Category: POULTRY

Chicken Bundles – What Did You Bake Today?

I did an inventory of the outside fridge and found two rolls of Pillsbury Crescent sheets. I feel ashamed to be using these store bought puffy pastries after Dave’s amazing post about homemade puffed pastries, but I am too frugal not to use what I have…next time, Dave, they will be homemade all the way….just wait.
I digress…Anyway, to use them up, I decided to make the old stand-by, Chicken Bundles. I also ended up creating something new that I will share below.
Chicken Bundles:
3 cups cooked chicken
1 8 ounce package cream cheese
1 small jar pimentos
1/4 cup chopped green onions
2 packages crescent rolls or sheets

Mix chicken with cream cheese, pimentos and green onions. Spread out the cresent sheets. If you are using the rolls, pinch them together to form one giant rectangle. Cut each big rectangle into 4 pieces. Place about 1/3 cup of chicken mixture onto one half of each piece. Fold the other half of the crescent piece over the chicken mixture. Using a fork, seal the edges. Bake 400 degrees 15 minutes.
If, like me, you happen to have a lot of chicken mixture left over and you realize that you need more dinner to feed your crew, get out a box of chicken flavored Stove Top and make it up really quick….Place the chicken mixture on the bottom of a microwave safe bowl and top with the Stove Top. Heat for 5 minutes in the microwave and Voila! you have a new and surprisingly delicious main dish.
Don’t forget about the Oatmeal challenge….link up your recipes using Oatmeal on January 29th.
What Did You Bake Today?

Baked Smoked Turkey in a Slow Cooker: What Did You Bake Today?

I realize that I am completely pushing the limits of the whole “bake” thing with this post.  Hopefully, you will have it in your hearts to hear me out.  This is a new technique I learned reading Cheater BBQ by Mindy Merrill and R.B. Quinn.  The premise being that slow cookers can act as mini ovens on occasion.  By wrapping meat tightly in foil, it doesn’t end up like the typical crockpot stew but stays firm as though it were cooked in the oven.
 
Now, here’s the bad news.  This is the only picture I took of the turkey breast.  Yep!  You have to use your imagination and trust me a Lot!
Smoked Turkey Breast (based on the Cheater BBQ Hobo Crock Turkey Breast)
One thawed turkey breast
4 Tbls butter, melted
1/4 cup liquid smoke
2 tsp garlic powder
1 tsp salt
1/2 tsp pepper
1 tsp paprika
Line the crockpot with foil large enough to completely encase the turkey breast.  Place the turkey in the middle of it.  Combine the spices and rub them all over the meat, including in the cavity.  Combine the butter and liquid smoke and pour it all over everything.  Wrap the foil over the turkey, sealing snuggly.  Cook on low 6-8 hours or until internal temperature reaches 160 degrees F.  I cooked mine for the originally prescribed 10 hours and had a very dry bird.   Serve with your favorite BBQ sauce.
We only ate half of the meat.  With the leftovers, I borrowed another recipe from the Cheater BBQ cookbook…..and I really baked it in the oven.
Cornbread Turkey Bean Casserole:
3 cups chopped leftover smoked turkey
1/2 large onion, chopped
2 Tbls olive oil
2 cans Texas Ranch style beans (ranch brand)
1 can hickory bbq beans (bush’s brand)
1 cup cornmeal
1 cup flour
1 heaping tsp baking powder
1/2 tsp salt
1 cup milk
1 cup shredded cheddar cheese
1 small can green chilies
Saute the onion in the oil until soft.  Combine the meat, beans and onion and pour into the bottom of a greased casserole dish.  Combine the cornmeal, flour, baking powder and salt in a mixing bowl.  Stir in the milk until moistened.  Add the cheese and chilies.  Spread the mixture over the beans.  Bake uncovered 350 degrees for 45-50 minutes or until cornbread is done.  (Note: if, like me, you take it out of the oven a bit too soon and find that there is a thin layer of not done cornbread between the beans and the baked cornbread…microwave it for 3 minutes.)
 What Did You Bake Today?
 

Garlic Sauce Chicken ~ Dieter’s Delight

Garlic Sauce Chicken

OK, you have to be a garlic lover to like this one, but I promise it rocks!

