Category: POULTRY

FRITO PIE RE-VISITED aka BLACK BEAN CHICKEN NACHOS

My mom sent me a recipe recently that she’d made and said they’d really loved.  It is sooooo simple, EXTREMELY TASTY, but moreover it was really easy to “modify” – you know me, I MUST modify!  I’ll put the original recipe up and note the adjustments in red.

FRITO PIE RE-VISITED aka BLACK BEAN CHICKEN NACHOS
1 tablespoon butter
4 small boneless skinless chicken breasts (1 lb.) 1 pound chicken tenders **
1 cup TACO BELL thick & chunky salsa 1 cup PACE thick and chunky salsa
1 can (15 oz.) black beans, undrained 1 can (15 oz.) black beans, drained but not rinsed
1 cup KRAFT 2% Milk shredded Cheddar Cheese 1 cup TILLAMOOK medium shredded cheddar cheese
FRITOS

  • Melt butter in skillet and brown chicken until just cooked through.
  • Add salsa and beans.  Bring to a boil and cover. Simmer on medium to low about 5 minutes.
  • Remove from heat.
  • Top with cheese. Cover and let stand until cheese is melted – 4-5 minutes.
  • Serve over Fritos and a dollop of sour cream.

**Next time I’ll cut the tenders into bite sized pieces.

HOT WINGS & BLEU CHEESE

It doesn’t matter who you were rooting for, you CAN’T, I repeat CAN’T watch the SUPER BOWL unless you have hot wings and BLEU cheese dip!


HOT WINGS
  • 2-3 dozen+ chicken wings ~ We prefer drumettes (with a little meat on them) to actual wings, but it’s your choice. Today I used what was in the freezer for picture sake, but next week it’ll be drumettes for sure!
  • 2 cups Flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • hidden valley ranch dressing mix (DRY) OR Good Seasons Italian dressing mix (DRY)
  • 2 sticks butter+
  • Frank’s Hot Sauce
  • PURE
I also prefer to use an old cast iron frying pan (our is at least 3rd generation, dating back to hubby’s grandfather that we know for sure). I still believe this gives you the most even browning.
  • Preheat oven to 350 degrees
  • Wash and dry the chicken pieces.
  • Mix together the flour and seasonings in a plastic ziploc bag. Using a ziploc bag makes it easy to throw away the whole mess after dredging all the chicken pieces and it helps you coat every possible spot of the chicken pieces.
  • Add chicken a few pieces at a time and coat them well. Set chicken pieces aside.
  • While you’re doing this, have the butter melting in the pan. Start with 1 stick and add as necessary, but make sure you don’t run out dry.
  • Once all the chicken has been dredged start frying. After you have the pan full pepper the pieces again. Don’t turn the chicken until you can see blood. You only need to turn the chicken one time. Brown evenly and then set aside on paper towels until all pieces have been fried.
  • As the last batch is frying melt the other stick of butter in a 4 cup measure cup. To that add 1 cup of Frank’s hot sauce per stick of butter. Whisk them together well.
  • Spray a cookie sheet with PURE.
  • Dip each piece of chicken into the hot sauce mixture and put on cookie sheet.
  • After you’re all done and if you have hot sauce & butter mixture left, pour a little over the top of each wing.
  • Bake for 30 minutes.
  • Serve hot with my homemade Bleu cheese dressing and celery sticks if you’d like.

Home made “BLEU” CHEESE DRESSING

  • 1/2 cup sour cream
  • 1/2 cup large curd cottage cheese
  • 1 cup mayonnaise
  • 4 ounces bleu cheese crumbles (sometimes I use Gorgonzola for a bit of change or when I accidentally pick up the wrong container at the grocery store and we like it just as well)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • I put it all in my food processor and pulse until it’s well mixed. Chill for 24-48 hours before serving.

HOW FIRECRACKER CHICKEN became SPARKLER CHICKEN

I originally found this recipe on recipepage and then proceeded to make it my own. But after the first few bites I edited it again – it just didn’t need that much BITE. So at first it was FIRECRACKER CHICKEN, but the 2nd time it became SPARKLER CHICKEN and we loved it even more. I’ll give you both recipes and you decide.

