Tag: CHICKEN

COOKING THURSDAY ~ PEACH GLAZED BBQ CHICKEN ~ BLOG 365.232C

PEACH GLAZED BBQ CHICKEN

1 tablespoon avocado oil
1 LARGE shallot, FINELY diced

  • Heat oil in LARGE sauce pan.
  • Saute shallot 5-10 minutes until soft and browned.

1 cup jalapeño ketchup
2 tablespoons apple cider vinegar
1/4 cup water
2 tablespoons Lea & Perrins Worcestershire sauce
1/2 cup peach preserves
3 tablespoons dark brown sugar

  • Whisk into the sauce pan until smooth.
  • Bring to a SLOW boil.
  • Reduce heat and simmer 10-15 minutes until thickened.
  • Set aside to cool

1 teaspoon garlic powder
FRESH ground sea salt and black pepper, to taste
3-4 pounds chicken pieces
Non-stick cooking spray
2-3 firm peaches, sliced

  • Stir together garlic powder and seasoning until well blended.
  • Sprinkle and rub seasoning into chicken pieces.
  • Spray each piece with cooking spray.

 

  • Spray grill with non-stick spray.
  • Heat to high and then reduce to low.
  • Arrange chicken skin side down and grill 4-5 minutes until fat is rendered and skin is browned.
  • Flip chicken pieces.
  • Cover and grill on low 20-30 minutes until chicken is cooked through and no pink near the bone.
  • Brush with sauce every 10 minutes, adjusted and moving chicken around to prevent burning.
  • Add peaches during the last 10 minutes.

COOKING THURSDAY ~ CRUNCHY PEANUT CHICKEN SALAD ~ BLOG 365.225D

CRUNCHY PEANUT CHICKEN SALAD

1/2 cup creamy peanut butter
1/3 cup rice wine vinegar
3-4 tablespoons avocado oil
1/4 cup teriyaki sauce
3 teaspoons Garden Gourmet ginger paste

  • Whisk all together until smooth and well blended.

1 SMALL head Napa cabbage, shredded
1 SMALL red pepper, diced or thinly sliced
2 stalks celery, halved lengthwise and sliced thin
1 SMALL English cucumber, quartered lengthwise and sliced
1 SMALL bunch green onions, sliced thin
1 cup snap peas, halved (optional – seasonal)
1 1/2 cups rotisserie chicken pieces
1/4 cup chopped cilantro
1/2-1 cup bean sprouts
1 1/2-2 cups shredded carrots

  • Toss ALL together.
  • Drizzle salad with half of the vinaigrette.

1/2 cup chopped peanuts
Sesame seeds

  • Sprinkle with peanuts and sesame seeds.
  • Serve with remaining vinaigrette.

COOKING THURSDAY ~ CHICKEN FAJITA COBB SALAD ~ BLOG 365.225A

CHICKEN FAJITA COBB SALAD

VINAIGRETTE
1 LARGE lemon juiced
2 cloves garlic, FINELY minced
1 shallot, FINELY chopped or minced
1 1/2 tablespoons red wine vinegar
⅓ cup avocado oil
FRESH ground sea salt and rainbow pepper, to taste
pinch sugar, as needed

  • Whisk ALL together and chill until needed.

CHICKEN & MARINADE
1 tablespoon avocado oil
2 chipotle peppers in adobo finely chopped or pureed
1 1/2-2 teaspoons taco seasoning
FRESH ground sea salt and rainbow pepper, to taste
4 chicken thighs or 3 chicken breasts, boneless and skinless


  • Combine the vegetable oil, chopped chipotle peppers in adobo, taco seasoning, FRESH ground sea salt and black pepper in a small bowl, stirring to combine.
  • Place the chicken in a large zip top plastic bag and pour in the marinade.
  • After sealing, mix the chicken into the marinade well and refrigerate for at least an hour.


Remove chicken from the marinade and discard the marinade.
Grill (preferably) the chicken or pan fry until golden and cooked through.
Let chicken rest 10 minutes.

  • Slice the chicken against the grain.

