This is a wonderful honey mustard chicken! Use this as a base recipe and feel free to add other things to it like chopped onions. Substitute peaches for pineapple or use no fruit at all. I used about a tablespoon short of a 1/4 cup of honey and it was still great, so don't hesitate to cut it just a bit. The original recipe used Dijon mustard. Well, I didn't have any and used regular old yellow mustard. Superb! Lately, I've been eliminating Dijon mustard from recipes and replacing with ordinary yellow mustard.
If you haven't figured it out yet, I detest boneless skinless chicken breast for every day cooking. I prefer thighs or legs. Far more flavor. I use the boneless chicken for other things like chicken strips. This recipe is by Jean Ecos, Waukesha, WI and from the Best of Country Chicken, Taste of Home Books.
Tangy Pineapple Chicken
4 pieces of chicken, skin removed
1 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon vegetable oil
1 can (20 oz.) unsweetened sliced or chunk pineapple
1 tablespoon cornstarch
1/4 cup yellow mustard
1/4 cup honey
2-4 garlic cloves, minced
Sprinkle chicken with thyme, salt and pepper. In a skillet, brown chicken in oil. Meanwhile, drain pineapple, reserving the juice. Cut pineapple rings in half and set aside.
Combine cornstarch and 2 tablespoons juice until smooth; set aside. Combine mustard, honey, garlic and remaining pineapple juice; mix well. Add to pan; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until chicken juices run clear.
Remove the chicken and keep warm. Stir the cornstarch mixture and add to pan; bring to a boil. Boil and stir for 2 minutes. Return the chicken to pan. Top with the pineapple; heat through. Yield: 4 servings.
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Friday, January 9, 2015
Tuesday, June 5, 2012
Bumper Crop of Chives Equals Stir Fry
We have so much chives growing in the back yard, I don't know what to do with it all. So, on a search of recipes that use a lot of chives, I came across this stir fry recipe in Taste of Home. I'm a big stir fry fan, so this was great. Stir fry, of course, is very flexible as far as recipes go. If you only have one can of mandarin oranges, great, just use one can. If you only have oranges, go ahead, peel and cut them up. It's the sauce/coating part that is the real bare bones of the recipe. Given that it uses soy sauce and teriyaki sauce, this recipe is not low salt, but is so much yummier than soy sauce alone! What was interesting was that the recipe creator mentioned using either celery or bok choy. Bok choy is a lot less expensive than celery and (I discovered) cooks more quickly. Winner.
Changes to the recipe. I am posting what I did because I altered the original recipe. I used a lot more bok choy (it cooks down) and a little more chives. The original recipe called for 1/4 cup of chicken broth - no idea why. It would have been drippy given that there is no thickener. This recipe wouldn't hurt to have yet another 1/2 cup of chopped bok choy.
Recipe from Taste of Home Annual Recipes 2010 from Aysha Schurman, Ammon Idaho
Orange-Cashew Chicken and Rice
2 cups cooked rice (your choice)
2 (11 oz.) cans mandarin oranges (juice or lite syrup)
1/2 cup chopped cashews
2 tablespoons soy sauce
2 tablespoons teriyaki sauce
1 pound chicken, cut into 1/2 inch pieces
1 tablespoon canola oil
2 cups chopped bok choy
1/2 cup minced chives
Cook the rice. Set aside.
Drain mandarin oranges, reserving 3 tablespoons juice (save the rest for something else).
In a small bowl, combine the cashews, soy sauce, teriyaki sauce and reserved juice; set aside in a large wok or skillet, stir fry chicken in oil until no longer pink. Add cashew mixture, cook 1 minute longer. Add the bok choy, chives and reserved oranges, cook and stir for 2 minutes.
Fluff the rice with fork, serve with chicken mixture. Yield: 4 servings
Here is a link to the original recipe. Serves 3.
Changes to the recipe. I am posting what I did because I altered the original recipe. I used a lot more bok choy (it cooks down) and a little more chives. The original recipe called for 1/4 cup of chicken broth - no idea why. It would have been drippy given that there is no thickener. This recipe wouldn't hurt to have yet another 1/2 cup of chopped bok choy.
Recipe from Taste of Home Annual Recipes 2010 from Aysha Schurman, Ammon Idaho
Orange-Cashew Chicken and Rice
2 cups cooked rice (your choice)
2 (11 oz.) cans mandarin oranges (juice or lite syrup)
1/2 cup chopped cashews
2 tablespoons soy sauce
2 tablespoons teriyaki sauce
1 pound chicken, cut into 1/2 inch pieces
1 tablespoon canola oil
2 cups chopped bok choy
1/2 cup minced chives
Cook the rice. Set aside.
Drain mandarin oranges, reserving 3 tablespoons juice (save the rest for something else).
In a small bowl, combine the cashews, soy sauce, teriyaki sauce and reserved juice; set aside in a large wok or skillet, stir fry chicken in oil until no longer pink. Add cashew mixture, cook 1 minute longer. Add the bok choy, chives and reserved oranges, cook and stir for 2 minutes.
Fluff the rice with fork, serve with chicken mixture. Yield: 4 servings
Here is a link to the original recipe. Serves 3.
Saturday, December 3, 2011
Swiss Chicken Casserole
I'm in the midst of clearing all needed files (nearly all recipes, but a few knitting as well) off my Mac 6200 CD which is going to go to be recycled. While going through stuff, I rediscovered one of my favorite casseroles. I totally love this stuff! Very easy to make as well. This recipe was submitted by M. Burton on the old ChickenRecipe.com website in1999 (since taken over by AllRecipes.com. I put the recipe as it was listed, but would recommend serving with a salad rather than rice or egg noodles.
Swiss Chicken Casserole
Submitted by M. Burton
A tasty spin on the usual chicken and stuffing casserole. Great served with rice or egg noodles.
6 skinless chicken breasts
6 slices Swiss Cheese
1 (10.75 oz) can of cream of chicken soup, undiluted
1/4 cup milk
1 (8 oz) package herb stuffing mix
1/2 cup melted butter or chicken broth
Preheat oven to 350 F. Coat a 9x13 inch baking pan with cooking spray. Place chicken breasts in pan. Place one slice of Swiss cheese on top of each chicken breast. Combine cream of chicken soup and milk, and pour over chicken breasts. Sprinkle stuffing mix over chicken and soup mixture. Pour melted butter or chicken brother over top. Cover with foil. Bake for 50 minutes or until done.
Swiss Chicken Casserole
Submitted by M. Burton
A tasty spin on the usual chicken and stuffing casserole. Great served with rice or egg noodles.
6 skinless chicken breasts
6 slices Swiss Cheese
1 (10.75 oz) can of cream of chicken soup, undiluted
1/4 cup milk
1 (8 oz) package herb stuffing mix
1/2 cup melted butter or chicken broth
Preheat oven to 350 F. Coat a 9x13 inch baking pan with cooking spray. Place chicken breasts in pan. Place one slice of Swiss cheese on top of each chicken breast. Combine cream of chicken soup and milk, and pour over chicken breasts. Sprinkle stuffing mix over chicken and soup mixture. Pour melted butter or chicken brother over top. Cover with foil. Bake for 50 minutes or until done.
