Habanero Cycles Hot Wings Caution!
A properly prepared hot wing will be hot enough to get your attention without causing permanent damage to the uninitiated. These wings fall squarely into that range.
Start out with about 6-8 pounds of wings. If you prefer, cut them into separate pieces 鈥?it's up to you whether or not to keep the tips (hint: when you run out of the rest of the wings, you'll be glad you did).
Deep-fry the wings in hot vegetable oil heated to 350 degrees. They'll float when they're done. Try to get them out before they're TOO brown, or they won't soak up enough sauce. Remember, the wings are there primarily as a carrier vehicle for the sauce 鈥?you don't want to limit their sponge-like abilities.
While you're in the process of frying the wings (and thereby covering most of your kitchen in a fine layer of vegetable oil), start the process of cooking the sauce (which is what the wings are REALLY all about).
Chop up two large habanero peppers, the finer the better 鈥?removing the seeds as you go. The habanero is the world's hottest chili pepper, with approximately 100 times the heat of a jalapeno pepper 鈥?so be VERY careful. You'll want to make sure there is plenty of fresh air available, since the aroma wafting off a freshly cut pile of habanero pepper would make dandy tear gas. After you're done, do yourself a favor and scrub your hands thoroughly 鈥?pretend you're one of the surgeons on 'ER' getting ready for an emergency appendectomy or you may regret it next time you rub your eyes or use the rest room.
In a medium saucepan, melt 录 pound of butter on low heat (but don't let it brown). Toss in the habanero pieces and a tablespoon of finely chopped garlic (feel free to use the pre-prepared garlic 鈥?the garlic will get a bit lost in the other flavors). Heat this dangerous concoction on low heat for as long as possible while you cook your wings. The longer you cook it down, the more the habanero flavor will be imparted to the rest of the sauce, and the less dangerous the habanero bits will become. Continue to stir the sauce as it cooks as often as possible.
As the wings are finishing up, add 2 tablespoons of honey, 4 ounces of white vinegar, and two 8 ounce bottles of Frank's (aka Durkees) hot sauce. Add the juice of one lemon. Melt another 陆 pound of butter into this sauce on low heat. Simmer the sauce as long as possible.
Once all the wings are fried, pour the sauce over the wings, covering them thoroughly. The more you can work the sauce through the wings, and the longer you can leave the wings in the sauce, the better they'll taste. When you can't take it any longer, warm 'em up and dig in. For those folks who normally don't eat very much spicy food, the wings will reward them with a burst of taste followed by a long, slow burn. But all but the wimpiest will simply make a funny face for a few seconds, look thoughtfully at the rest of the wings, and dig back in. For those truly sick folks who eat food from containers with nuclear fallout labels (like me), the wings will still let you know they're rightly called ';hot'; wings. Of course it's always possible to add more habanero peppers to the recipe as long as no innocent bystanders are injured as a result.I am looking for the best chicken wing recipes? Everyone has one, but what is the best wing recipes you know?
take the chicken wings and coat in egg wash, and seasoned flour, fry and coat them in a mixture of Justin Wilson's wing sauce , 1 stick of melted butter and a few dashes of good hot sauce...I am looking for the best chicken wing recipes? Everyone has one, but what is the best wing recipes you know?
I'm from Buffalo;best are buffalo hot wings made with 2 parts Franks red hot sauce and1part butter and basted over wings in the oven.
Ranch Wings- SUPER EASY...REALLY TASTY!
Buy 2 packets of Hidden Valley Ranch Dips Seasoning (It's either hidden valley or Kraft) either way it's in the salad dressing isle.
Get 1 package of Purdue Chicken Wings...The kind that are both wings and drums
Preheat oven to 400 Degrees
Coat clean wings in ranch powder
Line a baking sheet with tin foil and then put a cooling rack on top of it (this method is called air baking...since the wings aren't actually on the sheet the hot air circulates all around the wings to make them extra crispy
Place the wings on the cooling rack and bake for 1 hour...
Serve with celery and carrots...ENJOY!!
Title: Baked Chicken Wings
Categories:
Yield: 8 .to 12
10 oz Soy sauce
2 ts Freshly grated gingerroot
-=OR=-
1 ts Powdered ginger
2 Cloves garlic; minced
1/3 c Brown sugar
1 ts Dark mustard
24 Chicken wings
Garlic powder
1. Mix soy sauce, ginger, garlic, brown sugar and
mustard together. Blend well. Marinate chicken
wings in this mixture at least 2 hours. Drain;
reserving marinade.
2. Preheat oven to 350掳.
3. Place wings in baking dish and bake 1 1/2
hours, turning and basting frequently. Discard any
leftover marinade. Sprinkle with garlic powder and
broil wings 1-2 minutes until crispy. Serve.
Tuesday, April 27, 2010
Anyone know any tasty and juicy baked chicken recipes?
I'm getting bored with the taste of the chicken I cook.
Any recipes you know will great!!
Thanks!!!Anyone know any tasty and juicy baked chicken recipes?
It's so easy for baked chicken to dry out (especially if you use boneless skinless breasts), but I find that if I coat it in seasoned mayo, it stays nice and moist. Also, you can vary the seasonings to make completely different flavors that go with different side dishes.
For example, add grated Parmesan cheese, salt, pepper, garlic powder, and oregano to the mayo for Italian chicken, which can be served with pasta.
For a ';country'; flavor, use garlic powder, onion powder, salt, pepper, sage, and celery seed. Goes great with mashed potatoes and gravy.
For hot and spicy chicken, use garlic, onion, and cayenne. A baked potato is fine with that.
How about ginger and cinnamon with white or brown rice?
You get the idea! Use about a tablespoon of mayonnaise for each piece of chicken. For every 4 pieces, use about 1 teaspoon of milder seasonings (like salt and pepper), 1/2 teaspoon for strong seasonings (like garlic and onion), and 1/4 teaspoon for very strong seasonings (like ginger and cayenne).
You can even coat frozen chicken pieces with the mayo mixture and bake at 300 degrees for one hour, turning halfway through baking period.
If you're looking for an easy way to vary your baked chicken, it's hard to beat the ';mayo trick';!Anyone know any tasty and juicy baked chicken recipes?
ok heres a few
FAVORITE OVEN-BAKED CHICKEN PARMESAN
4 boneless, skinless chicken breast halves (about 1 1/4 lbs)
1 egg, slightly beaten
3/4 cup Italian seasoned dry bread crumbs
1 jar (26 ounces) marinara sauce
1 cup shredded mozzarella cheese
Preheat oven to 400掳F.
Dip chicken in egg, then bread crumbs, coating well.
In a 13X9-inch glass baking dish, arrange chicken.
Bake uncovered 20 minutes. (See NOTE)
Pour the marinara sauce over chicken, then top with cheese.
Bake an additional 10 minutes or until chicken is no longer pink.
Serve if desired, with hot cooked pasta.
Makes 4 servings
NOTE: If using a metal pan, increase the oven temperature by 25 degrees.
BAKED CHICKEN CHIMICHANGAS
3 frozen boneless skinless chicken breasts
1 onion, chopped
1 green pepper, chopped
1 sm can green chilis, chopped
pkg of flour tortillas (8-10';)
2 cups pkg sharp cheddar, shredded
1-2 cups mild salsa
spices and condiments, to taste
vegetable oil spray
Preheat oven to 425潞.
Place frozen chicken breasts on chopping block while you saut茅 the onion and peppers in small amount of oil.
Slice the frozen chicken into narrow strips, then crosswise until you have small 1 1/2 - 2 inch strips.
Remove onion mixture to a medium bowl and add chilis and 2/3 cup of salsa.
Place frozen chicken strips into a skillet and season with cumin, salt, pepper, garlic or herbs of your choice. Add a splash of oil if necessary.
Stir-fry for 3 to 5 minutes. Remove contents of skillet to a bowl and set aside (cover and store at this point if making ahead.)
Open a fresh package of tortillas. If not moist, cover and microwave briefly, as directed.
Place a 1/8th portion just below middle of wrap. This is usually about 1/2 cup. Cover with cheese and fold up bottom, then sides, then top. Spray wraps with oil, and lay out on a foil-covered and oil sprayed cookie sheet.
Bake for 8 minutes. Flip and bake 5 minutes more.
Remember, everything is fully cooked. You only need to warm the filling, melt the cheese and toast the tortilla.
Serve accompanied by one of the following:
Spanish rice, black olives, sour cream, more salsa, bean salad, green salad ingredients.
Cover a cookie sheet with foil and spray. Lay tortillas out and spray top of wrap.
ITALIAN HONEY MUSTARD BAKED CHICKEN
4 boneless skinless chicken breasts
1/3 c. Italian dressing (T. Marzetti's is recommended)
1 bulb garlic (or less/more to your taste)
3/4 tbsp mustard powder
3/4 tbsp honey
2 tsp salt
Preheat oven to 400F.