6 skinless boneless chicken breasts
3 tablespoons rice vinegar
1 1/2 cups fat free chicken broth
1 cup whole peeled garlic
  • Preheat oven to 400 degrees.
  • Brown chicken in a nonstick skillet.
  • Remove chicken and add rice vinegar and chicken broth to pan. Cook over high heat for 2 minutes.
  • Put the garlic cloves into a 11 x 13 baking dish. Place the chicken on top and pour sauce on chicken.
  • Bake for 30 minutes.
  • Mash the garlic into the sauce and pour over chicken.
Serves 6
Calories – 171
Fat – 3 grams

This one is so simple and does not taste like diet food!

What’s feeding your diet this week?


Guess Who’s Coming To Dinner – Joanne of Eats Well With Others

So I have to admit. I’m a little nervous. This is my first time.

Cue awkward silence.

AS A GUEST BLOGGER!

But have no fear, I will try to make the experience as pleasurable and painless as possible. I am Joanne from Eats Well With Others, a first year MD/PhD student from NYC who spends most of her time avoiding studying by either (a) running or (b) cooking. These may seem like two antithetical things but they are actually one vicious cycle. I run so that I can eat what I want. And then I cook so that I can eat to fuel the running. I also like taking long walks on the beach and watching sunsets. And am just looking for someone who will make me laugh. Just thought I’d throw that in there in case this paragraph didn’t sound enough like a singles ad.

So let’s see, what do I cook? When people used to ask me this I always used to say, “Well, I can do just about anything with a sweet potato.” Which used to be very true and still is to some extent (sweet potatoes are one of my favorite vegetables), except that they have kind of been usurped by winter squash. And pasta. When you train for a marathon, you need to eat a lot of pasta. So that is by far what has been dominating my blog for the past five months. In general, though, I cook mostly vegetarian dishes, not necessarily by choice but mainly because I am a med student on a budget and it is cheaper this way. I use a TON of vegetables in my cooking and I truly believe that no meal is complete without them. I have also recently started baking. Which is infinitely more of a challenge than cooking is. But the end products are usually equally tasty.

Anyway, that’s enough about me. Let’s get on to our feature presentation!

Whenever I go home to visit my parents and siblings, I am the one who does the cooking. Mainly because if I don’t take the reins, we end up eating Chinese take-out at 10PM. And no one wants that. Except, of course, for my brother who is a stereotypical 20-year-old boy and could happily live off of Tex-Mex and General Tso’s Chicken for the rest of his life. Until his metabolism catches up with him. But that is another grievance for another day.

This dish is one of the few successes that I have had when cooking for my family. They are very picky eaters and so every dish I make is scrutinized heavily for spice content (my dad hates almost all herbs and spices. He can handle basil in small quantities. It is a situation. We are working on it) as well as for veggie content.

Two things that they do like, however, are chicken and potatoes. I’ll take what I can get.

Thus, I present you with grilled Hoisin chicken breasts, accompanied by a side of maple mustard glazed potatoes and string beans. I hope they are as celebrated in your kitchen as they were in mine.

Thank you to the ladies of the Krazy Kitchen for gracing me with the opportunity to share these with you all! Enjoy!

Grilled Hoisin Chicken Breasts
Serves 4

1/2 cup hoisin sauce
4 cloves garlic
1/4 tsp cayenne pepper
1/2 tsp sesame oil
1 tbsp soy sauce
1 tbsp rice vinegar
1 1/2 lb chicken breasts

1. Whisk together all of the ingredients except for the chicken in a small bowl. Heat up your grill.

2. Arrange chicken on a platter and brush lightly with the hoisin sauce mixture. Turn to the other side and coat as well. Place the chicken on the grill and cook, occasionally brushing with sauce and turning every 5 minutes, until chicken is cooked through.

Maple Mustard Glazed Potatoes and String Beans
Serves 6, adapted from Vegan With A Vengeance

2 lb red potatoes, scrubbed and diced
1 lb string beans
1 yellow onion, diced
2 cloves garlic
3 tbsp soy sauce
1/4 cup maple syrup
3 tbsp dijon mustard
1 tbsp olive oil

1. Preheat your oven to 400.

2. Arrange the vegetables in a 9×13 casserole dish. In a mixing bowl, stir together all of the other ingredients. Pour over the vegetables and mix until everything is coated. Cover with foil and place in the oven. Bake for 25 minutes. Remove from the oven and toss everything. Turn down the oven to 350 and cook, uncovered, for another 25 minutes. Remove from the oven, toss again, and cook for another 25 minutes or until potatoes are cooked through.

