Category: POULTRY

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.

COOKING THURSDAY ~ SWISS CHICKEN DIANE aka POOR MAN’S CHICKEN DIANE ~ BLOG 365.162A

Swiss chicken is made with a classic French daughter sauce, Chicken Veloute, made of heavy cream, butter and FRESH lemon juice. It is commonly used with poultry and delicate white meat dishes. I’ve adapted and combined 3 recipes; Swiss Chicken, Stroganoff and Steak Diane to create this “Swiss Chicken Diane” recipe.

SWISS CHICKEN DIANE aka POOR MAN’S CHICKEN DIANE
2 + 2 tablespoons butter
1 tablespoon avocado oil
4 4-6 ounce boneless, skinless chicken breasts
1 shallot, FINELY minced
FRESH ground sea salt and black pepper
4 slices BABY Swiss cheese
1 tablespoon WONDRA
1-2 tablespoons heavy cream or sour cream
8 ounces Beech mushrooms, trimmed
Juice of 1 lemon
1 tablespoon Dijon
4 tablespoons Cream Sherry
1/2-3/4 cup homemade chicken broth
2-3 tablespoons FRESH chopped parsley + more for garnish
Prepared mashed potatoes, pasta or stuffing for serving

  • Heat heavy skillet over medium-high heat.
  • Add 2 tablespoons butter and avocado oil.
  • Generously season chicken with FRESH ground sea salt and black pepper.
  • Saute chicken 2-3 minutes per side.
  • Set chicken aside, top with cheese pieces and tent with foil to keep warm.
  • Add shallots, cooking a minute or too.
  • Whisk in WONDRA until smooth.
  • Whisk in lemon juice and Dijon.
  • Add mushrooms and parsley, cooking 3-4 minutes.
  • Add cream sherry and chicken broth, whisking until smooth.
  • Remove from heat and whisk in remaining butter and cream.
  • Return chicken to pan and serve immediately.
  • Serve over prepared mashed potatoes, pasta or stuffing.

COOKING THURSDAY ~ LEMON ROAST CHICKEN ~ BLOG 365.148B

LEMON ROAST CHICKEN – serves 4

A mouthwatering and juicy oven baked chicken made with simple seasonings and oven roasted to crispy perfection. I like to prep it a couple hours before baking and let seasonings soak in to meld flavors. I also like to serve it with roasted broccolini and a parsley rice for balance. I also remove it from the refrigerator 45 minutes before roasting to bring it to room temperature.

4 chicken leg quarters
4 tablespoons butter, melted
1 1/2 tablespoons lemon pepper
FRESH ground sea salt
1/2 teaspoon smoked paprika
3 tablespoons FRESH minced Parsley
3-4 lemons, sliced

  • Preheat oven to 425°.
  • Spray baking sheet/pan with non stick spray.
  • In a small bowl whisk together all dry ingredients with the melted butter.
  • Trim chicken leg quarters of any excess skin and fat, then pat dry with paper towels.
  • Generously brush both sides of chicken quarters with butter mixture.
  • Arrange skin side up in the baking sheet.
  • Arrange sliced lemons on and around chicken pieces.
  • Bake in oven 35 to 45 minutes or until cooked through.
  • When chicken is done, remove the pan from the oven and let rest in the pan for 5-10 minutes before serving.
  • Serve over prepared rice, spooning pan drippings over top.

NOTE:

  • Dark meat such as chicken quarters greatly benefit from cooking to higher internal temps. By removing from oven with internal temperature of 185°, the temperature will continue to rise to 190-195° (which is your actual target temperature) as it rests creating a much juicier and tastier chicken.

COOKING THURSDAY ~ SOUTHWEST CHICKEN SKILLET ~ BLOG 365.148A

HUGE flavor and all in one pan with minimal time effort gets a delicious, hearty meal on the table on the busiest night or for a casual get together in record time.

SOUTHWEST CHICKEN SKILLET serves 4-6

1 tablespoon avocado oil
1½ pounds boneless skinless chicken thighs, (6 pieces)
1 + 1 teaspoons Pampered Chef Street Corn Seasoning Mix or Chile lime
1 onion, chopped
½ cup Peppadew peppers
15 ounce can fire-roasted diced tomatoes, drained
15 ounce can black beans, drained and rinsed
15 ounce can fire roasted corn, drained
4 oz. (1 cup) grated Colby jack cheese
Taco-size tortillas, Optional for Serving
Chopped cilantro, Optional for Serving
Salsa, Optional for Serving
Lime wedges, Optional for Serving
Guacamole, Optional for Serving
Sour Cream, Optional for Serving
Pampered Chef Cilantro-Lime Rice Meal Mix (prepared according to the package), optional