1. Place Chicken in a glass casserole dish that has a cover.
2. Sprinkle salt over chicken.
2. Pour italian dressing over chicken.
3. Peel cloves from Garlic Bulb and scatter them over the chicken.
4. Sprinkle mustard powder over chicken.
5. Drizzle Honey over chicken.
6. Cover casserole dish and bake for 1 hour or until chicken is cooked through.
Serves 4.
good luck!
I love chicken and cook it at least 2-3 times aweek.
I went to the taste of home web site and typed in baked chicken and got alot of idea's ...I am adding a few below. The first is not from their site is is a recipe fom my mom !
http://www.tasteofhome.com
**************************************鈥?br>
This is my mom's recipe and I have used canned peaches or apricots in place of pineapple and it has tasted very good! This is a favorite at our house and fairly easy to make !
Sweet-and-Sour Baked Chicken
Ingredients:
1 cup soy sauce
2 cup water
3/4 cup sugar
1 can crushed (chunky works also) pineapple
2 carrots chopped or sliced (optional)
1 small onion chopped
peppers ( green, red or yellow are optional )
corn starch to thicken (I use 2 table spoons)
3/4 to 1 teaspoon garlic salt, celery salt %26amp; onion salt
1 broiler/fryer chicken cut up pieces (3-1/2 to 4 pounds)
(have substituted chicken breasts)
Directions:
Add all ingredient (except chicken) to a large pan and bring to a boil on stove top ....put chicken in 13-in. x 9-in. baking dish, pour hot sauce over chicken %26amp; bake uncovered, at 350掳 for 1-1/4 hours or until juices run clear. Yield: 6-8 servings.
**************************************鈥?br>
Honey Baked Chicken
AFTER our children left home, I had to learn to cook all over again, I began to economize on food purchases by buying some meats in quantity and freezing extras for future menus. My husband especially loves this chicken recipe, which I pared down to fit our life-style today. 鈥擧elen Whelan Jarrettsville, Maryland
Ingredients:
2 bone-in chicken breast halves (8 ounces each)
2 tablespoons butter
1/2 cup honey
1/2 teaspoon salt
1 tablespoon prepared mustard
Directions:
Place the chicken in a greased or foil-lined 9-in. square baking pan. Bake, uncovered, at 325掳 for 30 minutes.
Meanwhile, in a small saucepan, combine remaining ingredients; cook and stir over low heat until well blended and heated through. Pour over chicken.
Bake, uncovered, 30-35 minutes longer or until a meat thermometer reaches 17-掳. Baste before serving. Yield: 2 servings.
**************************************鈥?br>
Baked Chicken
A tangy form-scratch sauce makes this tender chicken extra flavorful. My mom is an excellent cook who has fixed delicious dishes like this one for years. If you're in a hurry, just prepare it ahead and pop it in the oven when you get home.
Ingredients:
1 broiler/fryer chicken (3 pounds), cut up
1 tablespoon all-purpose flour
1/4 cup water
1/4 cup packed brown sugar
1/4 cup ketchup
2 tablespoons white vinegar
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 small onion, chopped
1 teaspoon ground mustard
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon pepper
Directions:
Place chicken in a greased 13-in. x 9-in. baking dish. In a large saucepan, whisk flour and water until smooth. Stir in brown sugar, ketchup, vinegar, lemon juice and Worcestershire sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool.
Stir in the remaining ingredients. Pour over chicken. Cover and refrigerate for 2-4 hours.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350掳 for 50-60 minutes or until chicken juices run clear. Yield: 4 servings.
Season a whole chicken with Tony's seasoning. Preheat oven to 350 with rack on the bottom. Pour out 1/3 of a can of beer and add whatever seasonings you like to the can. Set can in a baking dish and then place chicken on top of the can, cavity side down,using its legs to make a sort of tripod. Bake for 2 hours.
Any recipes you know will great!!
Thanks!!!Anyone know any tasty and juicy baked chicken recipes?
It's so easy for baked chicken to dry out (especially if you use boneless skinless breasts), but I find that if I coat it in seasoned mayo, it stays nice and moist. Also, you can vary the seasonings to make completely different flavors that go with different side dishes.
For example, add grated Parmesan cheese, salt, pepper, garlic powder, and oregano to the mayo for Italian chicken, which can be served with pasta.
For a ';country'; flavor, use garlic powder, onion powder, salt, pepper, sage, and celery seed. Goes great with mashed potatoes and gravy.
For hot and spicy chicken, use garlic, onion, and cayenne. A baked potato is fine with that.
How about ginger and cinnamon with white or brown rice?
You get the idea! Use about a tablespoon of mayonnaise for each piece of chicken. For every 4 pieces, use about 1 teaspoon of milder seasonings (like salt and pepper), 1/2 teaspoon for strong seasonings (like garlic and onion), and 1/4 teaspoon for very strong seasonings (like ginger and cayenne).
You can even coat frozen chicken pieces with the mayo mixture and bake at 300 degrees for one hour, turning halfway through baking period.
If you're looking for an easy way to vary your baked chicken, it's hard to beat the ';mayo trick';!Anyone know any tasty and juicy baked chicken recipes?
ok heres a few
FAVORITE OVEN-BAKED CHICKEN PARMESAN
4 boneless, skinless chicken breast halves (about 1 1/4 lbs)
1 egg, slightly beaten
3/4 cup Italian seasoned dry bread crumbs
1 jar (26 ounces) marinara sauce
1 cup shredded mozzarella cheese
Preheat oven to 400掳F.
Dip chicken in egg, then bread crumbs, coating well.
In a 13X9-inch glass baking dish, arrange chicken.
Bake uncovered 20 minutes. (See NOTE)
Pour the marinara sauce over chicken, then top with cheese.
Bake an additional 10 minutes or until chicken is no longer pink.
Serve if desired, with hot cooked pasta.
Makes 4 servings
NOTE: If using a metal pan, increase the oven temperature by 25 degrees.
BAKED CHICKEN CHIMICHANGAS
3 frozen boneless skinless chicken breasts
1 onion, chopped
1 green pepper, chopped
1 sm can green chilis, chopped
pkg of flour tortillas (8-10';)
2 cups pkg sharp cheddar, shredded
1-2 cups mild salsa
spices and condiments, to taste
vegetable oil spray
Preheat oven to 425潞.
Place frozen chicken breasts on chopping block while you saut茅 the onion and peppers in small amount of oil.
Slice the frozen chicken into narrow strips, then crosswise until you have small 1 1/2 - 2 inch strips.
Remove onion mixture to a medium bowl and add chilis and 2/3 cup of salsa.
Place frozen chicken strips into a skillet and season with cumin, salt, pepper, garlic or herbs of your choice. Add a splash of oil if necessary.
Stir-fry for 3 to 5 minutes. Remove contents of skillet to a bowl and set aside (cover and store at this point if making ahead.)
Open a fresh package of tortillas. If not moist, cover and microwave briefly, as directed.
Place a 1/8th portion just below middle of wrap. This is usually about 1/2 cup. Cover with cheese and fold up bottom, then sides, then top. Spray wraps with oil, and lay out on a foil-covered and oil sprayed cookie sheet.
Bake for 8 minutes. Flip and bake 5 minutes more.
Remember, everything is fully cooked. You only need to warm the filling, melt the cheese and toast the tortilla.
Serve accompanied by one of the following:
Spanish rice, black olives, sour cream, more salsa, bean salad, green salad ingredients.
Cover a cookie sheet with foil and spray. Lay tortillas out and spray top of wrap.
ITALIAN HONEY MUSTARD BAKED CHICKEN
4 boneless skinless chicken breasts
1/3 c. Italian dressing (T. Marzetti's is recommended)
1 bulb garlic (or less/more to your taste)
3/4 tbsp mustard powder
3/4 tbsp honey
2 tsp salt
Preheat oven to 400F.
1. Place Chicken in a glass casserole dish that has a cover.
2. Sprinkle salt over chicken.
2. Pour italian dressing over chicken.
3. Peel cloves from Garlic Bulb and scatter them over the chicken.
4. Sprinkle mustard powder over chicken.
5. Drizzle Honey over chicken.
6. Cover casserole dish and bake for 1 hour or until chicken is cooked through.
Serves 4.
good luck!
I love chicken and cook it at least 2-3 times aweek.
I went to the taste of home web site and typed in baked chicken and got alot of idea's ...I am adding a few below. The first is not from their site is is a recipe fom my mom !
http://www.tasteofhome.com
**************************************鈥?br>
This is my mom's recipe and I have used canned peaches or apricots in place of pineapple and it has tasted very good! This is a favorite at our house and fairly easy to make !
