Category: POULTRY

Fire Day Friday: Spicy Peach-Molasses Grilled Chicken

I’m having a bit of a creative block in the kitchen.  Which then also translates to a slight writers block when it comes to posts.  I can say that it all has to do with how much I’ve been working lately, but honestly, I really do think I’m just in a slump.  But, nice thing about being in a slump these days is that we always have the internet to help give us inspiring new ideas!  Or it can at least give us recipes we can play with to create a fantastic meal in the kitchen.  This is one of those meals.  I was uninspired and needed to use up some peach preserves I had in the fridge, so I stumbled across this recipe on Grilling.com…. it was perfect!  Simple, delicious, and, well, let’s be honest, I didn’t have to think too hard when it came to putting this together….exactly what I needed 🙂

Spicy Peach-Molasses Grilled Chicken
Adapted from Grilling.com
Printable Recipe 
Ingredients:
1/4 cup peach preserves
1 teaspoon molasses
3/4 teaspoon low sodium soy sauce
3/4 teaspoon Dijon mustard
1/2-1 teaspoon red pepper flakes
2 boneless, skinless chicken breasts

Directions:

In a small bowl, mix all ingredients together except the chicken.  Spread half of the mixture of the chicken – reserve the other half for later.  Allow the chicken to marinate in the fridge for 2-4 hours.
Preheat grill to 375-400 degrees.  Oil the grill grates.  Place the chicken over the fire and allow to grill for 5-8 minutes or until nice and brown.  Flip the chicken and spread remaining sauce over chicken.  Allow to grill for 5-10 minutes or until the chicken is cooked through.  Remove from grill and allow to rest for 3 minutes before cutting into the chicken.  Enjoy!

PAN SEARED CHICKEN with BROWNED PARSLEY BUTTER

printable recipe
PAN SEARED CHICKEN with BROWNED PARSLEY BUTTER
4 skinless, boneless chicken breasts
flour for dredging
4 tablespoons butter
1 large green onion, sliced thin
salt, pepper and paprika to taste
1/4 cup chopped fresh flat leaf parsley
Juice of 1 lemon
Juice of 1 lime

  • Place chicken between the folds of a clean cheesecloth towel.
  • Pound chicken breasts to 1/4 inch thick.
  • Cut each breast in half.
  • Generously season both sides of chicken breasts.
  • Dredge chicken in flour.
  • In a large skillet melt butter over medium high heat.
  • When butter is sizzling, but not browning, add onions and chicken pieces.
  • Generously season AGAIN!
  • Cook chicken 4-5 minutes on each side.
  • Plate chicken and keep warm.
  • Add parsley, lemon and lime juices, cooking until browned.
  • Pour over chicken pieces.
  • Garnish with parsely.

TURKEY MILANESE ~ CLASSIC GOOD EATS

8 turkey cutlets, pounded down to about 1/4 to 1/2-inch thickness
Salt and black pepper
1 cup flour
2 eggs, lightly beaten
1/2 cup dried bread crumbs
1 cup panko crumbs
1/2 cup grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons minced fresh flat leaf parsley
2 tablespoons butter
Oil for frying

  • Generously season the turkey cutlets with salt and pepper and set aside.
  • Sift together the bread crumbs, panko crumbs, Parmesan cheese, basil oregano and parsley until well blended.
  • Set three shallow bowls side by side on your counter.  Fill the first one with the flour, the second one with the beaten eggs and the third one with the bread crumbs mixture.
  • Dredge cutlets, one at a time, first in the flour, then in the egg and finally, in the bread crumb mixture. Shake off any excess crumbs and reserve on another plate.
  • Chill the cutlets in the freezer for about 15 minutes.  This will help the coating stay intact when you fry it.
  • Heat a large skillet over medium-high heat and add enough oil to come up about 1/4-inch high.  Add butter.  Add cutlets and fry until cooked through and golden brown, about 3 minutes per side.  Do NOT crowd the pan.  If necessary, do this step in batches.  As each cutlet is cooked, transfer to a platter.   You can keep the cutlets warm in a low oven.
  • Serve with rice pilaf, mashed potatoes, buttered parsley noodles or some lemon wedges.
  • Top with minced parsley.
  • Serves 4.

