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Chicken
Aug 3, 2024 13:16:08 GMT -5
Post by SAR01 on Aug 3, 2024 13:16:08 GMT -5
EZ week end chicken
Ingredients
1 1/2 tablespoons canola oil 4 small chicken breasts, boneless and skinless kosher salt, to taste freshly ground black pepper, to taste 2 tablespoons unsalted butter, divided 3 cloves garlic, minced 1/2 medium shallot, diced 2 teaspoons fresh rosemary, chopped 1 tablespoon all-purpose flour 1 cup chicken stock 2 tablespoons lemon juice, freshly squeezed
Directions
Step 1 -Heat a large skillet over medium heat and add the canola oil.
Step 2 -Season the chicken with the salt and the pepper.
Step 3 -Working in batches, add the chicken breasts to the oil in a single layer and cook until they are golden-brown, about 4-5 minutes.
Step 4 -Reduce the heat to medium-low, flip the chicken breasts, and cook, covered, until a meat thermometer inserted into the center of the chicken reads at least 165 degrees F, about 8 minutes. Repeat with the remaining chicken breasts.
Step 5 -Set the chicken breasts aside and keep them warm.
Step 6 -Heat a skillet over medium-low heat and melt 1 tablespoon of the butter.
Step 7 -Add the garlic, the shallot, the rosemary, the salt, and the pepper to the butter and cook, stirring frequently, until the garlic is fragrant, about 2 minutes.
Step 8 -Whisk the flour into the garlic mixture until it has lightly browned, about 1 minute.
Step 9 -Add the chicken stock to the sauce mixture and scrapy any of the browned bits from the bottom of the skillet.
Step 10 -Bring the sauce mixture to a boil, reduce the heat, and simmer, stirring occasionally, until it reduces and thickens, about 4-5 minutes.
Step 11 -Add the lemon juice and the remaining butter to the sauce mixture and stir to combine.
Step 12 -Season the sauce with the salt and the pepper.
Step 13 -Place the chicken breasts in the skillet on top of the sauce.
Step 14 -Serve the chicken drizzled with the sauce.
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Chicken
Aug 4, 2024 13:03:18 GMT -5
Post by SAR01 on Aug 4, 2024 13:03:18 GMT -5
The Great Chicken Teriyaki
Ingredients
1 tablespoon canola oil 3 (4-ounce) chicken breasts, cut into 1-inch-thick pieces salt, to taste pepper, to taste 1 cup carrots, cut into matchsticks 1 cup sugar snap peas 1 red bell pepper, sliced 2 1/2 cups reduced-sodium chicken broth 1/2 cup reduced-sodium soy sauce 1/4 cup honey 1 tablespoon white vinegar 4 cloves garlic, minced 1 teaspoon fresh ginger 12 ounces spaghetti 2 green onions, sliced
Directions
Step 1 -In a large skillet over medium-high heat, add the oil.
Step 2 -Add the chicken pieces, the salt, and the pepper to the heated oil and cook, flipping the chicken pieces once, until they are browned, about 3-4 minutes.
Step 3 -Add the carrots, the sugar snap peas, and the bell peppers to the chicken pieces and cook until the veggies are crisp-tender, about 2-3 minutes.
Step 4 -Add the chicken broth, the soy sauce, the honey, the white vinegar, the garlic, and the ginger to the chicken mixture and stir until it is combined.
Step 5 -Bring the chicken mixture to a simmer over medium-high heat, then add the spaghetti.
Step 6 -Reduce the heat to medium. Cover and cook the chicken mixture, stirring occasionally, until the spaghetti is al dente and the meat reaches an internal temperature of 165 degrees F, about 10-12 minutes.
Step 7 -Transfer the skillet from the heat and stir the green onions into the chicken teriyaki.
Step 8 -Serve.
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Chicken
Aug 11, 2024 20:19:06 GMT -5
Post by SAR01 on Aug 11, 2024 20:19:06 GMT -5
Hawaiian Chicken
Ingredients
1/3 cup ketchup 1/3 cup soy sauce 1/3 cup light brown sugar, packed 2 tablespoons rice vinegar 1 tablespoon sriracha, optional 1 tablespoon Worcestershire sauce 1 teaspoon sesame oil 1 1/2 tablespoons garlic, minced 1 1/2 tablespoons fresh ginger, peeled and minced 3 pounds chicken thighs, boneless and skinless, trimmed of fat
Directions
Step 1 -Combine the ketchup, the soy sauce, the brown sugar, the rice vinegar, the sriracha, the Worcestershire, the sesame oil, the garlic, and the ginger in a medium mixing bowl.
