cheese, salt, garlic salt, and 1/3 c. cheese. Stir and cook until thick. Put broccoli in bottom of a 9x9 dish. Add chicken breast and pour sauce on top. Sprinkle with 2/3 c. cheese. Bake at 350 degrees for 25 minutes.
Serves 6-8
Submitted by: Julie
3 c. water
1 tsp. salt
1/2 tsp. garlic salt
2 bay leaves
1 tsp. celery salt
2 pkgs. (10 oz. each)
1/3 c. parmesan cheese, grated
2 c. milk
2 pkgs (8 oz.each) cream cheese
2/3 c. parmesan cheese
Cook chicken in water with bay leaves and celery salt in pot and simmer 1 hour. Skin and bone chicken. Cook broccoli as directed. Drain. In a saucepan mix milk, cream cheese, salt, garlic salt, and 1/3 c. cheese. Stir and cook until thick. Put broccoli in bottom of a 9x9 dish. Add chicken breast and pour sauce on top. Sprinkle with 2/3 c. cheese. Bake at 350 degrees for 25 minutes.
Serves 6-8
Submitted by: Julie
Chicken Tortilla Soup
3 c. chicken, cooked and shredded
5-6 chicken bouillon cubes
1 tsp. garlic salt
1 tsp. cumin
1 lg. can green enchilada sauce
2 sm. cans tomato sauce
2 cans (16 oz.) Mexican style diced tomatoes
2 c. grated cheddar and mozzarella cheese
Garnishes:
tortilla chips
sour cream
cilantro
Cook and shred chicken
2 cups hot water in crock pot
add bouillon cubes and dissolve
add everything but cheese and toppings.
add more water until crock pot is filled.
simmer-the longer the better.
Add cheese, stir into soup.
Garnish with toppings when ready to serve.
Submitted by: Julie White
5-6 chicken bouillon cubes
1 tsp. garlic salt
1 tsp. cumin
1 lg. can green enchilada sauce
2 sm. cans tomato sauce
2 cans (16 oz.) Mexican style diced tomatoes
2 c. grated cheddar and mozzarella cheese
Garnishes:
tortilla chips
sour cream
cilantro
Cook and shred chicken
2 cups hot water in crock pot
add bouillon cubes and dissolve
add everything but cheese and toppings.
add more water until crock pot is filled.
simmer-the longer the better.
Add cheese, stir into soup.
Garnish with toppings when ready to serve.
Submitted by: Julie White
Friday, November 13, 2009
Salpicao- Brazillian Chicken Salad
A bit of work, but so delicious.
2 medium onions, chopped
2 TB. olive oil
3 whole chicken breasts
3+ cloves garlic, minced
salt
pepper
1+ TB sweet paprika
2 bunches fresh Italian parsley, 1 bunch whole, 1 bunch chopped
1 bunch green onions, 1/2 chopped, 1/2 cut in half
1 lb. green beans, ends trimmed and cut into 1/4" pieces
2 lbs. carrots, peeled and grated (food processor works great)
5 lbs. white potatoes
vegetable oil for frying
1/2 c. mayonnaise
In a large heavy pot, heat olive oil over medium heat. Add chicken breasts; brown on each side for about 10 minutes. Add onions and garlic and saute with chicken until softened and translucent. Stir in 1 tsp. salt and 1 tsp. pepper and paprika. Saute everything for a few more minutes. Add on top of chicken the green onions that are cut in half and 1 bunch of the Italian parsley. Add 3 cups water to chicken, bring to a boil. Reduce heat; cover and simmer for 30 minutes.
When chicken is cooked, transfer to a large owl to cool. Strain cooking liquid and pour it over the chicken. Working over the bowl, remove meat from bones; discard the bones and skin. Shred the meat and put it in the liquid to soak. Chill everything when done for about 30 minutes.
Bring a large pot of salted water to a boil. Blanch the beans first until they are tender, about 2 minutes. Remove beans from water using a slotted spoon and place them in a bowl of ice water to cool. Remove from the water and set aside. Return the water to a boil and add the carrots. Blanch for about 1 minute. Remove with a slotted spoon and place in a bowl of ice water to cool. Drain carrots and set aside.
Wash and peel potatoes. Place in a large bowl with water to cover. Cover a stockpot with 2" of vegetable oil. Heat oil to 375 degrees. Grate 1 potato at a time over a towel, pat dry, and immediately place in hot oil. Fry until golden brown. Using a slotted spoon remove from oil and place on a paper towel to drain. Salt potatoes a little. Repeat steps with remaining potatoes, adding more oil if necessary.
Add the chicken mixture with the beans, carrots, green onions, chopped parsley and mayonnaise. Should be creamy, so add more mayo if necessary. Season with more salt and pepper if necessary. Top with the fried potatoes when serving. Keep potatoes tightly sealed in bag or Tupperware if there are leftovers.
Submitted by: Kamdyn
2 medium onions, chopped
2 TB. olive oil
3 whole chicken breasts
3+ cloves garlic, minced
salt
pepper
1+ TB sweet paprika
2 bunches fresh Italian parsley, 1 bunch whole, 1 bunch chopped
1 bunch green onions, 1/2 chopped, 1/2 cut in half
1 lb. green beans, ends trimmed and cut into 1/4" pieces
2 lbs. carrots, peeled and grated (food processor works great)
5 lbs. white potatoes
vegetable oil for frying
1/2 c. mayonnaise
In a large heavy pot, heat olive oil over medium heat. Add chicken breasts; brown on each side for about 10 minutes. Add onions and garlic and saute with chicken until softened and translucent. Stir in 1 tsp. salt and 1 tsp. pepper and paprika. Saute everything for a few more minutes. Add on top of chicken the green onions that are cut in half and 1 bunch of the Italian parsley. Add 3 cups water to chicken, bring to a boil. Reduce heat; cover and simmer for 30 minutes.
When chicken is cooked, transfer to a large owl to cool. Strain cooking liquid and pour it over the chicken. Working over the bowl, remove meat from bones; discard the bones and skin. Shred the meat and put it in the liquid to soak. Chill everything when done for about 30 minutes.
Bring a large pot of salted water to a boil. Blanch the beans first until they are tender, about 2 minutes. Remove beans from water using a slotted spoon and place them in a bowl of ice water to cool. Remove from the water and set aside. Return the water to a boil and add the carrots. Blanch for about 1 minute. Remove with a slotted spoon and place in a bowl of ice water to cool. Drain carrots and set aside.
Wash and peel potatoes. Place in a large bowl with water to cover. Cover a stockpot with 2" of vegetable oil. Heat oil to 375 degrees. Grate 1 potato at a time over a towel, pat dry, and immediately place in hot oil. Fry until golden brown. Using a slotted spoon remove from oil and place on a paper towel to drain. Salt potatoes a little. Repeat steps with remaining potatoes, adding more oil if necessary.
Add the chicken mixture with the beans, carrots, green onions, chopped parsley and mayonnaise. Should be creamy, so add more mayo if necessary. Season with more salt and pepper if necessary. Top with the fried potatoes when serving. Keep potatoes tightly sealed in bag or Tupperware if there are leftovers.
Submitted by: Kamdyn
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