Category: POULTRY

Coffee BBQ Chicken, Vegetable Yam Mash & Cherry Green Beans

Many of you know that we are sitting and waiting for our investment house to sell so we can move home. One of the things I DON’T want to do is move food cross country so I have been taking my recipe experiment nights and trying to use what we have on hand and use up ALL stock (packages and bottles that are space hogs and breakable especially). The result? I have actually developed some great new recipes that I don’t mind sharing and we will eat again and again. This week we have Coffee BBQ Chicken, Vegetable Yam Mash & Cherry Green Beans. I hope you enjoy them.

COFFEE BBQ CHICKEN
4 boneless, skinless chicken breasts or 3 pounds of chicken wings
1/2 cup STRONG coffee
1/2 cup ketchup
1/4 cup minced green onion
2 teaspoons minced garlic, jar
1/8 cup Worcestershire sauce
1/8 cup apple cider vinegar
1 teaspoon chili powder
3/4 teaspoon salt
3 tablespoons brown sugar
Juice of 1 lime*
honey
~~~~~~~~~~~~~~~
Juice of 1 orange*
1 7up
dash apple cider vinegar
dash Worcestershire sauce
salt & pepper

  • Pierce each piece of chicken a few times with a fork.
  • Whisk together the 7up, Juice of 1 orange, dash of apple cider vinegar and dash of Worcestershire sauce.
  • In an airtight container place chicken pieces side by side. Salt and pepper generously.
  • Pour the 7up mixture over top and marinade for several hours or overnight.
  • Preheat oven to 325 degrees.
  • In a small saucepan whisk together the first 11 ingredients and simmer for 30 minutes to meld flavors.
  • Add honey to thicken.
  • In a shallow baking dish place chicken pieces side by side. Pour BBQ sauce over top to cover and bake for 1 hour or until tender.

*I saved the pulp from each to simmer in the BBQ sauce.

VEGETABLE YAM MASH
1 large yam*, peeled and quartered
1 large russet potato*, peeled and quartered
1 cup sour cream
2 tablespoons melted butter
1 package KNORR vegetable recipe mix

  • Melt the butter and blend with the sour cream.
  • Add in the vegetable mix and blend well. Set aside while you prepare the yam and potato. This can also be done the day before and refrigerated until needed.
  • In boiling, salted water cook yam and potato until tender.
  • Add yam and potato to the sour cream mix and mash together until well blended.

*any combination of the two would work well

CHERRY GREEN BEANS
1 cup green beans, trimmed and cut into bite sized pieces
1 large bunch green onions, sliced
1/2 cup chopped fresh cherries
1 lime, juiced
2 teaspoons minced garlic, jar
2 tablespoons butter
2 tablespoons white balsamic vinegar
salt and pepper to taste
1 teaspoon soy sauce
1 tablespoon sugar

  • Melt butter. Saute’ green beans until tender.
  • Salt and pepper to taste.
  • Add garlic and onions and cook until translucent.
  • Whisk together the soy sauce, balsamic vinegar, lime juice and sugar until sugar is dissolved.
  • Pour over the bean mixture and simmer 2-3 minutes.
  • Add cherries and heat through.

Enjoy! See you next Sunday for another Simply Delicious Sunday. Don’t forget to visit the other participants, and to comment on their blogs.

Simple Supper Saturday – Easy hot and spicy chicken

On my menu plans last week I had an idea for easy hot and spicy chicken to try for Tuesday night along with some leftovers ideas. It was just something I came up with while searching the pantry for things I have on hand already. Everything turned out really good so I thought I’d share it here.

Season some chicken breasts with sea salt and fresh ground pepper, brown on each side in little olive oil in a large oven safe skillet – if you don’t have an oven safe skillet you can transfer the chicken to a baking dish – and really the browning is just for aesthetics. It isn’t required to brown it but it just looks more appetizing and it does help seal in the juices too.

Pour a can of the Hot Rotel over the browned chicken. If you don’t like hot, spicy foods you can just use a can of diced tomatoes instead. Any kind of salsa would work well for this too. Bake for about 20 minutes at 350 or until chicken is done.

I served this with Mexican rice and cheesy refried beans the first night – the rice was a packaged rice, Vigo Mexican rice. The refried beans were canned topped with shredded colby jack cheese and baked alongside the chicken – so sue me for using canned and packaged, this recipe meme is all about simple! 😉

For the second night I shredded the leftover chicken, heated and wrapped the leftover refried beans, rice and chicken in warm burrito shells – what a hit with the hubby and kids!

I still had a very small container left of the chicken and Rotel mix which went into to freezer to use another night for a Mexican pizza topping or a spicy chicken soup. This was a great meal stretching recipe.

Hope you’ll join in and link your simple supper ideas!

