Category: POULTRY

CHICKEN MILANO

CHICKEN MILANO
4 tablespoons butter, divided*
2 pounds chicken tenders
1 cup sun-dried tomatoes, chopped**
3-4 cloves garlic, minced
1 bunch green onions, sliced thin
2 cups chicken broth
2 cups heavy cream
1 pound fettucini
salt and pepper, to taste
2 tablespoons chopped basil

  • In a large skillet, melt 2 tablespoons of butter over medium heat.  Add garlic and saute until fragrant.
  • Add onions and saute until soft.
  • Add tomatoes and 3/4 cup of the chicken broth. Simmer 10minutes.
  • Add the cream and bring to a boil, stirring constantly.
  • Reduce heat to a simmer and cook until sauce is thickened to desired consistency.
  • Meanwhile prepare pasta per package directions.
  • In another skillet melt remaining butter over medium heat.
  • Wash chicken pieces and pat dry.
  • Sprinkle chicken with salt and pepper generously.
  • Add chicken to butter and saute on both sides until cooked through.
  • Plate chicken.
  • Toss fettuccini and sauce together until well coated. Add to plated chicken.
  • Sprinkle with basil.
  • Enjoy.

* I use butter or safflower oil

**next time I will probably puree them slightly

GREEN TABASCO CHICKEN

GREEN TABASCO CHICKEN
2 pounds chicken tenders
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 orange halved
1 teaspoon Penzey’s California crushed jalapenos
2 cloves garlic, minced
1/4 cup Green Jalapeño Tabasco Sauce
1 bunch green onions, sliced thin
1/4 cup melted butter
1-1/2 chicken broth

  • Preheat oven to 350 degrees.
  • Juice 1/2 of orange.
  • Section other half of orange.
  • In a small sauce pan whisk together the orange juice and green Tabasco sauce.
  • Add the butter, garlic and chicken broth.
  • Simmer 10-15 minutes until well blended and slightly reduced.
  • Spray a baking pan with pure.
  • Toss together the chicken and green onions.  Arrange in baking dish. Add orange sections.
  • Pour sauce over top.
  • Bake 30 minutes.  Serve with Parmesan Potatoes and tortillas.

GREEN TABASCO CHICKEN

GREEN TABASCO CHICKEN
2 pounds chicken tenders
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 orange halved
1 teaspoon Penzey’s California crushed jalapenos
2 cloves garlic, minced
1/4 cup Green Jalapeño Tabasco Sauce
1 bunch green onions, sliced thin
1/4 cup melted butter
1-1/2 chicken broth

  • Preheat oven to 350 degrees.
  • Juice 1/2 of orange.
  • Section other half of orange.
  • In a small sauce pan whisk together the orange juice and green Tabasco sauce.
  • Add the butter, garlic and chicken broth.
  • Simmer 10-15 minutes until well blended and slightly reduced.
  • Spray a baking pan with pure.
  • Toss together the chicken and green onions.  Arrange in baking dish. Add orange sections.
  • Pour sauce over top.
  • Bake 30 minutes.  Serve with Parmesan Potatoes and tortillas.

CHICKEN PUFFS

I’m not quite sure where I originally found this recipe, but we fell in love with it and it makes a wonderful presentation for company.  The pictures are from when I originally made it with whole chicken breasts, but I have since changed it to using bite sized pieces.  Using chicken tenders works best.  It bakes better and is much easier to eat!
CHICKEN PUFFS
2 pounds boneless, skinless chicken breasts or tenders
4 Pepperidge farm puff pastry sheets, defrosted
4 ounces cream cheese
1/2 pound bacon, cut into quarters
1 bunch green onions, chopped
1 handful flat leaf parsley
sea salt and white pepper to taste
1 large egg, beaten
PURE
  • Preheat oven to 400 degrees.
  • Add cream cheese, green onions, parsley, salt and pepper to a small food processor and process until well blended.  Set aside.
  • Cook bacon until crisp.  Drain on paper towels.
  • Cut chicken into bite size pieces.
  • In a large bowl, toss chicken pieces with cream cheese mixture until well coated.
  • On a large jelly roll pan that has been sprayed with PURE, lay out your puff pastry pieces and seal any stray seams.
  • Divide chicken evenly among the 4 sheets.
  • Top evenly with the bacon.
  • Pull up all four corners and give them a little twist in the center.
  • Brush with beaten egg.
  • Bake 30 minutes until golden brown.
  • Serve immediately.

