Tag Archive | chicken

Chicken Teriyaki

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This is a family favorite and we make it at least once a month if not more. It’s soooo good. This makes a lot of sauce, but my kids like it that way. You can use less sugar, but I really think it needs it. Adjust to your taste though.

  • 1 cup low-sodium soy sauce
  • 1/2 cup apple cider vinegar
  • 2 TBL water
  • 2 rounded TBL cornstarch
  • 1/2 cup white sugar
  • 1/4 – 1/2 cup brown sugar
  • 3 cloves minced garlic
  • 1-2 tsp fresh ginger (can use ground)
  • pepper to taste
  • 12 boneless/skinless chicken thighs

Directions

  1. Preheat oven to 375
  2. Add everything, except chicken, to a small pot and bring to simmer while whisking
  3. Pour 1/2 mixture over chicken and bake, covered w/foil for 25 minutes
  4. Remove from oven. I pour off excess liquid/fat
  5. Pour remaining sauce on chicken and continue baking for 15 minutes UNCOVERED

Cleanup is a breeze if you line your baking pan with foil. Seriously, do it. Serve with some homemade fried rice; it’s super-easy. When making fried rice it is important to use cold rice, leftover white rice is ideal. I’ll post my fried rice recipe in another post soon.

This makes a lot of sauce, but that’s how my kids like it. You could add 4 more thighs and still have enough sauce. You can also use boneless/skinless breasts, but we are a thigh family 🙂

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Grilled Rosemary Ranch Butterflied Chicken

IMG_8270I love picking up whole chickens when they are on sale. I count myself especially lucky if it is a roaster size. You know, the big 6-8 pounders. I am a huge griller and will grill anything from chicken to romaine lettuce to avocados to cookies. Yes, they all are amazing, surprisingly. First butterfly your chicken by cutting out the backbone with some sharp kitchen shears. If you are unsure how to do this you can find lots of videos on YouTube that will walk you through the step. I press my chicken down to flatten it, but still leave the breast bones in so it doesn’t lay completely flat. This is preference, but you can remove it to make it flatter. Leaving the skin on, but separating the skin from the meat with my fingers on the breasts and thighs, I rubbed a marinade on consisting of Ranch dressing, olive oil, Rosemary, minced garlic, salt, pepper and some fresh lemon. I’ve seen other recipes out there that also use vinegar and various other spices so just put on what you like and make it your own. I don’t really measure, but I usually do close to equal parts dressing and oil. The spices are based on your tastes. I made sure the marinade was everywhere. And, I do mean everywhere… in between skin and meat, on top of skin, you get the picture. I left in fridge overnight to absorb all that yummy goodness. Next, heat your grill up to about 450 and then place your chicken skin-side UP. Immediately, turn off burners under chicken for indirect heat. If you are using charcoal just put it on the side without charcoal. I tweak the burners that are left on so as to maintain a temp of about 300-350 degrees. For a chicken this size I cooked for approximately 1 hr. 50 min – 2 hrs. I’ve done smaller 3-4 lb chickens for 45 minutes. I’ve also used every kind of rub, sauce, etc. Whether you dry-rub or marinate in a liquid I really like leaving it overnight in the fridge. I don’t turn my chicken at all. The skin gets nice and brown just fine on it’s own. I used to start out skin side down for 10 minutes then switch, but it’s not necessary. A lot of other grillers recommend putting skin side down and pressing with a spatula to get all the skin to brown… NO!!!! NEVER squeeze the liquid out of any meat you are grilling. Ever. It is so much juicier leaving all that yummy tasting juice inside the meat and not in the bottom of your grill.

Chicken Cordon Bleu

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There I was pounding the chicken breasts in the kitchen when my 20-yr-old son asks what I was doing because he couldn’t hear the TV. Gasp. Heaven forbid. I don’t really care because I haven’t watched TV in over two-years, seriously. However, when I said I was beating the meat there was instant silence, not a word, nada. I have finally found a way to shut an older child up… LOL.