Sweet-and-Sour Baked Chicken
Ingredients:
1 cup soy sauce
2 cup water
3/4 cup sugar
1 can crushed (chunky works also) pineapple
2 carrots chopped or sliced (optional)
1 small onion chopped
peppers ( green, red or yellow are optional )
corn starch to thicken (I use 2 table spoons)
3/4 to 1 teaspoon garlic salt, celery salt %26amp; onion salt
1 broiler/fryer chicken cut up pieces (3-1/2 to 4 pounds)
(have substituted chicken breasts)
Directions:
Add all ingredient (except chicken) to a large pan and bring to a boil on stove top ....put chicken in 13-in. x 9-in. baking dish, pour hot sauce over chicken %26amp; bake uncovered, at 350掳 for 1-1/4 hours or until juices run clear. Yield: 6-8 servings.
**************************************鈥?br>
Honey Baked Chicken
AFTER our children left home, I had to learn to cook all over again, I began to economize on food purchases by buying some meats in quantity and freezing extras for future menus. My husband especially loves this chicken recipe, which I pared down to fit our life-style today. 鈥擧elen Whelan Jarrettsville, Maryland
Ingredients:
2 bone-in chicken breast halves (8 ounces each)
2 tablespoons butter
1/2 cup honey
1/2 teaspoon salt
1 tablespoon prepared mustard
Directions:
Place the chicken in a greased or foil-lined 9-in. square baking pan. Bake, uncovered, at 325掳 for 30 minutes.
Meanwhile, in a small saucepan, combine remaining ingredients; cook and stir over low heat until well blended and heated through. Pour over chicken.
Bake, uncovered, 30-35 minutes longer or until a meat thermometer reaches 17-掳. Baste before serving. Yield: 2 servings.
**************************************鈥?br>
Baked Chicken
A tangy form-scratch sauce makes this tender chicken extra flavorful. My mom is an excellent cook who has fixed delicious dishes like this one for years. If you're in a hurry, just prepare it ahead and pop it in the oven when you get home.
Ingredients:
1 broiler/fryer chicken (3 pounds), cut up
1 tablespoon all-purpose flour
1/4 cup water
1/4 cup packed brown sugar
1/4 cup ketchup
2 tablespoons white vinegar
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 small onion, chopped
1 teaspoon ground mustard
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon pepper
Directions:
Place chicken in a greased 13-in. x 9-in. baking dish. In a large saucepan, whisk flour and water until smooth. Stir in brown sugar, ketchup, vinegar, lemon juice and Worcestershire sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool.
Stir in the remaining ingredients. Pour over chicken. Cover and refrigerate for 2-4 hours.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350掳 for 50-60 minutes or until chicken juices run clear. Yield: 4 servings.
Season a whole chicken with Tony's seasoning. Preheat oven to 350 with rack on the bottom. Pour out 1/3 of a can of beer and add whatever seasonings you like to the can. Set can in a baking dish and then place chicken on top of the can, cavity side down,using its legs to make a sort of tripod. Bake for 2 hours.
Any good CHICKEN CHILI recipes out there?
I don't like beef, so I am looking for a chicken recipe. Thanks!Any good CHICKEN CHILI recipes out there?
This one is my favorite, because I don't really like beans in my chili. Although apparently you can add black beans or sweet corn if you wish. Also, it contains the flavor of a good beer (but the alcohol content is cooked off of course). The name doesn't sound healthy, but it is! The recipe is on this website, and it has step-by-step photos and instructions.
http://www.cookingforengineers.com/recip鈥?/a>
Buffalo Chicken Chili Ingredients:
1 Tbs. (15 mL) olive oil
1 lb. (450 g) ground chicken
2 Tbs. (30 g) unsalted butter
3 celery ribs
2 carrots
1 medium onion
1 red bell pepper
5 garlic cloves
2 Tbs. (15 g) chili powder
2 tsp. (4 g) ground cumin
1 tsp. (2 g) ground coriander
1 Tbs. (15 mL) olive oil
1 rotisserie chicken
12 oz. (355 mL) beer (good micro brew)
1/2 cup (120 mL) cayenne pepper hot sauce
15 oz. can (425 g) tomato sauce
14.5-oz. (410 g) can diced tomatoes
salt %26amp; pepperAny good CHICKEN CHILI recipes out there?
White chicken chili in crock pot
3 cans great northern beans, drained
8 ounces chicken breasts, diced into bite size pieces
1 cup onion, chopped
1 small green pepper, chopped
1 small red pepper, chopped
2 jalapenos, diced (opt)
3 garlic cloves, minced
1 tablespoon ground cumin
1 teaspoon salt
1 tablespoon dried oregano
3 1/2 cups chicken broth
1) Combine all ingredients in crock pot.
2) Cover, cook on low 8 hours or on high 4 hours.
3) Serve
===
White Bean Chicken Chili
2 tablespoons vegetable oil
1 pound diced, cooked chicken meat
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can chicken broth
1 (18.75 ounce) can tomatillos, drained and chopped
1 (16 ounce) can diced tomatoes
1 (7 ounce) can diced green chiles
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander seed
1/4 teaspoon ground cumin
1 (15 ounce) can white beans
2 ears fresh corn
salt to taste
ground black pepper to taste
1 lime, sliced
Heat oil, and cook onion and garlic until soft.
Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.
Serve with these toppings for people to choose from: limes, cilantro, cheese, avocado, sour cream, and tortilla chips
===================================
Chicken Chick Pea Chili
1 pound lean ground chicken*
1 tsp olive oil
2 medium onions diced
3 stalks of celery, diced
1 540 ml tin chick peas (drained and rinsed)
1 540 m tin red kidney beans (drained and rinsed)
1 tin mushrooms (drained and rinsed)
1 can no salt added corn (or 1 cup frozen)
1 796 ml tin no salt added diced tomatoes
2 small cans tomato paste
1 tsp finely diced garlic
1 tsp cumin seeds
1 tsp hot chili powder (or to taste)
录 tsp turmeric
2 tsp chili powder
2 tsp paprika
3 tblsp Knorr vegetable soup powder
2 tblsp brown sugar
Brown chicken in olive oil in a deep pot. Add onions, fry until brown. Add all veggies and spices, simmer for 1 hour on low heat. 陆 to 1 cup water may be added to chili if too thick. Serve with warm Naan bread or pita bread.
I hope you enjoy my creation!!! I'm not a fan of beef either so I made this up with chicken. I put the recipe up with the kidney beans but often make it without as well as I am not a fan but only put them in as my husband loves them!!
I usually use any recipe for chili and substitute either ground chicken or finely shredded chicken for the ground beef. I prefer the ground chicken - you can have the butcher at the grocery store grind it for you - because it gives a good chili consistency.
This is my White Chicken Chili recipe
Ingredients
--------------------------------------鈥?br>
Olive Oil
1 package of chicken thighs (six in pkg. -- you could use skinless, boneless thighs to make it easier. You could even do breasts, but it will be a bit drier)
2 cans Bush's Great Northern Beans
1 med. onion chopped
2-3 stalks of celery chopped
1 whole bulb of garlic
Thyme (maybe 1/2 teaspoon..taste %26amp; add more if needed.)
Chili powder (start with a tablespoon %26amp; add more if needed.)
Oregano (start with maybe 1/2 a teaspoon %26amp; add more if needed)
Garlic Powder (start with about a teaspoon %26amp; add more if needed)
Salt %26amp; pepper
14 oz. can of chicken broth
4 oz. can of chopped green chilis
Juice from jarred jalepenos (I just poured some in and tasted until it tasted right. Maybe a couple of tablespoons You could probably also just chop some jalepenos and put them in.)
Hot sauce (I used Franks)
I also put maybe a tablespoon of sour cream into the chili.
Cooking Instructions
--------------------------------------鈥?br>
1) Bake the chicken thighs in the oven on about 400 for an hour (until they are done). You can brush them with a bit of olive oil. Roast the bulb of garlic in the oven while the thighs are baking. Cover the bulb with olive oil %26amp; loosely wrap it in aluminum foil and just let it bake.
In the meantime, chop up your onion and your celery.
2) Sautee the onions %26amp; celery in a couple of tablespoons of olive oil until they are tender. Don't brown them.
When the thighs are done baking, take them out %26amp; let them sit for a bit. Too hot to handle. Take the garlic out also.
3) Once the thighs have cooled. Remove the skins from the thighs and pull the meat off the bones and throw it into the pot with the onions %26amp; celery. Throw away the thigh skins.
4) Dump the chicken juice from the baking pan straight into the pot with everything else.
5) Take the roasted garlic cloves out of the skin and throw them into the pot with the thighs and veggies. Smoosh them a little.
Put the burner on medium to medium-low.
6) Dump one of the cans of beans into the pot -- and half of the beans from the second can.
7) Dump the chicken broth into the pot.
8) Dump the green chilis into the pot.
9) Take a fork and smoosh the other half of the second can of beans (into a paste). This is the thickening for the chili. You can actually just take a wooden spoon and smoosh them right in the can. (Honestly, if you're ok with a thinner chili, you could skip the smoosh bit)
10) Add the spices.....