  • Heat the oil 2–3 minutes over medium heat in deep skillet.
  • Season both sides of the chicken thighs with half of the seasoning mix.
  • Sear the chicken 5–6 minutes, or until they release easily.
  • Flip and cook for another 2 minutes.
  • Remove the chicken from the skillet.
  • Add the onion, cooking 6-7 minutes until softened.
  • Add the tomatoes, beans, corn, and remaining seasoning mix; stirring to combine.
  • Nestle the chicken into the pan along with any juices.
  • Top each piece of chicken with cheese.
  • Sprinkle Peppadew peppers around chicken pieces.
  • Cover with the lid, reduce the heat to low, and cook until the chicken, cooking 10-15 minutes until chicken is cooked through.
  • Serve over Cilantro-Lime Rice or in warmed tortillas and topped as desired with cilantro, lime wedges, sour cream and guacamole.

COOKING THURSDAY ~ CHICKEN PARMESAN SLIDER BAKE ~ BLOG 365.127C

CHICKEN PARMESAN SLIDER BAKE – serves 6

12 pack KING’S Hawaiian Sweet Rolls
3 cups shredded rotisserie chicken or 1 1/2 pounds prepared frozen chicken tenders**SEE NOTE
3/4 cup FRESH Marinara sauce
8 ounce FRESH grated Mozzarella or Provolone slices

  • Preheat oven to 350°.
  • Line a 9 x 9 or 9 x 13 baking pan with aluminum foil and spray with cooking spray.
  • Use a long serrated knife to slice the Hawaiian rolls in half, lengthwise, so you have a slab of rolls. Don’t pull the rolls apart or individually slice them because you want the rolls to be completely connected.
  • Place the roll bottoms side in the prepared pan.
  • 
Layer the shredded rotisserie chicken or prepared chicken tenders over the rolls.
  • Place marinara sauce over all of the chicken. Sprinkle with mozzarella cheese or a layer of provolone slices.

GARLIC BUTTER
1/2 cup butter
3 garlic cloves, minced or 1/2 teaspoon garlic powder
1 tablespoon FRESH minced parsley
2 Tablespoons FRESH chopped basil
1/2-1 teaspoon crushed red pepper, to taste
2 tablespoons FRESHLY grated Parmesan Cheese

  • In a microwave-safe bowl, melt the butter.
  • Add the minced garlic, basil, parsley, red pepper flakes and Parmesan cheese.
  • Evenly brush the butter mixture all over the roll tops.

  • Cover with aluminum foil and bake covered for about 20-25 minutes until the cheese is completely melted.
  • Uncover and bake for 3 to 5 minutes more.
  • Serve hot!

NOTE:

  • The 2 different types of chicken make for entirely different textures, but both are really good!
  • Definitely a knife and fork sandwich.
  • Slightly freezing the mozzarella ball before grating makes it easier to to shred.

 

COOKING THURSDAY ~ SAGE BROWN BUTTER LEMON CHICKEN PASTA ~ BLOG 365.106C

SAGE BROWN BUTTER LEMON CHICKEN PASTA Serves 4

Simple ingredients combined in the most flavorful way is what makes this an especially flavorful recipe that is just as perfect for company as it is a weeknight. One of my favorite flavors is the FRESH lemon combined with the browned butter and crispy sage finished with a pinch of salt for perfection.

8 ounces QUALITY pasta, cooked al dente (1 minute less than the package directions)
3 tablespoons butter
6 sage leaves
1/2 pound FRESH green beans
2 cloves garlic, FINELY minced
Juice of 1 LARGE lemon
1 1/2 cups rotisserie chicken pieces
FRESH ground sea salt and pepper, to taste
1/2 cup heavy cream
1/4 cup FRESH & FINELY grated Pecorino cheese
1/2 cup FRESH & FINELY grated Parmesan cheese, plus a bit for garnish

  • Prepare spaghetti as directed. Drain and reserve 1 cup pasta water.
  • In a large skillet melt the butter.
  • Add green beans, stirring and cooking 5 minutes until green beans start to soften.
  • Add sage leaves and garlic.
  • Season with FRESH ground sea salt and black pepper, cooking 5-6 minutes until sage leaves are crispy and butter is browning. Reserve a couple sage leaves for garnish.
  • Add chicken pieces, stirring to combine and heating through.
  • Stir in heavy cream, Parmesan, Pecorino and pasta, tossing to coat well.
  • Gradually add enough of the reserved pasta water to create a creamy sauce.
  • Remove from heat and stir in lemon juice.
  • Serve immediately with a garnish of reserved sage leaves, FRESH ground black pepper and Parmesan cheese.