BUFFALO CHICKEN SLOPPY JOES ~ BLOG 366.

BUFFALO CHICKEN SLOPPY JOES adapted from Rachel Ray
1-1 1/2 pounds ground chicken
3/4-1 cup Frank’s original Buffalo Wing Sauce
3/4-1 cup homemade ranch dressing
1 carrot, FINELY diced
2 celery stalks, FINELY diced
1 SMALL Vidalia onion FINELY diced
1/4 cup of brown sugar
Hawaiian or Egg Buns
Bleu cheese crumbles, optional

  • In a large skillet melt 1 tablespoon avocado oil.
  • Add carrots, celery and onion, sauteing 3-5 minutes.
  • Add chicken, cooking until browned and veggies are softened.
  • Add in wing sauce and ranch dressing stirring to blend flavors.
  • Add in brown sugar. If sauce is too spicy, add another 1/4 cup 😀
  • Serve on a bun with crumbles if desired.
  • Add extra ranch as needed.

NOTE: Bleu cheese dressing substitutes well for the ranch if you prefer.

ORIGINALLY POSTED JULY 31, 2011, updated for content and photo

 

CHEESY CHIMICHANGAS

Cheese!  Cheese! Cheese! 
I don’t often indulge in cheese. Even though I do so love it.  I usually feel that you need a LOT of cheese in order for it to really taste good.  I don’t usually indulge in that many calories, I usually choose to flavor my food in other ways.
However, one does have to have cheese sometimes, right?? 
I tasted this before adding the cheese and after and it was delicious with the cheese.  It still has a lot of flavor and the cheese brings it out even more! 
These were plenty flavorful on their own but I used some of my tomatillo green salsa to put on it.  This made it even better!  Seriously, this was a fantastic meal!  Loved the leftovers the next day too!
Cheesy Chimichangas
Adapted from Food Snob

1 pound ground turkey
1 onion, diced
3 cloves garlic, minced
11/2 tablespoon cumin
1 can green chiles, 4 oz.
2 teaspoons oregano
1 can Rotel tomatoes with green chiles
1 can tomato sauce, 15 oz. (I only used about 3/4 of it)
1 1/2 cups of cheddar cheese, 6 oz.
10 – 100 calorie whole wheat tortillas

  • Cook the ground turkey and the onions together.  
  • When the ground turkey is done, add spices, chiles and tomatoes.  Let simmer for 10 minutes or until thickened.  
  • Turn off heat and add cheese and stir until melted. 
  • Put 1/2 cup of turkey mixture onto tortilla and roll and place seam side down in a pan. 
  • Spray tops with cooking spray and bake in oven for about 25 minutes at 400 degrees. 

Total calories = 2569 calories
10 servings = 257 calories per chimichanga

2 Cheesy Chimichangas = 514 calorie dinner

CHCIKEN SCALOPPINI IN BRANDY SAUCE

CHICKEN SCALLOPINI IN BRANDY SAUCE
For 4 People
4 boneless, skinless chicken breasts, sliced in 1/2 horizontally**
 3+ tablespoons butter
½ cup brandy
Juice of 1 lemon
flour
salt and pepper

  • Wash and dry the slices after slicing them in half and removing any excess fat. 
  • Melt 2-3 tablespoons of butter in  large skillet.
  • Dredge the chicken slices and place in the pan.
  • Brown them, salt and peppering them generously.
  • Set aside, keeping warm. 
  • Add the remaining butter, brandy and juice of a lemon to the pan, scraping the bottom for any chicken pieces. Blend well. Let sauce start to thicken.
  • When sauce has just about reached desired thickness, return the chicken slices to the pan, covering well with the sauce.
  • Serve immediately.

** I used breast tenders this time and it was great! 
 
Recipe Rundown
Taste: Both savory and sweet, tangy and rich.
Texture: Tender caramelized onions on top and fork tender. 
Ease: Super easy and quick.
Appearance: Appetizing and visually appealing.
Pros: Addicting and wonderful for entertaining.
Cons: None!
Would I make this again? Yes.

