Category Archives: Chicken

Chicken Parmesan Burgers

25 Sunday Apr 2010

Posted by in Chicken, Entree', Recipes

≈ 1 Comment

Tags

, , , , ,

I am always leery about serving a “new food” when company comes, but after all of the reviews, I knew I would be safe with this one. I adapted my recipe just slightly from the original recipe at Annie’s Eats (who got it from Elly Says Opa!) using the Bon Appetite recipe for the same dish. Note that my recipe is doubled.

I said all that to say this is an awesome recipe. Easy and easily adapted to your taste. Dessert too was new to us (see next post). It also was really, really good. I had the company fooled into thinking I slaved over this one, but later revealed the truth. Try it, you’ll like it, I promise. My kids kept moaning about how good dessert was.

Chicken Parmesan Burgers

Adapted from this and this

  • 2 lbs ground chicken
  • 3/4 cup Italian bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 2 tsp Italian seasoning, and salt and pepper
  • 1 tsp fresh basil, chopped
  • 2 tbsp pasta sauce
  • 8 french bread rolls (or hamburger buns)
  • Zesty Italian salad dressing
  • Additional pasta sauce
  • Mozzarella Cheese, sliced (6 – 8) or shredded
  • Saute’d mushrooms (optional)

Prep:

In a large bowl, combine the chicken, bread crumbs, Parmesan, seasonings and 2 tbsp pasta sauce. Mix well until thoroughly combined. Form into 8 patties (though mine made 9). Refrigerate for at least 30 minutes.

Pre-heat broiler. Broil the burgers for 4 – 6 minutes then flip and broil 4 – 6 mor minutes until cooked through (160 degrees). Remove and top each burger with pasta sauce and cheese. Return to broiler until cheese is melted.

For the buns, brush Italian dressing and toast under broiler until golden. Place burger on bun and serve with additional cheese, sauce and mushrooms if desired.

Notes about the recipe:

  1. I was concerned about not having the “breading” that goes along with traditional chicken parmesan, however the bread crumbs mixed in with the chicken forms a breading-like texture when broiled. The bread crumbs were already seasoned too, so that added to the wonderful flavor
  2. I used a jarred Pasta sauce – Classico Traditional Sweet Basil and Tomato
  3. I used bakery fresh french bread rolls that were the same size as the traditional hamburger bun
  4. From the Bon Appetit recipe was the idea to add some sauce into the chicken mixture. It was good because there were chunks of tomato intermingled in the burgers.
  5. The salad dressing brushed on the buns was epic. Ok, exagerrating slightly, but rather than butter slathered all over the buns, they toasted up nicely and had an Italian flare. I used Kraft Light Zesty Italian

BBQ Ribs, Chicken and Fresh Veggies

27 Saturday Jun 2009

Posted by in Chicken, Entree', Recipes

≈ 1 Comment

Tags

, , ,

Ribs

While shopping at Target I couldn’t pass up a deal on St. Louis-style ribs. It was a perfect night to grill also, as my husband was to return from an 8 day class in D.C. I knew it would go great with my fresh picked corn on the cob and green beans. With this I added grilled chicken and baked potatoes.

I wanted “fall off the bone” ribs. Didn’t take me long to settle on this recipe at MyRecipes.com. The rib meat was so moist and tender you didn’t even need a fork to remove it from the bone.

For the beans, we washed and snapped them. Then I sauteed them in a little olive oil for about an hour. If you haven’t tried fresh beans this way, it is really quite wonderful. I pre-boiled the corn, then put on it the grill for the last few minutes. I like grilled corn, but don’t care for the charring that accompanies 45 minutes on a grill.

This was one of those meals that you have to double your gym time on… Everyone deserves one of these meals every once in a while. Check out the recipe for the ribs and enjoy.

Buttermilk Grilled Chicken

06 Saturday Jun 2009

Posted by in Cakes & Pies, Chicken, Entree', From a Mix, Recipes

≈ Leave a Comment

Tags

, , , ,

IMG_1171 copy

This recipe is from MyRecipes. This was their “Dinner Tonight” entree earlier this week. It turned out very good. My husband gave it an 8.5, however he said the “Bean Can Chicken” was his favorite (rating it a 9). Its a good choice if you just want to marinate your chicken and not put sauce on it while grilling. It is also better for you than frying buttermilk chicken.

The only “problem” I had when grilling this, was that I ran out of propane half-way through. I just kept the lid closed and ran to the store for a refill. Crisis was averted, and my chicken still turned out great.

Dinner was served with home made potato salad, grilled marinated vegetables and baked beans. The meal was topped off with Apple Cobbler and Ice Cream. Both recipes are posted below.