Tuesday, July 26, 2011
Peachy Chicken
Yes, another chicken recipe! No oven and delicious. It's my adaptation of an old Weight Watchers cookbook recipe, but don't let that scare you! It's easy! It's yummy. I highly recommend using chicken legs or thighs. They have much better flavor than chicken breast meat. You can use fresh mushrooms - add them to the saute once the meat is done. You can also use fresh peaches, but you will need about 1/3 cup of pear or pineapple juice for the sauce if you use fresh peaches. Feel free to add more salt and pepper to taste - we're on a low salt cooking regime, hence the small amount of salt.
Peachy Chicken
4 large thighs (or any combo of chicken meat)
1/8 tsp. pepper
1/8 tsp. salt
1/2 onion, coarsely chopped
1 (15 oz) can of peaches in juice
2 (4 oz) cans mushrooms, drained
1/2 tsp garlic (granulated garlic can be used)
1/8 tsp. cinnamon
1 1/2 tablespoons cornstarch
Remove skin and cut the meat off the bone. Then slice into bite sized pieces (1/2 - 3/4 inch). Sprinkle salt and pepper over chicken. Saute chicken on both sides in pan with a little vegetable/olive oil until browned. Then add chopped onions. Saute for 15 minutes, uncovered, on low heat or until chicken is completely cooked through. Cut each sliced peach into 3 pieces. Add peaches with juice, mushrooms, garlic and nutmeg to chicken. Mix cornstarch with a little cold water and poor into pan and mix well. Heat until hot and sauce is thickened. Serve with rice.
Peachy Chicken
4 large thighs (or any combo of chicken meat)
1/8 tsp. pepper
1/8 tsp. salt
1/2 onion, coarsely chopped
1 (15 oz) can of peaches in juice
2 (4 oz) cans mushrooms, drained
1/2 tsp garlic (granulated garlic can be used)
1/8 tsp. cinnamon
1 1/2 tablespoons cornstarch
Remove skin and cut the meat off the bone. Then slice into bite sized pieces (1/2 - 3/4 inch). Sprinkle salt and pepper over chicken. Saute chicken on both sides in pan with a little vegetable/olive oil until browned. Then add chopped onions. Saute for 15 minutes, uncovered, on low heat or until chicken is completely cooked through. Cut each sliced peach into 3 pieces. Add peaches with juice, mushrooms, garlic and nutmeg to chicken. Mix cornstarch with a little cold water and poor into pan and mix well. Heat until hot and sauce is thickened. Serve with rice.
Monday, July 11, 2011
Chicken Spaghetti - Great for Microwave!
My sister says I haven't added anything in months, so here you go!! New recipe made in a microwave and it's great. Even better as a leftover. Easy with the cream of mushroom soup. If you need less salt or have no soup, then use a thick white sauce instead. If you do so, be sure to go heavier on the mushrooms. This recipe is from the book Just Like Mom Made: 1000 Family Favorites published by Reader's Digest. This is not a spicy dish, so add stuff like green olives if you like spicy.
Chicken Spaghetti
8 ounces spaghetti
1 medium onion, chopped
1/2 cup chopped green pepper
2 celery ribs, chopped
4 tablespoons butter, divided
2 cans (10 3/4 oz ea) condenced cream of mushroom soup, undiluted
1 can (4 oz) mushroom stems and pieces, drained
2 1/2 cups cubed cooked chicken
2 cups (8 oz) shredded cheddar cheese
1/2 cup dry bread crumbs
5 bacon strips, cooked and crumbled
Cook spaghetti according to package directions; drain. In a small skillet, saute the onion, green pepper and celery in 2 tablespoons butter until tender. Transfer to a large bowl. Add the soup, mushrooms, spaghetti, chicken and cheese; toss to coat.
Transfer to a greased 13x9x2 inch baking dish (or 2 quart square pyrex dish). Sprinkle with bread crumbs and bacon; dot with remaining butter. Bake, uncovered, at 350 F for 30-35 minutes or until heated through. Yield: 8-10 servings.
Note: If microwaved, give it 20-25 minutes on high.
Chicken Spaghetti
8 ounces spaghetti
1 medium onion, chopped
1/2 cup chopped green pepper
2 celery ribs, chopped
4 tablespoons butter, divided
2 cans (10 3/4 oz ea) condenced cream of mushroom soup, undiluted
1 can (4 oz) mushroom stems and pieces, drained
2 1/2 cups cubed cooked chicken
2 cups (8 oz) shredded cheddar cheese
1/2 cup dry bread crumbs
5 bacon strips, cooked and crumbled
Cook spaghetti according to package directions; drain. In a small skillet, saute the onion, green pepper and celery in 2 tablespoons butter until tender. Transfer to a large bowl. Add the soup, mushrooms, spaghetti, chicken and cheese; toss to coat.
Transfer to a greased 13x9x2 inch baking dish (or 2 quart square pyrex dish). Sprinkle with bread crumbs and bacon; dot with remaining butter. Bake, uncovered, at 350 F for 30-35 minutes or until heated through. Yield: 8-10 servings.
Note: If microwaved, give it 20-25 minutes on high.
Saturday, March 26, 2011
Rotisserie Chicken
Rotisserie chicken is yummy, yummy, yummy. That's why it so popular at all the store delis now. If you have the space, a home rotisserie will result in good eats all summer long. The chicken is oh so moist! My instructions below are modified for a rotisserie oven. Mom bought the Food Network Rotisserie, a model made by Hamilton Beach. The chicken can be made with or without the rub. My sister has a rosemary shrub (yes, it's that big), but the original recipe does indicate that you can also use thyme springs instead. For a low salt diet, eliminate the salt in the rub.
Rotisserie Oven Chicken
From Grilling for Dummies by Marie Rama and John Mariani, p. 158
1 3 1/2 to 4 pound chicken
Marinade
1 cup dry white wine
1/2 cup olive oil
3 cloves garlic, peeled and coarsely chopped
2 teaspoons minced lemon peel (about 1 lemon()
Juice of 1 lemon (about 3 tablespoons)
3 fresh rosemary springs, about 3-4 inches long
1 teaspoon salt or to taste
pepper to taste
Spice Rub
1 teaspoon ground thyme
1/2 teaspoon paprika
1/2 teaspoon salt, or to taste
1/2 teaspoon grated lemon peel
1/4 teaspoon ground ginger
pepper to taste
1. Remove excess fat and giblets from chicken cavity. Freeze giblets for soup. Rinse chicken in cold water. Pat dry. Truss bird to keep wings and legs from drooping as spit turns.
2. In medium bowl or large, resealable plastic bag, make the marinade by combining the white wine, olive oil, garlic, lemon peel, lemon juice, rosemary sprigs, salt and pepper. Add the chicken to the marinade. Cover the bowl with plastic wrap, or press the air out of the bag and seal it shut. Chicken should fit snugly in the bowl or bag, with the marinade covering it as much as possible. Refrigerate for about 3 hours.
3. In a small bowl, make spice rub by mixing together thyme, paprika, salt, lemon peel, ginger and pepper. Remove the chicken from the marinade; pour the marinade into a drip pan that is only slightly larger than the chicken.Rub the spice mixture all over the chicken, sprinkling some into the cavity as well.
4. Following the rotisserie instructions for your unit, arrange the bird on the spit, securing it with the pronged rotisserie forks. Set the drip pan with the marinade under the chicken. As the bird cooks, the pan collects juices that flavor the basting sauce.
5. Cook, with spit turning, for about 1.5 hours or until done, basting 3times or about every 20 minutes, with the juices in the drip pan. (for a crispy skin, don't baste final 20 minutes). Chicken is done when instant read thermometer inserted between thigh and breast will register between n180 and 185 F.