FIRECRACKER CHICKEN
2 pounds boneless, skinless chicken breasts, cut into 1 inch chunks
salt and pepper to taste 
2-3 tablespoons butter
3 eggs, beaten
1 cup cornstarch
2/3 cup Frank’s hot sauce
1 1/2 cups brown sugar
2 tablespoons apple cider vinegar

  • Preheat oven to 350°.
  • Spray 9-13 baking dish with PURE.
  • Beat eggs until smooth consistency. You don’t want any “gloppy” areas.
  • Season chicken piece with salt and pepper.
  • Place cornstarch in a gallon sized bag.
  • Add chicken and shake until well coated.  Then pour chicken into a mesh strainer and shake until all extra cornstarch is gone. (I do this over a large mixing bowl to make as little mess as possible.
  • Heat butter in skillet over a medium high heat.
  • Dip chicken pieces in egg wash and add to skillet.  At this point you are looking to brown each side, not cook it through.
  • Remove chicken pieces to the baking dish.
  • In a medium mixing bowl add Frank’s hot sauce and apple cider vinegar to the brown sugar and stir to a uniform consistency.
  • Pour over chicken pieces.
  • Bake 45 minutes or until sauce had thickened and chicken is cooked through.

SPARKLER CHICKEN – FIRECRACKER CHICKEN revised
changes are in RED
2 pounds boneless, skinless chicken breasts, cut into 1 inch chunk
salt and pepper to taste 
2-3 tablespoons butter
3 eggs, beaten
1 cup cornstarch
1/2 cup Frank’s hot sauce
1 1/2 cups PACKED brown sugar
3 tablespoons apple cider vinegar

  • Preheat oven to 350°.

  • Spray 9-13 baking dish with PURE.

  • Beat eggs until smooth consistency. You don’t want any “gloppy” areas.

  • Season chicken piece with salt and pepper.

  • Place cornstarch in a gallon sized bag.

  • Add chicken and shake until well coated.  Then pour chicken into a mesh strainer and shake until all extra cornstarch is gone. (I do this over a large mixing bowl to make as little mess as possible.

  • Heat butter in skillet over a medium high heat.

  • Dip chicken pieces in egg wash and add to skillet.  At this point you are looking to brown each side, not cook it through.

  • Remove chicken pieces to the baking dish.

  • In a medium mixing bowl add Frank’s hot sauce and apple cider vinegar to the brown sugar and stir to a uniform consistency.

  • Pour over chicken pieces.

  • Bake 45 minutes or until sauce had thickened and chicken is cooked through

ORANGE HONEY CHICKEN

ORANGE HONEY CHICKEN

2 pounds skinless, boneless chicken breasts, cut into large chunks
1 egg, beaten
1 teaspoon sesame oil
1/2 cup cornstarch
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon white pepper
heavy coat of olive oil
1 clove minced garlic, jar
1 bunch green onions, minced
1 1/2 tablespoon soy sauce
Juice of 1 orange
1/4 cup honey
1/2 teaspoon red chile pepper flakes
1 1/2 tablespoon cream sherry
5 tablespoons sugar
zest of one orange
1 teaspoon fresh grated ginger or 1/2 teaspoon ground ginger

  • Mix cornstarch, flour, salt & pepper in ziploc bag.
  • Toss chicken pieces in beaten eggs and sesame oil and then dredge in the flour bag.
  • In a large skillet, heat olive oil. When hot, add the chicken pieces and cook turning as needed until all sides are golden brown. 4-8 minutes.
  • Drain chicken on paper towel lined plate.
  • Pour off excess oil and clean pan with paper towel.
  • Add 1 tablespoon more olive oil and saute’ garlic and green onion.
  • Add the soy sauce, sugar, honey, orange juice, sherry, red chile pepper flakes and ginger.
  • Cook until thick, do not boil.
  • Dip in honey mixture and place on sprayed cookie sheet. If you would like sprinkle some sesame seeds over the chicken at this point.
  • Bake at 350 degrees for 20 minutes.
  • Brush with original glaze after the first 10 minutes.
  • Save any additional glaze to use over the rice.
  • Serve over rice.