Step 2 -Add 1/4 cup of the marinade to a smaller bowl and reserve in the refrigerate.
Step 3 -Add the chicken to the remaining marinade, tossing it to coat all the pieces evenly.
Step 4 -Cover and refrigerate the marinated chicken bowl for at least 2 hours and up to 8 hours.
Step 5 -Preheat the grill to medium heat.
Step 6 -Add the chicken pieces, discarding the marinade, and grill, basting with the reserved 1/4 cup of the marinade occasionally.
Step 7 -Grill the chicken until it is fully cooked to 165 degrees F, about 15 minutes.
Step 8 -Serve hot.
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Chicken
Aug 13, 2024 12:22:58 GMT -5
Post by SAR01 on Aug 13, 2024 12:22:58 GMT -5
French Chicken Bake
Ingredients
6 chicken thighs, bone-in and skin-on kosher salt, to taste freshly ground black pepper, to taste 2 tablespoons unsalted butter 8 ounces cremini mushrooms, halved 3 large shallots, diced 2 ribs celery, diced 3 cloves garlic, minced 3 tablespoons all-purpose flour 1/2 cup dry white wine 2 cups chicken stock 1 pound baby gold potatoes, halved 4 sprigs fresh thyme 1 sprig fresh rosemary 1 bay leaf 1/4 cup heavy cream
Directions
Step 1 -Preheat the oven to 325 degrees F.
Step 2 -Season the chicken thighs with the salt and the pepper.
Step 3 -Melt the butter in a Dutch oven over medium heat.
Step 4 -In batches, add the chicken to the melted butter, skin-side down, and sear both sides until they are golden-brown, about 2-3 minutes per side.
Step 5 -Place the seared chicken on a plate.
Step 6 -Add the mushrooms, the shallots, and the celery to the Dutch oven and cook, stirring occasionally, until the mushrooms are tender and browned, about 5-7 minutes.
Step 7 -Season the mushroom mixture with the salt and the pepper.
Step 8 -Stir in the garlic and cook until fragrant, about 1 minute.
Step 9 -Whisk in the flour until lightly browned, about 1 minute.
Step 10 -Stir in the wine, scraping up any browned bits from the bottom of the Dutch oven.
Step 11 -Stir in the chicken stock, the potatoes, the thyme, the rosemary, and the bay leaf.
Step 12 -Add the chicken to the Dutch oven.
Step 13 -Bake until the potatoes are tender and the chicken has completely cooked through at 165 degrees F internally, about 40-45 minutes.
Step 14 -Stir in the heavy cream.
Step 15 -Taste for seasoning and adjust with more of the salt and the pepper as needed.
Step 16 -Serve immediately.
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Chicken
Aug 18, 2024 14:01:54 GMT -5
Post by SAR01 on Aug 18, 2024 14:01:54 GMT -5
Cozy kitchen skillet
Ingredients
For the pasta and the chicken: 8 ounces spaghetti, linguine, or fettucine pasta 2 (.5-pound) chicken breasts, boneless and skinless, patted dry 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 tablespoon pesto sauce, store-bought or homemade 2 tablespoons vegetable oil For the sauce: 2 tablespoons butter 1 small red onion, sliced 2 cloves garlic, minced 1 cup cherry tomatoes, halved 1/2 cup heavy cream 1/2 cup chicken broth 2 tablespoons pesto sauce, store-bought or homemade salt, to taste black pepper, to taste parmesan, to taste, grated, for garnish parsley, to taste, chopped, for garnish
Directions
Step 1 -In a large pot of salted, boiling water, cook the pasta to al dente, according to the package directions.
Step 2 -Drain the water, then rinse the cooked pasta under cold water to cool it off completely.
Step 3 -Drain the water and return the cooked pasta to the pot.