6. Remove chicken from spit onto serving plate; cover loosely with aluminum foil and let stand for 10 to 15 minutes before carving. Serve with pan juices.
Rotisserie Oven Chicken
From Grilling for Dummies by Marie Rama and John Mariani, p. 158
1 3 1/2 to 4 pound chicken
Marinade
1 cup dry white wine
1/2 cup olive oil
3 cloves garlic, peeled and coarsely chopped
2 teaspoons minced lemon peel (about 1 lemon()
Juice of 1 lemon (about 3 tablespoons)
3 fresh rosemary springs, about 3-4 inches long
1 teaspoon salt or to taste
pepper to taste
Spice Rub
1 teaspoon ground thyme
1/2 teaspoon paprika
1/2 teaspoon salt, or to taste
1/2 teaspoon grated lemon peel
1/4 teaspoon ground ginger
pepper to taste
1. Remove excess fat and giblets from chicken cavity. Freeze giblets for soup. Rinse chicken in cold water. Pat dry. Truss bird to keep wings and legs from drooping as spit turns.
2. In medium bowl or large, resealable plastic bag, make the marinade by combining the white wine, olive oil, garlic, lemon peel, lemon juice, rosemary sprigs, salt and pepper. Add the chicken to the marinade. Cover the bowl with plastic wrap, or press the air out of the bag and seal it shut. Chicken should fit snugly in the bowl or bag, with the marinade covering it as much as possible. Refrigerate for about 3 hours.
3. In a small bowl, make spice rub by mixing together thyme, paprika, salt, lemon peel, ginger and pepper. Remove the chicken from the marinade; pour the marinade into a drip pan that is only slightly larger than the chicken.Rub the spice mixture all over the chicken, sprinkling some into the cavity as well.
4. Following the rotisserie instructions for your unit, arrange the bird on the spit, securing it with the pronged rotisserie forks. Set the drip pan with the marinade under the chicken. As the bird cooks, the pan collects juices that flavor the basting sauce.
5. Cook, with spit turning, for about 1.5 hours or until done, basting 3times or about every 20 minutes, with the juices in the drip pan. (for a crispy skin, don't baste final 20 minutes). Chicken is done when instant read thermometer inserted between thigh and breast will register between n180 and 185 F.
6. Remove chicken from spit onto serving plate; cover loosely with aluminum foil and let stand for 10 to 15 minutes before carving. Serve with pan juices.
Monday, December 13, 2010
Chicken Nuggets - Special Diet Version
Looking for something easy to make that my Dad would eat made of chicken and Chicken Nuggets turns out to be the thing! He hates chicken ordinarily, so this is great. My recipe is an adaptation of a recipe from Cooks.com based on what I had in the cupboard. I use breadcrumbs from dried Artesian breads. Much yummier than ordinary bread crumbs. Almost no salt and still low carb if you use medium crumbs. I found I did not need to coat the baking sheet with any cooking spray. Dipping sauce is a little harder to come by. I really like mustard sauce, but Dad can't have the salt. So, when I couldn't find the honey, I came up with an alternative that is diabetic friendly. I will continue to look for more sauces. I don't really like using a lot of fake sugar. I served with salad and rice. Need to find a better accompaniment than rice. Didn't seem to fit.
Chicken Nuggets
3-4 pieces chicken breast, cut into bite sized pieces
1 tablespoon olive oil
1 tsp. fresh minced garlic cloves (optional)
3/4 cup breadcrumbs, medium to fine - your choice
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp pepper
1 egg
Mix chicken bites with olive oil and garlic cloves and let sit for 30 minutes. Mix the breadcrumbs, garlic powder, onion powder and pepper together and place in shallow bowl. Beat the egg in another bowl.
Heat oven to 475 F. Mix the chicken bites to evenly coat with oil again. Then place a few at a time in the egg, then coat in breadcrumb mixture. Place on a baking sheet with space around each bite. Continue until all chicken is processed. Bake for 15 minutes. Remove. Serve with dipping sauce.
No Carb Mustard Dipping Sauce for Diabetics
1 tablespoon mustard of choice
2 teaspoons of no sugar pancake syrup
Mix together and refrigerate for an hour in advance to blend flavors. Add another teaspoon of syrup if not sweet enough.
Chicken Nuggets
3-4 pieces chicken breast, cut into bite sized pieces
1 tablespoon olive oil
1 tsp. fresh minced garlic cloves (optional)
3/4 cup breadcrumbs, medium to fine - your choice
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp pepper
1 egg
Mix chicken bites with olive oil and garlic cloves and let sit for 30 minutes. Mix the breadcrumbs, garlic powder, onion powder and pepper together and place in shallow bowl. Beat the egg in another bowl.
Heat oven to 475 F. Mix the chicken bites to evenly coat with oil again. Then place a few at a time in the egg, then coat in breadcrumb mixture. Place on a baking sheet with space around each bite. Continue until all chicken is processed. Bake for 15 minutes. Remove. Serve with dipping sauce.
No Carb Mustard Dipping Sauce for Diabetics
1 tablespoon mustard of choice
2 teaspoons of no sugar pancake syrup
Mix together and refrigerate for an hour in advance to blend flavors. Add another teaspoon of syrup if not sweet enough.
Tuesday, March 16, 2010
Chicken (or Turkey) A La King
It's been ages since I posted a recipe, so I'll post what I made tonight. One of my favorites, Chicken A La King. I used leftover turkey because that is what I had. I also used frozen yellow sweet peppers. Yellow, red and orange peppers come on sale late in the Fall. Other times of the year they are very expensive. It's worth it to buy extra peppers, chop them or cut them into strips and freeze in your freezer for stir fry or recipes. So, that is why I had yellow ones this time around.
Chicken (or Turkey) A La King
1/2 stick butter or margarine (1/4 cup)
1/3 cup flour
1/4 tsp. pepper (we like LOTS)
1/8 tsp salt
1 cup chicken broth
1 cup milk*
1 cup of chopped fresh or frozen sweet peppers
1 can or 4 oz. mushrooms
1 1/2 to 2 cups cooked, diced chicken or turkey
Melt butter. Add flour, pepper and salt and stir well. Allow to cook for 1 minute on med. heat. SLOWLY add chicken broth while mixing. Once all broth is incorporated, then slowly add milk while mixing. Add peppers, mushrooms and chicken. Stir, cover and cook on med-low heat. Stir occasionally. Cook until thoroughly heated and mixture is thick.
* I use 2% milk. This recipe works with 1% but not very well with skim without adding more fat.
Chicken (or Turkey) A La King
1/2 stick butter or margarine (1/4 cup)
1/3 cup flour
1/4 tsp. pepper (we like LOTS)
1/8 tsp salt
1 cup chicken broth
1 cup milk*
1 cup of chopped fresh or frozen sweet peppers
1 can or 4 oz. mushrooms
1 1/2 to 2 cups cooked, diced chicken or turkey
Melt butter. Add flour, pepper and salt and stir well. Allow to cook for 1 minute on med. heat. SLOWLY add chicken broth while mixing. Once all broth is incorporated, then slowly add milk while mixing. Add peppers, mushrooms and chicken. Stir, cover and cook on med-low heat. Stir occasionally. Cook until thoroughly heated and mixture is thick.
* I use 2% milk. This recipe works with 1% but not very well with skim without adding more fat.
