Posts Tagged ‘Chicken’

Hubs and I are big fans of the site Reddit (a social news website).  Within the site there are tons and tons of sub-categories.  My favorites, of course, are based around food.  A contributor posted this recipe to the cooking category (I’m not sure where it came from before that) and it looked SO amazing, we put it on our menu for the week right away.

It is delicious!  The flavors are spot on (even though I didn’t use the capers)…it was wonderful!  I suggest you try this soon!

I decided to serve the dish over a small bed of egg noodles to help sop up all the lovely sauce.  It was perfect!

4 Whole chicken legs
1 Small zucchini, cut into 1/2″ rounds
1/4 Medium sweet union, thinly sliced
2 Garlic cloves, thinly sliced
1 Medium tomato, cut into eighths
1T. Sherry vinegar
2 Sprigs of fresh oregano
1T. Capers, drained
Thinly sliced basil
Olive Oil

Add 1T. oil to a tall-sided pan and heat over medium-high for 2 minutes.

Pat chicken legs dry and season with salt and pepper.  Place in pan skin side down and brown for 5 minutes.  Flip and cook another 5 minutes.  Remove the chicken from the pan and set aside.

Discard any fat in the pan, add 1-2T. fresh olive oil and heat until it starts to shimmer.

Add the zucchini pieces and cook until lightly browned on both sides.  Add the onions and cook for about 3-4 minutes until the onion starts turning translucent.  Lightly season with salt, add garlic for about a minute, then add the tomatoes and stir together.

Once most of the tomato juices are cooked out, add the vinegar and cook until almost gone.  Add chicken back to the pan on top of the vegetables.  Add enough water to come up to the top of the vegetables (keep below level of chicken skin so it stays crispy).  Add the sprigs of oregano, bring to a boil, then reduce heat to medium-low.

Simmer 15-20 minutes.  As the chicken is braising, keep adding water so the pan does not dry out.  Once the chicken is done, let it rest for about 5 minutes.  Add the capers to the vegetable mixture and mix through.

Husband Rating – 5 out of 5 – “Wonderful, simple flavors, amazingly crispy chicken skin!”


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I’ve never had a chicken burger before.  I tried chicken sausage once or twice, but wasn’t really impressed.  But, when I saw this recipe on Erin’s Food Files (originally from Elly Says Opa), and its drool-worthy photo, I figured I should give ground chicken another go and added these chicken parmesan burgers to our weekly menu.

These burgers are ridiculously good!  I can’t even put into words how awesome these are…seriously.  Go make these burgers now.  You absolutely will not regret it!

1t. Olive Oil
1lb. Ground chicken
1/4C. Grated parmesan cheese
1/4C. Bread crumbs
2t. Italian seasoning
1/4C. Chopped flatleaf parsley
1 Clove garlic, finely minced or pressed (I used two, mine were small)
1 Shallot, finely diced
Salt and Pepper

1/2C. Pasta sauce
4 Slices mozzarella or provolone (I used regular mozzarella, Christopher used shredded soy mozzarella cheese)
4 Buns (toasted and brushed with a little garlic butter, if you like)

In a small saucepan warm 1t. olive oil.  Add shallot and cook lightly over medium heat for 2-3 minutes.  Add garlic and cook an additional minute.  Set aside to cool slightly. (This step was my addition…I was afraid the raw shallot flavor would be too harsh, so I decided to cook them first – so glad I did!)

Mix together all the ingredients for the burgers.  Form into 4 patties.

Preheat & spray the broiler with a little oil (or use the grill, or a pan).  Broil the burgers for about 4 minutes on the first side, then flip and broil for 4 minutes more.

Top each burger with 2T. pasta sauce and a slice of cheese.  Place back under the broiler for 30-60 seconds, until cheese in melted.

Husband Rating – 5 out of 5 – “These are bananas”
Chef’s note – Bananas = Good!

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I’m sure you know by now, but my Husband is nutso for cilantro.  Can’t get enough of the stuff.  So, when I saw this recipe on Joelen’s blog I knew I had to add it to our weekly menu.  It came together very quickly and was quite tasty.

I think next time I’ll cook the chicken halfway, add the pesto, and continue cooking on warm…just to try and cook out some of the super-harsh raw garlic flavor.  Otherwise, these were awesome!

1lb. Boneless, skinless chicken breasts, cut in bite sized pieces
1t. Garlic powder
1t. Ground cumin (my addition – I just love cumin)
1/2C. Cilantro lime pesto (recipe follows)
Flour or corn tortillas
Salt and pepper to taste
Taco garnishes (salsa, sour cream, avocado, peppers, onions cheese, etc)

Season chicken with salt, pepper, cumin and garlic powder.  In a lightly oiled skillet, saute chicken over medium high heat and cooked through. Toss cooked, seasoned chicken with the pesto. Fill tortillas with chicken and top with preferred garnishes.

