Category: POULTRY

BBQ CHICKEN CHILE CORNBREAD REDNECK CUPCAKES

My buddy Dave over at My Year on the Grill “invented” the Redneck Cupcake.  Pure genius I tell you!

I do like the “cake” part on the bottom – so much easier to eat!  The “cake” envelops the meat and the cheese oozes and goozes down into the meat.   It was also my birthday last week and my mom sent me a box full of “goodies”.  Among those goodies were these awesome muffin tart baking cups that require no muffin tin and are larger and flatter than the average so once again they are easier to eat. I may try those next time, but this time I think in order to qualify as a “redneck” cupcake they must be made in leftover birthday wrappers.

Dave and I are both believers in using all your leftovers as he demonstrates with his Redneck Cupcakes.   My recipe uses all the small tidbits from when you skin your Rotisserie chicken.  I use absolutely everything from my rotisserie chickens including the bones!

BBQ CHICKEN CHILE CORNBREAD REDNECK CUPCAKES makes 15-18 cupcakes

2-3 cups Rotisserie Chicken pieces
1/4 cup favorite BBQ sauce
1 batch Chile Cornbread
Havarti cheese slices or Vermont White Cheddar, quartered
  • Toss chicken pieces with BBQ sauce and set aside for an hour before preparing muffins.
  • Preheat oven to 375 degrees.
  • Prepare the cornbread and fill baking cups 2/3 full.
  • Drain chicken pieces of excess sauce.
  • Top with a layer of meat.
  • Top with a very thin slice of cheese.
  •  Bake 20 minutes or until cornbread tests JUST done with a toothpick or until cheese oozes and goozes into the chicken pieces.

CHILE CORNBREAD
15.25 oz. can white corn
4 oz. can chopped green chiles, drained REALLY well
8.5 oz. can cream corn
8 oz. sour cream
1 egg
1 box JIFFY (small blue box) Corn Muffin Mix
1/2 cup melted butter

  • Mix all together by hand. 
  • Pour into greased 9×9 pan. 
  • Bake 45 minutes at 350 degrees. 
  • If doubling recipe, use a 13×9 baking pan and bake at 350degrees for 1 hour or golden brown and set.
Wouldn’t these make awesome football food?

PIQUANT CHICKEN with CHARRED TOMATO SAUCE

Chipotle chiles add a nice smoky heat to the sauce.  Serve this piquant chicken with lime wedges, chopped cilantro and chiles, and sour cream.

PIQUANT CHICKEN with CHARRED TOMATO SAUCE
3 pounds skinless chicken breast
1-1/2 cups oil
2 cans Chipolte Peppers in Adobo Sauce
1 (can) 16 ounce whole tomatoes, chopped
1 cup onions, chopped fine
1/2 cup chopped celery
1 large bunches green onions, chopped
1/4 cup chopped parsley
3 large cloves garlic, sliced thin
3 cups chicken broth
1 tablespoon red pepper
1 teaspoon black pepper
2 tablespoons sea salt
2 tablespoons sugar
1/2 teaspoon oregano
2 tablespoons Worcestershire sauce

  • Drain peppers, retaining sauce. Finely chop peppers and set aside.
  • In a heavy skillet, add 1/4 oil and heat until hot. 
  • Add 1/2 cup flour and stir mixture until roux is a nice caramel color.  Set aside.
  • In a 4 quart heavy pot add 2 to 3 tablespoons of oil and adobo sauce. 
  • Cook on low heat until brown in color. 
  • Add onions, celery, garlic and stir until mixture is sauteed. 
  • Add roux, a pepper or two depending on your heat index and whole tomatoes, while continuing to stir to keep mixture from sticking to bottom of pot. 
  • Slowly add chicken broth while stirring to blend all ingredients together. 
  • Add all seasonings, sugar and Worcestershire sauce. 
  • Cook on medium heat for about 1 hour, stirring every 10 to 15 minutes. 
  • Turn down heat, and add green onions and parsley. 
  • Heat remaining oil until hot. 
  • Slowly add chicken and pan-fry until slightly brown. Salt and peppering generously.
  • Drain on paper towels to remove excess oil. 
  • Slowly add chicken to the sauce and cook for about 45 minutes.

