Category: POULTRY

CELEBRATION CHICKEN an OLD family favorite A.K.A. as Chicken S.O.S.

I believe this wonderful recipe came from the 1950’s or 1960’s, but the chicken scratch writing of my grandmother with all her changes and then mine too make it a bit hard to tell.  I think this recipe probably came as a promotional recipe on a soup can, box of Philly cheese or even the jar of beef, but who really knows? This is a wonderful recipe for a large family gathering or having company.  It looks and tastes like you worked all day!  Hubby calls it Chicken S.O.S. I add small pasta shells and toss those with the excess sauce. The chicken turns out so tender and juicy you could cut it with a fork and it will melt in your mouth. The pasta work well for a pot luck dish, but the chicken is also tasty with mashed potatoes for a home meal.

CELEBRATION CHICKEN
1 jar dried beef
8 skinless chicken breasts
8 slices bacon
2 packages cream cheese
1 cup sour cream
2 cans undiluted cream of mushroom soup
Paprika
Fresh Flat Leaf Parsley for garnish

  • Preheat oven to 350°.
  • Spray 9×13 baking dish with non-stick spray.
  • Layer dried beef slices on the bottom of the baking dish slight overlapping each piece.* / **
  • Wrap a slice of bacon around each chicken breast and place on top of beef in a single layer.
  • In a medium saucepan combine the cream cheese, soup and sour cream stirring until smooth and heated through.  DO NOT BOIL – will burn easily!
  • Pour sauce over chicken.
  • Sprinkle with paprika.
  • Cover and bake 2 hours.
  • Spoon some of the soup mixture over each piece of chicken as you serve it.
  • Garnish and serve immediately.

COOK’S NOTE 1: *When cooking for just the 2 of us I have much more dried beef than I need so I layer it on the bottom as well as use it on the chicken and then chop the last 2 pieces to add on top of the sauce – YUMMY!

COOK’S NOTE 2: **An alternative method is to wrap each chicken breast with the beef and then the bacon.

COOK’S NOTE 3: This recipe works well in the slow cooker on low also making it good for church suppers or potlucks.

 

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BLACKBERRY GINGER GRILLED CHICKEN with RANCH FRENCH FRITES

The beauty of this recipe is that you can change the flavor just by changing out one ingredient!  Today I used Blackberry Ginger Balsamic Vinegar, but I have also made it with Champagne vinegar, Cinnamon Pear vinegar, etc… This chicken is always plump, juicy and delectable.

BLACKBERRY GINGER GRILLED CHICKEN with RANCH FRENCH FRIES

1/2 cup Avocado oil*
1/2 cup balsamic vinegar – flavor of your choice
1/4 cup Bragg’s Amino Acids
1/4 cup Worcestershire sauce
Juice of 1 large lemon
2 cloves garlic, minced
3/4 cup brown sugar
2 teaspoons dried rosemary
2 tablespoons Dijon mustard
2 teaspoons fresh ground Pink Himalayan salt
2 teaspoons fresh ground pepper
1 teaspoon garlic powder
6 chicken breasts

  • Whisk together all the ingredients except the chicken.
  • Remove 1 half cup of marinade and reserve for basting chicken while it grills.
  • Wash and dry chicken pieces.
  • Generously season chicken with salt and pepper.
  • Place chicken in an airtight container and cover with marinade. I use a Tupperware marinade that can be turned over ever little while.  Marinade at least 4 hours, but I prefer overnight.
  • Preheat grill to medium and lightly oil your grates.
  • remove chicken from marinade, letting excess drip off.
  • Grill chicken 6 minutes per side or until cooked all through.
  • Baste chicken with reserve marinade while grilling.
  • Let chicken rest under foil tent for 5-10 minutes before serving.
  • While chicken is resting, bring reserve marinade to boil and simmer until thickened for a sauce.*NOTE: If you prefer you can use olive oil.  I just don’t like it.

RANCH FRENCH FRITES

1 small Russset potato per person
1 tablespoon Avocado oil
Fresh ground Black Pepper, to taste
1 teaspoon Ranch seasoning

  • Preheat oven to 450°.
  • Wash potatoes and dry well.
  • Slice potatoes into even size sticks.
  • Toss potato sticks with avocado oil and fresh ground pepper to taste.
  • Arrange potato sticks in a single layer on the cookie sheet and bake 15 minutes.
  • Toss again with 1 teaspoon of Ranch seasoning and bake another 15 minutes or until golden brown and crisp.
  • While frites are baking, prepare chicken.

