Chicken, Uncategorized

Sweet Asian Chicken

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I really love this. It’s probably my new favorite recipe. It’s spicy- it’s sweet…it’s delicious.

Today was crazy. I had so much school work. I finally finished my work. I had two tests to do. It took forever. I’m in a class called Intro to Religions. I really like it. This chapter was on Hinduism. I’ve always been really interested in other religions.

It’s been a long day and as I sit here my mind feels so blank. It might be the first time in a while that I felt that way. I’m not complaining though. Sometimes you just need moments of quiet.

I’ve started to limit Coop on his video games. I noticed he had a bad attitude. He was having problems going to bed on time. He just in general wasn’t doing so hot. We’ll see how that goes!

4 lbs chicken

1/2 cup packed brown sugar

3/4 cup low sodium soy sauce

1/4 cup lime juice

1/4 teaspoon curry powder

3 Tablespoons minced garlic

1/2 teaspoons crushed red pepper flakes

Combine sugar, soy, lime, curry, garlic and red pepper flakes. Marinade chicken. Can freeze. Thaw completely before use if frozen. Grill and baste in sauce.

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Chicken, Uncategorized

BBQ Crusted Chicken

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A while back I used to buy old cookbooks from this antique store that they’d sell for 1.00 each. They sadly don’t do that anymore. Which is a good thing, but it’s a bad thing, because man what a deal I’d get!!! So I find this poultry cookbook and I buy it. It’s an ok cookbook. It’s not my favorite. I’ve found a few recipes that I really like out of it though.

This one I have passed by 100 times. I mean seriously….bbq sauce…cornflakes?? uhm….am I the only one who is thinking how weird?

I kept Coop home from school today. He wasn’t feeling well. He was having some sinus issues. Poor kiddo. He just really needed a resting day. So we all were lazy today and hung out around the house. I worked on some homework…and that was that.

Chicken (you can use bone in or boneless)

1/3 cup bbq chicken

4 cups crushed cornflakes

Roll bbq sauce onto the chicken. Then roll in the cornflakes. Line a baking dish or cookie sheet with foil. Spray the foil and put the chicken on it. Bake until cooked through.

Chicken, Uncategorized

Ground Chicken Parmesan

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A long time ago I made chicken parmesan and I hated it. It was the texture of the chicken and the sauce and stuff. YUCK. I hated it. A few weeks ago hubby and I were watching Worst Cooks in America. One of the contestants used ground chicken for something and hubby looks at me and says what do you think about using ground chicken to make chicken parm? I thought about it a minute and I thought ok, we’ll do it.

If you remember I made a post about my son taking his lunch to school. I told ya’ll to try the chicken meatball recipe. It was the bomb. I was making them the other day to freeze for Coop’s lunches. After I finished them, hubby does what he always does, he stole one. He says “Honey, you know we should use this recipe for chicken parm.” I thought about it for a bit and decided he was right. I had to redo my recipe a bit, but it worked and it was SO good.

3/4 cup bread crumbs

3/4 cup parmesan cheese

1 egg

1 teaspoon thyme

1 tablespoon parsley

1 1/2 teaspoons salt

1 1/2 teaspoons ground black pepper

1 lb ground chicken

Mozzarella cheese

In a plate mix 1/4 cup parmesan cheese and 1/4 cup bread crumbs. Mix all remaining ingredients in a bowl. Divide into four portions. Flatten like a hamburger. Dredge both side in the bread crumbs and cook in a frying pan on medium heat in oil. If they need to be cooked longer, stick them in a 350 degree oven. Do not over cook! Put cheese on top and put back into oven until bubbly and brown. Serve with your favorite pasta and tomato sauce.

Chicken, Uncategorized

Chicken Breast with Veloute Sauce

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Recipe courtesy Food Network

I came home the other day from the Dr and decided I’d sit for a few minutes and watch my favorite show. Which show you ask? Worst Cooks of America. Why it’s my favorite show, I have NO idea….I just love watching these people trying to cook. I know I’m not the best cook in America, but I like to cook! This season Robert Irvine is on the show. I love this, because it’s new. On Sunday’s show they cooked chicken and I decided I wanted to make it too, because it looked AMAZING AND SIMPLE. I don’t have skin on breasts, so I used boneless skinless. This Chicken with Veloute sauce original recipe can be found with hyperlink…

I will say I was most impressed the recipe- I was surprised. I know ya’ll will be too.

4 chicken breast

Kosher salt and freshly ground black pepper 

1 tablespoon olive oil 

3 cups chicken stock (I ended up only having a little over 2 cups)

1 ounce clarified butter (I used about 4 tablespoons)

1 ounce all-purpose flour (I used about 1/4 cup)

Sprinkle the chicken with salt and pepper. Heat a large stainless steel skillet over medium-high heat. Add the oil and sear the chicken for 5 minutes. Turn the chicken over, reduce the heat to medium and cook until done, about 5 more minutes. Remove the chicken from the pan and let stand 5 minutes.In the pan that was used to cook the chicken, deglaze with the chicken stock and bring to a simmer. Then lower the heat so that the stock just stays hot.