SALAD & ASSEMBLY
3-4 cups torn salad greens of choice
2 corn on the cob kernels removed OR 2 cans Green giant white shopper corn
1 cup cherry tomatoes halved
1 cup grilled red bell peppers
red onion slices, grilled
1-2 avocados, sliced, optional
½ cup shredded Monterey Jack cheese
FRESH ground sea salt and rainbow pepper, to taste
Cotija cheese crumbles, for garnish
Lemon or Lime wedges, for garnish

  • On a large platter arrange the greens with all the toppings on top.
  • Toss or drizzle the salad with the vinaigrette.
  • Add garnishes and serve.

COOKING THURSDAY ~ WATERMELON PEACH PINEAPPLE CHICKEN SALAD ~ BLOG 365.218C

Marinated shallots and watermelon will become your new best friend for summer salads.

WATERMELON PEACH PINEAPPLE CHICKEN SALAD

1 small seedless watermelon, cut into 1 inch cubes or melon balls
1 shallot, FINELY chopped
2 tablespoons avocado oil
FRESH ground sea salt and rainbow pepper, to taste
1 1/2-2 cups chopped white meat rotisserie chicken pieces

  • Combine the watermelon, shallots, and mint in a large bowl with avocado oil.
  • Season the mixture with salt and pepper and toss to combine.
  • Toss with chicken pieces
  • Transfer to a fridge and let marinate for at least 1 hour, up to 3 hours.

1/2-1 cup Monterey Jack cheese, cut into ½ cubes (optional)
2 yellow peaches, sliced
1-2 cups FRESH pineapple pieces
1 LARGE English cucumber, sliced into ½ inch thick rounds
2-3 radishes, sliced thin
7-8 snap peas, cut into bite sized pieces

  • Remove from the fridge.
  • Add the sliced peaches, cheese cubes and cucumbers, tossing to combine.
  • Transfer to a serving platter, drizzle with the vinaigrette and season to taste with salt and pepper.

VINAIGRETTE
4 tablespoons avocado oil
3 tablespoons red wine vinegar
3 cloves garlic, FINELY minced
1 shallot, FINELY chopped
1 teaspoon dried oregano
FRESH ground sea salt and rainbow pepper, to taste

  • In a small bowl whisk together ALL the vinaigrette ingredients and drizzle over the salad.
  • Season to taste, adjusting as needed. 


NOTE: I like white peaches, but you can use yellow if your prefer.

COOKING THURSDAY ~ CHICKEN CAMPFIRE STEW aka HOBO STEW ~ BLOG 365.204D

CHICKEN CAMPFIRE STEW serves 6

This recipe was originally one from my days as a girl scout where we cooked it in tinfoil pouches over an open fire, but over the years I’ve adapted it to grown up tastes cooked at home.

It is also VERY versatile and adapts to pork or beef quite easily. It can be cooked as easily over a campfire as on a stove.

2 pounds chicken breasts or thighs, cut into large bite sized chunks
2 tablespoons avocado oil
FRESH ground sea salt and rainbow peppercorns, to taste
¼ cup WONDRA flour
4 cups homemade chicken bone broth
2 tablespoons cream sherry
1 LARGE Vidalia onion, diced
1 pound baby potatoes or Golden Yukons cut into large chunks
3 large carrots, sliced
3 celery stalks, sliced
2 cloves garlic, FINELY minced
2 tablespoons tomato paste
1 teaspoon ground bay leaves
1 tablespoon FRESH chopped thyme
Pinch red pepper flakes, to taste

  • Season chicken generously with FRESH ground sea salt and rainbow peppercorns.
  • Place chicken in ziplock bag with the avocado oil to marinade for 30 minutes.

 

  • When ready to prepare heat a heavy duty dutch oven over medium high heat.
  • Add chicken along with the oil, stir and saute’ until slightly golden.
  • Add onions, celery, carrots, potatoes and garlic, stirring and sautéing 5-10 minutes until vegetables start to soften.
  • Whisk together the bone broth, tomato paste, bay leaves, thyme, pinch red pepper flakes and WONDRA flour until smooth.
  • Pour broth mixture into dutch oven, stirring to mix well and bring to a SLOW boil.
  • Reduce heat and simmer for an hour or so, stirring occasionally, until desired consistency. 

  • Season to taste with salt and pepper.
  • Serve warm with bread for dunking.


COOKING THURSDAY ~ WHISKEY CAKE KITCHEN CHICKEN MELT ~ BLOG 365.204C

One of my favorite sandwiches at Whiskey Cake Kitchen & Bar was their popular “Chicken & Cheese Melt”, an elevated club-style sandwich. But, it’s also VERY good as an entree without the bread! The key to a GREAT meal is using QUALITY components.