Friday, June 13, 2008
It's Chicken Again
Yep, yet another chicken recipe. This one was fabulous, won a first prize and actually is a tad on the gourmet side. From the Taste of Home Winning Recipes cookbook, this recipe is actually from someone I met in the first year or so after moving to Minnesota! Good for her that she is still cooking and great for her that she wins a prize! This had the most flavorful juice and it permeated the chicken. Wonderful!
I didn't have any acorn squash, but that didn't stop me this time. I sliced up a couple of Vadalia onions and placed those in the baking pan. I used butter in the pan, instead of oil (up to you), but I did use oil to brown the chicken (all thighs) and do try to remove all the skin. The giant rosemary bush (depicted in past entries) provided the fresh rosemary.
Baked Chicken and Acorn Squash
Connie Svoboda, Elko, MN
2 small acorn squash (1 1/4 pounds)
2 to 4 garlic cloves, minced
2 tablespoons vegetable oil, divided
4 chicken drumsticks (4 oz)
4 chicken thighs (4 oz)
1/4 cup packed brown sugar
1 teaspoon salt
1 tablespoon minced fresh rosemary or 1 tsp. dried rosemary, crushed
1 can (15.25 oz) sliced peaches, undrained
Cut squash in half lengthwise; discard seeds. Cut each half widthwise into 1/2 in slices; discard ends. Place slices in an ungreased 13 x 9 x 2 baking dish. Sprinkle with garlic and drizzle with 1 tablespoon oil.
In a large skillet, brown chicken in remaining oil. Arrange chicken over squash. Combine the sugar, salt and rosemary; sprinkle over chicken. Bake, uncovered, at 350 F for 45 minutes, basting with pan juices twice.
Pour peaches over chicken and squash. Bake, uncovered, 15 minutes longer or until chicken juices run clear and peaches are heated through. Yield: 4 servings
I didn't have any acorn squash, but that didn't stop me this time. I sliced up a couple of Vadalia onions and placed those in the baking pan. I used butter in the pan, instead of oil (up to you), but I did use oil to brown the chicken (all thighs) and do try to remove all the skin. The giant rosemary bush (depicted in past entries) provided the fresh rosemary.
Baked Chicken and Acorn Squash
Connie Svoboda, Elko, MN
2 small acorn squash (1 1/4 pounds)
2 to 4 garlic cloves, minced
2 tablespoons vegetable oil, divided
4 chicken drumsticks (4 oz)
4 chicken thighs (4 oz)
1/4 cup packed brown sugar
1 teaspoon salt
1 tablespoon minced fresh rosemary or 1 tsp. dried rosemary, crushed
1 can (15.25 oz) sliced peaches, undrained
Cut squash in half lengthwise; discard seeds. Cut each half widthwise into 1/2 in slices; discard ends. Place slices in an ungreased 13 x 9 x 2 baking dish. Sprinkle with garlic and drizzle with 1 tablespoon oil.
In a large skillet, brown chicken in remaining oil. Arrange chicken over squash. Combine the sugar, salt and rosemary; sprinkle over chicken. Bake, uncovered, at 350 F for 45 minutes, basting with pan juices twice.
Pour peaches over chicken and squash. Bake, uncovered, 15 minutes longer or until chicken juices run clear and peaches are heated through. Yield: 4 servings
Tuesday, April 22, 2008
Chicken Marrakesh
For those of you who know I am not a big fan of goumet food, hold on to your hats for this one. This is one of the yummiest recipes I ever got out of the newspaper and I have since purchased the book from which it came. Totally yummy. I have to say though that this should be eaten the same day. It's awfully strong as a leftover (still good, but stuff kindof mushes together). This is a generous meal for Passover. One tip. It took me a long time to find dried figs as my grocery stores didn't carry it. If yours doesn't, check for a local natural foods grocery store. Should be a good selection of dried figs there.
Chicken Marrakesh
Roselle Cranford, Hadassah, NJ
4 whole chickens (2.5 pounds each), each cut into eighths
12 large cloves garlic, finely minced
3 tablespoons dried thyme
1 tablespoon ground cumin
2 teaspoons ground ginger
1 teaspoon salt
1 cup red wine vinegar
1 cup best quality olive oil
8 teaspoons green peppercorns, soaked in water and drained
2 cups whole pitted black olives
3 cups dried apricots
2 cups dried small figs
1/2 cup packed brown sugar
1 cup good red wine
2 cups large pecan pieces
grated zest of 4 lemons
1. The day before, combine the chicken, garlic, thyme, cumin, ginger, salt, wine vinegar, oil, peppercorns, olives, apricots and figs in 2 large bowls, dividing the ingredients equally; marinate covered in the refrigerator overnight. Mix several times during the day. Remove the bowls from the refrigerator 1 hour before cooking.
2. Preheat oven to 350 degrees.
3. Arrange chicken in single layer in 2 large, heavy, shallow baking pans. Spoon marinade evenly over both pans. Sprinkle with the brown sugar and pecans and pour the wine evenly between the pieces in both pans.
4. Cover the pans with aluminum foil and bake 20 minutes. Remove foil and bake, basting frequently with the pan juices, 50 minutes.
5. Using a fork and slotted spoon, transfer the chicken, olives, dried fruit and pecans to a large serving platter. Drizzle with a few large spoonfuls of the pan juices. Serves about 8.
Chicken Marrakesh
Roselle Cranford, Hadassah, NJ
4 whole chickens (2.5 pounds each), each cut into eighths
12 large cloves garlic, finely minced
3 tablespoons dried thyme
1 tablespoon ground cumin
2 teaspoons ground ginger
1 teaspoon salt
1 cup red wine vinegar
1 cup best quality olive oil
8 teaspoons green peppercorns, soaked in water and drained
2 cups whole pitted black olives
3 cups dried apricots
2 cups dried small figs
1/2 cup packed brown sugar
1 cup good red wine
2 cups large pecan pieces
grated zest of 4 lemons
1. The day before, combine the chicken, garlic, thyme, cumin, ginger, salt, wine vinegar, oil, peppercorns, olives, apricots and figs in 2 large bowls, dividing the ingredients equally; marinate covered in the refrigerator overnight. Mix several times during the day. Remove the bowls from the refrigerator 1 hour before cooking.
2. Preheat oven to 350 degrees.
3. Arrange chicken in single layer in 2 large, heavy, shallow baking pans. Spoon marinade evenly over both pans. Sprinkle with the brown sugar and pecans and pour the wine evenly between the pieces in both pans.
4. Cover the pans with aluminum foil and bake 20 minutes. Remove foil and bake, basting frequently with the pan juices, 50 minutes.
5. Using a fork and slotted spoon, transfer the chicken, olives, dried fruit and pecans to a large serving platter. Drizzle with a few large spoonfuls of the pan juices. Serves about 8.
Monday, March 31, 2008
Orange-Pineapple Chicken with Walnuts
Made this again recently and I had forgotten how good it is! I recommend mixing the sauce ingredients together and letting them stand an hour before starting to cook. Roma tomatoes work better than other kinds in this recipe, but if all you have is diced, canned tomatoes, they work as well. It comes from Betty Crocker's Complete Chicken Cookbook (c 1994).