 

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BUFFALO CHICKEN FRITES

We love this recipe because it is so easy to personalize it.  Hubby LOVES Bleu Cheese, me not so much so I can make mine with cheddar or Jack.

BUFFALO CHICKEN FRITES
2 russet potatoes
2 medium carrots, sliced on an angle thinly
1 large celery stalk, sliced on an angle thinly
2 cloves garlic, minced
1 bunch green onions, sliced on an angle thinly
2 boneless, skinless chicken breasts, cut into small bit sized pieces
1/4 cup sour cream
1/8 cup Bleu Cheese crumbles
1/4 cup grated sharp cheddar cheese
1/8 cup rice flour
1 +  1 teaspoon Ranch seasoning
2 tablespoons Frank’s Original Hot Sauce
2 +1  tablespoons butter
1 tablespoon Avocado oil
Fresh ground Himalayan Pink Salt, to taste
Fresh ground Black Pepper, to taste

  • Preheat oven to 450°.
  • Line cookie sheet with foil.
  • In a small bowl whisk together the sour cream, hot sauce and salt and pepper to taste.
  • Wash potatoes and dry well.
  • Slice potatoes into even size sticks.
  • Toss potato sticks with avocado oil and fresh ground pepper to taste.
  • Arrange potato sticks in a single layer on the cookie sheet and bake 15 minutes.
  • Toss again with 1 teaspoon of Ranch seasoning and bake another 15 minutes or until golden brown and crisp.
  • While frites are baking, prepare chicken.
  • In a ziplock bag combine the rice flour and 1 teaspoon of Ranch Seasoning.
  • Add chicken pieces and coat well.
  • In a cast iron skillet melt the butter.
  • Add chicken pieces and brown well on all sides.
  • When chicken is almost done move to outer edges of pan.
  • Add 1 tablespoon butter more to center along with onions, celery, carrots and garlic. Cook until veggies are tender.
  • Mix together veggies and chicken pieces.
  • Drain in a colander of any excess oil.
  • Toss chicken mixture with sour cream mixture.
  • Plate crisp frites.
  • Top with a scoop of chicken mixture.
  • Top with cheese crumbles and ENJOY!

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CAST IRON SKILLET ROAST CHICKEN

Do you like those rotisserie chicken from the market?  I do, but on average they are only 2-3 pounds and cost anywhere from $5-$8 or even more.  My local grocer ran a unadvertised special the other day and I got this 5.86 pound beauty for 97 cents a pound.

I love my cast iron skillet too!  There is nothing better for even cooking heat!  I like to roast my chicken in there so the sides are always radiating an even heat to whole chicken. 

CAST IRON SKILLET ROAST CHICKEN
1 5-6 pound roasting chicken
4 tablespoons butter, softened
salt & pepper
1/2 onion, wedged small
1 cup apricot pineapple preserves
1/4 cup PURE maple syrup
  • Wash chicken and dry.
  • Spread butter along the inside of the cast iron pan and all over the chicken.
  • Generously salt and pepper the chicken.
  • Place onions along side the chicken.
  • In a small bowl whisk together the preserves and syrup.  Set aside and allow to come to room temperature.
  • Roast at 350 degrees for 1 1/2 hours.
  • With a pastry brush spread preserve mixture all over the chicken every 10-15 minutes until skin is crisp and chicken is cooked through. This should be from 30-45 minutes based on the actual weight of your chicken.

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CHICKEN CAESAR SAMMIES ala Rotisserie OR Slow Cooker

I love this recipe!  It can be made one of 2 ways, slow cooker or quick and easy. It just depends on whether I’ve just gotten home from Costco with a batch of their rotisserie chicken parts or in the slow cooker when thighs are on sale. Yep, they now sell just leg quarters from yesterday’s rotisserie chickens at a much reduced price.

You can also choose to use bottle dressing or make your own.  I tend to use bottle when I’m using the Costco chicken to make it quick and easy. Using the Costco chicken also gives you the added option of making the recipe cold OR hot.

