Archive for the ‘Chicken’ Category

Chicken or Veal Marsala

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This is one of my very favorite meals! It’s so easy to throw together and very tasty!!

1 Package of boneless, skinless chicken breasts (about 4)

Fresh Thyme

Fresh Garlic (a clove or two to taste)

Marsala cooking wine (you can find this in the grocery store near the vinegars)

Fresh mushrooms (you can use button or baby bella or a combination)

Flour to coat

 

 

 

 

 

 

 

 

 

 

 

 

Slice the chicken breast in half lengthwise.

Put between two sheets of wax paper

Beat the dickens out of it!!!!!! (until it is nice and thin)

Coat the chicken with flour

Slice the mushrooms

Pull of the thyme leaves then chop

Chop, slice or press the fresh garlic

Put oil in large skillet pan and heat until it sizzles when you put the chicken in

Let it sizzle on one side for a few minutes (maybe 4 or 5)

then turn it over and sizzle on the other side a few minutes

Pour the marsala in while it is still very hot

It will steam and bubble

Sprinkle mushrooms, garlic and thyme over the top

Let it reduce down just until there is a little thicker sauce around all the chicken

Pour chicken with sauce over some Jasmine rice.

Please comment and share below!

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Kick’n Chicken-Best Roasted Chicken!

Many of guests have said that this was the BEST roasted chicken they have ever had!!

The BEST part is how EASY this is!

Fire up your outdoor grill for best results and let it get pretty hot. Between 400 and 500 degrees works well.

Ingredients:

1   Roasting chicken 5 to 7 lbs. or so

Olive oil

Weber’s Kick’n Chicken Seasoning:

Roasting seasoning

Best Roasting seasoning

 

Garlic powder

I also have a grinder with Rosemary and garlic so I sprinkle with that too

Just brush or pour a little olive oil over the chicken top and bottom

then sprinkle the seasonings on as desired. The Kick’n Chicken

seasoning is a bit spicy so act accordingly!

Place the seasoned whole chicken into a pan that you don’t care about getting

seasoned (dark colored) from cooking on the grill. Be sure to use a pan that is oven safe.

Glass or metal work best. I wouldn’t recommend using the foil disposables as they probably

won’t do well in the extreme heat.

Close the grill lid and leave it for at least 2 hours. Check on it now and then to make sure

it’s not getting too burned.

Once it is done the outside will be very crispy and the inside will be super moist and very tasty!

Enjoy!

The “Everybody’s Favorite Salad” goes very well with Kick’n Chicken!

Please leave your comments below and SHARE too! Thanks

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Chicken Pot Pie

This Chicken Pot Pie Recipe was an adaptation of a recipe I found on the Allrecipes.com site.

Of course I changed it around a bit and added some things as usual. The result was the BEST chicken Pot Pie I’ve ever had!

Best Chicken Pot Pie

Delicious Chicken Pot Pie!

Ingredients:

1 pound skinless, boneless chicken breast halves-cubed (or just use leftover roasted chicken which is what I used)

2 large carrots

1/2 package frozen petite peas  (use fresh if available)

1/2 package frozen petite corn  (use fresh if available)

1 medium russet potato (peeled and cut into cubes)

1 medium sweet potato or yam (peeled and cut into cubes)

1/3 cup butter

1/3 cup chopped onion

1 stalk diced celery

1/3 cup all-purpose King Arthur Flour

Salt & pepper to taste

1/4 tsp. celery seed

1/2 tsp. dried thyme leaves (or fresh if available)

1  3/4 cups chicken stock (you can use water and 1 boullion cube)

2/3 cups milk (substitute with lactose free or almond milk if needed)

2 (10 inch) unbaked pie crusts – see recipe below

Preheat oven to 375 degrees

Put carrots and potatoes in a pot and cover with water. Bring to a boil and cook for about 3 mins. then turn off and add frozen peas and corn.

Melt butter in medium saucepan and add onions and celery and saute until translucent

Add: salt & pepper, celery, celery salt and thyme leaves.

Add: Flour

Then slowly add chicken stock and milk until thickened. Turn off heat.

Add cubed chicken to this mixture.

Then add vegetables and pour into unbaked pie shell.

Cover with top crust and poke holes in top to let steam out while baking.

Pie crust recipe:

Click Here for pie crust recipe

*Note: You will need to DOUBLE the pie crust recipe to make 2 crusts for the Chicken Pot Pie

Please leave your comments below and feel free to SHARE too!

 

 

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What to do with Leftover Roasted Chicken or Roasted Pork

Now that you are using your grill to roast chicken or pork you are Probably wondering what else you can make with the leftovers. Well, here’s a wonderful way to use them up and please the crowd!

Roast Pork

Roast Pork on the Grill

Start by sauteing some onion in about a tablespoon of olive oil. Then pull the Meat from the bone and put it in the pot.

Add some fresh ground black pepper and pour Just add enough chicken stock or broth over it to just cover it. Add some chopped fresh Cilantro and the juice of one fresh lime. Simmer the meat for at least an hour, adding some more broth/stock as needed. Don’t let it get too dry.

