6 boneless, skinless chicken breasts
1 can whole berry cranberry sauce
2 T dijon mustard
1 packet dry onion soup mix
1/3 cup leftover wine, red or white (I used merlot, you could also use orange or apple juice)
Place chicken in a single layer in baking dish. In a small bowl combine remaining ingredients. Spoon over chicken and bake in a 350 degree oven for 1 hour. Serve with steamed rice. I think this would also be good with boneless, skinless chicken thighs or pork chops.
Showing posts with label poultry. Show all posts
Showing posts with label poultry. Show all posts
Tuesday, October 22, 2013
Baked Mexican Chicken
4 - 6 ounce boneless, skinless chicken breast halves
4 green bell pepper rings, thinly sliced
4 red onion rings, thinly sliced
4 tomato slices
2 ounces low fat cheddar cheese, grated
3 tablespoons olive oil
1 teaspoon paprika
1 tablespoon chili powder
1 tablespoon cumin
2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
Dash of cayenne pepper to taste
2 tablespoons freshly chopped cilantro. Extra for garnish.
Whisk together marinade ingredients and put in a Ziploc bag. Marinade chicken for about 4-6 hours.
Preheat oven to 400 degrees. Remove chicken from marinade and place on a foil-lined baking sheet. Arrange the green pepper, onion and tomato on each breast. Bake until the chicken is cooked through, about 15- 20 minutes or to 165 degrees.
Remove the chicken from the oven and top with cheese and garnish with fresh cilantro and fresh lime slices.
Serve with grilled avocados and Smashed (refried) Black Beans
4 green bell pepper rings, thinly sliced
4 red onion rings, thinly sliced
4 tomato slices
2 ounces low fat cheddar cheese, grated
3 tablespoons olive oil
1 teaspoon paprika
1 tablespoon chili powder
1 tablespoon cumin
2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
Dash of cayenne pepper to taste
2 tablespoons freshly chopped cilantro. Extra for garnish.
Whisk together marinade ingredients and put in a Ziploc bag. Marinade chicken for about 4-6 hours.
Preheat oven to 400 degrees. Remove chicken from marinade and place on a foil-lined baking sheet. Arrange the green pepper, onion and tomato on each breast. Bake until the chicken is cooked through, about 15- 20 minutes or to 165 degrees.
Remove the chicken from the oven and top with cheese and garnish with fresh cilantro and fresh lime slices.
Serve with grilled avocados and Smashed (refried) Black Beans
Bacon-wrapped, cream cheese-stuffed chicken
4 chicken fillets
4 frozen puff pastry sheets
1 spring onion
4 oz cream cheese
flat-leaf parsley
few rashes of bacon
1 egg
pepper
salt
Preheat oven to 400-F
Cook a few rashes of bacon. Drain on a paper towel, then crumble.
Finely chop 1 spring onion and a handful of the flat parsley. Add spring onion, along with parsley, to the cream cheese, along with a pinch of pepper and the bacon. Mix well.
Roll out the pastry dough a little, and beat the egg.
Make a deep cut in each chicken fillet and fill with the cream cheese mix.
Place the chicken on top of the puff pastry, season with salt and pepper, brush edges with egg, and form into packages.
Bake for 30-35 minutes.
4 frozen puff pastry sheets
1 spring onion
4 oz cream cheese
flat-leaf parsley
few rashes of bacon
1 egg
pepper
salt
Preheat oven to 400-F
Cook a few rashes of bacon. Drain on a paper towel, then crumble.
Finely chop 1 spring onion and a handful of the flat parsley. Add spring onion, along with parsley, to the cream cheese, along with a pinch of pepper and the bacon. Mix well.
Roll out the pastry dough a little, and beat the egg.
Make a deep cut in each chicken fillet and fill with the cream cheese mix.
Place the chicken on top of the puff pastry, season with salt and pepper, brush edges with egg, and form into packages.
Bake for 30-35 minutes.