Cilantro Lime Pesto


1C. Fresh cilantro leaves (do not include stems)
2 1/2T. Extra virgin olive oil
2T. Sliced, toasted almonds
3T. Chopped, fresh garlic
1 1/2t. Lime juice
1/2C. Parmesan cheese
1 1/2t. Salt
1/4C. Chicken broth

Using a blender, mix together the cilantro, olive oil, almonds, garlic, lime juice, asiago, salt and chicken broth on low speed for 2 minutes.

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I knew this recipe would be a winner as soon as I heard the name!  What’s not to love about pasta, chicken and cheese?  And, it was very easy to convert to be dairy-free.

This recipe isn’t perfect for a busy weeknight, and does dirty quite a few dishes…but it is SO worth it!  The heat from the hot sauce was just right for me.  H added a little more Frank’s on top of his.

I found the recipe on Noble Pig.  It is originally from Food Network Magazine.  My dairy-free edits are in italics below.

My apologies for the photo – this just isn’t a photogenic dish – I promise it tastes much better than it looks!

7T. Unsalted butter (margarine), plus more for the dish
1lb. Macaroni
1 Small onion, finely chopped
2 Stalks celery, finely chopped
3C. Shredded Chicken
2 Cloves garlic, minced
3/4C. Frank’s Buffalo Wing Sauce, divided
2T. All-purpose flour
2t. Dry mustard
2-1/2C. Half-and-half (original flavor soy milk)
1lb. Extra sharp cheddar cheese, shredded  (soy cheddar cheese)
8oz. Pepper jack cheese, shredded  (soy jack cheese blend)
2/3C. Sour cream  (soy sour cream)
1C. Panko (Japanese breadcrumbs)
1/2C. Crumbled blue cheese (did not use)
2T. Chopped fresh parsley

Preheat oven to 400 degrees.  Cook 1lb. of chicken breasts for 2o minutes.  When done, lower heat to 350 and shread chicken with two forks.

Butter a 9 x 13 baking dish (my baking dish was dirty, so I used my dutch oven – worked like a charm).  Bring a large pot of water to a boil, add the pasta and cook according to package directions.  Drain.

Meanwhile, melt 3T. butter in a large skillet over medium heat.  Add the onion and celery and cook until soft, about 5 minutes.  Stir in the chicken and garlic and cook 2 minutes, then add 1/2C. hot sauce and simmer until slightly thickened, about 1 more minute.

Melt 2T. butter in a saucepan over medium heat.  Stir in the flour and mustard with a wooden spoon until smooth.  Whisk in the half-and-half, then add the remaining 1/4C. hot sauce and stir until thick, about 2 minutes.  Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.

Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni.  Pour the cheese sauce evenly on top.

Put the remaining 2T. butter in a microwave safe bowl and microwave until melted.  Stir in the panko, blue cheese and parsley.  Sprinkle over the macaroni.  Bake until bubbly, 30 to 40 minutes.  Let rest 10 minutes before serving.  Drizzle with some wing sauce for color.

Garnish with even more wing sauce, blue cheese and sour cream if you like!

Husband Rating – 4.5 out of 5 – I could have done without the celery, but I loved this dish!

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Chicken Enchiladas

I’ve noticed that when you begin cooking all the time you suddenly find that there are so many recipes that you can make better at home than you can get at a restaurant.  This is absolutely one of them!

I had never made enchiladas until tonight and I am certain this is going to become a regular in our home.  I cannot thank Josie at Pink Parsley enough for this recipe – it is out of this world!

The chicken stayed very moist inside the warm tortillas and the red chili sauce was incredible – full of flavor but not overly spicy.

1 Medium onion, chopped
2 Jalapenos, seeded and chopped fine
1t. Canola oil
3 Medim cloves garlic, minced
3T. Chili powder
2t. Ground cumin
3t. Sugar (I used 2t.)
1 15-oz Can tomato sauce
1C. Water
1 Large beefsteak tomato, seeded and chopped (I omitted)
1lb. Boneless, skinless chicken breasts
2C. Shredded cheese of choice (I used a soy blend)
1/2C. Minced fresh cilantro
12 (6-inch) Soft corn tortillas
Cooking spray
Salt and ground black pepper

Combine the onion, jalapeno, 1/2 teaspoon salt and oil in a large saucepan.  Cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes.

Stir in the garlic, chili powder, cumin, and sugar and cook until fragrant, less than 30 seconds.

