These recipes come from "Our Best Bites" cookbook- and I am only putting it here to have both recipes in one spot that I don't have to worry about spilling on- or tracking down.
The recipe states not to use thick sliced bacon- but I use thick sliced Bar-S- and it seems to work fine for me.
http://www.ourbestbites.com/2009/04/bacon-wrapped-teriyaki-chicken-skewers/
I double the recipe for the teriyaki sauce right off the bat-
http://www.ourbestbites.com/2008/06/teriyaki-sauce/
The above links are to the actual blog recipes.
Middle made these for the first time for a class at school, and although the directions call for letting the skewers marinade for 4 plus hours- I have never had that kind of time- and they seem to do just fine- maybe one of these days I will marinade them that long just to see. I also haven't managed to cook these on the grill yet- just baked them in the oven.
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Thursday, March 7, 2013
Wednesday, September 5, 2012
As You Like It- Chicken Enchiladas
This works a bit like tacos- as each person gets to use whatever filling options and sauce options they enjoy.
2 to 3 lbs of chicken- cubed or cut to bite size pieces
Majito Lime flavored Marinade by McCormick Grill Mates
1/4 C Lime Juice
1/4 C olive oil
3 cans cream of chicken soup
1 C sour cream
small can of diced green chilies
Filling/Toppings:
Black Beans-rinsed and drained
Sliced olives
Chopped tomatoes
chopped onions
chopped green onions
Salsa
grated cheese
sour cream
red enchilada sauce- heat up
green enchilada sauce- heat up
Make marinade from Majito Lime seasoning pack-lime juice- and olive oil and put in large baggie. Add Chicken and marinade for 1 to 2 hours- longer is stronger flavor.
Mix together all soup, 1 cup sour cream, and can of diced green chilies. Put in a large baking dish (like a 9x13) and heat in 350 degree oven for about 30 min or until heated through. When there is about 10 min left of baking time, put chicken and marinade in a frying pan and cook chicken completely. Add to hot soup mix.
Prepare all the toppings and filling choices. Warm tortillas in oven or cook raw tortillas.
To serve-
Take a warm Tortilla-
Add meat/soup mix and whatever filling items they choose. Roll up and cover with choice of enchilada sauce.
2 to 3 lbs of chicken- cubed or cut to bite size pieces
Majito Lime flavored Marinade by McCormick Grill Mates
1/4 C Lime Juice
1/4 C olive oil
3 cans cream of chicken soup
1 C sour cream
small can of diced green chilies
Filling/Toppings:
Black Beans-rinsed and drained
Sliced olives
Chopped tomatoes
chopped onions
chopped green onions
Salsa
grated cheese
sour cream
red enchilada sauce- heat up
green enchilada sauce- heat up
Make marinade from Majito Lime seasoning pack-lime juice- and olive oil and put in large baggie. Add Chicken and marinade for 1 to 2 hours- longer is stronger flavor.
Mix together all soup, 1 cup sour cream, and can of diced green chilies. Put in a large baking dish (like a 9x13) and heat in 350 degree oven for about 30 min or until heated through. When there is about 10 min left of baking time, put chicken and marinade in a frying pan and cook chicken completely. Add to hot soup mix.
Prepare all the toppings and filling choices. Warm tortillas in oven or cook raw tortillas.
To serve-
Take a warm Tortilla-
Add meat/soup mix and whatever filling items they choose. Roll up and cover with choice of enchilada sauce.
Tuesday, May 8, 2012
Chicken Pockets
Cooked Chicken- cubed
(I prefer to boil chicken breasts in seasoned water)
prepared stuffing
grated cheese (usually cheddar)
crescent roll dough
chicken gravy-
Quantities will depend on how many you are serving.
I use 3 pkgs of rolls- and four chicken breasts- and two (6 serving) pks of stuffing mix- and this makes 24 pockets.
separate crescent roll dough into sections- fold up the longer end and then smosh it flatter into a triangle shape slightly larger than it was when you sectioned it.