Easy Taco Chicken
4 chicken breasts, frozen
1 envelope of taco seasoning
Put the chicken in the crockpot
Sprinkle the taco seasoning over the chicken
Set on high for 4 hours
Shred with a fork and put on your tacos
1 envelope of taco seasoning
Put the chicken in the crockpot
Sprinkle the taco seasoning over the chicken
Set on high for 4 hours
Shred with a fork and put on your tacos
Bacon Wrapped Pesto Chicken
6 skinless, boneless chicken breast
halves - pounded flat
salt and ground black pepper to taste
6 tablespoons prepared basil pesto
6 slices bacon
:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Lay a chicken breast out flat, and sprinkle with salt and black pepper. Spread pesto sauce over the chicken breast, and roll the chicken breast in a slice of bacon, securing the roll with toothpicks. Lay the rolled chicken breast into a 9x9-inch baking dish. Repeat with remaining chicken breasts. 'Spritz with PAM.
3. Bake in the preheated oven until the chicken is no longer pink inside and the bacon is crisp, about 30 minutes. An instant-read thermometer inserted into the center of a roll should read at least 160 degrees F (70 degrees C).
halves - pounded flat
salt and ground black pepper to taste
6 tablespoons prepared basil pesto
6 slices bacon
:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Lay a chicken breast out flat, and sprinkle with salt and black pepper. Spread pesto sauce over the chicken breast, and roll the chicken breast in a slice of bacon, securing the roll with toothpicks. Lay the rolled chicken breast into a 9x9-inch baking dish. Repeat with remaining chicken breasts. 'Spritz with PAM.
3. Bake in the preheated oven until the chicken is no longer pink inside and the bacon is crisp, about 30 minutes. An instant-read thermometer inserted into the center of a roll should read at least 160 degrees F (70 degrees C).
Best Turkey Ever
I am writing it down so I can do it again next year. It was the moistest I have ever had and had a hint of sweetness to it. Enjoy!
I started with a 17 1/2 pound fresh turkey. I brined it for two days with this exact recipe using apple cider and dark brown sugar: Pioneer Woman Turkey Brine Recipe
I made sure to flip the turkey half-way through so both sides were brined.
T-day morning I took the bird out of the brine and rinsed it then soaked it in cold water for 15 minutes. This removed the excess salt on the surface so the drippings wouldn't be too salty for gravy.
I basted the bird all over with melted butter. I salted and peppered it. I stuffed the cavity and surrounded it with the following: 1/2 an orange, two large sliced honey crisp apples, 1/4 onion, 3 stalks celery, a handful of baby carrots, and about 6 sprigs of fresh rosemary.
Then I layered 16 oz apple-smoked nitrate free organic bacon all over the turkey. The bacon blanket was to act as a constant baster with the fat rendering into the turkey.
I made a foil tent over the turkey (in a disposable aluminum pan) and put it in an oven preheated to 325 degrees.
After two hours I removed the foil tent and placed foil only over the wing tips and the skin where the drumsticks attach to keep them from burning.
After another hour and a half (with only one hour left to cook) I removed the bacon. I wanted the skin to crisp and brown. It did perfectly!
The bird was done and at a perfectly measured temp at 4 1/2 hours.
I made a new foil tent and let it rest for 25 minutes before carving.
THE BEST BIRD I HAVE EVER TASTED!!!! I got so many compliments from the inlaws and dh's grandparents. I would not change a single thing.
I started with a 17 1/2 pound fresh turkey. I brined it for two days with this exact recipe using apple cider and dark brown sugar: Pioneer Woman Turkey Brine Recipe
I made sure to flip the turkey half-way through so both sides were brined.
T-day morning I took the bird out of the brine and rinsed it then soaked it in cold water for 15 minutes. This removed the excess salt on the surface so the drippings wouldn't be too salty for gravy.
I basted the bird all over with melted butter. I salted and peppered it. I stuffed the cavity and surrounded it with the following: 1/2 an orange, two large sliced honey crisp apples, 1/4 onion, 3 stalks celery, a handful of baby carrots, and about 6 sprigs of fresh rosemary.
Then I layered 16 oz apple-smoked nitrate free organic bacon all over the turkey. The bacon blanket was to act as a constant baster with the fat rendering into the turkey.
I made a foil tent over the turkey (in a disposable aluminum pan) and put it in an oven preheated to 325 degrees.
After two hours I removed the foil tent and placed foil only over the wing tips and the skin where the drumsticks attach to keep them from burning.
After another hour and a half (with only one hour left to cook) I removed the bacon. I wanted the skin to crisp and brown. It did perfectly!
The bird was done and at a perfectly measured temp at 4 1/2 hours.
I made a new foil tent and let it rest for 25 minutes before carving.