PARSLEY, SAGE, ROSEMARY & THYME CHICKEN

PARSLEY, SAGE, ROSEMARY & THYME CHICKEN
6-7 pound chicken
1/2 cup white wine
1/2 cup chicken broth
2 cups baby carrots
1/4 cup butter, softened
1/4 cup chopped fresh parsely leaves
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
1 small onion, cut into eighths
4 cloves garlic, minced

  • Preheat oven to 325˚.
  • Generously grease baking dish.
  • Scatter onions, carrots and garlic along the bottom.
  • In a small food processor pulse 3/4 of all the leaves together until well blended.
  • Add butter until well blended.
  • Working from the large cavity end of the bird, use your fingers to loosen the skin form the meat.
  • Using a rubber spatula, place 2/3 of the butter mixture under the skin on both sides of the breast bone.
  • Spread the remaining butter over the outside of the bird.
  • Generously sprinkle the entire bird with salt and pepper.
  • Sprinkle with remaining herbs.
  • Roast 1 1/2 hours or until desired temperature.
  • Remove from pan and let rest 15-20 minutes.
  • Strain vegetables and make gravy with drippings if desired.
  • Carve and serve.

NEAPOLITAN CHICKEN

NEAPOLITAN CHICKEN
4 boneless, skinless chicken breasts
1 cup Panko crumbs
1/2 cup flour
2 eggs, beaten
1/8 cup milk
3 tablespoons butter
1 cup ricotta cheese
1 egg, beaten
2 ounces shredded mozzarella cheese
2 ounces shredded Parmesan cheese
4 slices sliced provolone
3-4 cups marinara sauce
salt and pepper to taste

  • Preheat oven to 350˚.
  • In a shallow bowl mix together the 2 beaten eggs and milk.
  • In a medium mixing bowl cream together the ricotta cheese, 1 beaten egg, Parmesan cheese and mozzarella cheese. Generously salt and pepper. Set aside.
  • Flatten chicken breasts to uniform size.
  • Bring butter to a melt over medium heat.
  • Coat chicken in flour.
  • Dip chicken in egg wash.
  • Coat in panko crumbs.
  • Brown chicken breasts on both sides.
  • Drain chicken breasts on paper towels.
  • Place half the marinara sauce in a baking dish.
  • Add the chicken breasts.
  • Top with a thin layer of marinara.
  • Spread a generous portion of the ricotta mixture on each chicken breast.
  • Top each breast with a provolone slice.
  • Bake for 20 minutes or until cheese is bubbly.
  • Serve with pasta.

BLANCO ROSA PASTA

BLANCO ROSA PASTA
 ¾ pounds Penne pasta (I used linguini tonight)
1 pound chicken, cubed
3 Tablespoons Butter
3 Tablespoons Olive Oil 
1 small Vidalia Onion, chopped
2 cloves garlic, minced  
½ cup White Zinfandel Wine*
1 8 ounce can Contadina tomato sauce
1 cup heavy whipping cream  
Fresh parsley, chopped
Fresh basil, chopped
Salt and pepper to taste
Asiago Parmesan cheese, grated

  • Cook the Penne pasta until al dente per package instructions.
  • Heat 1 tablespoon each of butter and olive oil in a skillet. 
  • Add the chicken and saute until just done. Do not overcook them. 
  • Remove from heat and let cool for a few minutes.
  • In a large skillet heat the remaining butter and olive oil. Add the garlic and onion sauteing until translucent and fragrant, stirring occasionally. 
  • Add the wine. Let the wine evaporate for a few minutes, stirring occasionally.
  • Add the can of tomato sauce. Stir until well combined. 
  • Add heavy cream. Continue stirring until well blended. 
  • Lower heat to a simmer.
  • Add chicken pieces back in and heat through.
  • Toss with prepared pasta.
  • Top with basil, parsley and grate Parmesan cheese.

*Can substitute chicken broth if you prefer.

WEEK NIGHT CHICKEN ENCHILADAS

I’ve been making these for years on weeknights and they are a family favorite for a quick meal.

WEEK NIGHT CHICKEN ENCHILADAS
2 cups chopped chicken*
1 can green chiles, chopped and drained well
1 can roasted garlic cream of mushroom soup
tortillas,
grated Mexican blend cheese
PURE
  • Preheat oven to 350 degrees.
  • Mix the soup and green chiles together.
  • Fold in chicken pieces.
  • Spray baking dish with PURE.
  • Stuff and roll tortillas.
  • Place in baking dish.
  • Top with cheese.
  • Bake 30 minutes.

These can also be prepared the day before so thay are ready for the oven the minute you walk in the door.

