CAST IRON SKILLET ROAST CHICKEN with APRICOT MAPLE PINEAPPLE GLAZE

Do you like those rotisserie chicken from the market? I do, but on average they are only 2-3 pounds and cost anywhere from $5-$8 or even more. My local grocer ran a unadvertised special the other day and I got this 5.86 pound beauty for 97 cents a pound.

I love my cast iron skillet too! There is nothing better for even cooking heat! I like to roast my chicken in there so the sides are always radiating an even heat to whole chicken.

CAST IRON SKILLET ROAST CHICKEN
1 5-6 pound roasting chicken
4 tablespoons butter, softened
salt & pepper
1/2 onion, wedged small
1 cup apricot pineapple preserves
1/4 cup PURE maple syrup
  • Wash chicken and dry.
  • Spread butter along the inside of the cast iron pan and all over the chicken.
  • Generously salt and pepper the chicken.
  • Place onions along side the chicken.
  • In a small bowl whisk together the preserves and syrup. Set aside and allow to come to room temperature.
  • Roast at 350 degrees for 1 1/2 hours.
  • With a pastry brush spread preserve mixture all over the chicken every 10-15 minutes until skin is crisp and chicken is cooked through. This should be from 30-45 minutes based on the actual weight of your chicken.

MAITAKE MUSHROOM LACED CASHEW CHICKEN

This is a recipe I am revamping to include the awesome mushrooms that I received from Justin at Marx Foods.

I was NOT disappointed and you won’t be either.  They have some great quality bulk online wholesale foods available.  These mushrooms added a rich nutty flavor that complimented the cashews excellent.

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!

CHICKEN SPAGHETTI

1/4 cup grated Parmesan cheese

1 large bunch green onions, sliced
1-2 cloves garlic, minced
3 cups chicken cooked pieces*
8 ounces spaghetti
1/2 cup sour cream
1/4 cup milk
2 tablespoons butter
1 can cream of mushroom soup
2 cups shredded jack cheese
salt and pepper to taste
  • Preheat oven to 350 degrees.
  • Cook spaghetti according to package directions.
  • In a small skillet saute onion and garlic lightly.
  • In a large bowl combine soup, sour cream, milk, butter, , onion, garlic, salt and pepper.
  • Fold in the cheese and chicken pieces. 
  • Transfer to a 2 quart baking dish.
  • Bake uncovered 20-30 minutes or until golden and bubbly. 
  • Top with Parmesan cheese and parsley.
  • 6 servings
*I lightly saute’ the chicken.

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CHICKEN SPAGHETTI

1/4 cup grated Parmesan cheese

1 large bunch green onions, sliced
1-2 cloves garlic, minced
3 cups chicken pieces
8 ounces spaghetti
1/2 cup sour cream
1/4 cup milk
2 tablespoons butter
1 can cream of mushroom soup
2 cups shredded jack cheese
salt and pepper to taste
  • Preheat oven to 350 degrees.
  • Cook spaghetti according to package directions.
  • In a small skillet saute onion and garlic lightly.
  • In a large bowl combine soup, sour cream, milk, butter, , onion, garlic, salt and pepper.
  • Fold in the cheese and chicken pieces. 
  • Transfer to a 2 quart baking dish.
  • Bake uncovered 20-30 minutes or until golden and bubbly. 
  • Top with Parmesan cheese and parsley.
  • 6 servings

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CHICKEN WELLINGTONS, the easy way…

CHICKEN WELLINGTONS
2 tablespoons butter
1 package Pillsbury crescent rolls (DO NOT USE ANYTHING ELSE see note below)
2 boneless, skinless chicken breast halves
2 ounces cream cheese
1 small bunch green onions
1 clove garlic
2-3 button mushrooms
salt and pepper to taste
1 egg, beaten
  • Preheat oven to 375 degrees.
  • In a small food processor combine cream cheese, green onions, mushrooms, salt and pepper.
  • In a skillet melt butter.
  • Salt and pepper the chicken.
  • Saute chicken 3-4 minutes each side until JUST done.
  • Place 2 crescent rolls side by side and seal seams.
  • Spread with cream cheese mixture.
  • Place chicken breast on top.
  • Coat with another layer of cream cheese mixture.
  • Top with 2 more crescent rolls.
  • Seal edges.
  • Brush with egg wash.
  • Bake 18-20 minutes.