THE BEST BIRD I HAVE EVER TASTED!!!! I got so many compliments from the inlaws and dh's grandparents. I would not change a single thing.
King Ranch Chicken
Boil chicken either 1 whole chicken cut up and deboned and shred it, or use two boneless chicken breasts shredded. Whichever you have it makes the dish and it is enough chicken. Cut up 12 corn tortillas into long strips. Place half of the strips at the bottom of the dish. Spreading them out as evenly as you can. Then spread half the shedded chicken on top of that. Use half an onion and chop. Use half of that on top of chicken evenly spread out. (Optional: Cut up 1 or 2 serrano peppers finely chopped and use half of that on top of onions. Use a spoon to spread out the chopped peppers). Use half of the liquid mix consisting of I can of Cream of Chicken Campbell’s soup, I can of original Rotel, and 1 ½ cup of chicken broth. Mix and place about half of that on top of the layers in dish. Place American Cheese shredded ( I like to buy the block of cheese and shred it myself) just to cover most or all the dish. Repeat the steps one more time and cover with a lid and place in a dish that is microwave safe and put in microwave for 12 minutes or place in oven at 350 degrees and cook until cheese is melted and bubbles. It makes a lot and is so so good!
BTW, you can have the chicken cooked a day ahead and just do the rest the next day.
BTW, you can have the chicken cooked a day ahead and just do the rest the next day.
Overnight crockpot turkey breast
a boneless turkey breast (frozen or thawed, 3-4 pounds)
a can of beer (or 1-1/2 c apple juice)
1 envelope onion soup mix
Remove the gravy package if there is one. Toss it or freeze it for another day.
Put the turkey breast, the beer or apple juice and the onion soup mix in the crockpot. Cover tightly. Cook on low for 12 hours.
You can shred the meat and eat it on buns for sandwiches. Just reheat it with a little of the cooking juices to keep it moist. OR You can let the meat cool, then slice and reheat in the cooking juices for an entree. OR don't reheat and use the slices for cold sandwiches.
a can of beer (or 1-1/2 c apple juice)
1 envelope onion soup mix
Remove the gravy package if there is one. Toss it or freeze it for another day.
Put the turkey breast, the beer or apple juice and the onion soup mix in the crockpot. Cover tightly. Cook on low for 12 hours.
You can shred the meat and eat it on buns for sandwiches. Just reheat it with a little of the cooking juices to keep it moist. OR You can let the meat cool, then slice and reheat in the cooking juices for an entree. OR don't reheat and use the slices for cold sandwiches.
Sunday, October 13, 2013
Easy lemon garlic chicken
2 Cloves Chopped Garlic
4 Tablespoons Olive Oil
2 Tablespoons Chopped Parsley
3 Tablespoons Lemon Juice
1/8 Teaspoons Pepper
chicken thighs (or drumsticks, or breasts...whatever...I used 5 thighs)
Simply dump all these ingredients into a large zip-lock bag, label, seal, and freeze. Thaw overnight, then bake at 350 for 45 minutes or until chicken is thoroughly cooked. When I bake chicken thighs with skin, I like to put them skin-side-down for about a half hour and then flip them over. Sometimes I put them under the broiler for a few minutes to get the skin golden and crispy on top.
4 Tablespoons Olive Oil
2 Tablespoons Chopped Parsley
3 Tablespoons Lemon Juice
1/8 Teaspoons Pepper
chicken thighs (or drumsticks, or breasts...whatever...I used 5 thighs)
Simply dump all these ingredients into a large zip-lock bag, label, seal, and freeze. Thaw overnight, then bake at 350 for 45 minutes or until chicken is thoroughly cooked. When I bake chicken thighs with skin, I like to put them skin-side-down for about a half hour and then flip them over. Sometimes I put them under the broiler for a few minutes to get the skin golden and crispy on top.
Sweet & Sour chicken
chicken drumsticks (I used a value pack of 12)
2 eggs, beaten
1/2 cup all-purpose flour for coating
SAUCE
1/4 cup soy sauce
1/4 cup tablespoons water
1 cup white sugar
1 cup vinegar
Dip chicken in egg beat, then flour. Fry in a large skillet until crispy, about 15 minutes. Drain and place in a 9x13 inch baking dish.
Preheat oven to 350 degrees F (175 degrees C).