While you are waiting for the meat to simmer, you can start fixing the rest of your meal.

Here’s a recipe for red salsa (known as Pico de Gallo) that is simple, fresh and very tasty. 6 plum tomatoes 1 small onion Fresh cilantro Lime juice Jalapeno peppers (either fresh or out of a jar) Optional Chop the tomatoes and the onion very fine. Add chopped cilantro, lime juice and jalapeno (if using).

salsa

Homemade Pico de Gallo

You can also make some homemade guacamole to go with this meal. 2 ripe avocados (not so ripe that they are mushy. Just ripe enough to feel a little soft) cup chopped onion Chili powder, cumin, fresh ground black pepper, salt, cayenne pepper (only use about a tsp. of each) Lime juice (about 2 limes) Fresh cilantro Cut open avocados and scoop the inside out with a spoon or you can peal them if they aren’t too ripe and put the insides in a bowl. Add the remaining ingredients and mash with a fork until desired consistency. We like it a bit lumpy.

Guacamole

Homemade Guacamole is the BEST

Once the meat is ready you can heat a tsp. of canola oil in a frying pan and heat some corn tortillas. Grab some meat out of the pot with a pair of tongs and put it in the tortilla. Add some grated cheese (cheddar or pepper jack) and then top with fresh guacamole and salsa! You can add more toppings if desired: chopped black olives, chopped jalapenos, sour cream

You can fry the tortillas in oil so they are flat and crispy and layer the ingredients for a tosdada too!

Tostada

Tostada

Get creative!

Just remember “Fresh is Best!”

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Chicken or Veal Marsala

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This is such an easy and fast dish to make but it will definitely impress your friends when you whip this one up! Ingredients:

  • Fresh ground black pepper (I always buy the disposable grinders because they grind nice and course. Now they even have three settings on them so you can grind them finer if you like, too.)
  • 1 cup Marsala wine (Many people don’t realize you can actually get this in grocery stores in states where they are not allowed to carry any alcohol. You’ll find it near the vinegar section.)
  • 4 chicken cutlets sliced in half lengthwise then pounded thin flour (with fresh ground black pepper and some salt to taste)
  • 2 large or 3 small cloves garlic 2 shallots
  • fresh thyme leaves (from 4 sprigs)
  • 2 TBS. olive oil
  • Baby Bella mushrooms sliced

In a large skillet sauté shallots in olive oil until translucent and tender Add garlic, sauté another minute, then remove from pan and reserve. Coat chicken with flour mixture until completely coated

Heat another TBS. of olive oil in skillet and fry the floured chicken cutlets for about 5 mins. on each side. Then add the Marsala wine. Add mushrooms and shallots and garlic and fresh thyme. Add another clove of chopped garlic. Simmer for approximately 5 more minutes until the liquid reduces and thickens a little.

Options: You can do this exact recipe with Veal for Veal Marsala.

Serve over hot rice or pasta. I like to serve this with the “Everybody’s favorite Salad” I make with the caramelized pecans and fresh blue cheese!

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Curry Chicken

If you like curry you will love this dish! It makes the whole house smell like heaven.

This one turns heads and makes mouths water it is so aromatic.

It’s easy and fast to throw together but very impressive.

Ingredients: Large package of chicken thighs (you can use boneless and skin-less for the healthier version) Other options are to use a whole chicken cut up for some breast meat mixed in with some legs and thighs but it really comes out best with the dark meats. So juicy and tender!

• 1 large onion sliced

• 1 cup Marsala cooking wine (you can get this in grocery stores even if they do not carry alcohol. Just look in the isle where the vinegars are)

• ½ cup Vermouth cooking wine (in same section as Marsala) or use Cooking Sherry

• 1 TBS. Worcestershire sauce

• ½ cup soy sauce

• 2 medium cloves fresh garlic-chopped

• 1 to 2 TBS Curry (to taste-some curry is hotter than others)

• 1 TBS oregano

• 1 TBS basil

• 1 tsp. dried mustard

• 1 tsp. paprika

• dash of tabasco sauce

• ½ stick butter

Place chicken in baking pan 9″ X 13″ works well. Sprinkle the sliced onion and chopped garlic around the chicken.

Then mix all remaining ingredients except the butter and pour over top of the chicken. Then dot the butter over the top. Bake in a 350° oven for about an hour. Serve over hot rice or pasta. The sauce this makes is delicious!

It goes well with a Cesar salad or just a plain salad with some EVOO (extra virgin olive oil and some white balsamic vinegar drizzled over the top)

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“Kick’n Chicken” The Best Roasted Chicken Ever!

One whole roasting chicken

One pan (use one that can be just for the grill as it will get blackened) to use on the grill

Fire up the grill to about 400 degrees

Place chicken in pan, drizzle a bit of olive oil over both sides then shake the “Kick ‘n Chicken” spices all over generously.   I also grind a little rosemary and garlic (in one of those disposable spice grinders) over it as well. Turn down or off the burner directly under the pan. Cook at 400 for approx. 2 to 2 1/2 hrs. depending on size of bird.

YUM

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