Orange-Pineapple Chicken with Walnuts
1 tablespoon vegetable oil
8 chicken drumsticks (about 2 pounds)
1 can (15.25 oz) pineapple tidbits, undrained
3/4 cup orange juice
1 medium onion, cut into thin wedges
1/3 cup raisins or currants
1/4 cup rum or orange juice
1 tsp. ground coriander
1/2 tsp. ground allspice
1/4 tsp. salt
1/8 tsp. pepper
3 tablespoons cold water
1 tablespoon plus 1 tsp. cornstarch
1 cup coarsely chopped tomatoes (about 1 medium)
1/3 cup chopped walnuts
Heat oil in 12 inch skillet over medium heat until hot. Cook drumsticks in oil about 15 minutes, turning occasionally, until brown on all sides; remove from skillet. Drain drippings from skillet.
Mix pineapple, orange juice, onion, currants, rum, coriander, allspice, salt and pepper in skillet. Return chicken to skillet. Heat to boiling; reduce heat. Cover and simmer 30 to 35 minutes, stirring occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut.
Remove chicken from skillet, using tongs; keep warm. Mix water and cornstarch; stir into mixture in skillet. heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in tomato and walnuts; heat through. Serve sauce with chicken. Serve over hot cooked rice, if desired. 4 services.
Orange-Pineapple Chicken with Walnuts
1 tablespoon vegetable oil
8 chicken drumsticks (about 2 pounds)
1 can (15.25 oz) pineapple tidbits, undrained
3/4 cup orange juice
1 medium onion, cut into thin wedges
1/3 cup raisins or currants
1/4 cup rum or orange juice
1 tsp. ground coriander
1/2 tsp. ground allspice
1/4 tsp. salt
1/8 tsp. pepper
3 tablespoons cold water
1 tablespoon plus 1 tsp. cornstarch
1 cup coarsely chopped tomatoes (about 1 medium)
1/3 cup chopped walnuts
Heat oil in 12 inch skillet over medium heat until hot. Cook drumsticks in oil about 15 minutes, turning occasionally, until brown on all sides; remove from skillet. Drain drippings from skillet.
Mix pineapple, orange juice, onion, currants, rum, coriander, allspice, salt and pepper in skillet. Return chicken to skillet. Heat to boiling; reduce heat. Cover and simmer 30 to 35 minutes, stirring occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut.
Remove chicken from skillet, using tongs; keep warm. Mix water and cornstarch; stir into mixture in skillet. heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in tomato and walnuts; heat through. Serve sauce with chicken. Serve over hot cooked rice, if desired. 4 services.
Thursday, February 28, 2008
Cheesy Chicken and Rice Bake
Here's an easy chicken dish from Campbell's ad in one of my magazines. Yes, it has Campbell's soup in it. I used chicken thighs with skin removed. I cannot taste the onion powder, but as you know, my sense of smell doesn't work. Next time, I will add some minced onion for that reason. When you need a brainless day, this works. I served it with cornbread and salad. I've noticed that I've been on a real casserole bent of late for posting recipes. I haven't had a lot of recipes lately that I ever cared to have again. I am also trying to cut back on the baked goods. While my cholesterol is not too bad, my weight is suffering. I've been having a great time trying out different recipes for stir fry. We have a new Oriental grocery store that opened up blocks from here. Yum. But just like in regular supermarkets, most of the canned stuff has a lot of salt.
Cheesy Chicken and Rice Bake
1 can (10 3/4 oz) Campbell's Cream of Chicken Soup (regular or 98% fat free)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 tsp. onion powder
1/4 tsp. ground black pepper
1 1/2 lb. skinless, boneless chicken breast halves (4-6)
1 cup shredded cheddar cheese (4 oz).
Mix soup, water, rice, onion powder and black pepper in 2 qt. shallow baking dish. Top with chicken. Sprinkle chicken with additional pepper. Cover and bake at 375 F for 45 minutes or until chicken is no longer pink and rice is done. Uncover. Sprinkle cheese over chicken. Serves 4.
Wednesday, February 20, 2008
Pineapple Chicken
I'm not shy about where I get my recipes. One of the best additives I have for soup (baby spinach) came from a recipe in one of the grocery store magazine grabs. The recipe below also comes from Women's World - a weekly that has diet of the week as well as occasional useful health tips and fairly often, some pretty good recipes.
Yep, made some substitutions mostly to use what was on hand, so I'm going to give you the recipe the way I did it. The original recipe did not include a thickener; I opted to add a little cornstarch. Add very little (no more than 2 tsp) as it thickens quickly. If you use fresh pineapple, it will have an even better flavor. I used frozen, prechopped red/yellow pepper. Thaw it first and it works great!
Now, you might ask, frozen pepper? Red, yellow and orange peppers are very sweet, but only really affordable when in season. So, when they are on special, buy 10, chop them neatly and stick them in freezer Ziplocs. This is especially useful if you have family members who don't like green peppers as these taste quite differently. Use them in any kind of casserole or sauce. If you thaw first, they will brown nicely as well.
Pineapple Chicken
1 1/2 lbs. skinless chicken thighs
1/2 tsp. curry seasoning blend
1 red or yellow sweet pepper, chopped
1 can chunk pineapple, drained
1 can unsweetened coconut milk
1 tbsp. packed brown sugar
thickener, arrowroot or corn starch (optional)
1 serrano pepper, thinly sliced (optional)
1. Sprinkle chicken with 1/2 tsp. salt and curry seasoning. In 12 inch skillet, quickly brown chicken on both sides in 1 tablespoon hot olive oil over high heat. Reduce heat to medium-high; cook 12 minutes, until tender and no longer pink.
2. For sauce, in another skillet, cook sweet pepper in 1 tablespoon hot olive oil over medium-high heat 3 minutes; set aside. Add pineapple; cook 5 minutes or until lightly browned. Add serrano pepper; cook 1 minute. Stir in coconut milk, brown sugar and thickener; heat through. Serve sauce over chicken.
Yep, made some substitutions mostly to use what was on hand, so I'm going to give you the recipe the way I did it. The original recipe did not include a thickener; I opted to add a little cornstarch. Add very little (no more than 2 tsp) as it thickens quickly. If you use fresh pineapple, it will have an even better flavor. I used frozen, prechopped red/yellow pepper. Thaw it first and it works great!
Now, you might ask, frozen pepper? Red, yellow and orange peppers are very sweet, but only really affordable when in season. So, when they are on special, buy 10, chop them neatly and stick them in freezer Ziplocs. This is especially useful if you have family members who don't like green peppers as these taste quite differently. Use them in any kind of casserole or sauce. If you thaw first, they will brown nicely as well.
Pineapple Chicken
1 1/2 lbs. skinless chicken thighs
1/2 tsp. curry seasoning blend
1 red or yellow sweet pepper, chopped
1 can chunk pineapple, drained
1 can unsweetened coconut milk
1 tbsp. packed brown sugar
thickener, arrowroot or corn starch (optional)
1 serrano pepper, thinly sliced (optional)
1. Sprinkle chicken with 1/2 tsp. salt and curry seasoning. In 12 inch skillet, quickly brown chicken on both sides in 1 tablespoon hot olive oil over high heat. Reduce heat to medium-high; cook 12 minutes, until tender and no longer pink.
2. For sauce, in another skillet, cook sweet pepper in 1 tablespoon hot olive oil over medium-high heat 3 minutes; set aside. Add pineapple; cook 5 minutes or until lightly browned. Add serrano pepper; cook 1 minute. Stir in coconut milk, brown sugar and thickener; heat through. Serve sauce over chicken.