MACHO CHICKEN ROJO

MACHO CHICKEN ROJO
4 skinless, boneless breasts, browned and shredded
2 cups red enchilada sauce
juice of 1 lime,
1 small can green chiles
1 large bunch green onions, sliced
1 can rotel tomatoes
2 teaspoons minced garlic, jar
1 cup long grain rice
1 cup cheese

  • Mix all together
  • Bake 1 hour at 360 degrees

TROPICAL GLAZED ROAST CHICKEN

TROPICAL GLAZED ROAST CHICKEN

1 Whole Chicken
kosher salt & pepper
16 oz. can*
1 Bartles & Jaymes Tropical Mango Malt Ale
2-3 teaspoons cornstarch
1 tablespoon water
1/2 cup maple syrup
1/4 cup brown sugar, firmly packed
1/2 cup apricot pineapple jam or plain apricot
1/4 cup cider vinegar
2 tablespoons unsalted butter
2 teaspoons ground mustard
1 teaspoon ground ginger
1 teaspoon white pepper
1/2 teaspoon red pepper flakes

  • Pre-heat oven to 325 degrees. Spray can with PURE.
  •  Rinse and pat dry chicken. Tuck wings on the chicken. Puncture large fat deposits at top of thighs and breasts. Pat kosher salt and pepper onto chicken.
  • Fill can ½ full of Tropical Mango malt ale. Drink the rest. Spray 9 inch baking dish with PURE. Stand chicken over can in 9 inch baking dish.
  • Set oven shelf to lowest position.
  • Roast chicken 90 minutes OR until internal temperature is 140 degrees.
  • While chicken is cooking whisk cornstarch and water together until there are no lumps – set aside. Bring remaining ingredients to a simmer in a medium saucepan until reduced and thickened to about ¾ cup, 6-8 minutes.
  • Remove chicken from oven and increase heat to 500 degrees.
  • Slowly whisk cornstarch mix into glaze and simmer 1 minute. Remove from heat.
  • Place 1 cup water in saute’ pan and place in bottom of oven. Return chicken to oven for 15 minutes more.
  • Remove chicken and brush with ⅓ of glaze.** Return to oven until glaze is browned and sticky. About 10-15 minutes.
  • Remove from oven and brush with another ⅓ cup of glaze. Let rest 20 minutes.
  • Strain drippings and add to remaining glaze over low heat until heated through and use as gravy. I like to serve with mashed potatoes.
Recipe works really well on chicken legs too. If using these, foil tent the pan with the legs and can of ale for first 60 minutes to infuse the flavor.

*I use a green bean can that I put in the dishwasher after each use and reuse for future chickens. I like it better because of the more substantial than a beer can and supports the chicken throughout the entire cooking time.

**If glaze has become stiff, return to heat for a few minutes to soften.

TEXAS RED CHICKEN

4-6 boneless, skinless chicken breasts
1/4 cup ketchup
1/2 cup apple cider vinegar
1 tablespoon soy sauce
1/2 cup sugar
1 medium Vidalia onion, diced
2 cups homemade chicken broth
1/2 cup Sweet Baby Ray’s BBQ sauce

  • Whisk together the ketchup, BBQ sauce vinegar, soy sauce, broth and sugar.
  • Place chicken pieces in slow cooker.
  • Add onion pieces.
  • Pour ketchup mixture over top.
  • Cook on low 6-8 hours.
  • Remove chicken and shred – add back to sauce.
  • Serve over Rice or on buns.

LEMON CREAM CHICKEN

When I first started blogging it was about home renovations that were forced on us when we bought some investment property.  Soon after though I realized that my favorite blogs to read and the women I met were those of the foodie genre.  Since then I have made more recipes from the scraps of paper I collected over the years.  Some were real duds, but some shone brightly.

Tonight the Lemon Cream Chicken shined the brightest of all recent recipes I’ve tried. So, I’m going to share it with you and hope you enjoy it as much as we did!

LEMON CREAM CHICKEN
1/3 cup WONDRA flour
salt and pepper to taste
4 skinless, boneless chicken breast halves**
3 tablespoons butter
1 KNORR chicken homestyle stock tub
3/4 cup hot water
1 cup whipping cream
Juice of 1 large lemon
1/4 pound fresh mushrooms, sliced

  • Wash and dry chicken pieces.

  • Generously salt and pepper each side.

  • Dredge in the flour, pressing to coat well.

  • In a large skillet, melt butter.

  • Add chicken pieces and brown on each side.  Remove chicken and keep warm.

  • Add KNORR stock and hot water, whisking into drippings until well blended.  Bring to a boil over medium high heat and simmer about 10 minutes until reduced by half.

  • Whisk in the lemon juice and whipping cream until well blended.  

  • Reduce heat and add mushrooms cooking about 5 minutes until mushrooms are tender.

  • Simmer to desired consistency.