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NOTE:  I had real problems with the “store” brand crescent rolls – actually they were terrible!

NOTE:  Next time I will dice the chicken after sauteing and mix with creamed mixture.

CAST IRON SKILLET ROAST CHICKEN with APRICOT MAPLE PINEAPPLE GLAZE

Do you like those rotisserie chicken from the market?  I do, but on average they are only 2-3 pounds and cost anywhere from $5-$8 or even more.  My local grocer ran a unadvertised special the other day and I got this 5.86 pound beauty for 97 cents a pound.

I love my cast iron skillet too!  There is nothing better for even cooking heat!  I like to roast my chicken in there so the sides are always radiating an even heat to whole chicken.

CAST IRON SKILLET ROAST CHICKEN
1 5-6 pound roasting chicken
4 tablespoons butter, softened
salt & pepper
1/2 onion, wedged small
1 cup apricot pineapple preserves 
1/4 cup PURE maple syrup
  • Wash chicken and dry.
  • Spread butter along the inside of the cast iron pan and all over the chicken.
  • Generously salt and pepper the chicken.
  • Place onions along side the chicken.
  • In a small bowl whisk together the preserves and syrup.  Set aside and allow to come to room temperature.
  • Roast at 350 degrees for 1 1/2 hours.
  • With a pastry brush spread preserve mixture all over the chicken every 10-15 minutes until skin is crisp and chicken is cooked through. This should be from 30-45 minutes based on the actual weight of your chicken.

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CAST IRON SKILLET ROAST CHICKEN

Do you like those rotisserie chicken from the market?  I do, but on average they are only 2-3 pounds and cost anywhere from $5-$8 or even more.  My local grocer ran a unadvertised special the other day and I got this 5.86 pound beauty for 97 cents a pound.

I love my cast iron skillet too!  There is nothing better for even cooking heat!  I like to roast my chicken in there so the sides are always radiating an even heat to whole chicken. 

CAST IRON SKILLET ROAST CHICKEN
1 5-6 pound roasting chicken
4 tablespoons butter, softened
salt & pepper
1/2 onion, wedged small
1 cup apricot pineapple preserves 
1/4 cup PURE maple syrup
  • Wash chicken and dry.
  • Spread butter along the inside of the cast iron pan and all over the chicken.
  • Generously salt and pepper the chicken.
  • Place onions along side the chicken.
  • In a small bowl whisk together the preserves and syrup.  Set aside and allow to come to room temperature.
  • Roast at 350 degrees for 1 1/2 hours.
  • With a pastry brush spread preserve mixture all over the chicken every 10-15 minutes until skin is crisp and chicken is cooked through. This should be from 30-45 minutes based on the actual weight of your chicken.

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IMPERIAL CHICKEN aka BROWN BAG CHICKEN ~ VINTAGE RECIPE THURSDAY & MAGAZINE MONDAY

I found this recipe in my bottomless box of magazine tear outs, clipped recipes from old worn cookbooks, grams old recipe cards and printouts to try.  I’ve adapted it to my love of skinless, boneless chicken.

IMPERIAL CHICKEN
1 cup dried bread crumbs (I use my stale sourdough ends and made my own)
4 skinless, boneless chicken breasts
1/3 cup butter, melted
1 clove garlic, minced
1/3 cup grated Parmesan cheese
3 tablespoons minced parsley
1 teaspoon sea salt
1 teaspoon white pepper
large brown paper lunch sack, new and clean
PURE
  • Preheat oven to 350 degrees.
  • In a small food processor blend bread crumbs, cheese, parsley, garlic, salt and pepper until finely ground and well blended.
  • Spray the inside of the paper bag with PURE really well.
  • Dip chicken into melted butter and then into bread crumbs.
  • Place chicken pieces in the bag, fold over and close tightly.
  • Bake 30-45 minutes.  Be careful when you open the bag as the steam escapes. Chicken will be moist on the inside and crispy on the outside.
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SUBTLE DRUNKEN CHICKEN – no dancing or wobbling!