In center of dough- place a spoonful of stuffing, a spoonful of chicken meat, and a sprinkling of grated cheese. Pull up the corners and pinch together, then pinch edges of dough together, closing in the stuffing mixture. Bake on a baking sheet at 375* for approx 10-15 min (follow the directions on the rolls- with a minute or two extra)
Top with more grated cheese and serve with gravy.
You can make these up- then freeze them before you bake. After frozen, place in a freezer bag or container- then pull out what you need, thaw for 30 min or so, and bake a little longer than you would normally. All ingredients are pre-cooked, so they just need to be heated through.
(I prefer to boil chicken breasts in seasoned water)
prepared stuffing
grated cheese (usually cheddar)
crescent roll dough
chicken gravy-
Quantities will depend on how many you are serving.
I use 3 pkgs of rolls- and four chicken breasts- and two (6 serving) pks of stuffing mix- and this makes 24 pockets.
separate crescent roll dough into sections- fold up the longer end and then smosh it flatter into a triangle shape slightly larger than it was when you sectioned it.
In center of dough- place a spoonful of stuffing, a spoonful of chicken meat, and a sprinkling of grated cheese. Pull up the corners and pinch together, then pinch edges of dough together, closing in the stuffing mixture. Bake on a baking sheet at 375* for approx 10-15 min (follow the directions on the rolls- with a minute or two extra)
Top with more grated cheese and serve with gravy.
You can make these up- then freeze them before you bake. After frozen, place in a freezer bag or container- then pull out what you need, thaw for 30 min or so, and bake a little longer than you would normally. All ingredients are pre-cooked, so they just need to be heated through.
Monday, June 28, 2010
Chicken Fajitas
Today's Offering is a totally new to me recipe that was born out of the desire to not turn on the oven. I had planned on making enchiladas, but our AC has been misbehaving, so I tried to think of what I could make using many of the same ingredients and what I had at home- since it happened to be on Sunday. I did a search for fajitas, and found one from Miss Paula Deen which seemed very promising- 5 star rating, and 90 reviews. After reading many of the reviews- I made a modification or two, and off I went. Delish- and rather adaptable. Easy as well.
Ingredients based from Paula Deen: I recommend doubling it
2 TB Canola Oil
3 TB FRESH Lemon Juice
1 TB FRESH Lime Juice
2 garlic cloves, minced
1 1/2 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Dash hot sauce ( I gave three shakes of Cholula Hot Sauce- Chili Lime flavor)
1/2 tsp Kosher Salt
Freshly ground black pepper
Mix together and place in a strong large baggie (freezer- gallon sized)
Then add and make sure they are well coated:
4 or 5 Thawed pre-frozen Chicken Breasts (can use 1 1/2 pound of shrimp or steak) . The original recipe said to marinate for a much shorter time, but most reviews said longer- I marinated ours for 3 hours.
2 medium onion, halved and sliced lengthwise
2 green bell pepper, sliced ( or you can use 1 green and 1 red bell pepper, sliced)
flour tortillas (We use Raw Tortillas that we cook fresh- if you haven't tried them- you really -really should.)
1 lime, juiced, for topping
Sour cream, for topping
Salsa, for topping
Guacamole, for topping
Cheddar or Monterey Jack cheese, shredded, for topping
Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.
In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.
Serve hot- and if you are cool enough to have the little cast iron servers- check here for the full instructions- and original recipe.
http://www.foodnetwork.com/recipes/paula-deen/gold-medal-sizzling-fajitas-recipe/index.html
Ingredients based from Paula Deen: I recommend doubling it
2 TB Canola Oil
3 TB FRESH Lemon Juice
1 TB FRESH Lime Juice
2 garlic cloves, minced
1 1/2 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Dash hot sauce ( I gave three shakes of Cholula Hot Sauce- Chili Lime flavor)
1/2 tsp Kosher Salt
Freshly ground black pepper
Mix together and place in a strong large baggie (freezer- gallon sized)
Then add and make sure they are well coated:
4 or 5 Thawed pre-frozen Chicken Breasts (can use 1 1/2 pound of shrimp or steak) . The original recipe said to marinate for a much shorter time, but most reviews said longer- I marinated ours for 3 hours.