- thyme
- oregano
- chili powder
- garlic powder
- salt, pepper
- juice from the jalepenos (or the chopped jalepenos -- or both)
Stir everything %26amp; let it simmer for about 10 mins.
11) Add the sour cream, the sugar and the hot sauce to taste.
Let it simmer another few minutes.
Taste it again and add more of the spices as needed. If it's a little bland, definitely add some more garlic powder...and probably some more chili powder.
I'd also suggest, you always simmer with the lid on. Otherwise, the broth with cook down and it may get too thick.
Serve with shredded cheese, sour cream, corn chips etc. Also, I think the jalepeno corn bread would be good with it.
PS - I think you could shortcut this recipe by using ground turkey, ground chicken or getting one of those pre-cooked chickens from the deli section.
check out Sahmanswers.com they have great recipes thereskin care cosmetics
This one is my favorite, because I don't really like beans in my chili. Although apparently you can add black beans or sweet corn if you wish. Also, it contains the flavor of a good beer (but the alcohol content is cooked off of course). The name doesn't sound healthy, but it is! The recipe is on this website, and it has step-by-step photos and instructions.
http://www.cookingforengineers.com/recip鈥?/a>
Buffalo Chicken Chili Ingredients:
1 Tbs. (15 mL) olive oil
1 lb. (450 g) ground chicken
2 Tbs. (30 g) unsalted butter
3 celery ribs
2 carrots
1 medium onion
1 red bell pepper
5 garlic cloves
2 Tbs. (15 g) chili powder
2 tsp. (4 g) ground cumin
1 tsp. (2 g) ground coriander
1 Tbs. (15 mL) olive oil
1 rotisserie chicken
12 oz. (355 mL) beer (good micro brew)
1/2 cup (120 mL) cayenne pepper hot sauce
15 oz. can (425 g) tomato sauce
14.5-oz. (410 g) can diced tomatoes
salt %26amp; pepperAny good CHICKEN CHILI recipes out there?
White chicken chili in crock pot
3 cans great northern beans, drained
8 ounces chicken breasts, diced into bite size pieces
1 cup onion, chopped
1 small green pepper, chopped
1 small red pepper, chopped
2 jalapenos, diced (opt)
3 garlic cloves, minced
1 tablespoon ground cumin
1 teaspoon salt
1 tablespoon dried oregano
3 1/2 cups chicken broth
1) Combine all ingredients in crock pot.
2) Cover, cook on low 8 hours or on high 4 hours.
3) Serve
===
White Bean Chicken Chili
2 tablespoons vegetable oil
1 pound diced, cooked chicken meat
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can chicken broth
1 (18.75 ounce) can tomatillos, drained and chopped
1 (16 ounce) can diced tomatoes
1 (7 ounce) can diced green chiles
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander seed
1/4 teaspoon ground cumin
1 (15 ounce) can white beans
2 ears fresh corn
salt to taste
ground black pepper to taste
1 lime, sliced
Heat oil, and cook onion and garlic until soft.
Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.
Serve with these toppings for people to choose from: limes, cilantro, cheese, avocado, sour cream, and tortilla chips
===================================
Chicken Chick Pea Chili
1 pound lean ground chicken*
1 tsp olive oil
2 medium onions diced
3 stalks of celery, diced
1 540 ml tin chick peas (drained and rinsed)
1 540 m tin red kidney beans (drained and rinsed)
1 tin mushrooms (drained and rinsed)
1 can no salt added corn (or 1 cup frozen)
1 796 ml tin no salt added diced tomatoes
2 small cans tomato paste
1 tsp finely diced garlic
1 tsp cumin seeds
1 tsp hot chili powder (or to taste)
录 tsp turmeric
2 tsp chili powder
2 tsp paprika
3 tblsp Knorr vegetable soup powder
2 tblsp brown sugar
Brown chicken in olive oil in a deep pot. Add onions, fry until brown. Add all veggies and spices, simmer for 1 hour on low heat. 陆 to 1 cup water may be added to chili if too thick. Serve with warm Naan bread or pita bread.
I hope you enjoy my creation!!! I'm not a fan of beef either so I made this up with chicken. I put the recipe up with the kidney beans but often make it without as well as I am not a fan but only put them in as my husband loves them!!
I usually use any recipe for chili and substitute either ground chicken or finely shredded chicken for the ground beef. I prefer the ground chicken - you can have the butcher at the grocery store grind it for you - because it gives a good chili consistency.
This is my White Chicken Chili recipe
Ingredients
--------------------------------------鈥?br>
Olive Oil
1 package of chicken thighs (six in pkg. -- you could use skinless, boneless thighs to make it easier. You could even do breasts, but it will be a bit drier)
2 cans Bush's Great Northern Beans
1 med. onion chopped
2-3 stalks of celery chopped
1 whole bulb of garlic
Thyme (maybe 1/2 teaspoon..taste %26amp; add more if needed.)
Chili powder (start with a tablespoon %26amp; add more if needed.)
Oregano (start with maybe 1/2 a teaspoon %26amp; add more if needed)
Garlic Powder (start with about a teaspoon %26amp; add more if needed)
Salt %26amp; pepper
14 oz. can of chicken broth
4 oz. can of chopped green chilis
Juice from jarred jalepenos (I just poured some in and tasted until it tasted right. Maybe a couple of tablespoons You could probably also just chop some jalepenos and put them in.)
Hot sauce (I used Franks)
I also put maybe a tablespoon of sour cream into the chili.
Cooking Instructions
--------------------------------------鈥?br>
1) Bake the chicken thighs in the oven on about 400 for an hour (until they are done). You can brush them with a bit of olive oil. Roast the bulb of garlic in the oven while the thighs are baking. Cover the bulb with olive oil %26amp; loosely wrap it in aluminum foil and just let it bake.
In the meantime, chop up your onion and your celery.
2) Sautee the onions %26amp; celery in a couple of tablespoons of olive oil until they are tender. Don't brown them.
When the thighs are done baking, take them out %26amp; let them sit for a bit. Too hot to handle. Take the garlic out also.
3) Once the thighs have cooled. Remove the skins from the thighs and pull the meat off the bones and throw it into the pot with the onions %26amp; celery. Throw away the thigh skins.
4) Dump the chicken juice from the baking pan straight into the pot with everything else.
5) Take the roasted garlic cloves out of the skin and throw them into the pot with the thighs and veggies. Smoosh them a little.
Put the burner on medium to medium-low.
6) Dump one of the cans of beans into the pot -- and half of the beans from the second can.
7) Dump the chicken broth into the pot.
8) Dump the green chilis into the pot.
9) Take a fork and smoosh the other half of the second can of beans (into a paste). This is the thickening for the chili. You can actually just take a wooden spoon and smoosh them right in the can. (Honestly, if you're ok with a thinner chili, you could skip the smoosh bit)
10) Add the spices.....
- thyme
- oregano
- chili powder
- garlic powder
- salt, pepper
- juice from the jalepenos (or the chopped jalepenos -- or both)
Stir everything %26amp; let it simmer for about 10 mins.
11) Add the sour cream, the sugar and the hot sauce to taste.
Let it simmer another few minutes.
Taste it again and add more of the spices as needed. If it's a little bland, definitely add some more garlic powder...and probably some more chili powder.
I'd also suggest, you always simmer with the lid on. Otherwise, the broth with cook down and it may get too thick.
Serve with shredded cheese, sour cream, corn chips etc. Also, I think the jalepeno corn bread would be good with it.
PS - I think you could shortcut this recipe by using ground turkey, ground chicken or getting one of those pre-cooked chickens from the deli section.
check out Sahmanswers.com they have great recipes there
What are some great bone-in chicken recipes?
chicken breasts.What are some great bone-in chicken recipes?
MARYLAND FRIED CHICKEN WITH CREAMY GRAVY
1 egg, beaten
3 tbsp. milk
1 c. finely crushed saltine crackers (28 crackers)
1 tsp. dried thyme, crushed
1/2 tsp. paprika
1/8 tsp. black pepper
2-1/2 to 3 lb. meaty chicken pieces (breasts, thighs, and/or drumsticks)
2-3 tbsp. cooking oil
1 c. Milk
Creamy Gravy-See Below
Mashed Potatoes (optional)
In a small bowl combine the egg and the 3 tablespoons milk. In a shallow bowl combine crushed crackers, thyme, paprika, and pepper. Dip chicken pieces, 1 at a time, in egg mixture; roll in cracker mixture. In a large skillet brown chicken in hot oil over medium heat for 10 to 15 minutes, turning occasionally. Drain well. Add the 1 cup milk to skillet. Heat just to boiling. Reduce heat to medium-low; cover tightly. Cook for 35 minutes. Uncover; cook about 10 minutes more or until chicken is no longer pink. Transfer chicken to a serving platter, reserving drippings for gravy. Cover chicken and keep warm. Prepare Creamy Gravy. If desired, serve with Mashed Potatoes. Makes 6 servings.