Meanwhile, in a separate heavy-bottomed saucepan, melt the clarified butter over a medium heat until it becomes frothy. Take care not to let it turn brown. With a wooden spoon, stir the flour into the melted butter a little bit at a time until it is fully incorporated, giving you a pale yellow paste called a roux. Heat the roux for another few minutes or so, until it has turned a light blonde color. This helps cook off the raw flour flavor. But since this is a white sauce, you don’t want to let the roux get too dark.

Using a wire whisk, slowly add the hot chicken stock to the roux, whisking vigorously to make sure it’s free of lumps. Simmer until the total volume has reduced by about one-third, stirring frequently to make sure the sauce doesn’t scorch at the bottom of the pan, about 30 minutes. Use a ladle to skim off any impurities that rise to the surface.

 

 

Chicken, Uncategorized

Amish Bacon Chicken

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I can’t express the simplicity of this dish! It’s the easiest thing I’ve ever cooked. I often talk about certain days of the week being a bit much for us and cooking tends to get thrown out the window. What usually happens is that we end up eating out, because before I know it, it’s 830pm. I despise eating that late. It’s so bad for you. I really should try to make dinner earlier, but then everyone is asking for food before bed. The guys really need to eat around 530-630pm. I just need to figure it out.

Today the vacation count down begins! We’re not going anywhere extra special this summer. It’s really just a small vacation and it’s shorter than usual, because we’re going to be going some other places during the school year. I’m looking forward to going though. I feel like I never see my husband anymore. He’s always busy, or I’m busy, or I have to do busy things with our baby. I feel like we don’t get good quality time without electronics and stuff. I’m just super looking forward to this. I think our family needs this! I can’t wait to share the trip and the yummy food we eat while there!

2 lbs boneless skinless chicken breasts cut into large pieces

1 lbs bacon, sliced in half

2 tablespoons parmesan cheese

2 tablespoons paprika

3/4 cup brown sugar

salt and pepper

Wrap bacon around chicken. Mix cheese, paprika, and sugar together. Roll chicken in mixture. Add salt and pepper on chicken. Bake at 350 degrees for 30 minutes or until the thermometer reads 155 degrees.

Chicken, Uncategorized

Shoyu Chicken

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Here’s to more chicken recipes!!!

Obviously, chicken is the thing right now….

Did you know that shoyu means soy sauce? In Japanese culture it’s pretty much everything! This recipe is apparently very popular in Hawaii. It’s actually really good. The original recipe had cayenne in it as well, but I decided to omit it. It just wasn’t doing it for me. Instead I added more black pepper, which I find more tolerable. Everyone liked the recipe. I made corn and mixed veggies with it. Next time I’d like to have rice or maybe a pilaf with it. I also used low sodium soy sauce which was really good. I did need to add a little salt to it too though. Keep that in mind if you use low sodium soy sauce.

5 lbs Chicken thighs, skinless
4 cloves Garlic
1 tablespoon Ginger, fresh root
1/2 small Onion
1 tablespoon Oregano, dried
1 cup Soy sauce
1 tablespoon Black pepper, ground

1 cup Brown sugar

1 teaspoon Paprika, ground

1 pinch Red pepper flakes
1 cup Water
Mix everything together and marinade for at least an hour before grilling.
Chicken, Uncategorized

Deep South Chicken

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I feel like almost all of my posts are about chicken lately. I’ll tell ya….I found this 1970’s cookbook all about poultry. I’ve obviously been using it a lot!! I added the maple syrup to it because it was pretty spicy. I just couldn’t handle it. I will say though, this has been the most tender chicken I’ve made in a long time. It literally cut like butter! I usually make my chicken breasts thin sliced. It’s enough for us to have one piece. I ended up getting a pack of 3 chicken breasts and thin sliced them, which gave me 6 pieces. When I went to clean up the kitchen, there was no chicken left! Literally the only thing left was sauce. How about that??

2 teaspoon ketchup

1 teaspoons Worcestershire sauce

pinch teaspoon cayenne powder

1 teaspoon prepared mustard

2 teaspoons vinegar

2 teaspoons lemon juice

2 teaspoons butter

1 teaspoon paprika

2 tablespoons water

1 teaspoon salt

1 teaspoon salt

1 teaspoon chili powder

1 tablespoon maple syrup, optional

4-6 pieces chicken, boned or boneless

In a sauce pan add all the ingredients. Cook until butter is melted. Dip chicken to coat. Put in a glass baking dish, or grill until cooked thoroughly.