KRABBY CHICKEN CASSEROLE & ASPARAGUS with LIME BUTTER

KRABBY CHICKEN CASSEROLE
2 cups chopped rotisserie chicken
1 1/2 cups flaked Krab
1 cup diced celery
1 bunch green onions, sliced thin
1 cup grated sharp cheddar cheese
1/2 cup sour cream
1/2 cup mayonnaise
4 tablespoons butter
3 tablespoons flour
1/2 cup milk
1 small can french fried onion rings

  • Preheat oven to 350 degrees.
  • Toss together the chicken, krab, celery and onions.
  • Whisk together the sour cream and mayonnaise.
  • Fold sour cream mixture and cheese into chicken mixture.
  • In a small saucepan melt butter.
  • Whisk in flour until golden.
  • Add milk and whisk until well blended.
  • Fold roux into chicken mixture.
  • Pour into a greased 2 quart episode.
  • Top with french fried onion rings.
  • Bake 30 minutes.

5-6 spears of asparagus per person
2-4 tablespoons butter

1 lime, juiced
  • Clean and snap asparagus.
  • Spray a flat cookie sheet with PURE.
  • Arrange asparagus in a single layer.
  • In a small bowl melt the butter.
  • Add the lime juice and whisk well.
  • Pour lime juice evenly over the asparagus.
  • Increase oven temperature to broil.
  • Broil asparagus until just done.
  • Turn off oven and serve both dishes immediately.
 Submitted to: 

    KRABBY CHICKEN CASSEROLE & ASPARAGUS with LIME BUTTER

    KRABBY CHICKEN CASSEROLE
    2 cups chopped rotisserie chicken
    1 1/2 cups flaked Krab
    1 cup diced celery
    1 bunch green onions, sliced thin
    1 cup grated sharp cheddar cheese
    1/2 cup sour cream
    1/2 cup mayonnaise
    4 tablespoons butter
    3 tablespoons flour
    1/2 cup milk
    1 small can french fried onion rings

    • Preheat oven to 350 degrees.
    • Toss together the chicken, krab, celery and onions.
    • Whisk together the sour cream and mayonnaise.
    • Fold sour cream mixture and cheese into chicken mixture.
    • In a small saucepan melt butter.
    • Whisk in flour until golden.
    • Add milk and whisk until well blended.
    • Fold roux into chicken mixture.
    • Pour into a greased 2 quart episode.
    • Top with french fried onion rings.
    • Bake 30 minutes.

    5-6 spears of asparagus per person
    2-4 tablespoons butter
    1 lime, juiced

    • Clean and snap asparagus.
    • Spray a flat cookie sheet with PURE.
    • Arrange asparagus in a single layer.
    • In a small bowl melt the butter.
    • Add the lime juice and whisk well.
    • Pour lime juice evenly over the asparagus.
    • Increase oven temperature to broil.
    • Broil asparagus until just done.
    • Turn off oven and serve both dishes immediately.

    MAITAKE MUSHROOM LACED CASHEW CHICKEN

    This is a recipe I revamped to include the awesome dehydrated mushrooms that I received from Justin at Marx Foods a while back. I was NOT disappointed and you won’t be either.  Marx Foods has some great quality bulk online wholesale foods available.  These mushrooms added a rich nutty flavor that complimented the cashews perfectly.
    4 chicken breast halves, cut into bite sized pieces
    1 small bunch green onions, sliced
    1 ounce dehydrated Maitake mushrooms, re-hydrated and then chopped
    1 tablespoon canola oil
    1 tablespoon brown sugar
    4 tablespoons cornstarch, divided
    ½ teaspoon sea salt
    ¼ cup soy sauce
    1 teaspoon rice wine vinegar
    1 teaspoon Worcestershire sauce
    3 tablespoons oil
    2 cup hot chicken broth
    2 teaspoon lemon juice
    ½ cup cashews
    cooked rice
    • Heat canola oil over medium high heat until JUST sizzling.
    • Saute’ green onions and mushrooms until tender. Using a slotted spoon remove onions and Maitake mushrooms to drain on paper towels.
    • Stir fry chicken in hot oil in frying pan or wok until chicken is lightly brown and tender, about 8 minutes. 
    • Remove chicken from oil and drain excess oil from the pan. 
    • Whisk together the brown sugar, cornstarch, salt, soy sauce, vinegar, and  the  Worcestershire sauce. 
    • Blend well, then add chicken stock to the pan and bring to a boil, stirring constantly. Cook until thickened. 
    • Add lemon juice; add chicken pieces, onions and mushrooms and reheat. Do not boil. 
    • Taste to correct seasonings. 
    • Add cashews. 
    • Serve over hot rice.
    He all but licked his plate!