After flattening the breasts I put in one slice of Boar’s Head Black Forest ham, some Monterey Jack cheese because I was out of Swiss, and then rolled them up and tied with kitchen twine. You can use toothpicks, but I prefer to tie them up. Besides, the kitchen twine only gets used at Thanksgiving. Coat in flour to which I added a package of Good Seasonings Italian dry dressing mix. After browning in butter on both sides on medium-high heat I added 3/4 cup white wine. I used a Sauvignon Blanc because that is what white wine I happened to have on hand. I also added about a tsp of chicken base paste. I suppose you could use granules. Cover and cook on low for about 20-minutes. Remove chicken and add 1 cup of heavy cream to which 1 TBL of cornstarch was previously added and stirred together. Bring it to a boil and remove from heat. I also tossed in some minced garlic and parsley before spooning over the little golden chicken pockets. Mmm, mmm, good 🙂

My Kids are Food Snobs

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I can’t remember the last time I bought a fast-food meal for my kids. I pride myself on making almost everything homemade. I even make homemade cream of mushroom/celery/chicken in concentrate instead of using the canned stuff. My kids, ages 16, 20, and 21 have eaten almost every type of meat available, every herb and almost every spice. They’ve tasted pretty much most cuisines and don’t shy away from new things. I don’t make them eat something they don’t like, but I do insist that they at least try it. Tonight, it has all come back to bite me in the ass. Someone posted a recipe on Facebook that used the refrigerated crescent rolls (I usually make my own potato crescent rolls) and a mixture of shredded chicken, shredded cheese, cream cheese, green onions and bacon. I rarely, and I mean like twice a year, use bacon. I drove to the market and schlepped into the store, loaded up the few ingredients to make a simple dinner tonight so that I could go home and take a super-hot, epsom-salt bath, and read the end of my steamy novel. It’s okay taking the “easy way” and using shortcuts, right? I bought a rotisserie chicken, which I must say was really good by itself. As I’m mixing up everything in a bowl one son walked in and asked what kind of cheese I was using. SCREECHING STOP… what? “Well, I think swiss and cheddar would be good, but please don’t use American. I’m not fond of it, and I don’t think it will be good in it.” Well okay, sounds like good advice, but I already had some American cheese shredded, and surely he wouldn’t notice it, right? <biting nails>.  A second son strolls into the kitchen and asks why I’m putting cream cheese in it. Reasonable question, but I don’t know, the recipe says so and that’s the story I’m sticking with. The kitchen is starting to smell really good at this point, really good. Damn good, actually.

The results: My kids are FOOD SNOBS.

They didn’t like it. It was too cheesy, too creamy. “Why does it all taste the same.” “What herbs are in here?” one son asks. Um, none, I reply. I hear a snort as feet shuffle out of the kitchen. This is a meal that they all would have loved a couple years ago. Every single one of them. But NOOOOOO, these are kids that are used to stuffed portobello mushrooms, prime rib, rack of lamb, stir-fried local veggies, roasted asparagus and cauliflower, and fiddleheads picked from a friend’s property. Next time they can make a peanut butter sandwich when I feel the need for a quick and easy dinner. All in all, I’m glad my kids have good taste in food and know the difference in quality of things. So, if I have to skip some of the great looking quick recipes I find on Pinterest, well, so be it. Here is the original recipe that I used. I’m sure it’s fine, but not for my budding Julia Child and Emeril Legasses. http://recipetipster.com/roasted-garlic-chicken-puffs/

Asian Chicken BBQ on Scallion Toast

I tried this recipe from Allrecipes.com and fell in love with the sauce. I’ve made it with turkey and chicken. I’ve also made it without the English Muffins and just served in a lettuce wrap. I’m not sure how Asian the scallion English Muffins are, but my kids loved them. It’s all good. Thanks for a wonderful recipe, Janice Elder. I served it with marinated cucumbers in a sweet Thai Chili sauce. I also added fennel seeds to the cucumbers, which was a great addition. Here is the link for the original recipe. http://allrecipes.com/Recipe/Asian-Turkey-Barbecue-on-Sesame-Scallion-Toasts/Detail.aspxImage

  • 1/3 cup hoisin sauce
  • 1/4 cup barbeque sauce
  • 1 tablespoon minced fresh ginger root
  • 2 tablespoons sesame oil, divided
  • 3 cups cooked, chopped cooked chicken
  • salt and pepper to taste
  • 1/2 cup diced green onions, divided
  • 4 English muffins, split

     Directions

  1. Preheat the broiler.
  2. In a large saucepan over medium heat, whisk together hoisin sauce, barbeque sauce, ginger and 1 tablespoon sesame oil. Mix in turkey, salt, pepper and green onions, gently tossing until all ingredients are well blended. Cook approximately 10 minutes.
  3. In a small bowl, mix the remaining sesame oil and remaining green onions. Brush the cut sides of the English muffins lightly with the mixture. Place the muffin halves face up on a medium baking sheet.
  4. Broil English muffins 2 minutes, or until lightly toasted. Remove from heat and top with turkey mixture. Serve warm.