CHICKEN CAESAR SAMMIES ala Rotisserie OR Slow Cooker

6 chicken thighs, bone in, skin on
Salt and Pepper, to taste
1 cup Caesar dressing
1 cup Parmesan cheese
Kaiser Rolls

  • Season chicken with salt and pepper.
  • Place chicken in slow cooker skin side up.
  • Cook on low 5-6 hours.
  • Remove from slow cooker.
  • Remove skin and bones, shredding the chicken into a bowl.
  • Add dressing and cheese, mixing until well incorporated.
  • Serve on rolls.

CAESAR DRESSING  makes 1 1/2 cups
2 garlic cloves, minced
1 teaspoon anchovy
Juice from one lemon
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 cup mayonnaise
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

  • In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce.
  • Add the mayonnaise, Parmesan cheese, salt and pepper, whisking until well combined.
  • Taste and adjust to taste. Use immediately.

NOTE: Since I’m deathly allergic to mustard I make this recipe without the mustard, split the batch and then add ALL the mustard to my husband’s half. He loves it.

BUTTERMILK RANCH CHICKEN

BUTTERMILK RANCH CHICKEN

2 boneless chicken breast
1 tablespoon butter
1 tablespoon avocado oil
1 + 1 teaspoons Hidden Valley Ranch dressing powder
1/2 cup heavy whipping cream

  • Heat avocado oil over medium high heat in a non stick skillet.
  • Sprinkle 1 teaspoon of the Ranch seasoning on both sides of chicken.
  • Add chicken to pan, searing for 5-6 minutes per side until cooked through.
  • Transfer to a plate and keep warm with foil.
  • DO NOT wipe the pan clean.
  • Add butter to man.
  • Once butter is melted add the remaining Ranch seasoning and cream, whisking until smooth.
  • Bring to a simmer, stirring frequently until thick enough to coat your spoon, 4-5 minutes.
  • Plate chicken and top with sauce.

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NOTE: I served it with mashed carrots for this picture, but hubby much prefers it with mashed potatoes and I have to agree with hum

BLACK BEAN SALSA CHEDDAR CHICKEN

This super sloppy looking recipe is soooooooo easy and super delicious too. I got it from my mom, but don’t remember where she got it. Mom makes it with chicken thighs and serves it over Fritos, but hubby prefers chicken breasts.

BLACK BEAN SALSA CHEDDAR CHICKEN

2 tablespoons butter
15 ounce can black beans, rinsed and drained
10 ounces of your favorite salsa
1 1/2 pounds chicken breasts, cut into large chunks
1 1/2 cup medium cheddar cheese
Fritos

  • Heat butter over medium high heat.
  • Add chicken pieces, quickly browning on all sides.
  • Add salsa and beans.
  • Reduce heat and simmer 15-20 minutes until chicken pieces cooked through.
  • Top with cheese, until melted.
  • Serve over Fritos.

CHICKEN PARMESAN MEATBALLS

CHICKEN PARMESAN MEATBALLS – This makes 12 or so meatballs
1 1/4 pounds ground chicken

1/2 cup breadcrumbs
2 tablespoons chopped onion
1 tablespoon chopped parsley
1/2 cup grated Parmesan cheese
salt to taste
pepper to taste
1 clove garlic, minced
1 egg, whisked
zest of half a lemon
3 tablespoons sesame oil
Marinara pasta sauce
3-4 slices mozzarella

  • Preheat oven to 400°F, setting rack to upper third part of oven.
  • In a large bowl, using your hands, gently mix together first 10 ingredients.
  • Shape into golf-ball size balls and place a few inches from each other on a foil-lined baking sheet.
  • In a small bowl, mix one spoonful of your pizza sauce with olive oil.
  • Brush this mixture on top of each meatball.
  • Bake for 15 minutes.
  • Remove meatballs from oven, spoon some sauce on top of each meatball, and cover each with a slice of cheese.
  • Broil another 3 to 5 minutes until cheese is bubbly and golden.
  • Heat remaining sauce in a small saucepan.
  • Serve meatballs with pasta and a dollop of sauce.