It’s easy to replicate it at home by layering quality toasted sourdough with sliced roasted rotisserie chicken breast with crispy peppered bacon topped with melted Fontina cheese, fresh avocado, sliced tomatoes, shredded lettuce and roasted shallot mayo. The shallot mayo is THE BEST component of this sandwich!!

WHISKEY CAKE KITCHEN CHICKEN MELT (copy cat)

SHALLOT MAYO
Avocado oil
2 SMALL shallots, peeled
1/2 cup Duke’s mayonnaise

  • Preheat oven to 400°.
  • Place peeled shallots on a small baking sheet. Drizzle them with avocado oil.
  • Roast for 20 minutes until caramelized and soft.
  • Mash the shallot and fold into the mayonnaise.
  • Set aside until needed.

SANDWICH
Thick cut QUALITY sourdough bread
Butter
Thick sliced rotisserie chicken
Thick sliced peppered bacon, cooked crisp
Avocado slices, optional & seasonal)
Tomato slices
Crisp green leaf lettuce

  • Butter one side of your sourdough slices.
  • Place them butter-side down in a hot skillet or panini press.
  • Smear the inside of both slices with the roasted shallot mayo.
  • On one slice, layer your Fontina cheese, sliced chicken, peppered bacon, avocado, tomato, and lettuce.
  • Top with the second slice of bread.
  • Press lightly, and flip until both sides are golden-brown and the cheese is beautifully melted.
  • Slice in half and serve warm.

COOKING THURSDAY ~ KUNG FU CHICKEN ~ BLOG 365.204A

Johnny Chang’s Kung Fu Chicken is a signature dish at Grace’s in Houston, featuring crispy chicken bites in a spicy-sweet Asian glaze served alongside pork fried rice. The exact proprietary recipe is closely guarded, though owner Johnny Carrabba shares select family favorites in his cookbook, A Gift from the Heart.

Because the official restaurant recipe isn’t published online, you can recreate the famous Houston dish at home using a highly rated copycat approach that mirrors its signature flavor profile.

JOHNNY CHANG’S KUNG FU CHICKEN copy cat recipe

CHICKEN
1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
1/2 cup cornstarch
Salt and black pepper to taste
Avocado oil for frying

  • Toss the chicken chunks in the cornstarch, salt, and pepper until well coated.
  • Heat about 1 inch of oil in a DEEP pan or wok over medium-high heat.
  • Fry the chicken 5-7 minutes until golden brown and cooked through. DO NOT CROWD pan – cook in batches as necessary.
  • Remove chicken and drain on paper towels.

SAUCE & GLAZE
1/3 cup BRAGG’S liquid aminos
1/3 cup PACKED brown sugar
1/4 cup QUALITY honey
2 tablespoons rice wine vinegar
1 tablespoon FRESH grated ginger or 1 teaspoon Garden Gourmet ginger paste
3 cloves garlic, minced or 1 teaspoon Garden Gourmet garlic paste
1–2 FRESH Thai red chilies or serrano peppers, taste, FINELY sliced
Zest and juice of 1 small orange
1 tablespoon cornstarch
1 tablespoon water
Sliced Green onions, for garnish
Sesame seeds, for garnish

  • In a saucepan, combine the liquid aminos, brown sugar, honey, rice vinegar, ginger, garlic, chilies and orange juice/zest.
    Bring to a simmer over medium heat.

 

  • Whisk the cornstarch into the water for a slurry.
  • Whisk slurry into the sauce and let simmer until thick and sticky.
  • Toss the fried chicken into the sauce, stirring continuously for 1-2 minutes until fully coated.
  • Garnish with green onions and sesame seeds.
  • Serve with your favorite fried rice.