To Make Sauce: In a small bowl combine the soy sauce, water, sugar and vinegar. Mix together and pour over chicken.
Bake in the preheated oven for 40 minutes, or until cooked through and juices run clear. (I think my chicken was in the oven for about 50 minutes.)
2 eggs, beaten
1/2 cup all-purpose flour for coating
SAUCE
1/4 cup soy sauce
1/4 cup tablespoons water
1 cup white sugar
1 cup vinegar
Dip chicken in egg beat, then flour. Fry in a large skillet until crispy, about 15 minutes. Drain and place in a 9x13 inch baking dish.
Preheat oven to 350 degrees F (175 degrees C).
To Make Sauce: In a small bowl combine the soy sauce, water, sugar and vinegar. Mix together and pour over chicken.
Bake in the preheated oven for 40 minutes, or until cooked through and juices run clear. (I think my chicken was in the oven for about 50 minutes.)
Friday, October 11, 2013
Chicken Flautas
Use the leftover meat from a roasted chicken - both white and dark - and shred or chop it. Chop and saute red peppers, green peppers, and onions; combine with meat. For her children, she omits the veggies and tosses the cooked chicken with a little chili powder, salt, and pepper instead.
Heat about 1/2" of oil in a skillet. Have ready a large paper grocery bag (or a cookie sheet) lined with paper towels for draining the flautas.
Warm corn tortillas in the microwave in a wet paper towel, or use the oven on low heat, to make the tortillas more flexible and less likely to rip.
Roll chicken up in the warmed and moistened corn tortillas. (I usually seal the edge with a little extra water, which usually works very well.) Fry a few minutes on each side in the hot oil. Drain on paper towels. Serve with guacamole, a selection of salsas, and Mexican rice.
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I often use boneless, skinless chicken breasts instead. I marinate them first with whatever recipe I happen to find online - usually some unmeasured combination of olive oil, Cajun taco seasoning, cumin, and lime juice. I marinate overnight and then bake or grill before shredding.
Heat about 1/2" of oil in a skillet. Have ready a large paper grocery bag (or a cookie sheet) lined with paper towels for draining the flautas.
Warm corn tortillas in the microwave in a wet paper towel, or use the oven on low heat, to make the tortillas more flexible and less likely to rip.
Roll chicken up in the warmed and moistened corn tortillas. (I usually seal the edge with a little extra water, which usually works very well.) Fry a few minutes on each side in the hot oil. Drain on paper towels. Serve with guacamole, a selection of salsas, and Mexican rice.
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I often use boneless, skinless chicken breasts instead. I marinate them first with whatever recipe I happen to find online - usually some unmeasured combination of olive oil, Cajun taco seasoning, cumin, and lime juice. I marinate overnight and then bake or grill before shredding.
Easy Cheap Enchilada Pasta
2 cloves of garlic
1 vidalia onion (diced)
1 can of green chilis (mild for my kiddos)
1 can of enchilada sauce (mild again)
2 cups of black beans
(Can add chicken if you eat meat)
1/2 cup sour cream
1 box of Whole Grain Pasta
Sautee garlic, onion in a little EVOO, once translucent add chilis, beans and sauce. Cook pasta to liked doneness. Simmer sauce for about 10 minutes, stir in sour cream while pasta is finishing. Drain pasta, add to sauce in skillet, combine and serve.
Serve with additional sour cream and cheese if you like.
1 vidalia onion (diced)
1 can of green chilis (mild for my kiddos)
1 can of enchilada sauce (mild again)
2 cups of black beans
(Can add chicken if you eat meat)
1/2 cup sour cream
1 box of Whole Grain Pasta
Sautee garlic, onion in a little EVOO, once translucent add chilis, beans and sauce. Cook pasta to liked doneness. Simmer sauce for about 10 minutes, stir in sour cream while pasta is finishing. Drain pasta, add to sauce in skillet, combine and serve.
Serve with additional sour cream and cheese if you like.
Crescent Roll Chicken
Crescent Chicken
(serves 6-8 rolls)
1 (8 or 6 jumbo count) package refrigerator crescent rolls
2 cups chopped cooked chicken
1 cup shredded cheddar cheese
1 can cream of chicken soup
1 can of milk (using soup can)
Preheat oven to 350
Prepare soup using milk and set aside. Separate crescent rolls. Spoon chicken and cheese onto each crescent; roll and seal to enclose filling. Place in a 9×13 baking dish. Pour soup over rolls. Bake at 350 uncovered for 30 mins.