Step 4 -In a large, shallow bowl, add the chicken breasts and season both sides with 1/2 teaspoon of the salt, 1/4 teaspoon of the black pepper, and 1 tablespoon of the pesto.
Step 5 -Let the seasoned chicken breasts stand, about 5 minutes.
Step 6 -In a large skillet over medium-high heat, add the vegetable oil until it is sizzling hot, about 2 minutes.
Step 7 -Add the seasoned chicken breasts to the heated vegetable oil and sear until they reach an internal temperature of 165 degrees F, their juices run clear, and are golden-brown, about 5 minutes per side.
Step 8 -Transfer the cooked chicken breasts to a cutting board and cut them into strips.
Step 9 -In the same large skillet, melt the butter until it starts to bubble, about 1 minute.
Step 10 -Add the onions, the garlic, and the tomatoes to the melted butter and sauté until the tomatoes burst, about 4-5 minutes.
Step 11 -Add the heavy cream, the chicken broth, and the remaining pesto sauce to the onion mixture and whisk to combine.
Step 12 -Bring the sauce to a simmer and cook, stirring occasionally, until it has thickened to the desired consistency, about 3-4 minutes.
Step 13 -Taste the sauce and season with the remaining salt and the remaining black pepper, as needed. Stir to combine.
Step 14 -Add the cooked chicken strips to the sauce and toss well to coat. Cook, stirring constantly, until it is heated through, about 1 minute.
Step 15 -Add the cooked pasta to the chicken mixture and toss to combine. Cook, stirring constantly, until it is heated through, about 1-2 minutes.
Step 16 -Serve the chicken mixture garnished with the parmesan and the parsley.
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Chicken
Aug 21, 2024 22:19:19 GMT -5
Post by SAR01 on Aug 21, 2024 22:19:19 GMT -5
Chicken Parmesan Casserole
Ingredients
3/4 pound rigatoni pasta 32 ounces marinara sauce 1/3 cup parmesan cheese, finely grated and divided 3 cups mozzarella cheese, shredded and divided 2 small chicken breasts, boneless, skinless, and sliced into 1/2-inch thick strips 3/4 cup flour 2 teaspoons seasoned salt 1/4 teaspoon pepper 2 eggs, beaten 1 1/2 cups Italian breadcrumbs 3/4 cup vegetable oil, more as needed 2 tablespoons butter fresh parsley, to garnish
Directions
Step 1 -Prepare the rigatoni following the package instructions, cooking for about 1 minute less than al dente (refer to the package for the cooking time).
Step 2 -When the pasta is just shy of al dente, drain it of all liquid and put it back in the pot.
Step 3 -Toss the pasta with your marinara sauce, about 1/3 of the parmesan cheese, and 1 cup of the mozzarella. Then, set it aside.
Step 4 -Create an assembly line for breading the chicken.
Step 5 -In the first bowl, combine the flour, seasoned salt, and pepper.
Step 6 -In the second bowl, pour the beaten eggs.
Step 7 -In the third bowl, add the breadcrumbs.
Step 8 -Move the chicken through the assembly line, first coating the chicken in the flour mixture, then dip the breasts in the beaten eggs, and finally cover them in the breadcrumb mixture until they are completely covered. Use your palms and fingers to lightly press the breadcrumbs into the chicken breasts.
Step 9 -Once all the chicken is coated in breadcrumbs, set them aside.
Step 10 -Using a heavy skillet or dutch oven on the stove-top, add the oil until it is about 1/4 inches deep and heat over medium-high heat.
Step 11 -Add the butter to the oil.
Step 12 -When the oil is hot, use tongs to carefully lower the chicken into the cookware.
Step 13 -Fry the strips in batches. Frying in batches ensures that the oil doesn’t cool too much and thus ruins the cooking of the later strips.
Step 14 -Cook the breasts until golden brown, about 4 minutes per side. You might need to add oil in between the batches to maintain the depth.
Step 15 -Move the fried strips to a paper towel-lined plate or pan, to help absorb the oil and create crispier chicken.
Step 16 -Slice up the fried and drained strips into smaller pieces.
Step 17 -Preheat the oven to 375 degrees F.
Step 18 -Gently grease a 9x13 inch oven-safe dish. Add half of the pasta and sauce mixture to the greased dish.