COOKING THURSDAY ~ THE ORIGINAL MARRY ME CHICKEN aka HERBED SUN-DRIED TOMATO CHICKEN ~ BLOG 365.99A

I found this recipe online recipe for, “THE ORIGINAL MARRY ME CHICKEN” that claims she created this dish in 2016 by way of re-creating Ina Garten’s “Engagement Roast Chicken” and the videographer saying, “I’d marry you for that chicken!”.

We’ll just have to call her version number two as I’ve been making it since 2011 when I got the original recipe from my friend Maggie one winter. There are a few small differences, but as for the name, Maggie called it MARRY ME CHICKEN long before 2016.

THE ORIGINAL MARRY ME CHICKEN aka HERBED SUN-DRIED TOMATO CHICKEN serves 4

3 tablespoons avocado oil
4 boneless, skinless chicken breasts
FRESH ground sea salt and black pepper
2-4 garlic cloves, FINELY chopped
1 tablespoon FRESH thyme leaves
1/2-1 teaspoon crushed red pepper flakes
3/4 cup low-sodium chicken broth (champagne)
1/2 cup finely chopped marinated sun-dried tomatoes, drained WELL
1/2 cup heavy cream
1/4 cup FINELY grated Parmesan cheese
Torn FRESH basil, for serving

  • Arrange a rack in center of oven; preheat to 375°.
  • In a large ovenproof skillet over medium-high heat, heat 1 tablespoon of oil.
  • Generously season chicken with FRESH ground sea salt and black pepper.
  • Sear chicken 3-4 minutes per side until golden brown.
  • Transfer chicken to a plate.
  • In same skillet over medium heat, heat remaining oil.
  • Stir in garlic, thyme, and red pepper flakes, cooking and stirring a minute or so, until fragrant.
  • Stir in champagne, tomatoes and Parmesan cheese.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Bring to a SLOW simmer.
  • Add heavy cream and let the sauce reduce a bit to meld and thicken.
  • Stir in heavy cream and return chicken and any accumulated juices to skillet.
  • Transfer skillet to oven.
  • Bake chicken 10 to 12 minutes or until completely cooked through.
  • Arrange chicken on a platter.
  • Spoon sauce over.
  • Top with basil.
  • Serve over pasta or mashed potatoes.

NOTE: This recipe can be short-cutted for a weeknight meal by using shredded rotisserie chicken, especially because the sauce is the star.

COOKING THURSDAY ~ HULI HULI CHICKEN ~ BLOG 365.92B

HULI HULI CHICKEN ~ serves 4

This sweet, tangy and “sorta” spicy Hawaiian inspired meal is the perfect accompaniment to a tropical cocktail! A true HULI HULI is done on a spit on the grill, but sometimes I want it in the winter too so I created this oven version. That said, there is nothing better than chicken on the grill in the summertime. Whether it’s smoked, BBQed or marinaded – you really can’t go wrong. It’s an easy dinner and it doesn’t heat up the house. So ALWAYS choose the grill option when possible!

CHICKEN
⅓ cup PACKED brown sugar
3 tablespoons jalapeno ketchup
3 tablespoons Bragg’s Liquid Aminos
1 teaspoon onion powder
1 teaspoon garlic powder
FRESH ground sea salt & black pepper
1 teaspoon FRESH grated ginger root
20 ounce can pineapple rings in natural juice, juice reserved
1 tablespoon cornstarch
2 pounds boneless, skinless chicken thighs

  • Preheat oven to 375°.
  • Whisk together the sugar, ketchup, liquid aminos, seasoning mix, ginger, and 2 tablespoons of pineapple juice in a small bowl. Reserve ¼ cup and set aside for serving.
  • Whisk the cornstarch into the remaining sauce to combine.
  • Place the chicken in a shallow baking dish.
  • Pour the sauce on top.
  • Nestle the drained pineapple rings with the chicken.
  • Bake for 30-40 minutes until cooked through.
  • Drizzle with reserved sauce and sprinkle cilantro over the chicken.

POTATOES
2 medium potatoes, cut into 1 inch pieces
1 tablespoon avocado oil
1 teaspoon Pampered Chef Crunchy Garlic Crisp Seasoning Mix
3 tablespoons Duke’s mayonnaise
2 tablespoons FRESH chopped cilantro leaves

  • Toss potatoes with the oil and seasoning mix in a large bowl.
  • Place on a lightly greased baking sheet.
  • Bake for 30-40 minutes until cooked through, rotating pan halfway through.
  • Whisk the reserved sauce with the mayonnaise until smooth.
  • Drizzle with sauce and sprinkle cilantro over the potatoes.