Creamy Gravy:
Skim fat from drippings. Reserve 3 tablespoons of the drippings in skillet. In a screw-top jar combine 3/4 cup milk, 3 tablespoons all-purpose flour, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; cover and shake until well combined. Add to skillet. Stir in an additional 1 cup milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Cook and stir for 1 minute more. (If desired, thin with additional milk.) Makes about 1-3/4 cups.
CARIBBEAN STYLE CHICKEN
6 split chicken breasts
Garlic powder
3 tbsp. paprika
1 tbsp. pepper
2 tsp. salt
2 tbsp. soy salt
2 tbsp. hot sauce
2 c. vegetable oil
On platter, squeeze lemon over split chicken breasts. Rub garlic powder in breast, then sprinkle with paprika, pepper, salt, soy sauce and hot sauce. On a large platter, mix chicken in sauce until well coated. Put flour in paper bag and shake one piece of chicken at a time. Fry in 2 cups vegetable oil until chicken is done.
ORANGE ROSEMARY CHICKEN
1-1/2 c. orange juice
1/4 c. olive oil
1/4 c. chopped fresh chives
3 tbsp. chopped fresh rosemary
1 tsp. salt
1 tsp. ground black pepper
6 chicken breasts
In a medium bowl, mix the orange juice, olive oil, chives, rosemary, salt, and pepper. Place the chicken in the mixture. Cover and marinate in the refrigerator at least 4 hours. Pre-heat the oven broiler. Arrange the chicken on a baking sheet. Broil 30 minutes, 6 to 8 inches from heat. Turn and brush frequently with the remaining marinade mixture, until no longer pink and juices run clear.What are some great bone-in chicken recipes?
********LEMON GARLIC CHICKEN THIGHS
8 chicken thighs
1 lemon (juice only)
1 clove garlic, crushed
1/2 tsp. dried thyme leaves
White pepper to taste
10 cherry tomatoes, halved
2 tbsp. butter
Wash chicken and pat it dry. Place in bowl. Toss the thighs with a mixture of the lemon juice, crushed garlic and thyme. Make sure all sides are coated. Refrigerate chicken for 2 hours or more, turn pieces at least once. Place thighs on a rack in the baking pan, skin side up. Sprinkle with salt and pepper. Bake at 425 degrees for about 30 minutes.
Melt butter in a skillet. Add tomatoes. Cook 1 to 2 minutes to heat. Put chicken on a serving platter. Spoon on sauteed tomatoes. Serve immediately with Spaghetti Alfredo.
Put chicken in saucepan, cover with water and set on high. When water is almost gone, turn to med and when the water is out add a little oil and brown it. Add rough chopped tomatoes and onions, fry all together. Add chicken base, garlic powder, pepper and about a teaspoon of cumin. Fill saucepan back up and let simmer for 30 min or so. This is really good with white or spanish style rice. Eat with tortillas.
Brown Stew Chicken www.jamaicans.com everyone will love it and it is easy to cook.
Coated with crunch mix %26amp; baked in 450F oven 45 minutes.
Stewed in crock-pot with veggies for 5-7 hours.
Grilled on BBQ or broiled in oven, skin side first.
Its odd but my simplest recipe for chicken is everyones favorite.
Just rub olive oil on the chicken (I get a package of thighs but breasts work great too) and sprinkle heavily with lemon pepper spice.
Put them on a grilling skillet (raised ridges) on the stovetop and grill both sides. You can grill that diamond shape by turning them when you turn them over (does that make sense?)
You'll know when its done by pressing down on parts. If it doesn't give its done.
good luck to you.
just bar-be-que it and enjoy!!!!!
doesn't get any better or easier than that!!!!
Chicken Breasts with Rosemary
4 chicken breast halves, bone in
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon crumbled fresh rosemary leaves or 1/2 teaspoon dried
1 1/2 cups light cream
heated milk
chopped fresh parsley
Wash chicken and pat dry. Combine flour, salt, pepper, and fresh or dried rosemary in a wide shallow bowl or pie plate. Dredge chicken breasts with flour and rosemary mixture. Place in a shallow, lightly buttered baking dish.
Pour cream over chicken. Bake at 325掳 for about 1 1/2 hours, turning chicken after first 45 minutes. Thin cream sauce with a little hot milk, if necessary. Garnish with chopped parsley, if desired.
Rosemary chicken breast recipe serves 4.
http://www.youtube.com/watch?v=tD9O-L2Xv鈥?/a>
MARYLAND FRIED CHICKEN WITH CREAMY GRAVY
1 egg, beaten
3 tbsp. milk
1 c. finely crushed saltine crackers (28 crackers)
1 tsp. dried thyme, crushed
1/2 tsp. paprika
1/8 tsp. black pepper
2-1/2 to 3 lb. meaty chicken pieces (breasts, thighs, and/or drumsticks)
2-3 tbsp. cooking oil
1 c. Milk
Creamy Gravy-See Below
Mashed Potatoes (optional)
In a small bowl combine the egg and the 3 tablespoons milk. In a shallow bowl combine crushed crackers, thyme, paprika, and pepper. Dip chicken pieces, 1 at a time, in egg mixture; roll in cracker mixture. In a large skillet brown chicken in hot oil over medium heat for 10 to 15 minutes, turning occasionally. Drain well. Add the 1 cup milk to skillet. Heat just to boiling. Reduce heat to medium-low; cover tightly. Cook for 35 minutes. Uncover; cook about 10 minutes more or until chicken is no longer pink. Transfer chicken to a serving platter, reserving drippings for gravy. Cover chicken and keep warm. Prepare Creamy Gravy. If desired, serve with Mashed Potatoes. Makes 6 servings.
Creamy Gravy:
Skim fat from drippings. Reserve 3 tablespoons of the drippings in skillet. In a screw-top jar combine 3/4 cup milk, 3 tablespoons all-purpose flour, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; cover and shake until well combined. Add to skillet. Stir in an additional 1 cup milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Cook and stir for 1 minute more. (If desired, thin with additional milk.) Makes about 1-3/4 cups.
CARIBBEAN STYLE CHICKEN
6 split chicken breasts
Garlic powder
3 tbsp. paprika
1 tbsp. pepper
2 tsp. salt
2 tbsp. soy salt
2 tbsp. hot sauce
2 c. vegetable oil
On platter, squeeze lemon over split chicken breasts. Rub garlic powder in breast, then sprinkle with paprika, pepper, salt, soy sauce and hot sauce. On a large platter, mix chicken in sauce until well coated. Put flour in paper bag and shake one piece of chicken at a time. Fry in 2 cups vegetable oil until chicken is done.
ORANGE ROSEMARY CHICKEN
1-1/2 c. orange juice
1/4 c. olive oil
1/4 c. chopped fresh chives
3 tbsp. chopped fresh rosemary
1 tsp. salt
1 tsp. ground black pepper
6 chicken breasts
In a medium bowl, mix the orange juice, olive oil, chives, rosemary, salt, and pepper. Place the chicken in the mixture. Cover and marinate in the refrigerator at least 4 hours. Pre-heat the oven broiler. Arrange the chicken on a baking sheet. Broil 30 minutes, 6 to 8 inches from heat. Turn and brush frequently with the remaining marinade mixture, until no longer pink and juices run clear.What are some great bone-in chicken recipes?
********LEMON GARLIC CHICKEN THIGHS
8 chicken thighs
1 lemon (juice only)
1 clove garlic, crushed
1/2 tsp. dried thyme leaves
White pepper to taste
10 cherry tomatoes, halved
2 tbsp. butter
Wash chicken and pat it dry. Place in bowl. Toss the thighs with a mixture of the lemon juice, crushed garlic and thyme. Make sure all sides are coated. Refrigerate chicken for 2 hours or more, turn pieces at least once. Place thighs on a rack in the baking pan, skin side up. Sprinkle with salt and pepper. Bake at 425 degrees for about 30 minutes.
Melt butter in a skillet. Add tomatoes. Cook 1 to 2 minutes to heat. Put chicken on a serving platter. Spoon on sauteed tomatoes. Serve immediately with Spaghetti Alfredo.
Put chicken in saucepan, cover with water and set on high. When water is almost gone, turn to med and when the water is out add a little oil and brown it. Add rough chopped tomatoes and onions, fry all together. Add chicken base, garlic powder, pepper and about a teaspoon of cumin. Fill saucepan back up and let simmer for 30 min or so. This is really good with white or spanish style rice. Eat with tortillas.
Brown Stew Chicken www.jamaicans.com everyone will love it and it is easy to cook.
Coated with crunch mix %26amp; baked in 450F oven 45 minutes.
Stewed in crock-pot with veggies for 5-7 hours.
Grilled on BBQ or broiled in oven, skin side first.
Its odd but my simplest recipe for chicken is everyones favorite.
Just rub olive oil on the chicken (I get a package of thighs but breasts work great too) and sprinkle heavily with lemon pepper spice.
Put them on a grilling skillet (raised ridges) on the stovetop and grill both sides. You can grill that diamond shape by turning them when you turn them over (does that make sense?)