Step 19 -Place the chicken strips on top, then add 1/3 of the parmesan cheese, and 1 cup of the mozzarella.
Step 20 -Top it with the remaining rigatoni and sauce mixture, the rest of the chicken strips, and the remaining cheeses.
Step 21 -Bake the dish uncovered for around 25-35 minutes. If you want a crisper top, increase the heat to 425 degrees F, and bake for about 5 more minutes.
Step 22 -Sprinkle with fresh parsley and serve hot.
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Chicken
Aug 28, 2024 20:02:33 GMT -5
Post by SAR01 on Aug 28, 2024 20:02:33 GMT -5
Catalina Chicken
Ingredients
1 cup Catalina dressing 1 (1-ounce) envelope onion soup mix 1 teaspoon Worcestershire sauce 2 pounds chicken breasts, boneless and skinless, excess fat trimmed 2 tablespoons green onions, optional, chopped, for garnish
Directions
Step 1 -Preheat the oven to 375 degrees F.
Step 2 -Grease a 2-quart baking dish.
Step 3 -In a medium bowl add the Catalina dressing, the onion soup mix, and the Worcestershire sauce and mix to combine.
Step 4 -Lay the chicken breasts flat along the bottom of the prepared baking dish.
Step 5 -Pour the dressing mixture over the chicken breasts and turn them to evenly coat.
Step 6 -Bake the chicken breasts until a thermometer inserted into the center of the chicken reads at least 165 degrees F, about 30-40 minutes.
Step 7 -Slice the chicken breasts.
Step 8 -Serve the chicken breasts drizzled with the sauce from the dish and garnished with the green onions.
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Chicken
Sept 6, 2024 11:44:42 GMT -5
Post by SAR01 on Sept 6, 2024 11:44:42 GMT -5
Basic chicken salad
Ingredients
1/2 cup almonds, blanched and slivered 1/2 cup mayonnaise 1 tablespoon lemon juice 1/4 teaspoon ground black pepper 2 cups chicken meat, cooked and chopped 1 stalk celery, chopped
Directions
Step 1 -Place the almonds in a frying pan and toast, shaking frequently, over medium-high heat. Be careful as the nuts can burn quickly.
Step 2 -In a medium bowl, mix the mayonnaise, the lemon juice, and the pepper.
Step 3 -Toss the sauce with the chicken, the toasted almonds, and the celery.
Step 4 -Serve.
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Chicken
Sept 6, 2024 11:46:21 GMT -5
Post by SAR01 on Sept 6, 2024 11:46:21 GMT -5
Marry Me buttered Chicken
Ingredients
For the butter chicken: 1/3 cup yogurt 2 cloves garlic, grated 1 tablespoon fresh lemon juice 1 tablespoon plus 1 teaspoon garam masala, divided 2 tablespoons ginger, grated, divided 2 1/2 teaspoons kosher salt, divided 2 teaspoons Kashmiri chili powder, divided, can substitute ancho chili powder 2 pounds chicken thighs, boneless and skinless, cut into 1 1/2-inch-thick pieces 5 tablespoons unsalted butter 1/2 cup tomato paste 1/2 serrano chile, seeded and finely chopped 1 teaspoon ground cumin 1 cup heavy cream 1 tablespoon dried fenugreek leaves or kasoori methi, optional 1 cup water Optional, for serving: basmati rice, to taste, cooked and warm naan, to taste, warm 1/4 cup fresh cilantro, chopped
Directions
Step 1 -In a large bowl, whisk the yogurt, the garlic, the lemon juice, 1 tablespoon of the garam masala, 1 tablespoon of the ginger, 2 teaspoons of the salt, 1 teaspoon of the Kashmiri chili powder, and the chicken pieces and toss to coat.
Step 2 -Cover the bowl and let the chicken marinate in the refrigerator, about 1 hour.
Step 3 -Preheat the oven on the broiler setting.
Step 4 -Line a large baking sheet with aluminum foil.
Step 5 -Spread the marinated chicken pieces onto the prepared baking sheet in a single layer.
Step 6 -Broil the chicken pieces until they are charred and reach an internal temperature of 165 degrees F, about 15 minutes. Be sure to watch them closely to ensure they do not burn.