Sunday, July 29, 2007
Tasty Roasted Chicken
Another hot day and chicken was on the menu. Due to the heat, I chose to 'bake' the chicken in an electric roaster outside. Worked great and chicken was very tasty and more moist than if I had used a conventional recipe. Another keeper recipe! Better yet, it includes ingredients you are likely to already have on hand. The recipe below reflects the same ingredients, but I only included the roaster information. Enjoy!
Tasty Baked Chicken
Betty Reuter, Taste of Home Test Kitchens
1 broiler/fryer chicken (3 to 4 pounds) cut up (I removed skin)
1 teaspoon salt
1/2 teaspoon dried tarragon
1/2 teaspoon paprika
1/4 teaspoon pepper
1/4 cup dry sherry (I used a white Zinfandel)
3 tablespoons lemon juice
2 teaspoons soy sauce
2 shallots, chopped (I used green onions)
1. Place the chicken in a greased roaster. Sprinkle with salt, tarragon, paprika and pepper. Combine with sherry, lemon juice and soy sauce; drizzle over chicken. Top with shallots
2. Roast, covered, at 350 F until chicken is done (about 2 hours). Meat thermometer should read 180 F. Yield 4-6 servings.
Tasty Baked Chicken
Betty Reuter, Taste of Home Test Kitchens
1 broiler/fryer chicken (3 to 4 pounds) cut up (I removed skin)
1 teaspoon salt
1/2 teaspoon dried tarragon
1/2 teaspoon paprika
1/4 teaspoon pepper
1/4 cup dry sherry (I used a white Zinfandel)
3 tablespoons lemon juice
2 teaspoons soy sauce
2 shallots, chopped (I used green onions)
1. Place the chicken in a greased roaster. Sprinkle with salt, tarragon, paprika and pepper. Combine with sherry, lemon juice and soy sauce; drizzle over chicken. Top with shallots
2. Roast, covered, at 350 F until chicken is done (about 2 hours). Meat thermometer should read 180 F. Yield 4-6 servings.
Thursday, July 12, 2007
Moroccan Chicken
In the interests of finding more recipes to make in the crockpot when it's too hot to bake or just because, here's one my Mom tried out of my Betty Crocker Slow Cooker Cookbook. While the recipe recommends drumsticks, I was pleased that even the chicken breast didn't fall apart into a disassociated stew. It was clear though, that this recipe shines better when using dark meat. Save the chicken breast for something else. I really like the spicy version of this dish, but you need to use an adaptation for a slow cooker or it comes out like mud. For a little more kick, add a small amount of grated ginger.
Moroccan Chicken
Betty Crocker Slow Cooking Book
8 chicken drumsticks (about 1.5 lbs), skin removed
1 can (8 oz) pineapple tidbits or chunks in juice, undrained
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
2 tablespoons lemon juice
1 teaspoon salt
1 teaspoon marjoram leaves
3/4 teaspoon crushed red pepper
1/4 teaspoon ground turmeric
1 tablespoon cornstarch
1 tablespoon cold water
1/4 cup sliced pimiento stuffed olives
1 tablespoon chopped fresh parsley
1. Place chicken in 5-6 quart slow cooker. Mix pineapple, onion, garlic, lemon juice, salt marjoram, red pepper and turmeric; pour over chicken.
2. Cover and cook on low heat setting 4 to 5 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from cooker using slotted spoon; place in serving dish. Cover to keep warm.
3. Remove fat from sauce. Mix cornstarch and water; stir into sauce
4. Cover and cook on high heat setting about 15 minutes or until thickened. Stir in olives.
5. Pour sauce over chicken. Sprinkle with parsley.
Here's some other versions that do not use a slow cooker.
Here is another recipe for Moroccan Chicken. Equally as good but uses paprika as the main spice.
http://www.cooks.com/rec/view/0,1718,129179-250198,00.html
If you want real Moroccan Chicken, this is very close to the one used by my former Co-worker who lived in Morocco for 20 years.
http://www.theelegantchef.com/north_africa_chicken.html
Another that is much spicier.
http://www.recipezaar.com/207154
Moroccan Chicken
Betty Crocker Slow Cooking Book
8 chicken drumsticks (about 1.5 lbs), skin removed
1 can (8 oz) pineapple tidbits or chunks in juice, undrained
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
2 tablespoons lemon juice
1 teaspoon salt
1 teaspoon marjoram leaves
3/4 teaspoon crushed red pepper
1/4 teaspoon ground turmeric
1 tablespoon cornstarch
1 tablespoon cold water
1/4 cup sliced pimiento stuffed olives
1 tablespoon chopped fresh parsley
1. Place chicken in 5-6 quart slow cooker. Mix pineapple, onion, garlic, lemon juice, salt marjoram, red pepper and turmeric; pour over chicken.
2. Cover and cook on low heat setting 4 to 5 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from cooker using slotted spoon; place in serving dish. Cover to keep warm.
3. Remove fat from sauce. Mix cornstarch and water; stir into sauce
4. Cover and cook on high heat setting about 15 minutes or until thickened. Stir in olives.
5. Pour sauce over chicken. Sprinkle with parsley.
Here's some other versions that do not use a slow cooker.
Here is another recipe for Moroccan Chicken. Equally as good but uses paprika as the main spice.
http://www.cooks.com/rec/view/0,1718,129179-250198,00.html
If you want real Moroccan Chicken, this is very close to the one used by my former Co-worker who lived in Morocco for 20 years.
http://www.theelegantchef.com/north_africa_chicken.html
Another that is much spicier.
http://www.recipezaar.com/207154
Monday, July 9, 2007
Chicken Mole
Ever since seeing the movie Chocolat, I've thought about making some of the recipes mentioned during the decadent chocolate party. Chicken Mole is one of the most unusual recipes I've tried in a long time. Chocolate and chicken? Seems like an odd combo. Adding in chili powder? Definitely weird. But I liked it! Not only that, but this recipe is quite low in calories! Imagine that! On my blog!?
This recipe was originally from Nestle and printed in one of those cookbooks that contain recipes from the backs of bags, boxes, cans and bottles of commercial food products. I took out about 25 pages of recipes I wanted to try and sent the rest of the book to the garage sale (there are 300 pages, so someone else will enjoy the rest!). This particular recipe is based on tomatoes rather than white sauce, which is why it's low on calories. Great on flavor though! The next time I make this, I would prefer deboned chicken. I could tell that Mom wasn't excited over it, but it is a very different flavor combo than we're accustomed to. The recipe below has been adapted for only 1 chicken. The coating amounts are generous. I used New Mexico Light blend chili from Pendery's (see link in sidebar). This is a good chili blend that doesn't burn (which is great for us wimpy folk). I also used diced tomatoes and pureed them with my hand blender (for very smooth, use a blender). Instead of chicken bouillon, I use Penzeys' chicken base (see link in sidebar) which is a little lower in salt than bouillon. If you are on a no-salt diet, you can skip the salt in both the coating and drop out the bouillon in the sauce. Still going to be pretty close. Using baking cocoa/chocolate will make this low carb. You can puree leftover sauce and pour over ice cream. Yum.