You'll know when its done by pressing down on parts. If it doesn't give its done.
good luck to you.
just bar-be-que it and enjoy!!!!!
doesn't get any better or easier than that!!!!
Chicken Breasts with Rosemary
4 chicken breast halves, bone in
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon crumbled fresh rosemary leaves or 1/2 teaspoon dried
1 1/2 cups light cream
heated milk
chopped fresh parsley
Wash chicken and pat dry. Combine flour, salt, pepper, and fresh or dried rosemary in a wide shallow bowl or pie plate. Dredge chicken breasts with flour and rosemary mixture. Place in a shallow, lightly buttered baking dish.
Pour cream over chicken. Bake at 325掳 for about 1 1/2 hours, turning chicken after first 45 minutes. Thin cream sauce with a little hot milk, if necessary. Garnish with chopped parsley, if desired.
Rosemary chicken breast recipe serves 4.
http://www.youtube.com/watch?v=tD9O-L2Xv鈥?/a>
Do you have any chicken salad recipes that you care to share?
Chicken salad rocks!Do you have any chicken salad recipes that you care to share?
San Antonio Chicken Salad
Makes 4 servings
Ingredients:
2 large whole chicken breasts, split, boned and skinned
1/2 cup salsa
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 cup sour cream
2 tablespoons mayonnaise
1 ripe avocado
1 cup sliced celery
Bibb or leaf lettuce leaves
4 crisply cooked bacon slices, crumbled
Preparation:
Cut chicken into 1/2 inch cubes. Combine salsa, cumin and salt in 10-inch skillet. Cook chicken in salsa mixture, stirring frequently, until cooked through, about 4 minutes. Transfer contents of skillet to mixing bowl; cover and chill thoroughly.
To serve, combine chicken mixture, sour cream and mayonnaise. Mix well. Peel, seed and coarsely chop avocado. Add avocado and celery to chicken mixture. Mix lightly. Spoon onto lettuce-lined salad plates; sprinkle with bacon. Serve with additional salsa on the side.Do you have any chicken salad recipes that you care to share?
Chicken Salad with Fruit
1 can (about 12 ounces) pineapple tidbits
1 1/2 to 2 cups diced cooked chicken
1/2 cup thinly sliced celery
1/4 cup raisins
1/2 cup toasted slivered almonds*
2 green onions, sliced
1/3 cup mayonnaise
1/3 cup sour cream
1 teaspoon ground coriander
1/4 teaspoon dry mustard
dash ground allspice
1 small clove garlic, minced
dash cayenne pepper, optional
mixed salad greens or romaine lettuce
Combine chicken, pineapple, celery, raisins, almonds, and onions in a bowl. In another bowl, combine remaining ingredients. Toss dressing with chicken pineapple mixture. Arrange on plates lined with mixed salad greens or romaine lettuce.
Makes 4 luncheon portions.
Colorful Chicken Salad
INGREDIENTS:
4 cups diced cooked chicken
3 hard-cooked eggs, chopped
1/2 cup sliced cucumber
1/2 cup diced celery
1 tablespoon chopped pimiento
1/4 cup diced sweet peppers, green, red, yellow or combination
1 teaspoon salt
mayonnaise
parsley sprigs and cherry tomatoes, for garnish, optional
PREPARATION:
Mix first 7 ingredients together; moisten with mayonnaise, a little at a time, until desired consistency. Garnish with parsley sprigs and cherry tomatoes, if desired.
Serves 12
Jamaican Jerk Chicken Salad
INGREDIENTS:
1/2 cup prepared or purchased honey-mustard dressing
1 teaspoon finely grated lime zest
4 chicken breast halves without skin, boneless
1 tablespoon Jamaican jerk seasoning
2 large fresh mangoes
10 to 12 cups mixed greens
PREPARATION:
Stir together honey-mustard dressing and lime zest. Cover and chill dressing while preparing chicken.
Rinse chicken and pat dry; sprinkle with the jerk seasoning In a large skillet cook the seasoned chicken in hot oil over medium-high heat about 6 minutes on each side until browned and no longer pink.
Thinly slice each chicken breast.
Arrange warm chicken and mango atop greens on four plates; drizzle with the honey-mustard dressing.
Serves 4.
Chicken Salad in Tomato Petals
INGREDIENTS:
2 1/2 to 3 cups diced cooked chicken
1 apple, peeled, cored, and diced
1/2 cup chopped celery
2 teaspoons grated onion
1/2 cup seedless green grapes, halved
1/3 cup toasted slivered almonds, optional
2 teaspoons curry powder
1 cup mayonnaise, or to moisten as desired
1 teaspoon salt
dash ground black pepper
6 tomatoes
PREPARATION:
Combine chicken, apple, celery, onion and grapes. Add almonds, if using. Blend curry powder with mayonnaise, salt and pepper; mix into chicken mixture. Chill thoroughly. Core tomatoes then cut into sixths, but not all the way through.
The six wedges of each tomato should form a tomato ';flower'; when spread slightly. Fill ';flowers'; with chicken salad.
Serves 6.
Chicken and Vegetable Pasta Salad
INGREDIENTS:
1 cup seashell pasta
1 cup chopped, cooked chicken meat
3 green onions, chopped into 1 inch pieces
1 red bell pepper, chopped
1 cup sliced black olives
1 cucumber, peeled and chopped
2/3 cup Italian-style salad dressing
1/4 cup sunflower seeds (optional)
DIRECTIONS:
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
In a large bowl, combine the pasta, chicken, green onions, bell pepper, olives and cucumber.
Pour dressing over salad and toss to coat. Chill for 2 hours before serving; sprinkle with sunflower seeds if desired.
Chinese Chicken Salad
INGREDIENTS:
3 1/2 boneless chicken breast halves, cooked and diced
1 head lettuce, torn into small pieces
4 green onions, sliced
4 stalks celery, sliced thin
1/2 cup walnuts, chopped
2 tablespoons sesame seeds, toasted
6 ounces Chinese noodles, heated briefly to crisp
6 tablespoons seasoned rice vinegar
4 tablespoons white sugar
1 teaspoon salt
1/2 cup peanut oil
DIRECTIONS:
In a large salad bowl combine the chicken, lettuce, green onion, celery, nuts, seeds and noodles. Mix all together. Set aside.
To Make Dressing: Put vinegar in a small bowl. Dissolve sugar and salt in vingegar before adding oil. Shake/Beat well.
Add dressing to salad and toss to coat. Serve and enjoy
Chicken Fiesta Salad
INGREDIENTS:
2 skinless, boneless chicken breast halves
1 (1.27 ounce) packet dry fajita seasoning, divided
1 tablespoon vegetable oil
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can Mexican-style corn
1/2 cup salsa
1 (10 ounce) package mixed salad greens
1 onion, chopped
1 tomato, cut into wedges
--------------------------------------鈥?br>
DIRECTIONS:
Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.
Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean and corn mixture.
CHICKEN CAESAR PASTA SALAD
3-4 chopped boneless chicken breasts
Caesar or Italian Caesar salad dressing
2 cups broccoli florets
handful of cherry tomatoes (optional)
pimientos (optional)
4 cups Rotel pasta noodles
1 tsp. olive or vegetable oil
Cook chicken breasts until they are tender and chop into bite size pieces.
Cook Rotel noodles in boiling water for 7 minutes or until tender in water with oil.
Steam broccoli florets (over stove or in microwave) until slightly tender (do not overcook!).
Cut tomatoes in halves and wash thoroughly.
Mix noodles, chicken breasts, broccoli and optional ingredients (pimentos and tomatoes). Drizzle salad dressing until pasta is slightly covered and stir salad until covered in dressing.
Serve either chilled or warm, accompanied by a bottle with extra dressing at table.
Leftovers will keep in refrigerator for up to 4 days or can be frozen for a month or two.
Chicken Empress Salad:
2 hard boiled eggs, diced finely
9 pieces bacon, chopped and lightly fried
4 pounds cooked boneless chicken, diced
1 teaspoon chopped chives
1 teaspoon Worcester sauce
i medium onion, chopped
4 ounces pineappleA few parsely sprigs, cho[[ed finely
3 stalks celery, choppped
1/3 tespoon lemon juice
pepper and salt to taste
ASugar to taste
mayo
Blend together all ingredients with mayo, (the recipe asks for home made, but if you can't make it, use from a jar)
to taste. It is best to refrigerate the salad, 4 hours, prior to serving. Place on a plate with Romain lettuce. Garnish with tomatoes, baby corn, artichokes and white asparagus. Serves 6.
Take some salad mix and then put chicken in it. If you are feeling crazy throw in cheese, select a dressing. Voila!
Just kidding, I have learned that you can pretty much start with the basics and use flavors that you enjoy. Be creative. Try taking the chicken and blacking it , like cajun style with sugar and spices. I would like a peanut oil dressing. add vegies of choice.