(serves 6-8 rolls)
1 (8 or 6 jumbo count) package refrigerator crescent rolls
2 cups chopped cooked chicken
1 cup shredded cheddar cheese
1 can cream of chicken soup
1 can of milk (using soup can)
Preheat oven to 350
Prepare soup using milk and set aside. Separate crescent rolls. Spoon chicken and cheese onto each crescent; roll and seal to enclose filling. Place in a 9×13 baking dish. Pour soup over rolls. Bake at 350 uncovered for 30 mins.
Chicken and black beans
4 boneless chicken breasts - cut in thin strips
2 cans black beans - rinsed
1 jar medium salsa
1-2 onions sliced thin
garlic - as much as you like
red and yellow and / or green peppers - thinly sliced
Cook chicken strips in olive oil. I use a big wok. Transfer to a bowl when done.
Cook garlic, onions, peppers in the same wok until tender. Combine chicken, the jar of salsa and the black beans with all that.
2 cans black beans - rinsed
1 jar medium salsa
1-2 onions sliced thin
garlic - as much as you like
red and yellow and / or green peppers - thinly sliced
Cook chicken strips in olive oil. I use a big wok. Transfer to a bowl when done.
Cook garlic, onions, peppers in the same wok until tender. Combine chicken, the jar of salsa and the black beans with all that.
Chicken fried chicken with cream gravy
Chicken Fried Chicken
30 saltine crackers
2 tablespoons all-purpose flour
2 tablespoons dry potato flakes
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1 egg
1/4 cup vegetable oil
6 skinless, boneless chicken breast halves
Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.
Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.
One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.
Cream Gravy
2 tablespoons pan drippings, bacon grease or vegetable oil
2 tablespoons flour
1 1/2 cups milk
1 teaspoon black pepper
Salt to taste
Combine fat with flour in a hot skillet, continuously stirring, cook on medium for a couple of minutes until a dark roux is formed.
Add milk slowly to skillet, and mix with roux using either a whisk or wooden spoon (be sure and press out any lumps). Turn heat to low and continue stirring until mixture is thickened, a couple more minutes. Add pepper and salt to taste.
If gravy is too thick for your taste, you can thin it by adding either more milk or water a tablespoon at a time.
30 saltine crackers
2 tablespoons all-purpose flour
2 tablespoons dry potato flakes
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1 egg
1/4 cup vegetable oil
6 skinless, boneless chicken breast halves
Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.
Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.
One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.
Cream Gravy
2 tablespoons pan drippings, bacon grease or vegetable oil
2 tablespoons flour
1 1/2 cups milk
1 teaspoon black pepper
Salt to taste
Combine fat with flour in a hot skillet, continuously stirring, cook on medium for a couple of minutes until a dark roux is formed.
Add milk slowly to skillet, and mix with roux using either a whisk or wooden spoon (be sure and press out any lumps). Turn heat to low and continue stirring until mixture is thickened, a couple more minutes. Add pepper and salt to taste.
If gravy is too thick for your taste, you can thin it by adding either more milk or water a tablespoon at a time.
Grilled chicken salad with spiced pecans
Ingredients for Spiced Nuts
1 bag (roughly 2c) pecan halves
vegetable oil
about 1 TBS sugar
basil
cayenne pepper
paprika
onion powder
garlic powder
ground thyme
Ingredients for Salad
about 1lb boneless, skinless chicken breasts
1 bell pepper
1 bunch Romaine lettuce
2 zucchini
fresh wedge of Parmesan cheese
lemon juice
extra virgin olive oil
salt
prepared spiced pecans (recipe will follow)
Pound chicken breasts so they are thin. Grill for a few minutes on each side until juices run clear. Meanwhile, rinse your veggies. Chop or tear the romaine into pieces. Slice the bell pepper into strips. Cut zucchini into very thin slices. Use a vegetable peeler to thinly slice the Parmesan cheese. I sliced about half of an 8oz wedge of cheese. Break the thin slices into smaller squares, about 1x1", and gently toss with zucchini. Add some lemon juice and a little olive oil; toss again to coat. Salt lightly according to taste.