2 medium onion, halved and sliced lengthwise
2 green bell pepper, sliced ( or you can use 1 green and 1 red bell pepper, sliced)
flour tortillas (We use Raw Tortillas that we cook fresh- if you haven't tried them- you really -really should.)
1 lime, juiced, for topping
Sour cream, for topping
Salsa, for topping
Guacamole, for topping
Cheddar or Monterey Jack cheese, shredded, for topping
Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.
In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.
Serve hot- and if you are cool enough to have the little cast iron servers- check here for the full instructions- and original recipe.
http://www.foodnetwork.com/recipes/paula-deen/gold-medal-sizzling-fajitas-recipe/index.html
Friday, March 19, 2010
Favorite Aunt's Blackened Chicken Fettuccine
This recipe belongs to my sister- the real nurse in her big girl job. And make sure to make it when you are not counting calories or anything-
Blackened Chicken Fettuccine
Garlic Cream Sauce:
3/4 CUBE Butter
3 cloves of garlic- minced
1 1/2 QT of whipping cream
kosher salt/ pepper to taste
8 oz grated REAL Parmesan cheese- divided
Melt Butter in heavy pan over medium low heat, saute garlic. Stir in cream and bring to a simmer. Reduce by about 10 % or so. Add 1/3 of the cheese.
Meanwhile:
1 lb of boneless, skinless Chicken Breast
Cajun seasoning blend.
dredge one side of the chicken in the cajun seasoning and cook on both sides in a frying pan while the sauce is cooking. When cooked, either slice or cube the meat (sliced is fancier for company :) )
Prepare desired pasta- fresh fettuccine, or dried works fine too- you can use other pasta that you may like better.
When the cream sauce is ready, and the noodles have been cooked and drained, place in a serving bowl (large) and toss with the cream sauce (it will thicken some) then layer with the Chicken, sliced olives, chopped tomatoes, cooked and chopped Bacon, remaining Parmesan cheese- and - if you like- mushrooms, peas, whatever suits your fancy.
Blackened Chicken Fettuccine
Garlic Cream Sauce:
3/4 CUBE Butter
3 cloves of garlic- minced
1 1/2 QT of whipping cream
kosher salt/ pepper to taste
8 oz grated REAL Parmesan cheese- divided
Melt Butter in heavy pan over medium low heat, saute garlic. Stir in cream and bring to a simmer. Reduce by about 10 % or so. Add 1/3 of the cheese.
Meanwhile:
1 lb of boneless, skinless Chicken Breast
Cajun seasoning blend.
dredge one side of the chicken in the cajun seasoning and cook on both sides in a frying pan while the sauce is cooking. When cooked, either slice or cube the meat (sliced is fancier for company :) )
Prepare desired pasta- fresh fettuccine, or dried works fine too- you can use other pasta that you may like better.
When the cream sauce is ready, and the noodles have been cooked and drained, place in a serving bowl (large) and toss with the cream sauce (it will thicken some) then layer with the Chicken, sliced olives, chopped tomatoes, cooked and chopped Bacon, remaining Parmesan cheese- and - if you like- mushrooms, peas, whatever suits your fancy.
Dutch Oven Fried Chicken
Coating:
1 C Bisquick
2 tsp Salt
1 tsp paprika
3/4 tsp ground black pepper
3/4 tsp Garlic Powder
3/4 tsp Lawry's Season Salt
this coating makes enough for about 5-6 pieces- so multiply it for what you need. I tripled it and made 19 legs and 9 thighs- with some left over.
Egg Mix- 1 egg to 1 TB water or milk ratio- again, I tripled it.
Heat oil in a large heavy pan. Dredge chicken pieces in coating mix, then in the egg mix and back in the coating and place in hot oil. Cook until the coating is golden brown, and then place in a large dutch oven. When all the pieces are in the dutch oven, cook with heat below and on top for about 30-40 minutes depending on how hot and how many pieces of chicken. You will have very moist, and nummy chicken.