    KUNG PAO CHICKEN

    I looked everywhere for hot chile paste. I have no idea what it is. I haven’t found it at my local grocery stores so when I decided to make this recipe that called for hot chile paste, I just subbed hot red pepper spread. It’s super spicy by itself but delicious in sauces. It worked. This was awesome. I’ll for sure make it again.

    I’ve made several versions of Kung Pao chicken recipes but this is my favorite. I also cut WAY down on the peanuts. Kung Pao chicken is known for having a lot of peanuts in it. This recipe called for 4 oz. Well, 4 oz. of peanuts was more calories than the chicken so I decided just to put in a few. Again, it worked and it seemed fine. You are welcome to add more peanuts if you’d like. My husband ate this over rice and as usual, I chose to put it over broccoli. While it had a wonderful flavor, it wasn’t overly saucy so if you want a lot of sauce, go ahead and double the sauce. It was fine for me, I enjoyed it. The egg roll was just from Asian Sensations. I love egg rolls.

    Kung Pao Chicken
    1 pound boneless chicken breasts
    2 tablespoon white wine, divided
    2 tablespoon soy sauce, divided
    1 tablespoon sesame oil, divided
    2 tablespoon cornstarch, dissolved in 2 tablespoons water
    1 tablespoon hot red pepper spread (or hot chile paste)
    1 teaspoon white vinegar
    2 teaspoon brown sugar
    4 green onions
    1 tablespoon
    chopped garlic
    1 can water chestnuts
    3 tbsp chopped peanuts

    To make marinade: 

    • Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 teaspoon oil and 1 tablespoon cornstarch water mixture and mix together. 
    • Place chicken pieces in plastic bag and add marinade for about 30 minutes.
    To make sauce: 

    • In a small bowl, combine 1 tablespoon wine, 1 tablespoon soy sauce, 2 teaspoons oil, 1 tablespoon cornstarch/water mixture, chile paste, vinegar and sugar. Mix together.
    • Add green onions, garlic, water chestnuts and peanuts. I
    • n medium skillet, heat sauce slowly until aromatic. 
    • Meanwhile, remove chicken from marinade and saute in large skillet until meat is done. 
    • When sauce is done, add sauteed chicken to it and let simmer together until sauce thickens. 
    • Serve over rice or broccoli.
    Total calories = 1015
    3 servings = 338 calories

    TURKEY MILANESE

    8 turkey cutlets, pounded down to about 1/4 to 1/2-inch thickness
    Salt and black pepper
    1 cup flour
    2 eggs, lightly beaten
    1/2 cup dried bread crumbs
    1 cup panko crumbs
    1/2 cup grated Parmesan cheese
    1 teaspoon dried basil
    1 teaspoon dried oregano
    2 tablespoons minced fresh flat leaf parsley
    2 tablespoons butter
    Oil for frying

    • Generously season the turkey cutlets with salt and pepper and set aside.
    • Sift together the bread crumbs, panko crumbs, Parmesan cheese, basil oregano and parsley until well blended.
    • Set three shallow bowls side by side on your counter.  Fill the first one with the flour, the second one with the beaten eggs and the third one with the bread crumbs mixture.
    • Dredge cutlets, one at a time, first in the flour, then in the egg and finally, in the bread crumb mixture. Shake off any excess crumbs and reserve on another plate.
    • Chill the cutlets in the freezer for about 15 minutes.  This will help the coating stay intact when you fry it.
    • Heat a large skillet over medium-high heat and add enough oil to come up about 1/4-inch high.  Add butter.  Add cutlets and fry until cooked through and golden brown, about 3 minutes per side.  Do NOT crowd the pan.  If necessary, do this step in batches.  As each cutlet is cooked, transfer to a platter.   You can keep the cutlets warm in a low oven.
    • Serve with rice pilaf, mashed potatoes, buttered parsley noodles or some lemon wedges.
    • Top with minced parsley.
    • Serves 4.