CHICKEN SCALLOPINI IN BRANDY SAUCE

CHICKEN SCALLOPINI IN BRANDY SAUCE
For 4 People
4 boneless, skinless chicken breasts, sliced in 1/2 horizontally**
 3+ tablespoons butter
½ cup brandy
Juice of 1 lemon
flour
salt and pepper

  • Wash and dry the slices after slicing them in half and removing any excess fat. 
  • Melt 2-3 tablespoons of butter in  large skillet.
  • Dredge the chicken slices and place in the pan.
  • Brown them, salt and peppering them generously.
  • Set aside, keeping warm. 
  • Add the remaining butter, brandy and juice of a lemon to the pan, scraping the bottom for any chicken pieces. Blend well. Let sauce start to thicken.
  • When sauce has just about reached desired thickness, return the chicken slices to the pan, covering well with the sauce.
  • Serve immediately.

** I used breast tenders this time and it was great!
Recipe Rundown
Taste: Both savory and sweet, tangy and rich.
Texture: Tender caramelized onions on top and fork tender. 
Ease: Super easy and quick.
Appearance: Appetizing and visually appealing.
Pros: Addicting and wonderful for entertaining.
Cons: None!
Would I make this again? Yes.

CHICKEN SCALLOPINI IN BRANDY SAUCE

I was intrigued by the brandy sauce in this recipe, but don’t usually make veal so decided to give it a try on chicken.   I have to tell you there was nothing left, nada, so I know they loved every bite.  It didn’t hurt that they said I could make it again.  Next time I will add some thinly sliced green onions and mushrooms.

CHICKEN SCALLOPINI IN BRANDY SAUCE
For 4 People
4 boneless, skinless chicken breasts, sliced in 1/2 horizontally
 3+ tablespoons butter
½ cup brandy
Juice of 1 lemon
flour
salt and pepper

  • Wash and dry the slices after slicing them in half and removing any excess fat. 
  • Melt 2-3 tablespoons of butter in  large skillet.
  • Dredge the chicken slices and place in the pan.
  • Brown them, salt and peppering them generously.
  • Set aside, keeping warm. 
  • Add the remaining butter, brandy and juice of a lemon to the pan, scraping the bottom for any chicken pieces. Blend well. Let sauce start to thicken.
  • When sauce has just about reached desired thickness, return the chicken slices to the pan, covering well with the sauce.
  • Serve immediately.

Recipe Rundown
Taste: Both savory and sweet, tangy and rich.
Texture: Tender caramelized onions on top and fork tender. 
Ease: Super easy and quick.
Appearance: Appetizing and visually appealing.
Pros: Addicting and wonderful for entertaining.
Cons: None!
Would I make this again? Yes.

Fire Day Friday: Dip and Flip Grilled Chicken

With Labor Day weekend coming soon, a lot of grills will be firing up for their last hoorahs of the summer. Here’s an easy way to grill chicken with the rich flavor of bbq sauce without burning the sauce while grilling. 

Dip and Flip Grilled Chicken
Source:  NibbleMeThis
4 chicken thighs, boneless, skinless
Rub
1 tsp smoked paprika
½ tsp Kosher salt
½ tsp black pepper, ground
½ tsp garlic powder
Dipping Sauce
½ cup bottled sweet BBQ sauce (Blues Hog, KC Masterpiece are our favorites)
½ cup apple cider vinegar
½ tsp salt
½ tsp black pepper
Mix rub ingredients together.  Mix dipping sauce ingredients together.
Sprinkle the rub on both sides of the chicken thighs.
Preheat your charcoal grill to 400f. Set the dipping sauce in a shallow pan on the grill.
Grill the chicken for 3 minutes. Then flip and grill another 3 minutes.
Now dip each piece into the dipping sauce and then flip back to the grill. 
Cook for another 6 minutes. During this time, continue dipping and flipping the chicken every 1-2 minutes. You are cooking the dipping sauce onto the chicken in layers.
Pull the thighs when the thicker parts reach 170f. Smaller parts might get there sooner, so just pull them to a cooler area of the grill like this.
Serve with your favorite BBQ sides. Tonight we served BBQ rice and Bush’s Honey Barbecue Beans.
This is more of a basic process than recipe. Have fun with it and make it your own. Add a signature spice to the rub, like maybe chipotle chili pepper. Or substitute beer for the vinegar in the dipping sauce. The point is to thin out a prepared bbq sauce and then layer it onto your food.
So are you already planning your Labor Day weekend cook out?

