Posts Tagged ‘chicken’

• Mustard & Honey Drumsticks

  Date: 2010.06.25 | Category: Cooking | Response: 0

  Kids are always a challenge for me at big BBQ events.  I am doing all I can to make the experience fun and delightful while offering the best food I could possibly prepare.  Children are usually running around, playing, laughing and the last thing they want to do is sit to eat.  Parents do their best to encourage that behavior but let’s face it, if the other kids are still playing, eating is not on the agenda.  I try to think of foods that will be easy for kids to eat, enjoy, and get great nutrition.  One of these dishes is chicken legs.

  Ingredients:

  8 drumsticks
  1/2 c. honey
  4 Tbsp. Dijon mustard
  4 Tbsp. whole grain mustard
  4 Tbsp. white wine vinegar
  2 Tbsp. corn oil
  salt and pepper

  Take drumsticks and make 3 diagonal slashes in the fattest part of the meat.  Place in large baking dish.

  Mix all ingredients together.  Pour glaze over drumsticks, turning until the drumsticks are well coated.  Cover and marinate for at least 1 hour (if you have the space inside your frig, let it marinate overnight).

  Remove the drumsticks from marinade and keep marinade.  Grill the chicken, turning frequently and brushing with the reserved marinade for 25 minutes.  Serve immediately.

  Don’t forget the kids when you plan your gathering.  The parents will appreciate the extra effort and the kids, well, their laughter will tell you how happy they are.  Enjoy!

  xo–me

• Lime Chicken with Mint

  Date: 2010.06.24 | Category: Cooking | Response: 0

  I found a chicken cookbook in my travels earlier this month and it was full of different as well as traditional chicken recipes.  One recipe I really enjoyed making is the one I am sharing today.  The lime and mint make it super refreshing on a hot summer day.  And I used the leftovers to make chicken salad for lunch.  Delicious.

  Ingredients:

  3 Tbsp. chopped fresh mint
  4 Tbsp. honey
  4 Tbsp. fresh lime juice
  salt and pepper
  12 boneless chicken thighs

  Mix mint, honey and lime juice in a large bowl and season with salt and pepper.  Using toothpicks, assemble the thighs to the smallest possible shape.  Add chicken to the marinade, making sure to coat very well.  Cover bowl and allow to marinate in refrigerator for at least an hour.  Remove the chicken and drain.  Set aside the marinade.

  Preheat oven to broiler medium.  Cook chicken for 15-18 minutes, turning the chicken and basting with marinade frequently.  Chicken is done with the juices run clear after a tip of a knife is inserted in the thickest part of the meat.  Remove toothpicks and enjoy!

  This is a great meal or a snack at game night.  Don’t you want to enjoy some fresh mint today?

  xo–me

• Tagliatelle with Chicken & Shiitake

  Date: 2010.06.18 | Category: Cooking | Response: 0

  I have been MIA these last few days because I am moving again.  Yes the fourth time in six months for those of you keeping score.  The temporary corporate housing has rented my apartment to a new temporary New Yorker so I have to move to another temporary apartment in my building while I wait for my permanent home to be ready on July 01.  I can’t wait to move…

  So since we are in this constant state of limbo, I have been cooking very basic and simple dishes.  Nothing fancy, mostly chicken and pasta.  Please forgive me for this weeks basic recipes.  I am not feeling very adventurous in the kitchen but watch out!  When I move and have a normal sized everything, it will be on!

  Ingredients:

  1/3 c. dried shiitake mushrooms
  1 1/2 c. hot water
  1 Tbsp. olive oil
  6 bacon strips, chopped
  3 boneless, skinless chicken breasts, sliced into strips
  2 c. fresh shiitake mushrooms, sliced
  1 small onion, chopped finely
  1 tsp. fresh oregano, chopped finely
  9 oz. chicken stock
  1 1/4 c. heavy cream
  salt and pepper to taste
  1 lb. dried tagliatelle
  1/2 c. fresh Parmesan cheese

  Place the dried mushrooms in a bowl with the hot water.  Let soak for 30 minutes or until softened.  Remove, squeezing excess water back into the bowl.  Strain the liquid in a fine-meshed strainer and reserve.  Slice the soaked mushrooms, discarding the stems.

  Heat the oil in a large skillet over medium heat.  Add bacon and chicken, then stir fry for about 3 minutes.  Add both dried and fresh mushrooms, onion, and oregano.  Saute for 5-7 minutes.  Pour in stock and mushroom liquid and bring to a boil while stirring.  Reduce heat and simmer for 10 minutes, continuing to stir until liquid has reduced.  Add cream and simmer for 5 minutes stirring, until it begins to thicken.  Season with salt and pepper.  Set aside.

  Cook pasta according to your taste.  Drain and transfer to a serving dish.  Pour the sauce over the pasta.  Add the Parmesan cheese and toss.  Serve.