Originally posted August 3, 2013

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PAN SEARED CHICKEN with MCGILLICUDDY SAUCE

I’ve been watching a bunch of cooking shows lately and am always intrigued with the chefs when they have to work with unusual ingredients.  I was watching Guy Fieri’s GUY’S GROCERY GAMES recently and was inspired by a Chef Darnell.  This man was so inspiring with his outside of the box thinking. So I sat down today to make up my own sauce with what I had on hand using his inspiration. I also did a little research first on sauces in general.

A sauce is a seasoned thin or thick cream, liquid or semi-solid food. Semi-solids are where the liquid comes primarily from the ingredients themselves, like a salsa. Sauces can be sweet, savory or sweet and sour. Sauces add flavor, moisture and/or a visual element to recipes. Sauces range in complexity with French sauces being some of the most complex and Asian sauces being some of the simplest. Sauces with starches in them will continue to thicken as they cool. So, remember to stop the heat a smidgen before your desired consistency. “Mother” sauces are primarily from French cuisine although there are cuisine specific sauces based on ethnicity, such as Italian sauces. Sauces using a “Mother” sauce as a base with augmentation or added ingredients is known as a “daughter” or “secondary” sauce.

Why name it McGillicuddy sauce?  I was watching an old I Love Lucy at the time 😀 It was just off the wall enough to make it original.

PAN SEARED CHICKEN with MCGILLICUDDY SAUCE

4 Chicken Steaks, fairly thin
Juice of 1/2 lemon
3 (2+1) tablespoons butter
1 medium Shallot, finely minced
1 large clove garlic, finely minced
1 cup heavy cream
1/3 cup McGillicuddy’s Honey Whiskey
1/3 cup Peach Nectar

  • Heat 1 tablespoon of butter in skillet over medium high heat.
  • Add shallot and garlic, sauteing a minute or two.
  • Add whiskey, bringing to a QUICK boil.
  • Add cream, stirring to combine
  • Pour into a bowl and set aside at room temperature.
  • Add 2 tablespoons butter to skillet.
  • Generously season chicken with fresh ground salt and pepper.
  • Sear chicken until browned on both sides and cooked through.
  • Set chicken aside, keeping warm.
  • Add juice to skillet and bring to a boil, scraping browned bits from the bottom of the skillet.
  • Add sauce base, whisking to combine and bring to a SLOW boil.
  • Let sit a minute or two to thicken.
  • Spoon over chicken to serve.

ROASTED CARROTS and ASPARAGUS

2 tablespoons avocado oil
2 cups diagonally cut carrot slices
10 asparagus stalks, trimmed
2 cloves garlic, minced
Zest of 1 lemon + Juice of 1/2 lemon
1/4 cup Parmesan cheese
Salt and pepper, to taste

  • Heat oven to 425°.
  • Toss the carrots with 1 tablespoon oil and transfer to a large rimmed baking sheet.
  • Roast for 15 minutes.
  • Add the asparagus to the pan, drizzle with the remaining tablespoon of oil and toss to combine.
  • Pulse together the garlic and lemon zest until roughly chopped.  Add lemon juice.
  • Drizzle over vegetables.
  • Roast until the vegetables are tender, another 10 to 12 more minutes.
  • Sprinkle for Parmesan cheese when serving.

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PAELLA STYLE CHICKEN & RICE

PAELLA STYLE CHICKEN & RICE
1 cup frozen pearl onions, thawed and drained
1 red bell pepper, chopped
1/2 pound Andouille (smoked pork) sausage, thinly sliced
1 1/2 pound boneless, skinless chicken thighs, quartered
1 1/4 teaspoon fresh ground sea salt
2 1/2 teaspoons smoked paprika
3 tablespoons avocado oil
1 fennel bulb with feathers, sliced saving feathers for garnish
3-4 garlic cloves, minced
1/4 teaspoon saffron
1 can petite diced tomatoes
2 cups Arborio (Italian short grain) rice
1 cup water
3/4 cup dry sherry
1 3/4 cups chicken broth
1/2 pound small shrimp, cleaned and de-veined

  • Heat 1 tablespoon of oil in large saute’ pan over medium high heat.
  • Add sausage and brown about 5 minutes. Remove with slotted spoon to a plate and cover.
  • Add chicken pieces and brown on all sides. Remove with slotted spoon to a plate and cover.
  • Add remaining oil to pan.
  • Add fennel, onions and bell pepper to pan sauteing until fennel softens.
  • Stir in garlic, paprika, salt and saffron, stirring until fragrant and sizzling.
  • Add tomatoes and cook, stirring 5 minutes to blend well.
  • Add rice and coat well. Add water, chicken broth and sherry. Cover and bring to a boil over high heat.
  • Reduce heat, cover and simmer until rice is tender and liquid is absorbed, about 25 minutes.
  • Arrange chicken and shrimp on top of rice, cooking another 5 minutes covered to heat chicken and shrimp through.
  • Garnish with fennel fronds and Enjoy.

