Category: POULTRY

GARLIC BROWN SUGAR CHICKEN

Today I was using up some wingettes, but I prefer to make this recipe with the boneless and skinless thighs.

GARLIC BROWN SUGAR CHICKEN adapted from Damn Delicious
8 skin-on boneless chicken thighs
Sea salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter, divided
4 cloves garlic, minced
1/4 cup brown sugar, packed
1 tablespoon honey
1 teaspoon Italian seasoning
2 tablespoons chopped fresh flat leaf parsley, garnish

  • Preheat oven to 400 degrees.
  • Season chicken thighs with salt and pepper.
  • Melt 2 tablespoons of the butter in a large skillet over medium high heat. 
  • Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. 
  • Place chicken pieces in baking dish.
  • Melt remaining tablespoon butter in the skillet. 
  • Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. 
  • Remove from heat.
  • Stir in brown sugar, honey, oregano, thyme and basil until well combined. 
  • Pour over the chicken in the baking dish..
  • Bake about 25-30 minutes or until cooked through.
  • Garnish and serve chicken immediately.

Prep Time:   10 minutes
Cook Time:   40 minutes
Total Time:  50 minutes
Yield:            8 servings

GREEN CHILE BUFFALO WINGS and QUINTESSENTIAL MAC & CHEESE

GREEN CHILE BUFFALO WINGS adapted from a recipe at recipegoldmine.com
1 pound chicken wings and/or drumettes
1 can Old El Paso chopped green chiles, drained
1/2 cup Frank’s Original Red Hot Sauce
1 cup Smucker’s Orange Marmalade or Apricot Pineapple Jam
1 cup King Arthur flour
1 stick Crisco
1 stick organic butter
salt and pepper, to taste
1/2 + 1/2 teaspoon sugar

  • Melt Crisco stick and butter together in a large skillet over a medium high heat.
  • Add flour to a gallon size ziploc bag.
  • Add chicken pieces and toss to coat.
  • Add chicken pieces to oil, but do not crowd.  
  • Salt and pepper generously and then sprinkle with 1/2 teaspoon sugar.
  • Cook until wings begin to bleed before turning.
  • Season again and sprinkle remaining sugar.
  • Cook until browned all over.
  • Add jam, hot sauce and green chiles to small food processor, processing until smooth.
  • When chicken is completely browned, dip each piece into the sauce and then place on baking sheet.
  • Bake 15 minutes until heated through.

Can’t say for sure who, though I highly suspect grams started it, but mom used to put crushed potato chips on top of casseroles, tuna in particular.  I decided to taste test it on mac and cheese.  I put it up against homemade crushed garlic croutons – the croutons won.

QUINTESSENTIAL MAC & CHEESE
16 ounces pasta, prepared per package
1/3 cup red onion, small dice
Himalayan Pink Salt
Fresh Ground black pepper
1/2 teaspoon paprika
2 tablespoons organic butter
2 tablespoons flour
1 cup heavy cream
1 cup shredded Mozzarella cheese
1/4 cup shredded Parmesan cheese
1/2 cup shredded Face Rock Vampire Slayer Cheddar Cheese
1/4 cup extra sharp Cheddar Cheese

  • Preheat oven to 350 degrees.
  • In a large saucepan, melt butter.
  • Add onion, cooking until translucent.
  • Add flour, stirring until golden.
  • Add cream and stir until smooth.
  • Add seasonings, stirring to blend.
  • Add cheeses, blending until smooth.
  • Toss with cooked pasta and pour into prepared baking dish.
  • Top with crumbled bread crumbs or garlic croutons.
  • Bake 30 minutes until heated through.

ROSEMARY, PARSLEY & THYME CHICKEN

Rainy and dreary here today so I started the crock pot and the oven for some yummy new recipes. This chicken recipe turned out particularly yummy and fork tender.