COOKING THURSDAY ~ CHICKEN TORTILLA SOUP (COPY CAT CHICK-FIL-A) ~ BLOG 365.197B

COPY CAT CHICK-FIL-A CHICKEN TORTILLA SOUP

1 tablespoon avocado oil
1 medium Vidalia onion, FINELY chopped
2-3 cloves garlic, FINELY minced or 2 tablespoons Garden Gourmet garlic paste
2 teaspoons cumin
2 teaspoons dried oregano
1 teaspoon sea salt
3-15 ounce cans cannellini beans – reserve 1 can
2-10 ounce cans Rotel original diced tomatoes
15 ounce can cream-style corn
2 cans Green Giant white shopper whole kernel corn
1 15 ounce can BUSH’S seasoned black beans
1 rotisserie chicken, shredded
Juice of 1 LARGE lime

GARNISH
1 LARGE lime, sliced for serving
Tortilla strips or chips – for topping
Sour cream, for serving
Shredded cheese, for serving
Avocado slices, for serving

  • In a large stock pot melt avocado oil.
  • Add onion and garlic, sautéing until the onion softens and becomes translucent.
  • Stir in cumin, oregano, and sea salt.
  • Add 2 cans UNDRAINED cannellini beans to a blender and puree. Reserve the remaining 1 can cannellini beans to add to the soup later for whole beans. Stir the pureed beans into the pot.
  • Add both cans of rotted tomatoes, cream-style corn, and shopped corn corn to the pot. Do not drain any of the cans.
  • Add shredded chicken from one whole roasted or rotisserie chicken to the pot.
  • Gently stir in the remaining can of cannellini and black beans, stirring to combine.
  • Let the soup SLOW simmer 20-30 minutes over medium-low heat until fully heated through.
  • Add juice of 1 lime and season to taste.
  • Top with tortilla strips, , shredded cheese, lime slices and a dollop of sour cream to serve.

NOTES:

  • Do not drain any of the cans of their liquid or the texture of your creamy chicken tortilla soup will not come out right!
  • Top with sliced avocado, fresh lime, tortilla strips, sour cream, cheese, and other toppings as desired. It’s delicious!

COOKING THURSDAY ~ CHICKEN CORDON BLEU SCALLOPED POTATOES ~ BLOG 365.197A

Upgrade this classic potato side dish with the flavors of a decadent chicken cordon bleu creating a creamy and cheesy comfort dish.

CHICKEN CORDON BLEU SCALLOPED POTATOES serves 8

1 tablespoon butter
2 skinless, boneless chicken breasts
6 ounces cooked tavern ham (see notes)
3 pounds gold potatoes washed well
2 LARGE shallots, diced
10 ounces Mozzarella/Provolone shredded cheese mix
2 cups heavy whipping cream
1/4 cup sour cream
2 teaspoons chopped thyme (FRESH if you have it)
2 teaspoon Dijon mustard
FRESH ground sea salt and black pepper, to taste

  • Preheat oven to 350°.
  • Grease a 13×9 baking pan.
  • Heat butter in non-stick skillet.
  • Cook chicken breast over medium heat until cooked through. Set aside to cool slightly.
  • In the same pan add the shallots and quickly sear to brown.
  • Whisk together the sour cream, heavy cream, thyme, mustard and FRESH ground sea salt and black pepper. Set aside.
  • Dice ham and chicken and set it aside.
  • Slice potatoes thinly. A mandolin will make quick work and even slices.
  • Spread a thin layer of the cream sauce on the bottom of the baking dish and start layering a third of the potatoes. Don’t stack the potatoes but rather overlap a little bit if you have to.
  • Spread half of the diced chicken and diced ham over potatoes, evenly.
  • Spread a third of cheese mix over the the meat.
  • Sprinkle some salt on top.
  • Drizzle some cream mixture over the cheese.
  • Repeat the second and third layers ending with cheese.
  • Tent with foil and bake for 60 minutes or so until potatoes are for tender, turning half way through. Remove foil at the 45 minute mark.

NOTES:

  • Use leftover holiday ham (I like a nice tender country tavern style ham). This recipe can also be made with ALL ham or ALL chicken with great success. Bacon also substitutes well in a pinch. Be sure to dice it and cook it until it crumbles.
  • In a pinch shredded or diced Ore ida potatoes work well also.
  • You can also substitute sharper cheeses for a flavor change.

COOKING THURSDAY ~ PEPPERED PARMESAN CHICKEN CAESAR SALAD BOWLS~ BLOG 365.183C

PEPPERED PARMESAN CHICKEN CAESAR SALAD BOWLS

2 cups FINELY shredded Parmesan cheese
FRESH ground tricolor pepper, to taste

  • In a small bowl toss cheese and pepper.
  • Invert a muffin tin on the counter top.
  • Heat a small non-stick 6 inch skillet over medium heat.
  • Evenly sprinkle 1/4 cup cheese mixture over skillet bottom.
  • Cook uncovered 1-2 minutes until bubble and edges are turning golden.
  • Cool off heat for 30-60 seconds.
  • Carefully slide cheese circle over muffin tin to form a bowl.
  • Let cool and repeat with remaining cheese until you have 8 bowls.