Chicken Mole
Chicken:
1/3 cup unsifted flour
1 tablespoon chili powder
2 teaspoons salt
1/2 teaspoon pepper
1 broiler-fryer (2 1/2-3 lbs), cut up
2 measuring tablespoons vegetable oil
1 cup chopped onion
3 garlic cloves, minced
1/4 cup water
Chocolate Mole Sauce:
2 1/4 teaspoons chili powder
1/2 of 10 oz. can tomatoes and green chilies (I used Rotel tomatoes)
1/2 cup tomato puree
3 oz (1/2 cup) Nestle Semi-sweet Real Chocolate Morsels
1 tsp chicken-flavored instant bouillon (or 1 cube crushed)
Chicken:
In a large bowl or plastic bag, combine flour, chili powder, salt and pepper. Add chicken pieces (2 at a time); coat well. Heat oil in a large skillet; brown half the chicken pieces on all sides over medium heat. Drain thoroughly on paper towels. Repeat with remaining chicken. Pour off all but 2 teaspoons of oil (may need a little more oil if not using non-stick). In same skillet, saute onion and garlic until golden. Return chicken to skillet. Add the water; simmer, covered, over medium heat about 35 to 40 minutes or until chicken is tender. Transfer to a serving platter. Top with Chocolate Mole Sauce. Garnish each serving with peanuts or almonds, if desired.
Chocolate Mole Sauce:
In a small saucepan, combine tomatoes and green chilies, tomato puree, chocolate morsels, remaining chili powder and bouillon. Cook over low heat until morsels melt and sauce is heated through.
Makes 4 servings with 1 1/2 cups sauce.
Note: This mole is milder in flavor than a traditional Mexican mole.
After searching on the net for similar recipes, try adding 1/2-3/4 tsp. cinnamon and/or 2 tablespoons of peanut butter for variation.
This recipe was originally from Nestle and printed in one of those cookbooks that contain recipes from the backs of bags, boxes, cans and bottles of commercial food products. I took out about 25 pages of recipes I wanted to try and sent the rest of the book to the garage sale (there are 300 pages, so someone else will enjoy the rest!). This particular recipe is based on tomatoes rather than white sauce, which is why it's low on calories. Great on flavor though! The next time I make this, I would prefer deboned chicken. I could tell that Mom wasn't excited over it, but it is a very different flavor combo than we're accustomed to. The recipe below has been adapted for only 1 chicken. The coating amounts are generous. I used New Mexico Light blend chili from Pendery's (see link in sidebar). This is a good chili blend that doesn't burn (which is great for us wimpy folk). I also used diced tomatoes and pureed them with my hand blender (for very smooth, use a blender). Instead of chicken bouillon, I use Penzeys' chicken base (see link in sidebar) which is a little lower in salt than bouillon. If you are on a no-salt diet, you can skip the salt in both the coating and drop out the bouillon in the sauce. Still going to be pretty close. Using baking cocoa/chocolate will make this low carb. You can puree leftover sauce and pour over ice cream. Yum.
Chicken Mole
Chicken:
1/3 cup unsifted flour
1 tablespoon chili powder
2 teaspoons salt
1/2 teaspoon pepper
1 broiler-fryer (2 1/2-3 lbs), cut up
2 measuring tablespoons vegetable oil
1 cup chopped onion
3 garlic cloves, minced
1/4 cup water
Chocolate Mole Sauce:
2 1/4 teaspoons chili powder
1/2 of 10 oz. can tomatoes and green chilies (I used Rotel tomatoes)
1/2 cup tomato puree
3 oz (1/2 cup) Nestle Semi-sweet Real Chocolate Morsels
1 tsp chicken-flavored instant bouillon (or 1 cube crushed)
Chicken:
In a large bowl or plastic bag, combine flour, chili powder, salt and pepper. Add chicken pieces (2 at a time); coat well. Heat oil in a large skillet; brown half the chicken pieces on all sides over medium heat. Drain thoroughly on paper towels. Repeat with remaining chicken. Pour off all but 2 teaspoons of oil (may need a little more oil if not using non-stick). In same skillet, saute onion and garlic until golden. Return chicken to skillet. Add the water; simmer, covered, over medium heat about 35 to 40 minutes or until chicken is tender. Transfer to a serving platter. Top with Chocolate Mole Sauce. Garnish each serving with peanuts or almonds, if desired.
Chocolate Mole Sauce:
In a small saucepan, combine tomatoes and green chilies, tomato puree, chocolate morsels, remaining chili powder and bouillon. Cook over low heat until morsels melt and sauce is heated through.
Makes 4 servings with 1 1/2 cups sauce.
Note: This mole is milder in flavor than a traditional Mexican mole.
After searching on the net for similar recipes, try adding 1/2-3/4 tsp. cinnamon and/or 2 tablespoons of peanut butter for variation.
Saturday, June 9, 2007
40 Clove Chicken
If you've ever searched chicken recipes on the Internet, I'm sure you've found a gazillion versions of 40 Clove Chicken (I think the original came from the 1986 book, 365 Ways to Make Chicken by Cheryl Sedaker). I've made the one from Cheryl's book and it is yummy. I recently tried this one using just chicken wings and wow! Easy and yummy! One tip on the cloves. Use a chef's knife or similar large flat object and squash the clove. The peel comes right off. The clove will cook the same and be just as tasty as unsquashed, but you've saved a lot of time peeling. Serve this with crusty french bread, crackers or anything toasted and smear the softened clove over it.
40 Clove Garlic Chicken Wings
3 lbs chicken wings
1/8 cup olive oil
40 garlic cloves, peeled
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/2 teaspoon oregano
1 tablespoon Pernod (see note)
Preheat oven to 425 degrees F. Place wings in a single layer in large baking dish (9 x 13). Combine remaining ingredients and pour over wings, distributing garlic cloves. Cover, bake for 1 hour. Uncover and broil until browned.
Note: Pernod is a liqueur. Not all liquor stores carry it. I've included a link to the website so that you can substitute. Of course, you can leave it out entirely if you so choose.
http://www.pernod-usa.com/pernod_about.php
The recipe comes from this site.
http://www.garlic-recipes.com/cooking/2006-08-12/40-clove-garlic-chicken-wings-3120.shtml
40 Clove Garlic Chicken Wings
3 lbs chicken wings
1/8 cup olive oil
40 garlic cloves, peeled
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/2 teaspoon oregano
1 tablespoon Pernod (see note)
Preheat oven to 425 degrees F. Place wings in a single layer in large baking dish (9 x 13). Combine remaining ingredients and pour over wings, distributing garlic cloves. Cover, bake for 1 hour. Uncover and broil until browned.
Note: Pernod is a liqueur. Not all liquor stores carry it. I've included a link to the website so that you can substitute. Of course, you can leave it out entirely if you so choose.
http://www.pernod-usa.com/pernod_about.php
The recipe comes from this site.
http://www.garlic-recipes.com/cooking/2006-08-12/40-clove-garlic-chicken-wings-3120.shtml
Sunday, May 20, 2007
Hawaiian Baked Chicken
As you are probably aware, the only thing Hawaiian about most Hawaiian recipes is the pineapple. This one is no different, but it was tasty. I love pineapple with chicken, so am willing to try anything that has it.
This recipe comes from my recently purchased Taste of Home Cookbook. It's a 3 ring bound cookbook designed to be a general cookbook for any home. I love my original Betty Crocker Picture Cookbook, but badly need updated recipes and cooking information. If you need a starter cookbook for the non-gourmet, this is a good one to get. If your giftee is into gourmet food, then I would recommend the latest copy of Joy of Cooking.