According to Wikipedia Drunken Chicken is a name given to many different ways of cooking chicken that all involve alcohol. A western version (also known as beer can chicken, dancing chicken or chicken on a throne) is made by standing a prepared chicken upright on a partially filled can of beer and cooking it slowly in a barbecue or oven. The can goes into the opening of the chicken so that the beer evaporates and permeates the cooking chicken. It received the name dancing chicken due to way the chicken wobbles once the beer has evaporated and due to the fact the chicken is flavored with evaporated beer. The wobbling and falling usually indicates the chicken is done This means I already have a drunken chicken recipe with my Tropical Roasted Chicken, but thought I’d try for another!

4 skinless, boneless chicken breasts
2 tablespoons butter
1 ounce Curacao
1 ounce Bacardi rum
1 bunch green onions, chopped
2 cloves garlic, minced
1 broccoli crown, cleaned and separated
1 can diced garlic & onion tomatoes, drained but reserve juice
salt & pepper to taste
3 tablespoons butter
3 tablespoons flour
2 cups egg noodles

  • Pierce each chicken breast several times with a fork.
  • Combine the rum and Curacao in an airtight tupperware.
  • Add chicken and marinade for several hours over overnight.
  • Prepare egg noodles according to package directions.
  • Steam broccoli to JUST tender.

  • In a small saucepan melt 3 tablespoons butter.
  • Sprinkle with flour and make roux.
  • Combine the marinade and reserved tomato juice and add to roux.
  • Cook over medium heat until thickens slightly.

  • Melt 2 tablespoons butter in a skillet over a medium heat.
  • Drain chicken, retaining marinade.
  • Saute chicken, garlic and green onions together, salt and peppering to taste.

  • Add tomatoes and heat through.
  • Add broccoli until warmed through.
  • Plate over egg noodles.
  • Pour sauce over top.

HONEY ROASTED CHICKEN

HONEY ROASTED CHICKEN
4 chicken breasts, skin-on chicken
4 cloves garlic, minced
2 slices bacon, chopped
peanut oil
salt & pepper to taste
1 navel orange
3 tangerines
2 bunches green onions, sliced
1 large Vidalia onion, quartered and quartered again
1 teaspoon crushed red pepper flakes
1 cup dry white wine, just eyeball the amount
1/4 cup good quality orange blossom honey
Crusty bread, to pass at table

Today I had an extra shallot and few strawberries that I threw in for good measure!

  • Wash and dry chicken and season with salt, then refrigerate for a few hours or overnight.
  • Preheat oven to 425˚F.
  • Mince garlic.
  • Meanwhile, in a roasting pan or large casserole, toss with tangerines and oranges with onions. Liberally drizzle with peanut oil – enough to thinly coat the oranges and onions (a couple of tablespoons). Season with salt and pepper and scoot the oranges and onions off to the sides of the pan.
  • Arrange chicken in pan and rub with peanut oil to coat the skin. Season chicken with black and red pepper.
  • Top with bacon pieces.
  • Add wine to the pan.
  • Drizzle honey around the pan and place in the oven.
  • Roast 45 minutes or until juices run clear.
  • Serve chicken with oranges and onions, and with pan juices with Cream Cheese Mashed Potatoes.



TOMATO CHICKEN with BASIL

1 tablespoon olive oil
4 skinless, boneless chicken breasts cut into tenders
2 cloves garlic, minced
1 can Progresso Tomato & Basil Soup
1/2 cup milk
2 tablespoons grated Parmesan cheese
2 tablespoons fresh minced basil or 1/2 teaspoon dried basil leaves, crushed
4 cups hot cooked pasta

  • Heat oil in skillet.
  • Add garlic and chicken, sauteing until browned.
  • Add soup, milk, cheese and basil.
  • Heat to a boil.
  • Cover and cook over low heat 5 minutes or until desired thickness.
  • Serve over pasta.
  • Garnish with fresh vbasil (which I forgot to do before the picture LOL)

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Company is Coming – Tried and True or a New recipe??? Maybe just a simple SALAD



OUR FIRST VISITORS!!!


A fun time IS INDEED being had by all, and why not… Jackie’s favorite Aunt, her cousin, his wife and a teenage daughter (teenagers, god help me) have come to our little condo in paradise and we are having the time of our lives!

!Dave here from MY YEAR ON THE GRILLAs always, I am so surprised when I CAN COOK THAT!