IMG_1205 copy

Grilled Buttermilk Chicken

from MyRecipes

Ingredients:

  • 1 quart buttermilk
  • 1/2 cup chopped shallots
  • 2 tablespoons chopped garlic
  • 2 tablespoons kosher salt
  • 2 tablespoons sugar
  • 1 tablespoon ground cumin
  • 1 teaspoon pepper
  • Chicken: I used 5 leg quarters and 8 legs

Directions:

Combine all ingredients (except chicken). Rinse chicken and place in a 9 x 13 x 2″ pan. Pour brine over chicken, cover and refrigerate for at least 4 hours or overnight. Before grilling, drain chicken and pat dry. Grill until thoroughly cooked. I used a gas grill and place the chicken in the center (indirect heat) with only  the two outer elements on. About 5 minutes before the chicken is done, I brown the chicken over the direct heat. Remove and let chicken stand about 5 minutes then serve.

Easy Apple Cobbler

(adapted from the millions of recipes for dump cake)

Ingredients:

  • 1 can (21 oz) apple pie filling
  • 1 box yellow cake mix (I only used 3/4 of the box), divided
  • 6 tablespoons butter, divided
  • Ice Cream

Directions:

Pre-heat the oven to 350 degrees.

Spray a 8″ square baking dish with cooking spray and empty can of pie filling evenly in the bottom.

Melt 1/2 of the butter (3 tablespoons) and combine with 1/2 of dry cake mix. You should get a moist crumble. Sprinkle over pie filling. Pour remaining cake mix (about 4 ounces) over the top. Slice remaining 3 tablespoons of butter into squares and place on top of cobbler.

Bake for about 30 minutes, or until the top is brown and crisp. Serve with ice cream. Run 3 miles.

 *I didn’t need an entire dish of cobbler, so I halved the recipe, using slightly more than 1/2 the box of cake mix.

Farewell dinner – Shrimp, Chicken, Potatoes…

20 Wednesday May 2009

Posted by in Chicken, Entree', Recipes, Salad, Sides

≈ 1 Comment

Tags

, , , ,

Hasselback Potatoes

BBQ Chicken

Boil and Peel Shrimp 

My mil is leaving for Arizona tomorrow. She has lived here in FL for 22 years, but due to economic times, she is moving. I prepared one of her favorites for this farewell dinner – shrimp.

The meal itself was easy to prepare. The only drawback I had was grilling in the cold, pouring rain. It still turned out wonderfully.

The chicken was marinated all night in Italian dressing, then slow grilled for a little over an hour. Just before removing, a Honey BBQ glaze was applied. In the meantime, I steamed corn on the cob and prepared Hasselback (aka fan) potatoes. Now these potatoes rocked – and will become a staple for a starch side from now on.  We also had a freshly prepared Caesar Salad and some grilled onion packets. Overall dinner was highly successful.

I prepared the shrimp by boiling them in a lightly seasoned, butter bath and served them with melted butter. They were x-large shrimp and were purchased already deveined… mmmmm….

For dessert I made chunky brownies and served them warm with ice cream. Needles to say they were gone before photos could be taken.

Here is how to prepare the potatoes. It is very easy and well worth it.

Hasselback Potatoes(AKA Accordion, Fan etc…)

Ingredients:

  • Medium Potatoes, I used Red
  • Butter, I used spray, but you could melt some
  • Olive Oil
  • Seasonings, as desired
  • Wooden Spoon
  • Sheet pan coated with cooking spray or with a thin layer of olive oil

Directions:

Pre-heat the oven to 400 degrees.

Slice the potatoes about 1/4 thick (as in the picture). To do this, place one potato in the “spoon” part, of a wooden spoon. The potato will rest in the well of the spoon and you can slice all the way through the potato till the spoon stops it. This leaves just enough of the potato attached that you can “fan” them and coat them with the oils and seasonings.

Place the cut potatoes on a microwave safe dish and heat for 6 – 10 minutes – based on the size and number of potatoes. Remove and place on prepared sheet pan. Spray the potatoes with butter, then brush on olive oil. Sprinkle with course sea salt and seasonings as desired. I use Lawry’s Seasoned Salt. Bake for 30 – 45 minutes, coating with additional butter half way through. When the potatoes are soft, remove and serve.

*Note about the microwaving – the idea is to have them slightly cooked so they don’t scortch in the oven…just a nice crispy brown. I was hesitant about microwaving, but I am glad I did. The potatoes turned out perfectly.