CHICKEN CHOW MEIN

CHICKEN CHOW MEIN

3 tablespoons peanut oil
1 bunch green onions, sliced
1 cup sliced celery
5-6 cups shredded Napa cabbage
1 cup bean sprouts
1/2 cup sliced carrots
2 cups chicken broth
2 tablespoons soy sauce
3 teaspoons sesame oil
1 teaspoon sugar
2 tablespoons cornstarch
4 tablespoons cold water
1 1/2 pounds skinless, boneless chicken pieces (I like a combination of breast and thigh pieces)
1 teaspoon red pepper flakes +/-
1 pound spaghetti or vermicelli

  • Prepare spaghetti according to package directions.
  • Over a medium high flame heat the peanut oil in a heavy skillet.
  • Saute’ the celery, onions, bean sprouts and cabbage until cabbage is wilted.
  • Remove with a slotted spoon.
  • Cut chicken into bite size pieces.
  • Add a bit more oil and saute’ chicken pieces.
  • Remove with a slotted spoon.
  • Add the broth, sesame oil, soy sauce and sugar. Simmer for several minutes until it begins to thicken.
  • Whisk the cornstarch into the cold water until smooth. Add to the broth mixture and bring to a boil.
  • Add vegetable mixture and chicken pieces back in, heat through and coat well.
  • Toss with prepared pasta and heat through.


I use my salad spinner for draining pasta to get all the excess water out.

OPEN FACED GRILLED CHICKEN with MANCHAPENO SAUCE

Chris is right, these sandwiches are deceptively BIG so I ALWAYS cut them in half.  I’d never heard of Manchapeno sauce before. That is until Chris made it up inspired by the Kentucky Hot Brown. Manchapeno sauce is a white sauce powered by a fire roasted jalapeno pepper and the salty nutty taste of manchego cheese. Chris was also right that this sauce is DECADENT!

OPEN FACED GRILLED CHICKEN with MANCHAPENO SAUCE ala NIBBLE ME THIS
3 large chicken thighs, boneless, skinless
Chicken Rub (see below)
3 slices Italian bread (I usually omit)
2 roma tomatoes, sliced in 1/4” pieces
6 slices bacon, cooked crisp
Manchapeno Sauce (see below)

CHICKEN RUB
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon turbinado sugar

MANCHAPENO SAUCE
1 tablespoon butter, unsalted
1 clove garlic, minced
1 tablespoon Wondra flour
1 cup milk
1 cup Manchego cheese
¼ teaspoon pepper
¼ teaspoon salt
1 red jalapeno (green if that’s all your can find), fire roasted, peeled and seeded
2 tablespoons parsley, finely diced

  • Make the “manchapeno sauce”. Melt the butter and saute garlic over medium heat for 1-2 minutes. Add the flour and stir until well blended in (2-3 minutes), starting to form a roux.
  • Add in the milk and lightly simmer for 5-6 minutes. Stir in the cheese in small batches until all blended.
  • Stir in the salt, pepper, jalapeno, and parsley.
  • Keep warm on low, stirring occasionally.
  • Season chicken with the chicken rub.
  • Grill chicken over direct heat at 400f for 4 minutes.
  • Flip can cook another 4 minutes. Boneless thighs are thin and cook quick, keep an eye on them.
  • Flip again and cook 1-2 minutes. Flip last time and cook 1-2 minutes until chicken is an internal temp of 160f.
  • Toast both sides of the bread over the flames.
  • Top each piece of bread with a piece of chicken, slices of tomato, and 2 slices of bacon.
  • Ladle the sauce over the sandwich and serve immediately.

NOTE: Fire roasting the pepper gives it a smokiness like a “quickie chipotle”.  If you don’t like heat, you could use a roasted red bell pepper instead.