I liked this simple recipe, but contrary to what I normally do, I changed it first time out. I added a lot more paprika than the recipe called for and I'm glad I did. Note the temperature. I had everything ready to pop into the oven when I realized the 400 degree temp. Since I wasn't sure whether my baking dish could be in heat that high, I baked at 350 for a longer time. I had a lot of liquid, but that could have been due to the lower temp. I also substituted with canned chunk pineapple, which was all I had. Tidbits would have been a better substitute for crushed. I forgot the butter, but it still tasted fine (loses body). Since I don't like wine in my food, I used the chicken broth. This recipe would also work fine in the microwave or roaster, so if it's too hot, you have alternatives.
Hawaiian Baked Chicken
Leona Callen, Anna Maria, FL
12 boneless skinless chicken thighs (4 oz. ea)
2 cans (8 oz ea) unsweetened crushed pineapple, undrained
1/4 cup sherry or chicken broth
1/4 cup spicy brown mustard
1/4 cup honey
2 tablespoons butter, melted
1/2 teaspoon paprika
1. Arrange chicken in a shallow baking dish coated with nonstick cooking spray. In a small bowl, combine the pineapple, sherry or broth, mustard, honey and butter; mix well.
2. Spoon over chicken; sprinkle with paprika. Bake uncovered, at 400 F for 35-45 minutes or until a meat thermometer reads 180 F.
This recipe comes from my recently purchased Taste of Home Cookbook. It's a 3 ring bound cookbook designed to be a general cookbook for any home. I love my original Betty Crocker Picture Cookbook, but badly need updated recipes and cooking information. If you need a starter cookbook for the non-gourmet, this is a good one to get. If your giftee is into gourmet food, then I would recommend the latest copy of Joy of Cooking.
I liked this simple recipe, but contrary to what I normally do, I changed it first time out. I added a lot more paprika than the recipe called for and I'm glad I did. Note the temperature. I had everything ready to pop into the oven when I realized the 400 degree temp. Since I wasn't sure whether my baking dish could be in heat that high, I baked at 350 for a longer time. I had a lot of liquid, but that could have been due to the lower temp. I also substituted with canned chunk pineapple, which was all I had. Tidbits would have been a better substitute for crushed. I forgot the butter, but it still tasted fine (loses body). Since I don't like wine in my food, I used the chicken broth. This recipe would also work fine in the microwave or roaster, so if it's too hot, you have alternatives.
Hawaiian Baked Chicken
Leona Callen, Anna Maria, FL
12 boneless skinless chicken thighs (4 oz. ea)
2 cans (8 oz ea) unsweetened crushed pineapple, undrained
1/4 cup sherry or chicken broth
1/4 cup spicy brown mustard
1/4 cup honey
2 tablespoons butter, melted
1/2 teaspoon paprika
1. Arrange chicken in a shallow baking dish coated with nonstick cooking spray. In a small bowl, combine the pineapple, sherry or broth, mustard, honey and butter; mix well.
2. Spoon over chicken; sprinkle with paprika. Bake uncovered, at 400 F for 35-45 minutes or until a meat thermometer reads 180 F.
Tuesday, February 6, 2007
Sticky Chicken
Once upon a time, I came across a most wondrous recipe for cream cheese brownies. They were to-die-for. A co-worker tried them and asked for the recipe and I dutifully wrote it down. A couple of weeks later, I was harranged for giving her a different recipe. Turns out that (a) she substituted ingredients and (b) didn't bake it at the temperature required and (c) baked it longer than the recipe said. Folks, unless you suspect a typo, if you don't follow the directions, you aren't going to get the same result. My Mom doesn't seem to get why I want to always follow the original recipe the first time. How can you determine if it's the recipe or your substitution that resulted in less than wonderful food?
The recipe for Sticky Chicken often suffers this problem. The most common mistake is oven temperature. You may have it set at 250 F, but is that what the oven is really baking at? How can you know without an oven thermometer? Recipes and meats have much less fat in them than years ago, so exacting oven temperature becomes much more important. This is a very yummy chicken recipe that is prepared a day in advance. The slow cooking time results in a different texture and flavor than if you bake it at the traditional 350 F. If you are in a hurry, certainly feel free to bake at 350 F for lots less time; just realize that you are not getting the same recipe result. It's still yummy.
Another good thing about this recipe is that you can prepare a couple of chickens and freeze one. Take out the night before to thaw in the fridge, and then place right in the oven. Note the size of the chicken - 3 lbs. Adjust cooking times if you use something bigger or smaller and don't use a 5 or 6 pounder at all.
Sticky Chicken (the original by Mimi Hiller)
2 teaspoons salt
1 teaspoon paprika
3/4 teaspoon cayenne pepper (cut in half if you aren't used to cayenne pepper)
1/2 teaspoon onion powder
1/2 teaspoon thyme
1/2 teaspoon white pepper
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 whole roasting chicken, about 3 pounds
1 cup chopped onions
Combine all spices (first 8 ingredients) in small bowl.
Rinse chicken, inside and out. Drain well.
Rub spice mixture over skin and the inside of chicken.
Place in a resealable plastic bag, seal and refrigerate overnight.
When ready to roast, stuff cavity with onions.
Place chicken breast side down in roasting pan.
Roast uncovered at 250ºF (that's not a typo...it's really 250º! Anything over 225º is safe as long as the chicken reaches an internal temperature of at least 155º, which this does, and more) for about 5 hours. Baste occasionally with pan juices or until pan juices start to caramelize on bottom of pan and chicken is golden brown.
Serves 4.
I've copied and pasted this recipe directly from Mimi's site. To view more of her recipes, here's a link to her site. http://www.cyber-kitchen.com/recipes/Foolproof_Sticky_Chicken.htm
The recipe for Sticky Chicken often suffers this problem. The most common mistake is oven temperature. You may have it set at 250 F, but is that what the oven is really baking at? How can you know without an oven thermometer? Recipes and meats have much less fat in them than years ago, so exacting oven temperature becomes much more important. This is a very yummy chicken recipe that is prepared a day in advance. The slow cooking time results in a different texture and flavor than if you bake it at the traditional 350 F. If you are in a hurry, certainly feel free to bake at 350 F for lots less time; just realize that you are not getting the same recipe result. It's still yummy.
Another good thing about this recipe is that you can prepare a couple of chickens and freeze one. Take out the night before to thaw in the fridge, and then place right in the oven. Note the size of the chicken - 3 lbs. Adjust cooking times if you use something bigger or smaller and don't use a 5 or 6 pounder at all.
Sticky Chicken (the original by Mimi Hiller)
2 teaspoons salt
1 teaspoon paprika
3/4 teaspoon cayenne pepper (cut in half if you aren't used to cayenne pepper)
1/2 teaspoon onion powder
1/2 teaspoon thyme
1/2 teaspoon white pepper
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 whole roasting chicken, about 3 pounds
1 cup chopped onions
Combine all spices (first 8 ingredients) in small bowl.
Rinse chicken, inside and out. Drain well.
Rub spice mixture over skin and the inside of chicken.
Place in a resealable plastic bag, seal and refrigerate overnight.
When ready to roast, stuff cavity with onions.
Place chicken breast side down in roasting pan.
Roast uncovered at 250ºF (that's not a typo...it's really 250º! Anything over 225º is safe as long as the chicken reaches an internal temperature of at least 155º, which this does, and more) for about 5 hours. Baste occasionally with pan juices or until pan juices start to caramelize on bottom of pan and chicken is golden brown.
Serves 4.
I've copied and pasted this recipe directly from Mimi's site. To view more of her recipes, here's a link to her site. http://www.cyber-kitchen.com/recipes/Foolproof_Sticky_Chicken.htm
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