    ITALIAN CHICKEN PROVENCAL

    ITALIAN CHICKEN PROVENCAL
    2 tablespoons olive oil
    2 tablespoons butter
    4 teaspoons minced garlic jar
    2 large slices EXTRA SOUR sourdough bread
    1/2 cup red wine vinegar
    1 teaspoon sea salt
    1 teaspoon white pepper
    1/2 teaspoon ground basil
    1 large bay leave, deveined and crumbled
    1/4 cup slivered almonds
    1 cup home made chicken broth*
    juice of 1 lemon
    1/2 cup mayonnaise**
    6 chicken breasts

    • Using a mortar and pestle revive the seasoning scents of the basil, bay leaf, salt and pepper by grinding fine.
    • Whisk together the red wine vinegar, salt, pepper, bay leaf and basil.
    • Pour over the bread slices and soak the bread in the red wine vinegar mixture until all the vinegar is absorbed by the bread.
    • Heat olive oil in large skillet over a medium high heat.
    • Add garlic to skillet and saute’ until fragrant. With a slotted spoon transfer the garlic to the food processor.
    • Lightly brown the bread on both sides in the olive oil. Transfer to a small food processor.
    • Add the butter to the skillet so it can melt into the olive oil while you make the paste. Remove from heat.
    • Add the almonds to the food processor. Process until you have a paste.
    • Gradually add the broth to the paste to form a sauce.
    • Return the skillet to the heat and brown chicken pieces on both sides until golden.
    • Add the sauce mixture to the skillet. Cover and simmer about 20 minutes until chicken is cooked through.
    • Transfer chicken to a serving dish and keep warm.
    • Whisk mayonnaise and lemon juice into the sauce in the pan until smooth.
    • Pour over chicken and Parmesan Potatoes. I serve it with asparagus. The sauce is a perfect compliment for it.
    • Serve & Enjoy!

    *1 cup boiling water + 1 teaspoon Better than Bouillon Chicken Base
    **light works well too

    TURKEY TETTRAZINI

    When I was a kid and just starting to do the majority of the family cooking we had a set group of recipes that were the “weeknight” recipes. One of those recipes that was especially popular during the holidays was Turkey Tettrazini. We also substituted ham and chicken for the turkey throughout the rest of the year. Back then I prepared the recipes as they were written and they were okay, but the Tettrazini recipe used ALL Velveeta and canned mushrooms and stuff I wouldn’t think of putting into my body now so it was my goal to create the same recipe in a more health oriented way, but still easy for a weeknight meal.

    TURKEY TETTRAZZINI
    2 tablespoons butter
    1 large bunch green onions, chopped
    1 stalk celery, chopped
    8 ounces linguine, broken in half and cooked al dente
    salt and pepper to taste
    2 cups shredded turkey pieces*
    1 can cream of celery soup**
    1 cup milk
    1 cup grated mild cheddar cheese
    1 cup grated Mozzarella cheese

    • Preheat oven to 350 degrees.
    • Melt butter in a skillet.
    • Saute onions and celery just until tender.
    • Add soup and milk, stirring to blend. Cook just until thick.
    • Add cheddar cheese.
    • Add salt and pepper.
    • In the bottom of an 11×7 baking dish scatter first the pasta and then the meat pieces.
    • Pour soup mixture over top.
    • Top with mozzarella cheese.
    • Bake 25-30 minutes.

    *ham and rotisserie chicken work well too
    ** I PREFER SOUP SUBSTITUTES – SEE BELOW

    CREAM SOUP SUBSTITUTES

    Do you hate buying canned soups for use in recipes? Do you want something healthier and less costly?  These recipes make perfect substitutes for 1 can of soup.

    3 tablespoons butter
    3 tablespoons flour
    1/4 teaspoon salt
    1 cup milk or other liquid (as specified in variations)

    • Melt the butter in heavy saucepan.
    • Blend in flour and salt. Cook until bubbly.
    • Remove from heat and gradually stir or whisk in liquid.
    • Return to heat and cook, constantly stirring until smooth and thickened.