Step 7 -Transfer the baking sheet to a wire rack and let the cooked chicken pieces cool slightly.
Step 8 -While the chicken pieces are cooking, in a large, high-sided skillet over medium heat, melt the butter.
Step 9 -Add the tomato paste to the melted butter and cook, stirring constantly, until it has darkened, about 5 minutes.
Step 10 -Add the serrano chiles and the remaining ginger to the tomato mixture and cook, while stirring, until it is fragrant and the tomato mixture starts to stick to the skillet, about 1 minute.
Step 11 -Add the remaining garam masala, the cumin, and the remaining Kashmiri chili powder to the sauce mixture and cook, stirring frequently, until it is fragrant and well-incorporated, about 30 seconds.
Step 12 -Stir the heavy cream, the fenugreek leaves, the remaining salt, the cooked chicken pieces, and the water into the sauce mixture and bring it to a simmer over medium-high heat.
Step 13 -Reduce the heat to low and simmer the sauce, stirring occasionally, until it has slightly thickened and the fat has separated, about 10-15 minutes.
Step 14 -Plate the butter chicken with the rice and the naan.
Step 15 -Serve the butter chicken garnished with the cilantro.
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Chicken
Sept 9, 2024 17:04:33 GMT -5
Post by SAR01 on Sept 9, 2024 17:04:33 GMT -5
Chicken Pasta Bake
Ingredients
16 ounces pasta, such as bowtie or elbow macaroni, uncooked 3 tablespoons unsalted butter, divided 1 chicken breast, cubed small 1 cup heavy cream 2 tablespoons all-purpose flour salt, to taste pepper, to taste 3/4 cup parmesan cheese, grated, plus more for topping 1 cup mozzarella cheese, shredded parsley, optional, for garnish
Directions
Step 1 -Preheat the oven by turning your broiler on.
Step 2 -Cook the pasta according to the package directions.
Step 3 -Before draining the pasta, reserve 2 cups of the pasta water. This will help thin the sauce later.
Step 4 -Drain the pasta
Step 5 -In a large, cast-iron or oven-proof skillet, melt 1 tablespoon of the butter.
Step 6 -Add the cubed chicken, and cook through, reading 165 degrees F when tested with a meat thermometer, about 5-7 minutes.
Step 7 -Transfer the chicken to a plate.
Step 8 -Add the remaining 2 tablespoons of butter to the same skillet.
Step 9 -Once the butter has melted, add the heavy cream and whisk it with the butter.
Step 10 -Add the flour and whisk until a thick mixture forms.
Step 11 -Season with salt and pepper.
Step 12 -Add the parmesan cheese.
Step 13 -Continue whisking vigorously until the sauce is quite thick.
Step 14 -Add the reserved pasta water a little at a time to help thin the sauce if it seems too thick.
Step 15 -Add the chicken back to the skillet along with the cooked pasta.
Step 16 -Stir well until the chicken and the pasta are well-coated.
Step 17 -Top the dish with the mozzarella cheese.
Step 18 -Place under the broiler until golden brown, about 5 minutes. Watch it carefully to avoid burning.
Step 19 -Add more of the parmesan to the top and the parsley for garnish.
Step 20 -Serve.
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Chicken
Sept 13, 2024 14:28:16 GMT -5
Post by SAR01 on Sept 13, 2024 14:28:16 GMT -5
Cheesy Chicken and rice slow cooker
Ingredients
2 chicken breasts, boneless and skinless, cut into bite-sized pieces 1 teaspoon garlic, minced 1 teaspoon salt 1 teaspoon black pepper 1/2 onion, chopped 3 cups chicken broth 1 (10.5-ounce) can cream of chicken soup 1 1/2 cups brown rice 2 cups cheddar cheese, shredded
Directions
Step 1 -In a slow cooker, add the chicken pieces, the garlic, the salt, the black pepper, the onions, the chicken broth, the cream of chicken soup, and the brown rice and stir until thoroughly combined.
Step 2 -Cover the slow cooker and cook on high until the rice has absorbed all of the liquid, about 3 hours 30 minutes-4 hours.
Step 3 -Add the cheddar cheese to the chicken mixture and stir to combine.