1 C Bisquick
2 tsp Salt
1 tsp paprika
3/4 tsp ground black pepper
3/4 tsp Garlic Powder
3/4 tsp Lawry's Season Salt
this coating makes enough for about 5-6 pieces- so multiply it for what you need. I tripled it and made 19 legs and 9 thighs- with some left over.
Egg Mix- 1 egg to 1 TB water or milk ratio- again, I tripled it.
Heat oil in a large heavy pan. Dredge chicken pieces in coating mix, then in the egg mix and back in the coating and place in hot oil. Cook until the coating is golden brown, and then place in a large dutch oven. When all the pieces are in the dutch oven, cook with heat below and on top for about 30-40 minutes depending on how hot and how many pieces of chicken. You will have very moist, and nummy chicken.
Sour Cream- Chicken Enchiladas
Sour Cream Chicken Enchiladas-
1 pint sour cream
2 10 oz cream of Chicken soup
can of diced green chilis
1-2 lbs of chicken (breast or thighs) cooked and chopped
grated cheese- Cheddar, Monterrey jack-
flour tortillas
You can do this one of two ways- individually rolled enchiladas, or casserole style- I usually prefer casserole style- so-
You mix the sour cream, c of c soup, and chilis together. You put a thin layer in the bottom of your casserole dish, then you tear the tortillas into smaller pieces and lay them solid across the pan. You then layer chicken, sauce mix, grated cheese, tortilla pieces, chicken, sauce mix, grated cheese, tortillas, sauce mix, grated cheese- I usually can't get more than two layers with chicken, but if you have a deep pan, you might. Bake at 350 for 30 to 40 minutes until heated well throughout.
If you have a non-cheese eater like I do, then you might want to do the individual enchiladas- start the same up to putting some sauce in the pan, then take a tortilla, place about 2 TBS chicken, some cheese, and a little of the sauce- make some without the cheese and place those to one side of the pan. When the pan is full, cover with remaining sauce and top with grated cheese. Cook the same.
You can also leave the chilis out of the sauce and sprinkle on a layer of them separately, but I am all for faster and easier- I also sneak cheese in the casserole version by only using Monterrey Jack- what he doesn't see- he eats. :)
1 pint sour cream
2 10 oz cream of Chicken soup
can of diced green chilis
1-2 lbs of chicken (breast or thighs) cooked and chopped
grated cheese- Cheddar, Monterrey jack-
flour tortillas
You can do this one of two ways- individually rolled enchiladas, or casserole style- I usually prefer casserole style- so-
You mix the sour cream, c of c soup, and chilis together. You put a thin layer in the bottom of your casserole dish, then you tear the tortillas into smaller pieces and lay them solid across the pan. You then layer chicken, sauce mix, grated cheese, tortilla pieces, chicken, sauce mix, grated cheese, tortillas, sauce mix, grated cheese- I usually can't get more than two layers with chicken, but if you have a deep pan, you might. Bake at 350 for 30 to 40 minutes until heated well throughout.
If you have a non-cheese eater like I do, then you might want to do the individual enchiladas- start the same up to putting some sauce in the pan, then take a tortilla, place about 2 TBS chicken, some cheese, and a little of the sauce- make some without the cheese and place those to one side of the pan. When the pan is full, cover with remaining sauce and top with grated cheese. Cook the same.
You can also leave the chilis out of the sauce and sprinkle on a layer of them separately, but I am all for faster and easier- I also sneak cheese in the casserole version by only using Monterrey Jack- what he doesn't see- he eats. :)
Chicken Noodle Soup
Homemade Chicken Soup
In a large stockpot, place a whole chicken covered in water and seasoned with 1/2 tsp salt per pound, pepper to taste, and two bay leaves. Why a whole chicken? You can not beat the flavor from it. Heat to boiling. Reduce heat, cover and simmer until tender (about 45 min or so) Remove chicken from broth and debone then make it bite sized.
Skim fat off the broth- Helps if you can refrigerate or freeze it. Measure broth back into pan.