  This is one of those pasta dishes that taste even better (if possible) the next day.  Enjoy!

  xo–me

• BBQ’d Fried Chicken

  Date: 2010.05.29 | Category: Cooking | Response: 0

  Occasionally I like to cook all the food the morning of my big BBQ so I can sit in the yard and enjoy my company.  One of my favorite ways to feed everyone is by frying chicken in the kitchen right before everyone arrives.  I too then can have a drink, a dip in the pool and enjoy the day.

  This is a great recipe I found in a Crisco cookbook published in 1973.  You all know how much I love collecting vintage cookbooks and this one does not disappoint.

  Ingredients:

  1/3 c. flour
  1 tsp. salt
  1 frying chicken, (2 1/2-3 lbs.), cut up
  3 to 4 Tbsp. Crisco
  1 c. catsup
  1/2 c. water
  1/2 c. chopped onion
  1 small clove garlic, minced
  1 tsp. salt
  1/4 tsp. pepper
  3 Tbsp. lemon juice

  In paper or plastic bag, combine flour and the 1 tsp. salt.  Add chicken pieces a few at a time; shake to coat.  In large skillet, brown chicken in hot Crisco.  Meanwhile, in saucepan, combine catsup, water, onion, garlic, 1 tsp. salt, and pepper.  Heat to boiling; reduce the heat and simmer, uncovered , for 20 minutes.  Remove from heat and add lemon juice; mix well.  When chicken is browned, add sauce to chicken; cover and cook slowly for 35 to 40 minutes.  Turn chicken frequently during cooking.

  This recipe serves 4.  Please double, triple or quadruple the recipe as needed.  I love the flavor of this friend chicken.  Don’t hesitate friends, make it for Monday’s hangover gathering.

  xo–me

• Chicken & Biscuits

  Date: 2010.03.05 | Category: Cooking | Response: 0

  The last of this week’s salute to the slow cooker is a recipe from the kids section of my slow cooker cookbook.  I understand why it’s in the kid section simply because it is so easy to create but the kid’s section implies it’s a child’s meal, which I do not believe it to be.

  I love this meal for it’s hearty, belly warming delight.  Don’t forget to you can add veggies (frozen) if you wish to the recipe.

  Ingredients:

  2 c. cooked chicken breast, cubed, chopped or however you like your chicken to look
  1 10-oz. can condensed cream of mushroom soup
  1 10-oz. can condensed cream of chicken soup
  2 soup can-fulls of water (I sometimes use milk for a super rich outcome!)
  2 tsp. chicken bouillon granules
  1/2 tsp. pepper
  1 can (8-pack) refrigerated buttermilk biscuits

  Combine first six ingredients into slow cooker.  Cut biscuits into quarters and stir into mixture.  Cover and cook on low for 4 to 6 hours, stirring occasionally, until done.

  Simple, easy and rich in my belly.  Three of my favorite things.  Enjoy!

  xo–me

• Crock Pot Coq au Vin

  Date: 2010.03.03 | Category: Cooking | Response: 0

  I know, I know what you are thinking.  Crock Pot and Coq au Vin in the same sentence–shame on me.  I love my Julia, as we all know, but I couldn’t help try this sacrilegious recipe.  It was delicious!  Ms. Child, I apologize!

  Ingredients:

  4 chicken legs
  salt and pepper to taste
  2 Tbsp. olive oil
  1/2 lb. sliced mushrooms
  1 onion, sliced into rings
  1/2 c. red wine
  1/2 tsp. dried basil leaves
  1/2 tsp. dried thyme leaves
  1/2 tsp. dried oregano leaves
  hot cooked rice

  Sprinkle chicken with salt and pepper.  Heat oil in large skillet brown chicken on both sides.  Remove and place chicken in slow cooker.  Saute mushrooms and onion in same skillet.  Add wine; stir and scrap brown bits from bottom of skillet.  Add mixture to slow cooker and sprinkle with seasonings.  Cover and cook on low for 9 hours.  Serve chicken and sauce over rice.

  I know you will enjoy the ease of this fancy dish.  I did.  Please don’t scold me for this recipe!

  xo–me

• Chicken Tetrazzini

  Date: 2010.01.28 | Category: Cooking | Response: 0

  As we march through this week of Patsy’s hand me down recipes, today I share an easy way to use leftover chicken (or turkey or ham).  This is a fast meal (maybe 15 minutes of prep) and a one so simple, a teen could begin it for you while you are making your way home from the office.  And even though it is a solution for leftovers, it also is a delicious leftover!

  Ingredients:

  1 can cream of mushroom soup
  3/4 c. water
  1/2 c. grated Parmesan cheese
  4 c. cooked spaghetti (8-oz. dry)
  1 1/2 c. chopped chicken/turkey (or cubed ham)
  2 Tbsp. chopped fresh parsley
  

  Combine soup, water and cheese over low heat and cheese is melted, stirring occasionally.  Add spaghetti, chicken, and parsley.  Heat throughout and serve.

  Sometimes I toss in some peas or carrots.  You know what Mom says “we all need our vegetables!”

  xo–me