ROSEMARY, PARSLEY & THYME CHICKEN
4 slices bacon, cooked and crumbled
1 pound boneless, skinless chicken thighs, frozen
2 stalks celery, sliced thick
1 bag baby carrots
2 shallots, sliced
1 clove Elephant Garlic, minced
1 teaspoon black peppercorns
several sprigs fresh thyme
several sprigs fresh rosemary
several sprigs fresh parsley
1 KNORR gel bouillon
3 tablespoons plum jelly
1/4 cup red wine
1/2 cup hot water
2 tablespoons quick cooking tapioca flakes
Juice of 1 lemon
2 cups egg noodles
fresh ground pink Himalayan salt and black pepper
1 cup frozen peas

  • Layer celery, carrots, shallots and garlic in bottom of crock pot.
  • Salt and pepper vegetables.
  • Place frozen chicken thighs on top of vegetables.
  • Gather peppercorns, thyme rosemary, and parsley into a cheesecloth bag and tie shut. Add bag to crock pot.
  • Whisk together wine, water, bouillon, jelly, lemon juice, and tapioca. Pour over chicken.
  • Cover and cook on low 6-7 hours.
  • Add peas and egg noodles. Re-cover and cook another hour.

MEAT LOVER’S CASSEROLE aka SPANISH RICE & MEAT

This recipe started out as Baked Rice with Chicken and Lemony Meatballs from a Cook’s Illustrated Skillet Dinner Magazine, but became something entirely different before I was done. Hubby was still raving about this recipe this morning and even considered having leftovers for breakfast so I think it was a hit!

MEAT LOVER’S CASSEROLE
MEATBALLS
1 slice sourdough bread
1 tablespoon milk
1/4-1/3 cup Panko crumbs
1/2 pound fresh ground pork
1 large egg
2 tablespoons fresh chopped flat leaf parsley
zest from 1 lemon
salt and pepper to taste

  • Using your hands mix everything together until well blended.  Use only as much Panko crumbs as needed to keep mixture from being too “wet”.
  • Roll into 1 inch meatballs.
  • Cover and chill meatballs while you prepare the rest of the recipe.

CHICKEN & BACON
1 pound chicken breast tenders, salt and peppered to taste
4 slices bacon, browned crisp and crumbled*

*I prepare the bacon in the microwave on paper towels while browning the chicken pieces to save time and absorb the grease to make the bacon crispier.

SAUCE & RICE
4 cloves garlic, minced
1 large hot house tomato, cut into pieces
Juice of 1 lemon
1/2 teaspoon red pepper flakes
2 KNORR chicken Gel bouillon
1/2 cup hot water
2 cups water
1 cup Jasmine Rice

PREPARATION
6 tablespoons avocado oil

  • Heat oil over medium high heat in large skillet.
  • Add garlic and saute until golden and fragrant.  Remove to small food processor with a slotted spoon.
  • Add chicken to pan and sear both sides. Remove to paper towels to absorb any excess grease.
  • Add meatballs, cooking, turning and rolling until browned on all sides.
  • Prepare bacon in microwave while the other meats are being prepared.
  • Add bouillon gels, tomato pieces, lemon juice, red pepper flakes and 1/2 cup hot water to the garlic in the food processor and process until smooth.
  • Add rice and broth mixture to pan stirring until rice is translucent.
  • Add 2 cups water, bring to a boil, reduce heat and simmer until sauce thickens and rice is tender.

ASSEMBLY
Parmesan Cheese

  • Spray 2 quart casserole dish with non stick cooking spray.
  • Preheat oven to 350 degrees. 
  • Layer a small amount of the rice mixture on the bottom of you baking dish.
  • Top with a small handful of Parmesan cheese.
  • Layer chicken pieces on top of rice.
  • Sprinkle crumbled bacon on top of chicken.
  • Put another layer of the rice mixture.
  • Top with meatballs.
  • Top with remaining rice.
  • Sprinkle another handful of Parmesan cheese over everything.
  • Bake 20-30 minutes to heat through.