Stir in the tomato sauce, water and chopped tomato. Bring to a simmer, and cook until slightly thickened, 5 minutes.

Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through (thickest part reaches 160 degrees), about 12-20 minutes.  Transfer the chicken to a plate and set aside to cool slightly.

Preheat oven to 425 degrees.

Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible, set aside.  Season sauce with additional salt and pepper to taste (I didn’t need to add any extra salt).

Shred the chicken into bite-sized pieces.  Add to the onion mixture, 1/4C. of the enchilada sauce, 1 cup cheese and the cilantro.  Toss to combine.

Stack the tortillas on a plate and cover with plastic wrap.  Microwave on high until warm and pliable, 30-45 seconds.  Spread the tortillas on a clean work surface, and spoon 1/3C. of the chicken mixture evenly down the center of each.  Tightly roll each tortilla and lay seam-side down in a greased 9×13 inch baking dish.

Lightly spray the tops of the enchiladas with cooking spray.  Place in the oven, uncovered, for about 7 minutes, or until the tortillas start to brown slightly (skip this step if you don’t like the crunch).

Reduce heat to 400.  Remove enchiladas and pour sauce evenly on top.  Top with the remaining cheese.  Cover dish with foil, and bake an additional 20 minutes, or until heated through.

Remove foil and bake another 5 minutes, until cheese browns.  Remove from oven and let stand 10 minutes before serving.

Husband Rating – 5 out of 5 – “Absolutely brilliant!  My wife rules!”

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Cajun Chicken ‘Alfredo’

I have seen this recipe pop up in my Google Reader multiple times in the last few weeks and took that as a sign that I needed to make it soon.  I thought it would be the perfect meal to celebrate ‘Fat Tuesday’.

Even though I modified the recipe to include soy ingredients instead of dairy, this was still wonderfully rich and delicious!  My changes are in italics.  Original recipe – Guy Fieri.

4 Boneless, skinless chicken breasts
1C. Blackening spice (I didn’t use nearly this much – maybe 1/4C. total)
2T. Olive oil
3T. Garlic, pressed
1C. Chopped marinated sun-dried tomatoes (I only used 1/2C.)
1/4C. White wine
3C. Heavy cream (I used original flavor soy milk)
3/4 cup grated Parmesan (I used soy Parm.)
4T. Dairy-free sour cream (The original recipe did not call for sour cream, but I added it to our dairy-free version to add extra creaminess)
1t. Sea salt
1t. Freshly ground black pepper
1lb. Cooked fettuccine
1/2C. Sliced scallions

Preheat the oven to 375 degrees F.

Dredge the chicken breasts in the blackening spice (I liberally dusted the chicken instead of dredging) and place in a cast iron skillet over very high heat.  Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 160 degrees on a meat thermometer.  Set aside.

In a saute pan over medium heat, add olive oil.  Add garlic and lightly caramelize.  Then add the sun-dried tomatoes and the sliced chicken (I waited and added the chicken in at the end to avoid over cooking).  Add white wine and heavy cream.  Increase the heat to a simmer, and reduce the cream sauce by half.

When the cream sauce is to desired consistency, stir in 1/2C. Parmesan, salt, pepper, and pasta (I also added another teaspoon or two of the blackening spice to bring the flavors together).

Nest the pasta on large rimmed plates, (add sliced chicken) pour sauce over pasta, and garnish with scallions and the remaining 1/4C. Parmesan.

Husband Rating – 4.5 out of 5 – “You can hardly taste the soy – this stuff is awesome!”

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I’ve been on a thyme kick lately and this is my latest creation using this delicious herb.  It was wonderfully flavored and delightfully crunchy.  Best of all – everything came together in less than 15 minutes!

Panko breadcrumbs are definitely the way to go with this dish.  If you haven’t tried panko yet, grab some next time you’re at the store (it’s right next to the regular breadcrumbs) you will be so glad you did!

1lb. Thin-sliced chicken cutlets
2 Eggs
2T. Water
Olive oil
1 1/2C. Panko breadcrumbs
1 Lemon
Leaves of 6-8 thyme sprigs
Salt and pepper to taste

Ready two bowls.  In one, add eggs and water and beat together.  In the second bowl add panko, the zest of your lemon, leaves from thyme sprigs, salt and pepper.  Stir to combine.

Pour olive oil into a large skillet and set over medium high heat.  One at a time, dip the chicken into the egg wash then the panko mixture.  Add to the hot skillet and cook 2-3 minutes on each side.

Remove from skillet, squeeze a little of the reserved lemon juice over the top and enjoy!

Husband Rating – 4 out of 5 – “These were so crispy and really good!”

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