    TURKEY MILANESE

    8 turkey cutlets, pounded down to about 1/4 to 1/2-inch thickness
    Salt and black pepper
    1 cup flour
    2 eggs, lightly beaten
    1/2 cup dried bread crumbs
    1 cup panko crumbs
    1/2 cup grated Parmesan cheese
    1 teaspoon dried basil
    1 teaspoon dried oregano
    2 tablespoons minced fresh flat leaf parsley
    2 tablespoons butter
    Oil for frying

    • Generously season the turkey cutlets with salt and pepper and set aside.
    • Sift together the bread crumbs, panko crumbs, Parmesan cheese, basil oregano and parsley until well blended.
    • Set three shallow bowls side by side on your counter.  Fill the first one with the flour, the second one with the beaten eggs and the third one with the bread crumbs mixture.
    • Dredge cutlets, one at a time, first in the flour, then in the egg and finally, in the bread crumb mixture. Shake off any excess crumbs and reserve on another plate.
    • Chill the cutlets in the freezer for about 15 minutes.  This will help the coating stay intact when you fry it.
    • Heat a large skillet over medium-high heat and add enough oil to come up about 1/4-inch high.  Add butter.  Add cutlets and fry until cooked through and golden brown, about 3 minutes per side.  Do NOT crowd the pan.  If necessary, do this step in batches.  As each cutlet is cooked, transfer to a platter.   You can keep the cutlets warm in a low oven.
    • Serve with rice pilaf, mashed potatoes, buttered parsley noodles or some lemon wedges.
    • Top with minced parsley.
    • Serves 4.

    SPICY CHICKEN SPAGHETTI

    Spicy Chicken Spaghetti adapted from So Are You To Me
    2 large boneless, skinless chicken breasts; diced
    8 oz. uncooked spaghetti
    1/2 OF an onion, chopped
    1 bell pepper, chopped
    2 cloves garlic, minced
    1 can Hot Rotel
    1 can cream of mushroom soup
    6 oz. Velveeta
    1/2 cup sharp cheddar cheese
    salt and pepper to taste
    olive oil

    Directions:  Preheat oven to 350 degrees.  Bring a pot of salted water to a boil and add pasta. Cook 8 to 10 minutes, until al dente. Mean while, saute diced chicken breasts, onion, bell pepper, and garlic in olive oil over medium high heat until chicken is no longer pink, drain and set aside.  Drain the pasta and return to pan. Stir in diced Velveeta, Hot Rotel, cream of mushroom soup, and the cooked chicken mixture. Season with salt and pepper.  Pour into a baking dish and top with sharp cheddar cheese. Bake uncovered for 25-30 minutes.

    Modifications:
    -I used cream of chicken soup.

    Here’s what you’ll need:
    Preheat the oven to 350 degrees

    Dice up a green pepper, mince 2-3 garlic cloves, and dice up 1/2 of an onion

    Cut up the chicken breasts and cook in olive oil.  Add the green pepper, garlic, and onion (forgot to take a picture)

    Cook the spaghetti until al dente.  Drain and add the cut up Velveeta.
    Add the soup.

    Add the can of Ro-Tel.

    Add the chicken mixture.

    Put the spaghetti mixture in a greased 9×13 baking dish.  Spread the cheese over the top and pop into the oven.
    What you’ll end up with:

    This dish was so good . . . how could it not be?  It has Velveeta and Ro-Tel so it is basically cheese dip with spaghetti.  YUMMY!

    SHREDDED CHICKEN VEGETABLE EGG ROLLS

    SHREDDED CHICKEN VEGETABLE EGG ROLLS
    2 cups finely chopped cooked chicken or pork pieces
    1 medium Vidalia onion, finely chopped
    1 large stalk celery, finely chopped
    1 large carrot, finely chopped
    1 tablespoon minced garlic, jar
    1 tablespoon sugar
    1 teaspoon sea salt
    1 teaspoon pepper
    1 tablespoon sesame oil
    4 tablespoons canola oil
    egg roll wrappers (I use Melissa’s)

    • Heat skillet with 2 tablespoons of oil. Add onion, garlic, celery and carrots, Saute’ until tender.
    • Drain, retaining oil.
    • In a large mixing bowl toss meat pieces with sesame oil, sugar, salt and pepper. Add vegetables and blend well.
    • Cool 5-10 minutes.
    • Fill center of each wrapper with 2 tablespoons of filling.
    • Fold 1st corner towards the center. Then fold each edge towards the center. With a pastry brush wet the exposed triangle of dough and roll the bulk onto it.
    • Add oil back into pan and add the additional 2 tablespoons and bring to medium heat.
    • Cook egg rolls on all 4 sides until golden.



    BLACKBERRY PINEAPPLE DIPPING SAUCE
    1/2 cup Blackberry Pineapple Jam
    2 tablespoons honey
    2 tablespoons soy sauce

    • Heat jam in microwave for 20 seconds to warm and thin.
    • Whisk in honey and soy sauce.
    • Set aside.