SPICY CHICKEN STEW

2 pounds boneless, skinless chicken pieces

3 tablespoons butter

2 large onions, chopped

3 garlic cloves, minced

1 28 ounce can chopped tomatoes

1 cup chicken stock or broth

1 cup white wine

2 teaspoon turmeric

1 teaspoon red chili flakes

1 teaspoon paprika

1 1/2 tsp ground coriander

sea salt and white pepper to taste

Two generous cups of fresh herbs (a combination of cilantro, tarragon, basil AND parsley)

  • Bring the butter to a sizzle in a large skillet/saute’ pan.
  • Add chicken and fry on medium-hi heat until slightly browned all over. About 5 minutes. Remove the chicken to a plate. Keep warm.
  • Add the onions to the pan, stir for a 3-4 minutes.
  • Add the garlic and saute, until onion has softened a little, another 1-2 minutes.
  • Add the chilli flakes and coriander, stir for a few seconds to release the aromas. 
  • Add the tomatoes, chicken stock and wine. 
  • Season with salt an pepper.
  • Bring to a simmer, cover the saucepan and cook for 45 minutes or so, occasionally stirring, until the sauce is reduced to a thick glossy sauce. I found it took about 1 hour and a half  to reduce the sauce. Alternatively, add a little cornstarch or flour mixed with water and stir into the pot as necessary.
  • Shred chicken and return to pan. 
  • Add the fresh herbs. Stir and cover for 10 minutes, so the flavors can infuse. Season again, if necessary.
  • Serve over rice or potatoes and garnish with lemon slices.

SWEET & SPICY MANDARIN TANGERINE CHICKEN

We are trying really hard to get tons of vegetables in our diet.This is one of those recipes that gets you your full days worth all at once and is so tasty too!

SWEET & SPICY MANDARIN TANGERINE CHICKEN
2 large chicken pieces, cut into bite sized pieces
2 stalks celery, sliced thin
1 bunch green onions, sliced
3 cloves garlic, minced
1 cup carrots, sliced diagonally
1 cup snap peas, cleaned and halved
2 tangerines, peeled, halved and sectioned
1 small head broccoli, cleaned and pieced
1 teaspoon red pepper flakes
1/2 cup Franks Sweet Chili Sauce
1/4 cup tangerine juice (orange juice is good too)
Juice of 1 lemon
Sesame Oil
Wondra flour
Soba noodles
rice

  • In a small sauce pan whisk together the lemon juice, tangerine juice, sweet chili sauce and red pepper flakes bring to a slow boil. Turn off the heat.
  • Heat sesame oil in wok or wok type pan over medium high heat.
  • Add garlic until fragrant.
  • Dredge chicken pieces in Wondra flour and add to pan when oil is hot. Stir fry until chicken pieces are brown and cooked through. Remove with a slotted spoon and keep warm.
  • Add more oil if necessary and then stir fry the celery until starts to soften.
  • Add carrots, followed by green onions, snap peas and broccoli cooking until desired tenderness.
  • Add tangerine pieces to sauce, tossing to coat.
  • Add chicken back in.
  • Add sauce to pan and toss to coat.
  • Fold in Soba noodles.
  • Serve over rice.
  • ENJOY!

This meal is labor intensive, but really worth it. Chopping all those vegetables takes a bit of time.

BUFFALO CHICKEN MEATBALLS

My DIL tried this recipe via Facebook, but it was “missing” something or had too much as hers was a bit “runny”.  She asked me if I’d take a look and after 2 tries I have finally adapted it into a working recipe.  I’ll list the original recipe and my changes are in red.

BUFFALO CHICKEN MEATBALLS adapted Facebook recipe of unknown origin

1 pound extra lean ground chicken
2 ounces reduced fat cream cheese, softened
2 eggs 1 egg
3 tablespoons crumbled blue cheese, 2 tablespoons Gorgonzola crumbles
3 green onions, finely minced
1/2 cup finely ground Panko crumbs
1/2 teaspoon celery salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
Blue Cheese or Ranch dressing for dipping sauce

  • Preheat oven to 350 degrees.
  • Line baking sheet with heavy duty foil or parchment paper for an easier clean up.
  • In a mixing bowl combine all the above ingredients until well combined.
  • Form into meatballs (about 24 small ones) and place on baking sheet.
  • Bake for 10 minutes.