4 cups chopped romaine
1 cup grape tomatoes, halved
1 1/2 cups finely chopped chicken
1/2 cup crushed salad croutons, flavor of choice or homemade
1/4 cup Caesar salad dressing

  • In a large bowl toss salad ingredients with Caesar dressing.
  • Serve in cheese bowls.

COOKING THURSDAY ~ EDDIE & JOY’S ORANGE CHICKEN ~ BLOG 365.176A

This is a compilation of two separate antique recipes that I combined and brought into the 21st century. It was a HUGE hit with my family!

EDDIE and JOY’s ORANGE CHICKEN

2 tablespoons butter
2 pounds boneless, skinless chicken breast, cut into large pieces
FRESH ground sea salt and black pepper
1/4 cup WONDRA flour
12 ounces orange juice concentrate
1/2 cup homemade chicken bone broth
1/2 cup cream sherry
2 tablespoons Bragg’s Liquid Aminos
3 tablespoons brown sugar
2 cloves garlic, FINELY minced
1 LARGE shallot, FINELY chopped
2 teaspoons FRESH grated ginger or 1 teaspoon Garden Gourmet ginger paste
1 tablespoon FRESH chopped lemon thyme
1 orange, halved and sliced

  • Combine orange juice, bone broth, cream sherry, liquid aminos and brown sugar in large sauce pan, heating to combine until sugar is dissolved and heated through.
  • Melt butter in large skillet.
  • Generously season chicken pieces with FRESH ground sea salt and black pepper.
  • Dredge lightly in WONDRA flour.
  • Quickly sear chicken pieces on all sides. Set chicken pieces aside. Keep warm.
  • Add shallots, garlic and thyme to pan, cooking a couple minutes until shallots are soft and garlic is fragrant.
  • Add sauce and rice to pan, slow simmering 10-15 minutes until rice is tender and sauce is slightly reduced and beginning to thicken.
  • Nestle chicken and orange pieces into pan, simmering 5-10 minutes more to heat through.
  • Serve immediately.

COOKING THURSDAY ~ MARRY ME CHICKEN DIP ~ BLOG 365.162B

I LOVE to make Marry Me Chicken for guests, but even better is this dip version! Marry Me Chicken Dip is creamy, rich, cheesy, and packed with some serious flavor!! The tender chicken pieces and sun-dried tomatoes give this recipe its OOMPH. It’s the PERFECT, yet an easy to make party appetizer that comes together quickly and disappears fast. Great for EVERY game day or holiday.

MARRY ME CHICKEN DIP

1 ½ cups rotisserie chicken pieces, small chopped
8 ounces cream cheese, softened
1 cup sour cream
1 ½ cups FINELY shredded mozzarella cheese
1 cup FINELY shredded Parmesan cheese
2-3 cloves garlic, minced
1 teaspoon Italian seasoning
1 teaspoon onion powder
¼ teaspoon salt
½ cup sun-dried tomatoes in oil, drained well and chopped **see note
1 cup FRESH chopped spinach (optional)
FRESH chopped basil for garnish, optional

  • Preheat the oven to 350°.
  • In a large bowl, mix together the cream cheese and sour cream until smooth using a hand mixer.
  • Add in 1 cup of the Mozzarella cheese, Parmesan cheese, minced garlic, Italian seasoning, onion powder, and salt, mixing until well combined.
  • Fold in the sun-dried tomatoes, spinach and shredded chicken until evenly combined.
  • Spread mixture into medium baking dish (round or 9×9 inch) or large cast iron skillet and smooth into an even layer.
  • Top with the remaining ½ cup mozzarella.
  • Bake for 25 minutes or until hot and bubbly.
  • Broil for 1 minute, or until the cheese on top is golden brown.
  • Garnish with extra sun-dried tomatoes and FRESH chopped basil before serving.
  • Serve with crackers, toasted bread pieces or tortilla chips.

NOTES:

  • Roasted Red Peppers substitute really well for sun dried tomatoes in a pinch.
  • The dip makes a wonderful sandwich when served on croissants.