Sunday Dinner

29 Sunday Mar 2009

Posted by in Chicken, Entree', Recipes, Salad, Savory Breads

≈ 1 Comment

Tags

, , , ,

image000042

Italian Grilled Chicken

Why is it that Sunday seems to be the only day that we eat “dinner” at lunchtime. Tradition? Timing? Does it really matter? For my family growing up, Sunday dinner was a time when the whole family got together, usually after church, and had probably the most formal meal of the week. Time and tradition now has replaced that dinner with eating out, or something quick (that and growing families). We did however enjoy one of those dinners today.

Whole roasting chickens have been on sale for .79 cents a pound… a deal difficult to pass up. As a matter of fact, I bought several. This recipe doesn’t get more simple or cost effective. I took a whole chicken and cut it into pieces, then basted it in Italian dressing. Then wrapped the chicken in foil and grilled it for about an hour. The dressing, along with the juices in the chicken kept even the white meat deliciously moist and flavorful.

I served the chicken with a Caesar salad and macaroni and cheese (for the kids ok?). One more little tidbit. When preparing the salad, I realized that I was out of croutons… so I made my own. I have included that recipe below too. We finished dinner off with some friendship bread that I had frozen a few weeks back.

Italian Grilled Chicken

Ingredients:

Directions:

Cut the chicken into pieces, separating by breast, wing and the leg/thigh. Place chicken in foil, larger pieces on the bottom, and pour dressing over the chicken. Wrap tightly with foil and let marinate in the refrigerator for about 30 minutes. Place foil package on hot grill until the chicken reaches at least 165 degrees internally. For the final few minutes of cooking, remove the chicken from the packet and place on grill to brown the skin. Remove and serve. I satisfied 5 respectively with no leftovers.

image000221

Homemade Croutons

Ingredients:

  • 5 – 6 slices of day old bread (any variety – I used white and wheat)
  • Olive oil Cooking Spray
  • Mrs. Dash Original seasoning
  • Grated Parmesan Cheese

Directions:

Pre-heat oven to 400 degrees. Line a rimmed cookie sheet with foil and coat with olive oil cooking spray.

Slice the bread into squares and place in a single layer on cookie sheet and spray generously with olive oil spray. Sprinkle with seasoning and Parmesan. Place in the oven and bake for 10 minutes, or until the edges of the bread slices begins to brown. Remove pan and turn slices over, coating again with spray and light seasonings. Return to oven and bake until crisp, about another 10 minutes.

You could use any seasoning blend or cheese. You could also use regular olive oil in place of the cooking spray, I was just trying to keep them relatively healthy.

“Bean-Can” Chicken

18 Wednesday Mar 2009

Posted by in Chicken, Entree', Recipes

≈ 2 Comments

Tags

, ,

image00003

One "Dish" Chicken

image000021

Bean Can Chicken

Beer can chicken is a very familiar recipe…that is placing a whole chicken on a can of beer (or coke) and slow grilling it. The process both infuses the chicken with a distinctive flavor and ensures an exceptionally moist flesh. For a twist, instead of using a can of liquid, why not try a can of beans instead? The concept is the same, flavoring and moisturizing the meat, as well as providing a side item with the entree!

I first came across this concept last summer while visiting a post by Kat at A Good Appetite and this recipe. I knew it was a must try and I have not been disappointed. My sister in law and I actually cooked several last fall while evacuating (ok, we didn’t leave) during a passing hurricane here in Florida.

To sum it all up. The beans flavor the chicken, and the chicken the beans. Up until tonight I did slip the chicken on top of the bean can, but tonight I got to use my new pan which actually holds the liquid in a core in the center, which you drop the bird over, and the round griddle allows you to add vegetables that grill along with the chicken. I wrap mine thoroughly in foil to ensure even cooking, and remove the foil in the last few minutes of cooking so that the skin of the chicken can brown.

This no doubt is the way to go for a hearty, healthy, fuss free meal. It is a regular dinner staple at our house. I promise you won’t be disappointed.

image000011

No Butts About It!

Bean Can Chicken

Ingredients:

  • 1 whole chicken
  • 1 large can of beans, choose any flavor
  • Chicken rub or desired seasonings (I use McCormick Grill Mates)
  • Fresh vegetables of choice, cut into large chunks: 
    •   1 onion
    •  3 potatoes
    •  3 medium carrots
    •  1 zucchini squash
    •  4 ears of yellow corn
  • Melted or spray butter for keeping vegetables and chicken moist during cooking

Directions:

Rinse outside of chicken with water and slide the neck of the chicken over the opened can of beans, or onto core of chicken roaster. If using chicken roaster, fill well of core with beans before dropping chicken over. Thoroughly coat the skin of the chicken with desired rub. Place the cut vegetables around the chicken and wrap entire dish with foil. Place on grill and slow cook at 350 degrees for about 1 1/2 hours, or until internal temperature of chicken has reached at least 165 degrees. Remove foil during the last 10 – 15 minutes of cooking to brown the chicken skin. Remove from the grill and let sit for about five minutes. When chicken is cool enough to handle, remove from bean can or metal core, cut and serve with beans.