Oven Barbecued Chicken ~ Simply Delicious Sunday

OVEN BARBECUED CHICKEN

2-3 pounds boneless chicken breasts
olive oil to coat pan well
3 tablespoons butter
1 small onion, chopped
1 cup ketchup
1/3 cup roasted garlic rice vinegar
4 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon sea salt
1/2 teaspoon white pepper

  • Heat oil in a large skillet
  • Brown chicken on all sides
  • Transfer chicken to 9×13 olive oiled baking dish
  • In a saucepan melt the butter and saute the onion
  • Stir in the remaining the ingredients and simmer uncovered for 15 minutes
  • Pour the sauce mixture over the chicken
  • Bake at 350 degrees for 1 hour
  • Baste periodically
  • We like to use the excess sauce over a serving of rice and serve this with home made Potato Salad

Previously posted at 3 Sides of Crazy May 2008

Stuffed Italian Chicken Breasts ~ Simply Delicious Sunday

STUFFED ITALIAN CHICKEN BREASTS
4 skinless, boneless chicken breast halves
1 teaspoon dried Italian seasoning
grated Parmesan cheese
1 bunch green onions, sliced
2 teaspoons minced garlic, jar
1/3 cup chopped mushrooms
1/2 cup roasted red bell peppers*
shredded mozzarella cheese
grated Parmesan cheese
salt and pepper to taste
olive oil
PURE

  • Preheat oven to 350 degrees.
  • Spray baking dish with PURE.
  • In a large skillet melt butter.
  • Add onions and garlic. Saute until translucent and fragrant. Add mushrooms and cook until tender.
  • Slice each chicken breast almost in half lengthwise, making sure they are attached on one side. Opened and laid flat, the chicken breast should resemble a butterfly.
  • Place between two sheets of wax paper, and pound flat, about 1/4 inch.
  • Combine Parmesan cheese with Italian seasoning, and sprinkle over chicken breasts.
  • At one end of each breast, place 2-3 strips of roasted pepper.
  • Add 1/4 cup of onion mixture to each chicken breast.
  • Top with some shredded Mozzarella cheese.
  • Roll each breast up, starting on the side with the peppers and cheese and secure with a silicone band.
  • Place in prepared baking dish.
  • Season chicken rolls with salt and pepper to taste, and drizzle with olive oil.
  • Bake in preheated oven for 15 minutes.
  • Set oven to broil, and continue cooking for 5 to 10 minutes.
  • Remove from oven.
  • Remove bands and ENJOY!

*I like to make these fresh, but jarred peppers are fine as long as they are drained well.

Sorry guys no pictures, the camera was still packed.
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Chicken & Ham Pot Pies ~ Soups Salads Casseroles & More

2 tablespoons butter

1 large carrot, halved lengthwise and thinly sliced

1 medium large Vidalia onion, finely chopped

1 stalk celery, halved lengthwise and thinly sliced

2 teaspoons minced garlic, jar

1/4 cup all-purpose flour, plus more for work surface

1 cup heavy cream

1 1/2 cup chicken broth

1 rotisserie chicken, skin and bones removed, meat shredded

1/2 pound ham steak, cubed

Juice of 1 lemon

Sea salt and fresh ground pepper

1 recipe basic dough or 1-9 inch round Pillsbury pie dough

  • Preheat oven to 425 degrees.
  • In a large saucepan, heat butter over medium.
  • Add carrot, onion, celery and garlic. Cook until carrot is crisp-tender, 8 to 10 minutes.
  • Add flour and stir until flour is golden.
  • Gradually and alternately whisk in the milk and broth, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens, 7 to 10 minutes.
  • Remove from heat. Stir in the chicken, ham, and lemon juice. Season to taste with salt and pepper. Divide filling among eight 8-ounce ramekins or ovenproof bowls.
  • On a floured surface, roll out the dough to 15-inches round. With a 3 1/2-inch floured biscuit cutter, cut out eight rounds and place one on each ramekin. Transfer ramekins to a rimmed baking sheet; bake until filling is bubbling and crusts are golden, 20 to 25 minutes. Let cool 5 minutes before serving.
To Make ahead: Prepare, but do not top with dough. Let cool to room temperature. Cover tightly with plastic wrap, then aluminum foil. Store in the freezer 3-6 months maximum. Remove from freezer, top with dough and bake 45 minutes at 425 degrees until golden and bubbly. Let stand 5 minutes before eating.