COOKING THURSDAY ~ CREAMY CHICKEN NOODLE SOUP ~ BLOG 365.85A

Are you a “broth” or “creamy” chicken noodle soup person? My great grams made a chicken and noodles dinner that was always served over mashed potatoes. But, thin it down JUST a bit and you have a terrific thicker creamy chicken noodle soup that I net will become your family’s new favorite version. Grams made her own noodles and started with a whole chicken to boil down to make her broth – hey for all I know she grew the veggies and plucked the chicken, but as the recipe has been handed down the flavor has stayed the same even with grocery store short cuts.

Many consider chicken noodle soup a cure all, but it is also a completely comforting hearty meal, plus it covers ALL the food groups – proteins, vegetables, carbs and dairy and a hint of spice with the smoked paprika. Stirring in half a cup of heavy cream, 1 cup of frozen peas and a splash of sherry vinegar absolutely delectable.

CREAMY CHICKEN NOODLE SOUP adapted from SOUTHERN LIVING and Great Grandma Eaton
Active Time: 25 minutess
Total Time: 25 minutes
Servings: 4

1/4 cup unsalted butter
1 LARGE VIDALIA onion, finely chopped
4 medium carrots, rustic sliced
2 medium celery stalks, chopped
FRESH ground sea salt and black pepper
1/4 cup WONDRA flour
4 medium garlic cloves, FINELY minced
1/4 teaspoon smoked paprika
6 cups homemade chicken stock
8 ounces homemade or QUALITY old-fashioned wide egg noodles
4 cups rotisserie chicken pieces
1/2 cup heavy whipping cream
1 tablespoon sherry vinegar
1 tablespoon FRESH lemon thyme leaves

  • 
Melt butter in a large pot over medium-high.
  • Add onion, carrots, celery and FRESH ground sea salt and black pepper.
  • Cook 5 minutes, stirring occasionally. 

  • Add flour, garlic and paprika, cooking and stirring constantly for another minute until mixture is fragrant and flour turns light brown.
  • 
Add stock to flour mixture and increase heat to high.
  • Bring to a boil, stirring occasionally.
  • Reduce to a simmer and add egg noodles, cooking and stirring occasionally for 10 minutes until tender and just cooked through.
  • 
Reduce heat again to medium-low.
  • Add chicken, cooking and stirring constantly2-3 minutes until chicken is heated through.
  • Remove from heat.
  • Stir in cream, sherry vinegar, thyme leaves and season to taste.

 

COOKING THURSDAY ~ CHICKEN CARBONARA & PEAS ~ BLOG 365.78C

If you’re like me, pasta dishes are ALWAYS on the menu plan. I absolutely LOVE pasta of ALL shapes and sizes. Add rotisserie chicken, crispy bacon and a creamy sauce and I’m in heaven. It’s a simple comfort food, but also a crowd pleaser for a week night meal or company alike.

CHICKEN CARBONARA

3 LARGE eggs
3/4 cup grated Parmesan cheese, plus more for serving
1/2 cup heavy cream
+/- 1 teaspoon FRESH ground black pepper, to taste
4 slices thick-cut bacon, diced
1 pound skinless, boneless chicken breasts, sliced crosswise into ½-inch-thick strips OR 2 cups torn rotisserie chicken pieces
1 teaspoon sea salt
3 green onions, sliced thin
2-3 garlic cloves, FINELY minced
8-12 ounces extra wide fettuccine noodles
1/2 cup frozen peas
Chopped fresh parsley, for garnish

  • Whisk together the eggs, Parmesan, heavy cream and ½ teaspoon pepper in a medium bowl. Set aside.
  • Cook the bacon in a large skillet over medium heat 5-7 minutes, stirring frequently, until crispy and the fat has completely rendered.
  • Use a slotted spoon to transfer the bacon to a paper towels to drain.
  • Increase the heat to medium-high.
  • Add chicken to the drippings in the skillet, seasoning with FRESH ground sea salt and black pepper to taste, stirring occasionally 6-8 minutes, until browned and cooked through. Omit this step if using rotisserie chicken.
  • Transfer the chicken to a plate. DO NOT wipe out the skillet.
  • Add the green onions and garlic, cooking a minute more.

 

  • Bring a large pot of salted water to a boil.
  • Add the pasta and cook according to the package directions. Reserve 1 cup cooking water, then drain.
  • Immediately add the hot pasta and peas to the skillet off the heat.
  • Pour in the egg mixture and quickly toss with, adding 2 to 3 tablespoons of the reserved cooking water, until the sauce is your desired level of creaminess. If the sauce is too thick, add more of the reserved cooking water. If it’s too thin, cook over low heat until thickened.
  • Stir in the bacon and chicken pieces.
  • Garnish with parsley, pepper and Parmesan cheese.