*If using the can of beans as the base, you may find it a little difficult to slide the chicken all the way down. You may need to manipulate the chicken cartilage to lower the bird entirely. Also, I suggest you place the entire chicken and can on a grill safe pan covered with foil. The chicken and beans will produce a lot of juice that you do not want dripping all in your grill.

Easy Kung Pao Chicken

01 Sunday Mar 2009

Posted by in Chicken, Entree', Recipes

≈ 1 Comment

Tags

, ,

img_8230-copy

 

img_8229-copy1

Stir Fry’s are a dinner staple with my family. They are (generally) a low fat, low calorie, low budget… but very fulfilling meal that incorporates vegetables, meats (or not), and rice… all in one. They often come together very quickly too. Today’s lunch was a very easy version of the Asian dish Kung Pao Chicken. In all technicality, this is not your classic Kung Pao Chicken, however the chicken is marinated and cooked in an orange marmalade, and peanuts are added.

There was no written recipe base for this dish, as I have made so many Stir Fry’s, I doubt any of them have been exactly re-created. This Asian cuisine is so user friendly though, a specific recipe is usually not necessary.

Kung Pao Chicken (aka Orange Marmalade Chicken Stir Fry)

Serves 4 – 5, double as necessary

Ingredients:

  • 2 large skinless chicken breasts, cut into strips
  • 1/2 cup orange marmalade
  • 1/4 cup peanuts (I used honey roasted because that’s all I had)
  • 1 bag frozen stir fry mix (peppers, onions (mine included broccoli too)
  • 1/4 cup soy sauce
  • 1 tbl cornstarch
  • Seasonings, as desired
  • 1 tbl Cornstarch
  • Water
  • Hot Cooked Rice

Directions:

Combine chicken, marmalade and peanuts in 1 - 2 tablespoons of oil in wok or skillet. When chicken is nearly cooked through, add stir fry mix and soy sauce. You may need to add water throughout the cooking process. The key is to maintain a liquid base which you will thicken before serving. Once the dish is heated through, in a small cover-able cup, combine the cornstarch with 2 – 3 tablespoons of liquid… for me, I used equal amounts of water and soy sauce. Shake the cup until the cornstarch is dissolved, then add to stir fry. Let stand long enough to thicken. Serve over rice.

Bourbon Chicken (without Bourbon)

19 Monday Jan 2009

Posted by in Chicken, Entree', Recipes

≈ 3 Comments

Tags

, ,

bourbon-chicken-3-copy

Bourbon Chicken

 This is one of the many “gotta try” recipes I have bookmarked at Blog Chef.net by Bobby.  My whole family enjoys Asian dishes and I have plenty of choices on her blog. I almost talked myself out of making this dish… mainly because it involved frying and I hate the smell that frying in the house leaves… but I am SO glad I did. My husband said this was the best Bourbon Chicken dish that he’s ever had… (We have a few mall food court dishes that we frequent… but this is better, and less expensive.)

I served the chicken over long grain rice that I cooked in broth instead of water. Using broth keeps the “customers” from asking for extra salt and butter. I also steamed some vegetables in my recently purchased food steamer – which I LOVE. Other than the frying (which I used peanut oil) this was a very nutritious meal. It was pretty easy and straightforward too.

Oh, and I am curious too as to why this is called Bourbon…since there is no liquor in it… Maybe it’s from Bourbon Street in New Orleans… don’t know… too tired to care…

Bourbon Chicken

adapted from Blog Chef

Ingredients:

  • 2 pounds boneless skinless chicken breast cut into chunks
  • Corn starch
  • Peanut Oil

For the sauce:

  • 1 garlic clove, minced (I didn’t have any, but I used some garlic salt)
  • 1/4 teaspoon ginger
  • 3/4 teaspoon red pepper (I went real light on this)
  • 1/4 cup apple juice
  • 1/3 cup brown sugar
  • 2 tablespoons ketchup
  • 1 tablespoon cider vinegar
  • 1/2 cup water
  • 1/3 cup soy sauce

Directions:

Cube chicken and dust with cornstarch. In large skillet brown the chicken in hot oil then remove and drain. (I didn’t use the same skillet for the sauce).