But today, I want to be a little less surprised.  Meaning… When company is coming and you want to make a good “foodie” impression on them… Do you try an exciting new sounding recipe, create something from the top of your head, do your best tried and true recipe…  Or work a new interpretation of a tried and true…


Somehow, I have decided that making the same thing in exactly the same way is not very appealing to me.  So, I decided to make one of my better recipes, but add a bit of island flair…


Last week on my “normal” site, I posted a recipe for Terriyaki Bowtie Spinach Salad.  I had gotten the recipe from a fellow blogger, Melanie from THE SISTER’s CAFE.  I did a very unusual thing for me…  I followed Melanie’s recipe as she wrote it.  If you go to her post (click HERE), Melanie listed a few additional ingredients as optional.  But really, if you have a plate of spinach, do you need to add parsley?  Adding the oranges and water chestnuts was already inching the price up.  So, unless you have them on hand, do as I did and leave out the craizins and parsley, … Here is what she wrote…

Spinach Salad With Teriyaki Bowties 
submitted by Melanie sisterscafe.blogspot.com

16 oz. Bowtie pasta, cooked and cooled
1 – 2 bags of fresh baby Spinach
2 small cans Mandarin Oranges
1 Red Pepper, chopped
1 can Water Chestnuts
1 bunch Green Onions, chopped
1 cup Honey Roasted Peanuts or Cashews
1/4 cup Sesame Seeds, toasted
2 cups torn cooked Chicken

Dressing:
1 cup Vegetable Oil
2/3 cup White Wine Vinegar
1/2 tsp. Salt
1/2 tsp. Black Pepper
2/3 C. Teriyaki Sauce
5 Tbs. Sugar

Cook bowtie pasta according to directions, drain and cool while whisking the dressing together in a large bowl. Marinate cooked bowtie pasta in the dressing for 1 hour or longer in the fridge. Combine salad ingredients in a large bowl and pour the teriyaki sauce and pasta over the salad, toss together and serve. If it’s just a few of you, make individual salad servings; keeping the salad and bowtie sauce separate for the rest of the week (no one likes a soggy salad).

This sauce is terrific!  Beyond terrific in fact.  The whole thing blended so well.  It was a perfect addition to my new series on what to do with those rotisserie chickens that are so cheap here in paradise… a raw whole chicken is $10… A precooked rotisserie chicken is $6… If I can get a good explanation for the price difference, I would be very interested…  But in the mean time, I am buying one a week, and posting a series of recipes on what to do with the leftovers… but I digress…




They are company, so I wanted to show off a little.  Instead of the rotisserie chicken, I made an island inspired Blackened Chicken.  I recently covered a how to post on my normal” site for blackening.  I am sure 😉 that you all read that piece (click HERE if you did not).  So I don’t need to remind you that blackening is not BURNT , and it is NOT a spice, it is a cooking process with butter and spices charred to the outside of the meat, and then the meat is baked to a proper internal temperature.  In this case, I melted 1 tablespoon of butter for each breast (in this case, 4), added 1 TBS of Cajun spices per breast (4). Got that very hot (just barely starting to smoke).  Put the breast into the butter/spice mixture for 2 minutes.  Listened to it sizzle and watched it smoke just a little.  Turned the breast over and charred the spices and infused the butter into the breast for another 2 minutes.  Then I popped em in a 350 degree pre-heated oven until my remote temperature prob read 165 degrees (about 30 minutes).


I have already bragged about this salad once on my own site.  The addition of the blackened chicken really set this apart as something special.

The sweet terriyake sauce was excellent the first time I made the recipe.  Adding a Cajun spiced blackened chicken to the sweet made for an even better tasting combination… Even the teenage daughter (teenagers, god help me) had a second helping…

Please, if you should try this… Goof around as much as you like with the salad… Peppers, mushrooms, pine nuts, scotch… go ahead, add what ever you like… Why not.  BUT, the dressing for this is the real star of the recipe.  Give this dressing a try as listed.  you will not be sorry!


So,  I return to the question I originally asked…

Company is coming…

Something new
Something tried and true
Something tried and true, but with a new twist???

I need to know, More guests are coming to visit.  There is a lot of pressure to cook for someone’s vacation.

But also, who knows when the ladies (and Chris) will accept my invitation for the first annual OUR KRAZY KITCHEN summit meeting… Cooking for that group of culinary stars… Now that would be pressure!