  • Pour over chicken and mashed potatoes.

**I use thinly sliced chicken steaks which are basically chicken breasts that are sliced at least once and many times 3 times.  This helps for portion control and works wonders!  Since my last surgery and for medical reasons I’m supposed to eat less each meal and eat more meals.  This it happens allows me to try even more recipes as long as I adjust them to feed 2.

Mediterranean Chicken Alfredo

Mediterranean Chicken Alfredo
4 boneless skinless chicken breasts
6 oz. jar artichoke hearts, drained and rinsed
2 tablespoons Classico sun-dried tomato pesto
4 tablespoons + 2 tablespoons sweet butter
2 tablespoons flour
2 teaspoons minced garlic, jar
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/3 cup grated Mozzarella cheese
1/2 teaspoon white pepper
1/2 teaspoon salt
1/2 teaspoon basil leaves
1/2 teaspoon oregano
pasta of your choice

  • Drain and rinse artichoke hearts, cut into small pieces
  • Cut chicken into bite sized pieces
  • Melt 3 tablespoons of butter in skillet over medium heat
  • Saute’ chicken pieces and garlic until cooked through and tender
  • While chicken is cooking melt 2 tablespoons of butter in sauce pan
  • Whisk in flour until smooth and golden
  • Gradually add whipping cream, bring to a SLOW simmer, stirring frequently
  • In a mortar and pestle rejuvenate your herbs and add to the sauce pan, whisking in well
  • Simmer 8-10 minutes until sauce reaches desired thickness and is smooth
  • Add tomato pesto & Mozzarella cheese and stir until smooth
  • Drain chicken mixture and add to the sauce mixture.
  • Pour over prepared pasta, top with Parmesan cheese and serve hot.
On a side note – this is what a dejected face looks like. She wasn’t happy about being relegated outside while I cooked.

CHICKEN ala BAD DAY

I was having one of those days with trying to get my aunt to a specific appointment at a specific time.  You know the type that she wasn’t (or wasn’t able to) cooperating, the weather was storming, it was hot and muggy and I was just plain getting worn out dealing with her.  We were supposed to have leftovers tonight, I had planned it that way knowing I would be gone dealing with her, but someone, who will remain nameless decided that it looked better for lunch.  So when I got home I rooted around the crisper and the pantry trying to throw together enough dinner for tonight and was pleasantly surprised at the outcome.  My uncle asked what I called this and I said Chicken ala Bad Day.  He asked if I would post it to my blog and I said yes, because guess what?  They want me to make it again and it turned out REALLY good.

CHICKEN ala BAD DAY
3 tablespoons butter
2 pound boneless skinless chicken breasts
1 large bunch green onions, sliced thin
3 cloves garlic, minced
1/4 cup champagne vinegar 
1 tablespoon balsamic vinegar
2 tablespoons molasses
salt and pepper to taste 
1/2 pound green beans, trimmed 
1/4 pound mushrooms, sliced

  • Heat the butter in a large skillet over medium-high heat. 
  • Generously salt and pepper the chicken pieces.
  • Saute’ the onions and garlic until they soften and brown, about 5 minutes.
  • Add chicken pieces until golden brown on both sides. 
  • Pour in vinegars and molasses.
  • Reduce heat to medium-low, and simmer until chicken is well glazed.  I removed the chicken and then added mushrooms and green beans and sauteed them in the remaining sauce creating a great accompanying vegetable.
I was going to use soy sauce when I discovered I was completely out and so I looked up substitutes.  I found this and it sounds like a great mix that I plan to try soon.
Soy Sauce Alternatives
If you are looking for a substitute for soy sauce which can be stored for sometime, here is a concoction which can be used for a month, if stored in the refrigerator.

Prepare garlic vinegar
5 garlic cloves
½ a quart of boiling white wine vinegar
1½ tablespoons of peppercorns 

1 tablespoon onion powder
1/4 teaspoon ground ginger
+/-5 tablespoons blackstrap molasses (a spiritous mixture of rum and molasses)

  • Add garlic and peppercorns to vinegar and  let it stand for 3 weeks.
  • After 3 weeks,  add onion powder and ground ginger to 1¾ cups of the strained garlic vinegar. 
  • Next add +/-5 tablespoons. Take care to add the blackstrap based on how sour or sweet you want it to be. 

This soy sauce alternative is actually the best choice for those who are on a low sodium diet owing to blood pressure or cardiovascular issues and also makes way for the health benefits of blackstrap molasses which includes regularization of bowel movement, arthritic pain relief and restoration of color to graying hair.