Bean srouts go well. I would also use a spinach leaf base.
Get crazy and make your own, you might surprise yourself.
Chicken of the sea (can)
JFG Mayonnaise
pickle relish
mmmmmmm
San Antonio Chicken Salad
Makes 4 servings
Ingredients:
2 large whole chicken breasts, split, boned and skinned
1/2 cup salsa
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 cup sour cream
2 tablespoons mayonnaise
1 ripe avocado
1 cup sliced celery
Bibb or leaf lettuce leaves
4 crisply cooked bacon slices, crumbled
Preparation:
Cut chicken into 1/2 inch cubes. Combine salsa, cumin and salt in 10-inch skillet. Cook chicken in salsa mixture, stirring frequently, until cooked through, about 4 minutes. Transfer contents of skillet to mixing bowl; cover and chill thoroughly.
To serve, combine chicken mixture, sour cream and mayonnaise. Mix well. Peel, seed and coarsely chop avocado. Add avocado and celery to chicken mixture. Mix lightly. Spoon onto lettuce-lined salad plates; sprinkle with bacon. Serve with additional salsa on the side.Do you have any chicken salad recipes that you care to share?
Chicken Salad with Fruit
1 can (about 12 ounces) pineapple tidbits
1 1/2 to 2 cups diced cooked chicken
1/2 cup thinly sliced celery
1/4 cup raisins
1/2 cup toasted slivered almonds*
2 green onions, sliced
1/3 cup mayonnaise
1/3 cup sour cream
1 teaspoon ground coriander
1/4 teaspoon dry mustard
dash ground allspice
1 small clove garlic, minced
dash cayenne pepper, optional
mixed salad greens or romaine lettuce
Combine chicken, pineapple, celery, raisins, almonds, and onions in a bowl. In another bowl, combine remaining ingredients. Toss dressing with chicken pineapple mixture. Arrange on plates lined with mixed salad greens or romaine lettuce.
Makes 4 luncheon portions.
Colorful Chicken Salad
INGREDIENTS:
4 cups diced cooked chicken
3 hard-cooked eggs, chopped
1/2 cup sliced cucumber
1/2 cup diced celery
1 tablespoon chopped pimiento
1/4 cup diced sweet peppers, green, red, yellow or combination
1 teaspoon salt
mayonnaise
parsley sprigs and cherry tomatoes, for garnish, optional
PREPARATION:
Mix first 7 ingredients together; moisten with mayonnaise, a little at a time, until desired consistency. Garnish with parsley sprigs and cherry tomatoes, if desired.
Serves 12
Jamaican Jerk Chicken Salad
INGREDIENTS:
1/2 cup prepared or purchased honey-mustard dressing
1 teaspoon finely grated lime zest
4 chicken breast halves without skin, boneless
1 tablespoon Jamaican jerk seasoning
2 large fresh mangoes
10 to 12 cups mixed greens
PREPARATION:
Stir together honey-mustard dressing and lime zest. Cover and chill dressing while preparing chicken.
Rinse chicken and pat dry; sprinkle with the jerk seasoning In a large skillet cook the seasoned chicken in hot oil over medium-high heat about 6 minutes on each side until browned and no longer pink.
Thinly slice each chicken breast.
Arrange warm chicken and mango atop greens on four plates; drizzle with the honey-mustard dressing.
Serves 4.
Chicken Salad in Tomato Petals
INGREDIENTS:
2 1/2 to 3 cups diced cooked chicken
1 apple, peeled, cored, and diced
1/2 cup chopped celery
2 teaspoons grated onion
1/2 cup seedless green grapes, halved
1/3 cup toasted slivered almonds, optional
2 teaspoons curry powder
1 cup mayonnaise, or to moisten as desired
1 teaspoon salt
dash ground black pepper
6 tomatoes
PREPARATION:
Combine chicken, apple, celery, onion and grapes. Add almonds, if using. Blend curry powder with mayonnaise, salt and pepper; mix into chicken mixture. Chill thoroughly. Core tomatoes then cut into sixths, but not all the way through.
The six wedges of each tomato should form a tomato ';flower'; when spread slightly. Fill ';flowers'; with chicken salad.
Serves 6.
Chicken and Vegetable Pasta Salad
INGREDIENTS:
1 cup seashell pasta
1 cup chopped, cooked chicken meat
3 green onions, chopped into 1 inch pieces
1 red bell pepper, chopped
1 cup sliced black olives
1 cucumber, peeled and chopped
2/3 cup Italian-style salad dressing
1/4 cup sunflower seeds (optional)
DIRECTIONS:
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
In a large bowl, combine the pasta, chicken, green onions, bell pepper, olives and cucumber.
Pour dressing over salad and toss to coat. Chill for 2 hours before serving; sprinkle with sunflower seeds if desired.
Chinese Chicken Salad
INGREDIENTS:
3 1/2 boneless chicken breast halves, cooked and diced
1 head lettuce, torn into small pieces
4 green onions, sliced
4 stalks celery, sliced thin
1/2 cup walnuts, chopped
2 tablespoons sesame seeds, toasted
6 ounces Chinese noodles, heated briefly to crisp
6 tablespoons seasoned rice vinegar
4 tablespoons white sugar
1 teaspoon salt
1/2 cup peanut oil
DIRECTIONS:
In a large salad bowl combine the chicken, lettuce, green onion, celery, nuts, seeds and noodles. Mix all together. Set aside.
To Make Dressing: Put vinegar in a small bowl. Dissolve sugar and salt in vingegar before adding oil. Shake/Beat well.
Add dressing to salad and toss to coat. Serve and enjoy
Chicken Fiesta Salad
INGREDIENTS:
2 skinless, boneless chicken breast halves
1 (1.27 ounce) packet dry fajita seasoning, divided
1 tablespoon vegetable oil
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can Mexican-style corn
1/2 cup salsa
1 (10 ounce) package mixed salad greens
1 onion, chopped
1 tomato, cut into wedges
--------------------------------------鈥?br>
DIRECTIONS:
Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.
Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean and corn mixture.
CHICKEN CAESAR PASTA SALAD
3-4 chopped boneless chicken breasts
Caesar or Italian Caesar salad dressing
2 cups broccoli florets
handful of cherry tomatoes (optional)
pimientos (optional)
4 cups Rotel pasta noodles
1 tsp. olive or vegetable oil
Cook chicken breasts until they are tender and chop into bite size pieces.
Cook Rotel noodles in boiling water for 7 minutes or until tender in water with oil.
Steam broccoli florets (over stove or in microwave) until slightly tender (do not overcook!).
Cut tomatoes in halves and wash thoroughly.
Mix noodles, chicken breasts, broccoli and optional ingredients (pimentos and tomatoes). Drizzle salad dressing until pasta is slightly covered and stir salad until covered in dressing.
Serve either chilled or warm, accompanied by a bottle with extra dressing at table.
Leftovers will keep in refrigerator for up to 4 days or can be frozen for a month or two.
Chicken Empress Salad:
2 hard boiled eggs, diced finely
9 pieces bacon, chopped and lightly fried
4 pounds cooked boneless chicken, diced
1 teaspoon chopped chives
1 teaspoon Worcester sauce
i medium onion, chopped
4 ounces pineappleA few parsely sprigs, cho[[ed finely
3 stalks celery, choppped
1/3 tespoon lemon juice
pepper and salt to taste
ASugar to taste
mayo
Blend together all ingredients with mayo, (the recipe asks for home made, but if you can't make it, use from a jar)
to taste. It is best to refrigerate the salad, 4 hours, prior to serving. Place on a plate with Romain lettuce. Garnish with tomatoes, baby corn, artichokes and white asparagus. Serves 6.
Take some salad mix and then put chicken in it. If you are feeling crazy throw in cheese, select a dressing. Voila!
Just kidding, I have learned that you can pretty much start with the basics and use flavors that you enjoy. Be creative. Try taking the chicken and blacking it , like cajun style with sugar and spices. I would like a peanut oil dressing. add vegies of choice.
Bean srouts go well. I would also use a spinach leaf base.
Get crazy and make your own, you might surprise yourself.
Chicken of the sea (can)
JFG Mayonnaise
pickle relish
mmmmmmm
Anyone have any broiled garlic chicken recipes?
This is a wonderful recipe. Hope you like it. Cheers,
Broiled Chicken with Roasted Garlic Sauce
Don't be afraid to use the whole head of garlic, it's wonderful...
1 medium head garlic
1 tbsp. olive oil
4 skinless, boneless chicken breasts
1/2 cup white wine
2 tbsp. butter
1 cup milk
1 tbsp. all-purpose flour
1/4 cup grated Parmesan cheese
1 tbsp. chopped fresh parsley
Preheat oven to 400潞 F.
Slice the top of the head of garlic, just enough to remove paper and expose the tops of the cloves. Drizzle with olive oil and roast in preheated oven, either in a clay garlic roaster or wrapped in aluminum foil. Roast for 20 minutes or until cloves are soft and slip from skins when pushed.