Shredded Vegetable Chicken Egg Rolls with Blackberry Pineapple Dipping Sauce and Spicy Gingersnaps




Magazine Mondays is hosted by Ivonne over at Cream Puffs in Venice. Save Room for Dessert, What Did you Bake Today and Cultural connections are hosted over at ThE KraZy KitcHen. Stop by and join in. Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam . Tuesdays at the Table is normally hosted by Andrea over at My Chihauhau Bites but Andrea is taking a break while she has her baby and is being hosted by Cole for a while. Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace.

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.

SPICY GINGERSNAPS
2 sticks butter, softened
2 cups packed light brown sugar
2 JUMBO eggs
1 cup golden raisins
3 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 teaspoons cinnamon
1/2 teaspoon dried orange peel
1/4 teaspoon salt
1teaspoon PURE vanilla extract
1/2 cup finely chopped walnuts

  • In a mortar and pestle (or similar) finely grind all the spices together into a fine dust.
  • Preheat oven to 350 degrees.
  • In a small food chopper, chop the raisins into the butter until creamy.
  • Transfer to a mixing bowl.
  • Add brown sugar, eggs and vanilla. Blend until creamy and smooth.
  • Sift together the flour, spices, baking soda and powder.
  • Gradually add flour mixture to butter mixture until well blended.
  • Add walnuts.
  • Drop by spoonfuls onto an un-greased cookie sheet and slightly flatten.
  • Bake 12-14 minutes until edges are set.
  • Let cool on pan for 2 minutes and then transfer to wire rack to cool completely.
  • Good plain or with a Cream Cheese Frosting.

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Garlic Parmesan Stuffed Chicken with melted Strawberries



GARLIC PARMESAN STUFFED CHICKEN with MELTED STRAWBERRIES*
4 skinless, boneless chicken breasts
4 ounces grated Parmesan cheese
2 cloves minced garlic, jar
1 large bunch green onions sliced
1/4 cup seedless strawberry or raspberry jam*
3 1/2 cups strawberry pieces*
salt and pepper to taste
Juice of 1 lime
2 tablespoons white balsamic vinegar
1 tablespoon olive oil

  • Preheat oven to 375 degrees.
  • Whisk together the jam, lime juice and vinegar.
  • Pour over strawberries and onions toss together.
  • Sprinkle with salt and pepper. Spread into a 3 quart baking dish.
  • Toss garlic and Parmesan cheese together.
  • Cut a pocket in the side of each chicken breast and fill with garlic cheese mixture. Secure with toothpicks to close or use these cool loops or band! Salt and pepper each side.
  • In a skillet, heat olive oil and saute’ onions. Add chicken and brown on each side.
  • Transfer chicken to a baking dish and put into the oven for 10 minutes.
  • Add the strawberry baking dish to oven and bake both another 15-20 minutes until chicken is no longer pink, the berries have softened and the jam mixture has thickened.
  • Serve chicken with the berries over top and with Herb Rice Pilaf.

*I like to also change it out sometimes and make it with apricot pineapple jam, an 8 ounce can drained crushed pineapple and 2 cups of fresh apricot pieces.

Chicken Apple Puff Bundles – Dinner and Dessert All in one

To eat is a necessity, but to eat intelligently is an art.
~La Rochefoucauld
Personally, I like to go a step farther and eat creatively which is what inspired this recipe!

CHICKEN & APPLE PUFF BUNDLES
3/4 pound chicken tenders
1/4 cup chopped Vidalia onions
2 apples, peeled, cored and chopped
4 ounces orange juice with pulp
3 tablespoons brown sugar
1 teaspoon apple pie spice
1/4 cup sugar
2 tablespoons golden raisins
puff pastry*
cinnamon sugar
egg, beaten

  • Thaw the pastry sheets at room temperature until they’re easy to handle (about 45 minutes).
  • Pre-heat the oven to 375°.
  • In a skillet melt butter and saute’ chicken and onion until golden.
  • Whisk the orange juice, apple pie spice, brown sugar and sugar together in a medium saucepan. Bring to a low boil.
  • Add apple pieces and raisins.
  • Add to chicken and onion mixture.
  • Simmer until moisture is absorbed.
  • Line baking sheet with silicone mat or parchment paper.
  • Unfold pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10-inch square. Cut the pastry sheet into 4 (5-inch) squares. Repeat with the remaining pastry sheet.
  • Spoon 1/4 cup of apple mixture into center of square.
  • Brush the edges of the pastry squares with the egg.
  • Fold each pastry in half over the apple mixture and press the edges to seal.
  • Place the filled pastries onto the baking sheets.
  • Brush the tops of the pastries with the egg.