When chicken is finished, cut into strips. Assemble your salad: torn Romaine pieces, bell pepper strips, zucchini/Parmesan mixture. Serve onto plates or salad bowls and sprinkle with spiced pecans. Top with 3-4 chicken strips per salad.
To Make Spiced Nuts
Preheat your oven to 350°. Pour pecan halves in a bowl and mix with about 2tsp vegetable oil (start with a little bit, stir, and continue adding oil as needed until the pecans are thinly coated). In a small bowl, combine 1T sugar with dashes of all the other spices except salt. Add as much as you want of each spice according to your taste. When spices and sugar are mixed to your satisfaction, pour them over the pecans and toss pecans to coat. Spread in a single layer on a baking sheet and bake for 10 minutes in the preheated oven.
1 bag (roughly 2c) pecan halves
vegetable oil
about 1 TBS sugar
basil
cayenne pepper
paprika
onion powder
garlic powder
ground thyme
Ingredients for Salad
about 1lb boneless, skinless chicken breasts
1 bell pepper
1 bunch Romaine lettuce
2 zucchini
fresh wedge of Parmesan cheese
lemon juice
extra virgin olive oil
salt
prepared spiced pecans (recipe will follow)
Pound chicken breasts so they are thin. Grill for a few minutes on each side until juices run clear. Meanwhile, rinse your veggies. Chop or tear the romaine into pieces. Slice the bell pepper into strips. Cut zucchini into very thin slices. Use a vegetable peeler to thinly slice the Parmesan cheese. I sliced about half of an 8oz wedge of cheese. Break the thin slices into smaller squares, about 1x1", and gently toss with zucchini. Add some lemon juice and a little olive oil; toss again to coat. Salt lightly according to taste.
When chicken is finished, cut into strips. Assemble your salad: torn Romaine pieces, bell pepper strips, zucchini/Parmesan mixture. Serve onto plates or salad bowls and sprinkle with spiced pecans. Top with 3-4 chicken strips per salad.
To Make Spiced Nuts
Preheat your oven to 350°. Pour pecan halves in a bowl and mix with about 2tsp vegetable oil (start with a little bit, stir, and continue adding oil as needed until the pecans are thinly coated). In a small bowl, combine 1T sugar with dashes of all the other spices except salt. Add as much as you want of each spice according to your taste. When spices and sugar are mixed to your satisfaction, pour them over the pecans and toss pecans to coat. Spread in a single layer on a baking sheet and bake for 10 minutes in the preheated oven.
Panda Express Mandarin Chicken
Chicken:
2 boneless, skinless chicken breasts
Cooking Spray
1/2 Tbsp sugar
1/2 tsp salt
1/4 tsp garlic powder
Sauce:
2/3 cup sugar
1/4 cup soy sauce
1 Tbsp lemon juice
1 tsp minced garlic
1 tsp minced ginger root
Sauce Thickener:
1/4 cup water
4 tsp cornstarch
Directions:
*Pound chicken breasts with a mallet to get an even thickness.
*Season both sides with sugar, salt, and garlic powder.
*Grill chicken 4-6 minutes on each side in a grill pan or indoor grill.
*Remove and let cool for 5 minutes.
*Cut into bite-sized strips.
*Set aside.
*Combine all sauce ingredients into a skillet.
*Heat sauce until almost at a boil.
*Combine cornstarch and water in a small bowl.
*Pour cornstarch mixture into sauce in skillet and stir until sauce is thickened.
*Add grilled chicken and coat with sauce.
*Simmer until heated thoroughly.
2 boneless, skinless chicken breasts
Cooking Spray
1/2 Tbsp sugar
1/2 tsp salt
1/4 tsp garlic powder
Sauce:
2/3 cup sugar
1/4 cup soy sauce
1 Tbsp lemon juice
1 tsp minced garlic
1 tsp minced ginger root
Sauce Thickener:
1/4 cup water
4 tsp cornstarch
Directions:
*Pound chicken breasts with a mallet to get an even thickness.
*Season both sides with sugar, salt, and garlic powder.
*Grill chicken 4-6 minutes on each side in a grill pan or indoor grill.
*Remove and let cool for 5 minutes.
*Cut into bite-sized strips.
*Set aside.
*Combine all sauce ingredients into a skillet.
*Heat sauce until almost at a boil.
*Combine cornstarch and water in a small bowl.
*Pour cornstarch mixture into sauce in skillet and stir until sauce is thickened.