4 tablespoons butter, melted
1/3 cup Frank’s hot sauce

  • Whisk together butter and hot sauce.
  • Brush sauce over meatballs liberally.
  • Return to the oven for 20 minutes more.
  • Serve warm with dipping sauce

 

CHICKEN BISQUE ala WIVES with KNIVES

The weather here has been A LOT of Pea Soup FOG and now rain so I went in search of rib sticking soup recipes and was not disappointed by this awesome find for Chicken Bisque over at WIVES WITH KNIVES.  I understand it is a copy cat recipe from the much loved Portland, Oregon restaurant, The Pantry (circa 1950’s-1980’s).

This soup is very rich and silky in texture with the most wonderful mouth watering chicken flavor you can imagine. This IS THE PERFECT “soup”. Serve it for an everyday casual meal on a cold winter’s eve or for a formal occasion.

The Pantry’s Chicken Bisque – ADAPTED FROM WIVES WITH KNIVES
3 cups chicken pieces**
1 cup homemade concentrated chicken broth
7 cups hot water
2 teaspoons sea salt
4 stalks celery, sliced thin
4 carrots, peeled and sliced thin
1 large Vidalia onion, chopped small
1 cup quality butter
scant cup Wondra flour
1 small jar chopped pimento, optional
fresh flat leaf parsley for garnish
Garlic Butter croutons

  • If starting from scratch: Place chicken pieces in large pot and cover with water, about 10 cups.  Add vegetables and simmer until chicken almost falls off the bone. Strain off enough liquid to make 8 cups of stock. Cut cooled chicken into bite sized pieces and be sure to pick all the little chicken bits off the bones. Set chicken aside.
  • In a stock pot, whisk together the hot water and concentrated broth. 
  • Season to taste.
  • Add vegetables and simmer 1 hour.
  • When vegetables are tender, use a slotted spoon to remove the vegetables to a food processor.  DO NOT DISCARD.  The vegetables are a crucial flavor component. Process vegetables until smooth and then whisk back into the broth.
  • Bring to a very LOW boil.
  • In a small sauce pan melt butter.
  • Whisk in Wondra flour until golden in color making a yummy roux.
  • Gradually add the roux, stirring constantly until well incorporated. Simmer 10-15 minutes until desired thickness.
  • Add the chopped chicken*** and 1 small jar of diced pimento. 
  • Season with salt and pepper to taste. 
  • Simmer for another 15 minutes. 
  • Serve in warmed soup bowls.

**I used rotisserie chicken pieces.
***Since my chicken was fresh and hot from Costco, I chopped about 3/4 cup rotisserie chicken per person and put it into the bottom of each bowl instead, then poured the hot thickened bisque over the chunky parts.  This way the remaining bisque stores in a jar easier.  I also just used the pimento as a garnish with the croutons.

Cooks Notes: Whenever I bring home a Costco rotisserie chicken I use the skin, drippings and bones (where all the flavor is) to make a pot of broth.  I then portion it into 1 cup containers for the freezer.  This really makes things easier for those quick weeknight meals.Badge

CHICKEN CHILE RELLENO CASSEROLE

CHICKEN CHILE RELLENO CASSEROLE
2 large skinless, boneless chicken breasts, cut into bite sized pieces
1/4 cup Wondra
3 tablespoons corn meal
1 LARGE egg, beaten
4 ounce can of green chiles, drained WELL
2 tablespoons cilantro, chopped
1/4 teaspoon crushed red pepper
1/2 cup shredded cheddar/Monterey Jack cheese mix
Taco sauce, warmed
Sour cream

  • Toss chicken pieces, egg and green chiles until well coated.  Chill for 30 minutes.
  • Preheat oven to 375 degrees.
  • Spray baking dish with non-stick cooking spray.
  • Combine Wondra and corn meal in a large ziploc bag.
  • Add chicken pieces to bag, tossing to coat each piece well.
  • Add cilantro and red pepper, tossing again.
  • Layer into baking dish.
  • Top with cheese.
  • Bake uncovered for 25-30 minutes until cheese is melted and chicken is cooked through
  • Serve with Taco sauce and sour cream.