Add bouillon to the desired strength- I usually start with 1 cube per 2 cups of broth. Add Meat, 1 large diced onion, 1 - 2 cloves of minced garlic, carrots and celery according to taste. (my kids won't eat it with the veggies, so I go light for now) Heat to boiling. Add Homemade Noodles. Reduce heat and simmer until noodles are tender- approx 10 to 15 min. Don't forget to remove the bay leaf-
Make homemade noodles:
2 C Flour
2 lg eggs
3 TBSP water
1/2 tsp salt
Mix with a wooden spoon until stiff dough forms. On a well floured surface, knead for 1 -2 minutes until smooth. Wrap in plastic wrap and let rest for 10 min.
Divide dough in half on lightly floured surface. Roll a rectangle 1/16" thick (or thin actually), turning several times for even thickness. Fold in thirds, cut to desired width- I use my pizza cutter, but you can use a sharp knife. Separate, unfold and add to soup.
Or- You can cheat and use frozen noodles, but I like the homemade the best.
Labor intensive? A little, but you can make big batches at a time of the chicken and freeze it and the broth for future use.
In a large stockpot, place a whole chicken covered in water and seasoned with 1/2 tsp salt per pound, pepper to taste, and two bay leaves. Why a whole chicken? You can not beat the flavor from it. Heat to boiling. Reduce heat, cover and simmer until tender (about 45 min or so) Remove chicken from broth and debone then make it bite sized.
Skim fat off the broth- Helps if you can refrigerate or freeze it. Measure broth back into pan.
Add bouillon to the desired strength- I usually start with 1 cube per 2 cups of broth. Add Meat, 1 large diced onion, 1 - 2 cloves of minced garlic, carrots and celery according to taste. (my kids won't eat it with the veggies, so I go light for now) Heat to boiling. Add Homemade Noodles. Reduce heat and simmer until noodles are tender- approx 10 to 15 min. Don't forget to remove the bay leaf-
Make homemade noodles:
2 C Flour
2 lg eggs
3 TBSP water
1/2 tsp salt
Mix with a wooden spoon until stiff dough forms. On a well floured surface, knead for 1 -2 minutes until smooth. Wrap in plastic wrap and let rest for 10 min.
Divide dough in half on lightly floured surface. Roll a rectangle 1/16" thick (or thin actually), turning several times for even thickness. Fold in thirds, cut to desired width- I use my pizza cutter, but you can use a sharp knife. Separate, unfold and add to soup.
Or- You can cheat and use frozen noodles, but I like the homemade the best.
Labor intensive? A little, but you can make big batches at a time of the chicken and freeze it and the broth for future use.
Chicken Caeser Pizza
We love Chicken Caesar Pizza at the Looney Bin-
Caesar Dressing
Minced garlic
cooked chicken
grated Parmesan cheese (not the green can kind)
Monterrey Jack cheese
Romaine lettuce
Roma tomatoes
Once crust has risen. Spread with 2-3 TB of the dressing and 1 - 2 cloves of garlic, minced. Add 3 cups of cooked chicken, diced. Then layer 1/2 lb grated Monterrey Jack cheese, and 1/2 C fresh grated Parmesan cheese (I buy it pre-grated).
Cook at 450 for approx 15-18 min. until crust is light brown and cheese is bubbly. Remove from oven. Add torn Romaine lettuce leaves, and sliced tomatoes. Drizzle with remaining dressing to taste.
Caesar Dressing
Minced garlic
cooked chicken
grated Parmesan cheese (not the green can kind)
Monterrey Jack cheese
Romaine lettuce
Roma tomatoes
Once crust has risen. Spread with 2-3 TB of the dressing and 1 - 2 cloves of garlic, minced. Add 3 cups of cooked chicken, diced. Then layer 1/2 lb grated Monterrey Jack cheese, and 1/2 C fresh grated Parmesan cheese (I buy it pre-grated).
Cook at 450 for approx 15-18 min. until crust is light brown and cheese is bubbly. Remove from oven. Add torn Romaine lettuce leaves, and sliced tomatoes. Drizzle with remaining dressing to taste.
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