    VARIATIONS

    • Cream of chicken: Use 1/2 c. milk and 1/2 c. chicken broth as the liquid. Add 1/4 tsp. poultry seasoning or sage.
    • Cream of celery: Saute´ 1/2 c. chopped celery and 1 T. finely chopped onion in the margarine before adding flour. Use milk for liquid.
    • Cream of mushroom: Saute´1/4 c. finely chopped mushrooms and 1 T. finely chopped onion in margarine before adding flour. Use milk for liquid.
    • Tomato: Use tomato juice as liquid. Add a dash each of garlic salt, onion salt, basil, and oregano.
    • Cheddar cheese: Use milk for liquid. Stir into the finished sauce 1/2 c. shredded sharp cheddar cheese and 1/4 tsp. dry mustard.
    • Cream of shrimp: Drain the liquid from a small can of tiny shrimp into a measuring cup. Fill cup with milk to measure 1 cup of liquid. Add a dash of pepper, onion salt, curry powder, and paprika to the finished sauce, and stir in the shrimp.

    CHICKEN & GREEN CHILE FLAUTAS

    CHICKEN & GREEN CHILE FLAUTAS
    3 cups cooked and shredded rotisserie chicken
    6 ounces cream cheese, softened
    1/3 cup sour cream
    1 can original Rotel tomatoes and chiles, drained VERY well
    1 small can green chiles, drained VERY well
    1 bunch green onions, sliced lengthwise and then again in half moons
    sea salt and pepper, to taste
    1 1/2 cups shredded Cheddar and jack Mexican mix cheese
    6 inch flour tortillas
    Canola oil for frying
    Salsa, sour cream, guacamole and taco sauce for dipping

    • In a large bowl combine the chicken pieces, cream cheese, sour cream, Rotel tomatoes and chiles and shredded cheese until well blended.
    • Fill each tortilla with two heaping tablespoons of chicken mixture towards one side and then roll tightly.  Place seam side down on a platter.  DO NOT begin frying until they are all filled.  
    • Add enough oil to a large skillet to generously cover the bottom.  Heat to medium.
    • Cook tortillas seam side down and then turning to brown all the way around.
    • DO NOT crowd the pan.
    • Drain on paper towels.
    • Serve with your favorite sauces.

    PARMESAN MUSHROOM CHICKEN

    PARMESAN MUSHROOM CHICKEN

    4 thin skinless, boneless chicken steaks

    seasoned flour (I use Wondra with salt & pepper)

    1/4 cup buttermilk

    2 tablespoons butter

    2 tablespoons olive oil

    2 cups sliced mushrooms

    1/2 teaspoon fresh thyme

    2 cloves garlic, minced

    1 cup white wine

    1/2 cup heavy cream

    1/2 cup Asiago Parmesan

    • Combine WONDRA flour with salt and pepper – mix well.
    • Dip chicken in the buttermilk and then dredge in the flour mixture.
    • Heat butter and saute’ chicken until golden.  Remove from skillet and keep warm.
    • Add olive oil.
    • When oil and butter are well mixed and heated through add mushrooms, thyme and garlic sauteing until golden.
    • Add wine to deglaze pan being sure to scrape up any bits from the bottom of the pan.
    • Slowly add the heavy cream, stirring constantly until well blended.
    • Add Parmesan cheese, stirring until melted.
    • Plate chicken, serving with rice pilaf or mashed potatoes and top with mushroom sauce.

    SMOTHERED CHICKEN

     SMOTHERED CHICKEN

    1 boneless, skinless chicken breast PER person

    2 slices bacon PER person

    2 ounces fresh mushrooms PER person

    1 green onion PER person

    1/4 cup shredded cheese PER person

    1-2 tablespoon honey PER person

    1-2 tablespoon BOB’s Country Sauce PER person

    seasoning salt

    white pepper

    • Sprinkle each breast with seasoning salt and white pepper on both sides. Cover and refrigerate for 30 minutes.
    • Preheat oven to 350°.
    • Cook bacon until crisp in frying pan.  Drain on paper towels.
    • Add chicken breasts to hot bacon fat and brown well on both sides ~ 3 to 5 minutes per side.
    • Whisk together the honey and Country Bob’s sauce.
    • As you remove chicken from frying pan dip it in the honey mixture and then place  in a prepared baking dish.
    • Pour remaining honey sauce over top of chicken pieces.
    • Add onions and mushrooms to the bacon grease and saute until tender. Drain well.
    • Crumble bacon over the chicken pieces.
    • Spoon onions and mushrooms over chicken breasts.
    • Sprinkle cheese on top.
    • Bake 30 minutes or until chicken is cooked through.**
    • Serve over mashed potatoes and use any remaining sauce in the pan to top the potatoes.