HOMEMADE CHICKEN BROTH & STOCK UP TIPS

At this time of year, I’m usually stocking up for winter in the wild and snowy north.  I start with LARGE bulk packs of meat.  I then break them down by size and meat right down to cutting certain recipes into bite sized pieces.  Then I wrap them in freezer paper because I really hate freezer burn!  And I package them into pre-labeled ziploc bags for the freezer.

I didn’t get a secondary picture, but I then wrap the center of each one with a strip of duct tape.  Yep, you read that right, duct tape.  Just a small strip.  Enough so when they’re stacked in the back of the freezer you can identify the meat.  I buy it in colors – red for beef, green for chicken and blue for pork.  It makes it soooooooo much easier when you’re searching in the freezer for the right meat.
Many times this prep includes rotisserie chickens.  My market at home has buy one, get one free on Tuesdays.  Can you figure out when I did my shopping? By the time I get home and put away the groceries, the rotisserie chickens are cool enough to pick off the bone.  The bowl below is the skin, congealed juices and bones I collected as I stripped 2 birds.
I think Martha (MM) and I met over some post about buying in bulk and we found a common ground – saving money!  Talk to your butcher.  Many times you can save even more than the advertised sale prices.  For example, recently my local market was running a sale on chuck roast.  None of the roasts were as large as I really needed for company so I asked the butcher if they had one the size I wanted and instead she offered up a manager’s daily sale (in the bulk section just a few feet away from the ones I was looking at) where I could buy twice as much for half as much saving me $8 over what I intended to spend and gave me enough for 3 meals.  I made ALL the chuck roast as Pot Roast & Veggies for company and then used the leftovers to make Ortega Chile Bake and Beef Chili.
I then use a large stock pot and cover the “debris” with water.  I set it to simmer on a low temp and let it go for an hour or so.  I don’t add any seasonings since I’ve normally bought mesquite broiled or lemon herb, but adjust according to your tastes.

 Then I drain it into my large 8 cup measuring cup and allow it to cool.

I have several of these containers that I bought just for chicken stock in the freezer.  I haven’t bought chicken stock in over 10 years now.  It’s just so easy to make your own.  Even if I start with raw chicken and poach it for a recipe I add seasonings and by the time the chicken is done, there is several cups of broth ready for the freezer.

Today’s flavor was Mesquite broiled so it left us with a spicy red color also.

So what do you do to get ready for winter?  Have I motivated you to stock up?

Fire Day Friday: Grilled Chicken with Orange Chipotle Glaze

I have a love affair with chipotles.  It’s true.  I don’t know if Chris knows about it or not, but I’m thinking he does not, as he never seems to question the numerous times chipotle shows up for dinner.  Either way, it’s not a love affair I am ready to give up yet, so let’s just keep this between us… ok?

At least I am willing to share my love with you all 🙂

The orange chipotle glaze was pretty spectacular.  The citrus and the smokiness of the chipotles blended so wonderfully together that I would swear they were meant to be together…. but I know that isn’t true as chipotle was meant for me ….and you of course!

Grilled Chicken with Orange Chipotle Glaze
Adapted from Cooking.com
– Serves 2 –
Printable Recipe 
Ingredients:
1/2 of a whole chicken
3 cups water
1 1/2 Tablespoons kosher salt
1 1/2 Tablespoons granulated sugar
1 teaspoon black pepper
1 Tablespoon minced garlic
1/4 cup frozen orange juice concentrate, thawed
2 Tablespoons chipotle puree
2 Tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1 Tablespoon molasses

Directions:
Place the chicken in a large resealable bag or bowl.  Mix together the water, salt, sugar, pepper, and garlic until the sugar and salt has dissolved.  Pour mixture over chicken and allow to brine for at least 2 hours.  Remove chicken from brine and rinse thoroughly.  Pat dry with paper towel.

In a small bowl, mix together the orange juice concentrate, chipotle puree, balsamic, Dijon, and molasses until well combined.  Pour half of the glaze over the chicken and allow to rest in the refrigerator for 4 hours.

Preheat grill to 375 degrees F.  Oil grill grates.  Place the chicken, skin side down directly over the fire.  Grill for 10 minutes.  Move the chicken to indirect heat (no longer directly over the fire), and continue to grill another 10 minutes.  Move chicken back to direct heat and flip over.  Baste skin side of chicken with some of the remaining glaze and allow to grill for 10 minutes.  Baste again with any remaining glaze and continue grilling until the chicken is cooked through – 160F in the breast and 180F in the deep thigh.  Enjoy!