  • Bake for 15-20 minutes or until the pastries are golden. Let cool on the baking sheets for 2 minutes. Remove the pastries to a wire rack and let cool.
  • Sprinkle with powdered sugar.

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Healthy Helpings – Stuffed Chicken with Vegetables and Lemon Basil Pasta

I tried this recipe last week, and it got a thumbs up from my mom and my 12 year old. Tara had her pasta the “normal” way, but she loved the stuffed chicken.

Stuffed Chicken with Vegetables and Lemon Basil Pasta
From Clean Eating
Serves 4, Hands on Time: 20 min, Total Time – 1 hour

Ingredients

  • Olive oil cooking spray
  • 1/2 c onion, chopped
  • 1 c loosely packed spinach, chopped
  • 3 cloves garlic, minced, divided
  • 3 Roma tomatoes, seeded, cored & diced, divided
  • 2 tbps bread crumbs
  • 1/2 pkg whole wheat spagetti (I used Barilla Plus Angel Hair)
  • 4 4 oz boneless chicken breasts, pounded thin
  • 4 tbps fresh basil, finely minced
  • 1 tbsp extra virgin olive oil
  • 1 lemon, juice and zest
  • 1 1/2 tbsp parm cheese grated
  • Salt and pepper to taste… I found it needed salt when I served.

Instructions
Heat a large non stick or cast iron skillet over medium-high heat for 2 minutes. Mist with cooking spary and add onion, spinach ONE garlic clove and ONE tomato. Saute for 5 min or until just cooked. Remove from heat, mix in bread crumbs, set aside.

Bring a pot of water to boil over high heat and cook pasta according to package directions.

To stuff chicken, place 1 1/2 to 2 tbsp vegetable-bread crumb mixture in the middle of each piece of chicken. Fold chicken over filling and secure with toothpicks.

Heat a large nonstick or cast iron skillet over medium high heat for 2 min. Mist with cooking spray. Place stuffed chicken into pan and cook until golden brown on each side (about 3-4 min per side)

Drain pasta when finished cooking, then put back in the pot and toss with basil, oil, lemon juice and zest, add remaining 3 cloves of garlic.

To serve garnish pasta with remaining tomatoes and parmesean cheese.

(my rolls are a little “messy”, I had picked up chicken tenders instead of breasts, so I was working with small pieces of chicken!)

Do you have a healthy recipe to share? Post it to your blog, and be sure to come back here and add it to Mcklinky! Thanks for stopping by!

Braised Garlic Tomato Chicken


Slow Cooking Thursday is hosted by Sandra
at Diary of a Stay at Home Mom

BRAISED GARLIC TOMATO CHICKEN
2-6 boneless, skinless chicken breasts*
2 tablespoons olive oil
sea salt & pepper
1 large bunch green onions, sliced thick
2 heaping tablespoons minced garlic, jar
2 tablespoons sun dried tomato pesto
1 teaspoon tarragon
2 cups chicken broth
1 large tomato, chopped + a handful of grape tomatoes, halved
2 tablespoons cornstarch
Prepared pasta or mashed Parmesan potatoes.

  • Heat olive oil in skillet.
  • Generously salt and pepper chicken breasts and sear on all sides. Remove chicken and set aside.
  • Add onions and garlic. Saute’ until fragrant, well done and oil has been absorbed. Be sure and scrape all the bits from the bottom of the skillet when you add onions and garlic to the slow cooker.
  • In a slow cooker whisk the chicken broth and sun dried tomato pesto together. Add tarragon and blend well.
  • Add the chicken breasts*, top with onions, garlic and tomatoes.
  • Cook on low 2-3 hours.
  • Remove chicken and shred it.
  • Remove 1 cup of sauce and whisk cornstarch into it. Return to slow cooker and blend well.
  • Return chicken pieces to sauce.
  • Serve over pasta or mashed Parmesan potatoes

*This recipe makes enough sauce for 2-6 chicken breasts. For just the 2 of us I make 2, but use any remaining sauce over potatoes or pasta later in the week.

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Balsamic Peach Chicken ~ Stretch Your Food Dollar

This recipe was originally this. Hubby liked it so well that I have written an alternative version that allows me to clean out the fruit drawer, freezer and eat it too! This version also allows me to make the flavorful part the night before while I’m cleaning up the kitchen and throw it together quickly the next night and no one knows I cheated a little.


BALSAMIC PEACH CHICKEN ~ 6 servings ~ $5.82 ~ $0.97/serving

1/4 cup balsamic vinegar ($0.65)
2 peaches ($0.82)
1 kiwi*($0.33)
1/2 cup packed brown sugar($0.32)
1 tablespoon plum sauce* ($0.10)
1 tablespoon KARO syrup ($0.10)
1/2 cup hot water
1 teaspoon Better than Bouillon chicken base ($0.25)
1 pound chicken tenders, sliced into 1 inch pieces ($2.95)
1 1/2 cups prepared brown rice ($0.30)

  • In a small saucepan bring the water, vinegar, bouillon and brown sugar to a boil. Add the chopped fruit pieces and boil 5 minutes, stirring constantly. Lower the heat and simmer for several minutes more.