Sweet and Spicy Bacon Wrapped Chicken – Monday Munchies


I found the recipe for this yummy bacon wrapped sweet and spicy chicken over at Full Bellies, Happy Kids. These make a terrific main dish, but they are also terrific for the appetizer buffet!


Here’s the recipe …

4 chicken breasts cut in thirds (12 pieces)
Bacon slices
Salt and pepper to taste
garlic powder
Chili powder
Brown sugar

Cut each breast into 3 pieces, season all the chicken with the spices, then wrap a bacon slice around each piece, roll in brown sugar and place into an oven proof dish. Bake at 400 degrees for about 30 minutes or until chicken is cooked through and bacon is nice and brown and crispy.

The only thing I did any different from the recipe was to turn them upside down right at the end and did a quick broil to get the bacon on the bottom nice and crisp too!


These are so yummy – definitely a family favorite here!

*Recipe previously posted at Menagerie

BBQ Chicken wraps ~Simple Saturday

Aren’t wraps one of the greatest, simplest inventions!? Pick your wrapper…pick your fillers…roll ’em all up and voile! Wraps are simple and satisfying and this wrap in particular is a favorite with the kiddos. Pick your favorite baked beans, your favorite BBQ sauce and you’re almost in business! This is a method, rather than a recipe…the one that I used this time. Amounts are subject to what you need and add or subtract ingredients to your tastes or what is in your cupboards. I actually really like this with some corn & shredded cheese thrown in too…but alas, we were out this time, so I went without.

BBQ Chicken Wraps
Chicken Breasts
BBQ Sauce
Baked Beans
Whole Wheat Tortillas
Romaine Lettuce
Ranch dressing

  • Preheat your broiler and sauce up your chicken. Broil until cooked through. Set aside for at least 5 minutes, then cut into slices or chunks.
  • Heat your beans through in microwave or on stove top.
  • I wash one head of romaine and then cut it into shreds and toss with Ranch Dressing.
  • Heat your tortillas to make them pliable…either in the microwave or over an open flame (which is the way we like them).
  • Pile in the lettuce, beans and chicken and wrap!
  • Then enjoy and think of your next combo.Do you have a favorite wrap combination you’d like to share with us? Have you made something simple this week? Please share with us here on Simple Saturdays…leave a comment and leave a link with Mr. Linky!! See you next week….

Chicken Fried Chicken with Peppered gravy, Family Favorite Mashed Potatoes and Sugared Carrots ~ Simply Delicious Sunday


CHICKEN FRIED CHICKEN
2 large boneless chicken breasts
1 cup buttermilk
1 cup flour
1 teaspoon salt
1 teaspoon pepper
2-4 tablespoons butter(enough to keep chicken from burning~add as necessary)

  • Rinse and pat dry the chicken breasts.
  • In a shallow glass pan, pour buttermilk over chicken 1-2 hours prior to cooking.
  • Make sure to coat chicken well and turn at least once during soaking.
  • Drain, but do NOT rinse the buttermilk off.
  • In a medium sized fry pan melt the butter over medium heat. As butter melts and begins to very slightly sizzle, prepare breasts.
  • In a small ziploc bag mix together the flour, salt and pepper.
  • One at a time, put each chicken breast in bag and coat well with flour mix and then into sizzling butter.
  • Cook on one side until edges begin to bleed and then turn.
  • About 6 minutes each side depending on plumpness.
  • Keep chicken warm.

PEPPERED GRAVY
3 tablespoons butter
5 tablespoons Wondra flour
1 1/4 cups whole milk
3/4 cup whipping cream
3/4 teaspoon salt
1/2 teaspoon Black pepper + (to taste)

  • Melt butter into bottom of pan you just cooked the chicken in.
  • Scrape up any of the chicken pieces and mix into new butter.
  • Add flour slowly, stirring until absorbed by butter and golden brown.
  • Slowly add first the milk and then the cream.
  • Stir constantly until thickens.
  • If necessary sprinkle in more Wondra until desired thickness is reached.
  • Serve over chicken and mashed potatoes.

FAMILY FAVORITE MASHED POTATOES
4 large Yukon potatoes, peeled & quartered
4 ounces Philadelphia Cream Cheese, softened
1 small bunch green onions, sliced thin
1/4 + buttermilk
4 tablespoons butter
salt & pepper to taste

  • Boil potatoes in salted water until fork tender.
  • Drain.
  • Mash all together salt and peppering to taste.