    **I like to use chicken steaks instead of breasts because they are thinner and we’re eating less these days.  If you do this, decrease your cooking time accordingly.

    SMOTHERED CHICKEN

     SMOTHERED CHICKEN
    1 boneless, skinless chicken breast PER person
    2 slices bacon PER person
    2 ounces fresh mushrooms PER person
    1 green onion PER person
    1/4 cup shredded cheese PER person
    1-2 tablespoon honey PER person
    1-2 tablespoon BOB’s Country Sauce PER person
    seasoning salt
    white pepper

    • Sprinkle each breast with seasoning salt and white pepper on both sides. Cover and refrigerate for 30 minutes.
    • Preheat oven to 350°.
    • Cook bacon until crisp in frying pan.  Drain on paper towels.
    • Add chicken breasts to hot bacon fat and brown well on both sides ~ 3 to 5 minutes per side.
    • Whisk together the honey and Country Bob’s sauce. 
    • As you remove chicken from frying pan dip it in the honey mixture and then place  in a prepared baking dish.  
    • Pour remaining honey sauce over top of chicken pieces.
    • Add onions and mushrooms to the bacon grease and saute until tender. Drain well.
    • Crumble bacon over the chicken pieces.
    • Spoon onions and mushrooms over chicken breasts.
    • Sprinkle cheese on top.
    • Bake 30 minutes or until chicken is cooked through.**
    • Serve over mashed potatoes and use any remaining sauce in the pan to top the potatoes.

    **I like to use chicken steaks instead of breasts because they are thinner and we’re eating less these days.  If you do this, decrease your cooking time accordingly.

    PARMESAN MUSHROOM CHICKEN

    PARMESAN MUSHROOM CHICKEN
    4 thin skinless, boneless chicken steaks
    seasoned flour (I use Wondra with salt & pepper)
    1/4 cup buttermilk
    2 tablespoons butter
    2 tablespoons olive oil
    2 cups sliced mushrooms
    1/2 teaspoon fresh thyme
    2 cloves garlic, minced
    1 cup white wine
    1/2 cup heavy cream
    1/2 cup Asiago Parmesan

    • Combine WONDRA flour with salt and pepper – mix well.
    • Dip chicken in the buttermilk and then dredge in the flour mixture.
    • Heat butter and saute’ chicken until golden.  Remove from skillet and keep warm.
    • Add olive oil.
    • When oil and butter are well mixed and heated through add mushrooms, thyme and garlic sauteing until golden.
    • Add wine to deglaze pan being sure to scrape up any bits from the bottom of the pan.
    • Slowly add the heavy cream, stirring constantly until well blended.
    • Add Parmesan cheese, stirring until melted.
    • Plate chicken, serving with rice pilaf or mashed potatoes and top with mushroom sauce.

    BRUSCHETTA CHICKEN BAKE

    I cannot remember where I found this recipe originally, but it was a good fall/winter night type dish so I filed it and finally tried it with a few modifications.  Hubs loved it and I will be making it again!
    BRUSCHETTA CHICKEN BAKE
    1 1/2 pounds chicken breasts, cut into bite sized pieces
    1 can diced tomatoes with garlic & herbs, undrained
    1 package Chicken Stove Top Stuffing
    1 KNORR chicken bouillon gel tub
    1 cup hot water
    2 cloves garlic, minced
    1 tablespoon Gourmet Garden Basil paste
    4 slices or 1 cup grated  mozzarella cheese
    • Preheat oven to 375°.
    • Whisk together hot water, bouillon tub, garlic and basil paste until well blended.
    • In a mixing bowl mix together the stuffing mix, tomatoes and bouillon mixture until stuffing is moistened.
    • In a 9×9 baking dish sprayed with PAM, layer evenly first the chicken, then the cheese and topped with the stuffing mixture.
    • Bake 45 minutes – chicken will be cooked through and stuffing will be beginning to crust.
    • Cut it like a lasagna and serve with salad.