*Add grilled chicken and coat with sauce.
*Simmer until heated thoroughly.
Rotisserie-style roast chicken
4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 onions, quartered
2 (4 pound) whole chickens I half the above ingredients and use one chicken, about 5-6 pounds.
Directions
In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. I don't normally have onions on hand. If I do, I put half an onion in the cavity as well as a carrot or apple. Otherwise, I fill the cavity with a sliced lemon (YUM!) or a stick of butter - yes, an entire stick, and the meat will be so juicy you won't regret it!!!Refrigerate overnight, or at least 4 to 6 hours. I always leave mine in the oven overnight, otherwise I have to prep it after breakfast and that is a busy time for me.
Preheat oven to 250 degrees F (120 degrees C).
Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 onions, quartered
2 (4 pound) whole chickens I half the above ingredients and use one chicken, about 5-6 pounds.
Directions
In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. I don't normally have onions on hand. If I do, I put half an onion in the cavity as well as a carrot or apple. Otherwise, I fill the cavity with a sliced lemon (YUM!) or a stick of butter - yes, an entire stick, and the meat will be so juicy you won't regret it!!!Refrigerate overnight, or at least 4 to 6 hours. I always leave mine in the oven overnight, otherwise I have to prep it after breakfast and that is a busy time for me.
Preheat oven to 250 degrees F (120 degrees C).
Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.
Oven-Fried Pork Chops or Chicken
4 pork chops, trimmed
2 tablespoons butter, melted
1 egg, beaten
2 tablespoons milk
1/4 teaspoon black pepper
1 cup herb-seasoned dry bread stuffing mix
Preheat oven to 425 degrees F (220 degrees C). Pour butter into a 9x13 inch baking pan. Stir together egg, milk and pepper. Dip pork chops in egg mixture, coat with stuffing mix and place in pan. Bake in preheated oven for 10 minutes. Turn chops and bake for another 10 minutes, or until no pink remains in the meat and juices run clear.
** I have followed this recipe to the letter using chicken instead. I cut boneless, skinless chicken breasts into tenders before dipping in egg and coating in stuffing.
2 tablespoons butter, melted
1 egg, beaten
2 tablespoons milk
1/4 teaspoon black pepper
1 cup herb-seasoned dry bread stuffing mix
Preheat oven to 425 degrees F (220 degrees C). Pour butter into a 9x13 inch baking pan. Stir together egg, milk and pepper. Dip pork chops in egg mixture, coat with stuffing mix and place in pan. Bake in preheated oven for 10 minutes. Turn chops and bake for another 10 minutes, or until no pink remains in the meat and juices run clear.
** I have followed this recipe to the letter using chicken instead. I cut boneless, skinless chicken breasts into tenders before dipping in egg and coating in stuffing.
Chicken Teriyaki
Chicken Teriyaki
1 T cornstarch
1 T cold water
1/2 c white sugar
1/2 c soy sauce
1/4 c cider vinegar
1 clove garlic, minced
1/2 t ground ginger
1/4 t ground black pepper
package of boneless, skinless chicken
Preheat oven to 425 degrees F. In a small saucepan, combine cornstarch, water, sugar, soy sauce, vinegar, garlic, ginger, and pepper. Simmer, stirring frequently, until sauce thickens and bubbles. Meanwhile, cut chicken into bite-sized pieces and put them in a lightly greased baking dish. Toss chicken with teriyaki sauce. Bake for about 20 minutes or until done, turning once during cooking. Serve over fried rice or freeze for later.
**I have also used this teriyaki sauce over chicken thighs (bone-in with skin).
1 T cornstarch
1 T cold water
1/2 c white sugar
1/2 c soy sauce
1/4 c cider vinegar
1 clove garlic, minced
1/2 t ground ginger
1/4 t ground black pepper
package of boneless, skinless chicken
Preheat oven to 425 degrees F. In a small saucepan, combine cornstarch, water, sugar, soy sauce, vinegar, garlic, ginger, and pepper. Simmer, stirring frequently, until sauce thickens and bubbles. Meanwhile, cut chicken into bite-sized pieces and put them in a lightly greased baking dish. Toss chicken with teriyaki sauce. Bake for about 20 minutes or until done, turning once during cooking. Serve over fried rice or freeze for later.
**I have also used this teriyaki sauce over chicken thighs (bone-in with skin).
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