SWEET LEMON CHICKEN

SWEET LEMON CHICKEN
4-6 skinless, boneless chicken steaks
1/2 cup Wondra flour
3 large eggs, beaten
2 tablespoons Litehouse Chives
Pink Himalayan salt and Fresh cracked pepper to taste
1/2 cup White Moscato wine
Juice of 1 LARGE lemon
2 tablespoons butter
2 tablespoons Avocado oil
1/4 cup Parmesan cheese

  • Add chives to eggs and let set 5 minutes.
  • Generously salt and pepper chicken pieces.
  • In a large skillet melt butter, then add oil over medium-high heat.
  • Dredge chicken breast through the eggs and then the flour before adding to skillet.
  • Pan sear chicken breasts until golden.
  • Add wine and lemon juice, cooking until sauce thickens.
  • Top with Parmesan cheese and enjoy!

SMOTHERED TANGERINE CHICKEN

I bought too many tangerines for making applesauce.  I can’t possibly eat them all so needed to come up with a recipe or two to help use them.

One of my favorite “toys” from a product review a few years ago is the Deni MT149 Meat Tenderizer with 49 stainless steel blades. I had had a fantastic melt-in-your-mouth chicken recipe at my cousin’s house and she attributed it to her meat tenderizer so I had to get one an this one is PERFECT. Every piece of meat I have used this on whether it is beef, chicken or pork turns out fork tender and juicy.  I HIGHLY recommend this meat tenderizer to anyone who cooks!

SMOTHERED TANGERINE CHICKEN
4 thin chicken steaks
1 medium Vidalia sweet onion, halved and thinly sliced
1 lemon, room temperature
3 tangerines, room temperature
1/2 pound bacon
1/2 cup shredded Monterey Jack cheese
3 heaping tablespoons brown sugar
salt and pepper to taste

  • Juice together the lemon and tangerines.
  • Use the meat tenderizer gently on each chicken piece.
  • Place chicken pieces in shallow baking dish.
  • Sprinkle chicken pieces generously with salt and pepper.
  • Pour juice over chicken pieces, turning to coat.  Set Aside for 30-45 minutes.

  • In a large skillet cook bacon until crisp.
  • Drain on paper towels.
  • Add onion slices to the bacon grease, sauteing until translucent.
  • Move onions to the edges.
  • Drain chicken pieces.  
  • Add chicken pieces to the bacon grease, sprinkle with the brown sugar, cover and saute’ for 4-5 minutes per side until golden.
  • Plate chicken and immediately top with cheese.
  • Add crumbled bacon to the onions and mix well.
  • Top chicken with onion bacon mix and ENJOY!

CHICKEN ENCHILADAS SUIZA





  • 2 pounds boneless chicken breasts (or bone in if your prefer)

  • 1 teaspoon garlic salt

  • 1 teaspoon white pepper

  • 1/2 cup sour cream +

  • 1 4 oz. can chopped green chiles, drained

  • 1 bunch green onions, chopped

  • 1 can Rotel mild original tomatoes with green chiles, drained

  • 1 14 oz. can mild enchilada sauce, green

  • 2 cups finely shredded jack and cheddar cheese

  • tortillas

Place chicken in stock pot with enough water to cover, salt and pepper. Bring to a low rolling boil until chicken is cooked through. Cool, de-bone if necessary and cut into bite sized pieces, preferably shredded.

In a large bowl mix together the chicken pieces, Rotel tomatoes, green chiles, 1 cup of the cheese and 1/4 cup of the sour cream. Mix well.

I like to slice off the major portion of the arc of the tortilla so I have a large rectangle to work with. Lightly spread a thin layer of sour cream on each tortilla. Divide the chicken mixture amongst all the tortillas and roll them securely. Place each one seam side down, side by side in a lightly sprayed rectangular baking dish. Pour the sauce evenly over enchiladas and top with remaining cheese.

Bake foil covered for 30 minutes at 325 degrees. Uncover and bake another 15 minutes until cheese is melted and crisp. Serve with refried beans.