Combine the sauce ingredients in large skillet or wok. Bring to a boil. Reduce heat and add chicken. Simmer for ten minutes and serve over rice with sauce.

Grilled BBQ Chicken & Potato Salad

10 Saturday Jan 2009

Posted by in Chicken, Entree', Recipes, Salad, Sides

≈ Leave a Comment

Tags

, , , ,

Summer Special in January?

Backyard BBQ in January!!!

Tonight we had a wonderful meal, and at a wonderful price. This is the kind of meal you have at a summer picnic, but the last few weeks in Florida have felt like summer…so why not. Today was quite beautiful. The temperatures were in the 70′s and there was not a cloud in the sky. I actually wore shorts today, in January. Now I had no idea what the weather would be like when I planned this meal earlier in the week, but it turned out to be very fitting.

Leg 1/4′s were on sale at Publix this week at .59 cents a pound. I got a pack of 5 huge 1/4′s for $2.50… To go with the chicken I made classic potato salad and some steamed corn and broccoli. Dessert was a new twist too, but I will post that tomorrow.

To prepare the chicken you will need:

  • Boiling water, salted
  • 5 -6 chicken leg quarters
  • BBQ sauce of choice (I prefer Kraft Original for this chicken)

I always boil leg quarters for a few minutes before throwing them on the grill. Bone-in meat always requires extra cooking time, and I cannot stand charred meat. So about 10 minutes in a boiling bath starts the cooking and also enhances moisture in the finished product.

Boil Leg Quarters for 10 minutes and gently transfer to hot grill (to keep the skin from tearing). Grill for 10 minutes right side up, then flip to brown the top. After about 5 minutes spread desired BBQ sauce on the bottoms of the chicken. Let cook for a couple of minutes and flip the chicken again. Thoroughly coat the tops with sauce and allow to simmer on grill until cooked through, which won’t be long… Remove and serve! My total cooking time after boiling was about 10 minutes on each side. The temperature on my grill was at 500 initially, and remained at 400 ish for the rest of the time.

Now, for the potato salad!

Classic Potato Salad

  • 3 – 5 lbs baking potatoes, diced
  • 6 boiled eggs
  • Sweet Relish
  • Salt, Pepper to taste
  • Diced Onions & Celery (if desired)

Boil potatoes until tender, remove and drain in colander. Chop eggs into small pieces, or use egg slicer. Place in large bowl, lightly salt and pepper then add potatoes. (Now this is where I just eyeball measurements and add to taste). Add 2 heaping tablespoons of mayonnaise and sweet relish. Stir into potatoes. Add more mayo, relish and salt & pepper to taste. I like to prepare the salad while the potatoes are still warm. It kind of mushes the potatoes, but I think that contributes to the creaminess of the potato salad. If you stir gently, you will get a combination of creamy and chunky potatoes – yum. If using, add the chopped onions and celery and stir until well mixed. Maybe next time I will measure how much of everything I add.

After dinner I broke out the dessert, which I made last night. I will talk more about that tomorrow – I still have to take pictures.

Finally, after dinner cleanup, I prepared Sunday lunch. Home made lasagna. I will pop it in the oven before church and it should be hot and ready to serve when we get home. That’s it! Good night all.

Chicken Quesadilla’s

31 Wednesday Dec 2008

Posted by in Chicken, Entree', Recipes

≈ 2 Comments

Tags

, ,

Grilled Chicken Quesadilla's

Grilled Chicken Quesadilla's

I posted these back in October without pictures. I made them again tonight and took the time to take a few photos. As usual these were a hit for dinner. I will post the recipe for a re-cap…

These are sooo easy to prepare. They are very basic, but delicious and appetizing. I grill the tortilla until it begins to crisp, we prefer that over a soggy shell. I always serve them with tortilla chips and salsa.

Chicken Quesadilla’s

Ingredients:

  • 1 pound chicken breast or tenderloin (no bone or skin)
  • 1 small onion, chopped
  • 1 small green pepper chopped
  • 2 cups shredded cheese (reserve some for topping)
  • 10 flour tortillas (8″)
  • Sour Cream
  • Butter
  • Salsa
  • Any other desired toppings

Directions:

Grill chicken and slice into thin strips. Meanwhile saute onions and peppers. Butter one side of tortilla and heat griddle. Place tortilla butter side down. On one half, place cheese, chicken, onion/pepper and cheese again, in that order. Cook on griddle until shell is browned then fold in half. Remove and serve with sour cream, salsa and extra cheese. Slice in half if desired. Makes ten Quesadillas.

For ease of preparation, I place the chicken, cheese and vegetables in three separate bowls next to my griddle in an “assembly line” fashion.