Step 4 -Cover the slow cooker and allow the cheese to melt, about 5-7 minutes.
Step 5 -Serve warm.
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Chicken
Sept 13, 2024 14:29:56 GMT -5
Post by SAR01 on Sept 13, 2024 14:29:56 GMT -5
Friday night grilled chicken
Ingredients
5 plump lemongrass stalks, inner bulb only, coarsely chopped 3 scallions, white and light green parts only, coarsely chopped 1 large clove garlic, smashed 1 large jalapeño, chopped sugar, to taste 1/4 cup vegetable oil, plus more, to taste, for brushing salt, to taste ground pepper, to taste 4 pounds chicken thighs and breasts, skinless and boneless
Directions
Step 1 -In a food processor, pulse the lemongrass until finely chopped.
Step 2 -Add the scallions, the garlic, the jalapeño, and the sugar to the lemongrass and pulse until finely chopped.
Step 3 -With the machine on, add 1/4 cup of the vegetable oil in a steady stream to the scallion mixture and process to a fine paste.
Step 4 -Season the paste with the salt and the pepper.
Step 5 -Use a small, sharp knife to make 1/2-inch-deep slashes into the chicken and rub the paste all over, working it into the slashes.
Step 6 -Marinate the chicken for 15 minutes at room temperature or refrigerate overnight.
Step 7 -Light a grill and preheat it to medium heat.
Step 8 -Brush the chicken with the extra oil and season it with the salt and the pepper.
Step 9 -Grill the chicken, turning occasionally, until it is browned and reaches an internal temperature of 165 degrees F, about 15 minutes.
Step 10 -Serve.
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Chicken
Sept 13, 2024 14:46:52 GMT -5
Post by SAR01 on Sept 13, 2024 14:46:52 GMT -5
Sundays crockpot chicken
Ingredients
1 1/2 pounds chicken breasts, boneless and skinless 1 cup chicken broth 1 (10.5-ounce) can cream of chicken soup 1 (0.87-ounce) package chicken gravy mix 1 teaspoon black pepper fresh parsley, optional, to taste, chopped, for garnish mashed potatoes, optional, to taste, cooked and hot, for serving
Directions
Step 1 -In a slow cooker, add the chicken breasts, the chicken broth, the cream of chicken soup, the gravy mix, and the black pepper and stir to combine.
Step 2 -Cover the slow cooker and cook on low until the chicken breasts reach an internal temperature of 165 degrees F and are fall-apart tender, about 8 hours.
Step 3 -Transfer the chicken breasts to a cutting board and shred them using two forks.
Step 4 -Add the shredded chicken to the cooking liquids in the slow cooker and stir to combine.
Step 5 -Garnish the chicken mixture with the parsley.
Step 6 - Serve the chicken mixture over the mashed potatoes.
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Chicken
Sept 19, 2024 17:32:54 GMT -5
Post by SAR01 on Sept 19, 2024 17:32:54 GMT -5
Luau chicken
Ingredients
1 cup brown sugar, packed 3/4 cup ketchup 3/4 cup reduced-sodium soy sauce 1/3 cup sherry or chicken broth 2 1/2 teaspoons fresh gingerroot, minced 1 1/2 teaspoons garlic, minced 24 chicken thighs, boneless and skinless olive oil, to taste, for oiling the grill rack
Directions
Step 1 -In a small bowl, mix the brown sugar, the ketchup, the soy sauce, the sherry, ginger root, and the garlic together.
Step 2 -Reserve 1 1/3 cups of the marinade mixture for basting. Cover and refrigerate the reserved portion.
Step 3 -Divide the remaining marinade between two large, shallow dishes.
Step 4 -Add 12 of the chicken thighs to each of the shallow dishes and turn them to coat in the marinade.
Step 5 -Refrigerate the thighs, covered, for at least 8 hours and up to overnight.
Step 6 -Preheat the grill to medium and oil the grill rack.
Step 7 -Drain the chicken, discarding the marinade they were soaking in.
Step 8 -Grill the chicken, covered, until a thermometer inserted into the thickest piece reads 170 degrees F, about 6-8 minutes per side. Baste the thighs with the reserved marinade during the last 5 minutes of cooking.
Step 9 -Serve.
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