SUGARED CARROTS
1 small bag baby carrots, washed
1 cup packed dark brown sugar
4 tablespoons PURE maple syrup
2 tablespoons melted butter

  • Preheat oven to 350 degrees.
  • Blanche carrots in sugared water until just tender.
  • Drain.
  • Blend together brown sugar, maple syrup and butter.
  • Toss with carrots.
  • Bake 20 minutes.

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Turkey Taco Cups – Healthy Helpings

I made these on Saturday and they were really fun to eat. Little tortilla cups are a healthier alternative to store bought taco shells.

Turkey Taco Cups
Serves: 4
4 10 in (burrito-size) flour tortillas (I use Carb Balance Whole Wheat Tortillas w. 8 gms of fiber)
1 lb ground turkey (I make sure to use ground turkey breast as it is the leanest)
1 carrot shredded
1 pkg (1 oz) taco seasoning mix (the packs that I found were 1.5 oz, I only used part of a package, to suit my family’s taste)
1 c chopped lettuce
1/2 c shredded cheese
2 plum tomatoes, seeded and chopped
Sour Cream if desired

1. Heat over to 375F. Cut three 4 1/4 in circles out of each tortilla. (I did not have a cookie cutter of that size, but I did find a small round storage container that I was able to use.0 Place each circle into a muffin pan to shape into a cup. Bake 8 to 9 min until crisp. Cool.

2. Meanwhile cook turkey and carrot with taco seasoning. Divide turkey mixture, lettuce, cheese, and tomato among taco cups. (Part of what Tara likes about having tacos is assembling them herself, so instead of assembling all of the cups, I put the fixin’s on the table).

Quick Italian Chicken Strips with Fire Roasted Marinara Sauce ~ Simple Saturdays with girlichef

Hello everybody and thanks so much for joining me for my first Simple Saturday here at the KrAzY KiTcHeN! I’m taking over for Martha who has moved to Mondays. I decided to drop the word ‘supper’ from the Saturday theme just to leave the day a little more open to interpretation. Of course you are more than welcome to submit a simple supper…but you can also submit a simple breakfast, lunch, snack, drink…whatever!

Please forgive me as I get acquainted with my new home away from home and learn all of the little nooks & crannies…ummmm, Mr. Linky…of cooking with you on Saturdays! I think that I will be featuring a recipe and a picture or two weekly, with a link back to a longer post at my own place (if you click on recipe title). Feel free to pepper me with comments and suggestions… I thought I’d start this Saturday with a simple favorite around my house.

Quick Italian Chicken Strips w/ Fire-roasted Marinara Sauce
by girlichef (here)

For the Chicken Strips:
Chicken Breast Tenders (aka rib meat)- ~1 1/2 lbs
Bread Crumbs seasoned with Italian Seasoning & Parmesan
Eggs- 2
Water- splash
Flour- seasoned with salt & pepper

For the (quick) Fire-Roasted Marinara Sauce:
Fire-Roasted Tomatoes, 2- 14.5 oz cans (Hunt’s Brand…my fave canned tomaters)
Italian Seasoning
Garlic Powder
Dried, minced onion
Crushed Red Chiles (optional)
Sea Salt
Black Pepper

Start your quickie marinara first by pouring the cans of fire-roasted tomatoes into a pot and bringing gently to a simmer. Add the other ingredients to taste (as you like). Let simmer gently while you make your chicken strips.

Get out three bowls/plates and set up a breading station. Fill the first bowl with flour and season it with salt and pepper. Crack your eggs into the second bowl and whip them up with a splash or two of water. Fill the last bowl with your bread crumbs seasoned with Italian seasoning & Parmesan cheese.

Pat your (chicken) tenders dry. Dip them in flour & shake off excess. Dip in egg wash. Dip in breading. Place on a large, hot skillet with a light coating of oil (~1/8″ deep). Flip once golden on the first side. Remember, they’re small…they will cook all the way through by the time both sides are golden. Saute in batches and set aside on a warm plate to hold until they are all finished.

Stir up your quickie marinara and serve the chicken strips with your marinara…and some shaved Parmesan.

Simple Saturday meal that adults and kiddos alike love in our house. Please add a link to Mr. Linky to one of your favorite simple things to make on Saturdays (or any day for that matter) and then leave a comment to let us know you’re there!