Change oven setting to broil (375潞 F.). Let garlic cool.
To prepare chicken, place in a 9x13-in. baking dish and splash both sides with white wine. Broil for 25 minutes or until chicken is cooked through and juices run clear.
Meanwhile, place butter or margarine and milk in a large skillet and heat over medium heat until warm. Stir in the flour and cheese. Stir over medium heat until sauce begins to thicken. Slip cooled garlic cloves from skin and add to the sauce (if desired, mince first). Add chopped parsley. Bring nearly to a boil; reduce heat and stir to control thickening. If desired, pour sauce over cooked rice.Anyone have any broiled garlic chicken recipes?
i normally use at least 2 cloves of garlic and cilantro to bring out the garlicy flavorAnyone have any broiled garlic chicken recipes?
dip the chicken in some flour and season it with some seaoning salt.
GARLIC BROILED CHICKEN RECIPE
Ingredients:
1/4 cup butter or margarine, melted
1/4 teaspoon pepper
3 tablespoons minced fresh garlic
2 tablespoons soy sauce
3 pounds whole frying chicken, cut in half
1/4 cup chopped fresh parsley
Hot cooked rice
Directions:
In small bowl, stir together butter, pepper, garlic and soy sauce.
Heat broiler. Place chicken on greased broiler pan. Broil chicken 6-8'; from heat, turning every 10 minutes and brushing with butter mixture during last 10 minutes, for 30-35 minutes or until fork tender.
Just before serving, brush with butter mixture and sprinkle with parsley. Serve with cooked rice.
Broiled Chicken with Roasted Garlic Sauce
Don't be afraid to use the whole head of garlic, it's wonderful...
1 medium head garlic
1 tbsp. olive oil
4 skinless, boneless chicken breasts
1/2 cup white wine
2 tbsp. butter
1 cup milk
1 tbsp. all-purpose flour
1/4 cup grated Parmesan cheese
1 tbsp. chopped fresh parsley
Preheat oven to 400潞 F.
Slice the top of the head of garlic, just enough to remove paper and expose the tops of the cloves. Drizzle with olive oil and roast in preheated oven, either in a clay garlic roaster or wrapped in aluminum foil. Roast for 20 minutes or until cloves are soft and slip from skins when pushed.
Change oven setting to broil (375潞 F.). Let garlic cool.
To prepare chicken, place in a 9x13-in. baking dish and splash both sides with white wine. Broil for 25 minutes or until chicken is cooked through and juices run clear.
Meanwhile, place butter or margarine and milk in a large skillet and heat over medium heat until warm. Stir in the flour and cheese. Stir over medium heat until sauce begins to thicken. Slip cooled garlic cloves from skin and add to the sauce (if desired, mince first). Add chopped parsley. Bring nearly to a boil; reduce heat and stir to control thickening. If desired, pour sauce over cooked rice.Anyone have any broiled garlic chicken recipes?
i normally use at least 2 cloves of garlic and cilantro to bring out the garlicy flavorAnyone have any broiled garlic chicken recipes?
dip the chicken in some flour and season it with some seaoning salt.
GARLIC BROILED CHICKEN RECIPE
Ingredients:
1/4 cup butter or margarine, melted
1/4 teaspoon pepper
3 tablespoons minced fresh garlic
2 tablespoons soy sauce
3 pounds whole frying chicken, cut in half
1/4 cup chopped fresh parsley
Hot cooked rice
Directions:
In small bowl, stir together butter, pepper, garlic and soy sauce.
Heat broiler. Place chicken on greased broiler pan. Broil chicken 6-8'; from heat, turning every 10 minutes and brushing with butter mixture during last 10 minutes, for 30-35 minutes or until fork tender.
Just before serving, brush with butter mixture and sprinkle with parsley. Serve with cooked rice.
What are some quick & easy chicken recipes?
My mom is coming home soon and I wanted to surprise her with dinner. What are some things I can do with just plain old chicken breasts?What are some quick %26amp; easy chicken recipes?
Hi !
EASY CHICKEN BREASTS AND STUFFING
6 boneless chicken breasts
1 pkg. Pepperidge Farm herb stuffing mix
2 cans Campbell's cream of chicken soup
Put stuffing mix in deep casserole dish, then place chicken on top. Pour chicken soup on top. Cover and bake 45 minutes at 350 degrees. Take off cover and bake 15 minutes more. Very Easy
EASY CHICKEN BREASTS
6-8 chicken breasts, boneless %26amp; skinless
Slices of bacon
8 oz. sour cream
1 can mushroom soup
Onion salt
A touch of curry powder
1 jar mushrooms
Wrap chicken breasts with slice of bacon. Secure with a toothpick. Combine sour cream, mushroom soup, mushrooms and seasonings. Pour over chicken and bake at 325 degrees for 1 hour.
EASY-DELICIOUS-TENDER-MICROWAVE
BONELESS CHICKEN BREAST
3 tbsp. lite cooking oil
Approximately 1 tbsp. minced garlic
Approximately 1 tbsp. fennel seed
Approximately 1 tbsp. parsley
1 tbsp. lemon juice
1/2 c. honey
4 chicken breasts, pounded
In mixing cup, combine oil and seasonings. Drizzle over chicken in microwavable plate, cover airtight with Saran Wrap and microwave 4 minutes. Cook 2 breasts at a time. Drain out juices of chicken and mix with lemon juice and honey. Then, drizzle on top of chicken again and serve.What are some quick %26amp; easy chicken recipes?
This is a great and economical way to prepare chicken. The variations are endless, you can use your imagination, or what you have in the pantry.
Chicken pieces- whatever you have
Mayo, mustard, bread crumbs ( seasoned or regular)
Mix together mayo and mustard- I have also used ranch dressing, tiger sauce, BBQ sauce- you just need something “wet”, and spreadable-and you can add Tabasco, chopped herbs like basil, or garlic
Spread on chicken pieces
Roll in bread crumbs and place in a pre-sprayed with cooking spray pan.
Spray the top of pieces with a little cooking spray
Bake at 350 degrees for 30 minutes ( boneless) to 45 minutes ( bone in) or until done.
when you are cooking a chicken breast, sprinkle some finely cut coconut flakes on both sides, cook the breast for another 2 minutes.
Bam! you got a good piece of chicken.
Dip chicken in honey and mustard and roll in crushed pecans or seasoned bread crumbs and bake.
Just put it in a pan and cook it.
Don't overcook it.
Hi !
EASY CHICKEN BREASTS AND STUFFING
6 boneless chicken breasts
1 pkg. Pepperidge Farm herb stuffing mix
2 cans Campbell's cream of chicken soup
Put stuffing mix in deep casserole dish, then place chicken on top. Pour chicken soup on top. Cover and bake 45 minutes at 350 degrees. Take off cover and bake 15 minutes more. Very Easy
EASY CHICKEN BREASTS
6-8 chicken breasts, boneless %26amp; skinless
Slices of bacon
8 oz. sour cream
1 can mushroom soup
Onion salt
A touch of curry powder
1 jar mushrooms
Wrap chicken breasts with slice of bacon. Secure with a toothpick. Combine sour cream, mushroom soup, mushrooms and seasonings. Pour over chicken and bake at 325 degrees for 1 hour.
EASY-DELICIOUS-TENDER-MICROWAVE
BONELESS CHICKEN BREAST
3 tbsp. lite cooking oil
Approximately 1 tbsp. minced garlic
Approximately 1 tbsp. fennel seed
Approximately 1 tbsp. parsley
1 tbsp. lemon juice
1/2 c. honey
4 chicken breasts, pounded
In mixing cup, combine oil and seasonings. Drizzle over chicken in microwavable plate, cover airtight with Saran Wrap and microwave 4 minutes. Cook 2 breasts at a time. Drain out juices of chicken and mix with lemon juice and honey. Then, drizzle on top of chicken again and serve.What are some quick %26amp; easy chicken recipes?
This is a great and economical way to prepare chicken. The variations are endless, you can use your imagination, or what you have in the pantry.
Chicken pieces- whatever you have
Mayo, mustard, bread crumbs ( seasoned or regular)
Mix together mayo and mustard- I have also used ranch dressing, tiger sauce, BBQ sauce- you just need something “wet”, and spreadable-and you can add Tabasco, chopped herbs like basil, or garlic
Spread on chicken pieces
Roll in bread crumbs and place in a pre-sprayed with cooking spray pan.
Spray the top of pieces with a little cooking spray
Bake at 350 degrees for 30 minutes ( boneless) to 45 minutes ( bone in) or until done.
when you are cooking a chicken breast, sprinkle some finely cut coconut flakes on both sides, cook the breast for another 2 minutes.
Bam! you got a good piece of chicken.
Dip chicken in honey and mustard and roll in crushed pecans or seasoned bread crumbs and bake.
Just put it in a pan and cook it.
Don't overcook it.
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