  • Spray a skillet with pure. Stir fry the chicken pieces until heated through.
  • Transfer to a medium size bowl. Pour vinegar mixture over chicken pieces and chill several hours.
  • Prepare rice.
  • In a large skillet heat through the chicken mixture.
  • Add the rice and heat through.
  • Serve and Enjoy.

*The plum sauce and kiwi made a nice tropical taste that was a little more tart than the original recipe.

Creamy Chicken & Cheese Pasta

My good friend Barbara made us some great code to make it easy to use this button. What is this all about? Go here for all the details.

Simply Delicious Sunday

To use this button, copy and paste the following into your post as HTML:

If you like to play along, please add this button, link to this post with your recipe and sign Mr. Linky . Be sure to include your recipe in parenthesis following your name. Thanks and have fun. Don’t forget to leave a comment and visit everyone.

CREAMY CHICKEN & CHEESE PASTA
8 ounces bowtie pasta (or pasta of your choice)
¼ cup flour
½ teaspoon salt
2 cups milk
1 bunch green onions, sliced thin
1¼ cups grated Gruyere cheese
2 tablespoons butter
1½ pounds chicken tenders
2 teaspoons minced garlic, jar
2 tablespoons white wine
¼ teaspoon red pepper flakes
1 tablespoon Italian seasoning

  • Preheat oven to 375°F.
  • Cook and drain pasta according to package directions.
  • Whisk together the flour, salt and milk in a large skillet. Stir thoroughly to combine. Bring mixture to a boil, stirring constantly with a whisk. Cook until slightly thick, stirring constantly.
  • Remove from heat and stir in ¾ cup of the cheese, stirring until melted. Set aside.
  • Melt butter in a large skillet. Add chicken and brown on both sides. Generously sprinkle the chicken pieces with salt and pepper while browning. Transfer to a plate.
  • Add onions and garlic and cook over medium-high heat until garlic is fragrant and onions are tender.
  • Add wine and , Italian seasoning, pepper flakes and cook until heated through.
  • In a large bowl add the pasta and chicken to the cheese mixture and toss to combine.
  • Portion into oven proof pasta bowls sprayed with PURE or a 2 quart casserole.
  • Sprinkle with remaining cheese.
  • Bake for 15 minutes or until cheese melts and begins to brown.
  • Let sit for 5-10 minutes before serving.

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Chicken Curry ~ Simply Delicious Sunday


CHICKEN CURRY
4 boneless, skinless chicken breasts cut into tender size pieces
1 small Vidalia onion, chopped
3 teaspoons minced garlic, jar
1 apple, cored and chopped small
3/4 cup chopped dried apricots
1/2 cup golden raisins
1 3/4 cups chicken broth
2 teaspoons curry powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon pepper
1 tablespoon peanut oil
1 tablespoon butter

  • Melt butter with peanut oil in heavy skillet.
  • When oil is hot add chicken and cook until browned on both sides. Transfer to a plate.
  • Reduce heat. Add onion and garlic and cook until garlic is fragrant.
  • Sprinkle in salt, pepper and curry powder and stir until well blended.
  • Add apples, apricots, raisins and broth. Stir to mix. Return chicken to pan. Cover and simmer 10 minutes. Transfer chicken to a platter and cover to keep warm.
  • Continue simmering curry sauce until it thickens, about 5 minutes.
  • Serve over hot rice covered with the chicken and curry sauce.

If you like to play along, please add a link to this post on your post and sign Mr. Linky. Be sure to include your recipe in parenthesis following your name. Thanks and have fun.

final blog signature. ♥

Chicken Turnovers aka Chicken Empanadas


Hosted by Kathryn at Overwhelmed with Joy

CHICKEN TURNOVERS
2 cups shredded cooked chicken
1 large bunch green onions, chopped
1/4 cup salsa
1/4 cup guacamole
1 can refrigerator biscuits, grand size
1 cup shredded shredded cheddar cheese

  • Preheat oven to 375 degrees.
  • Combine in large bowl the salsa, guacamole, green onions, chicken and cheese.
  • On a floured board between wax paper layers, roll out each biscuit to about double the original size.
  • Fill each biscuit with chicken mixture and fold over into a moon shape.
  • Press the edges firmly to seal.
  • Bake 20 minutes or until golden brown.
  • Serve with a side of sour cream and salsa for dipping.
final blog signature. ♥