Wednesday, January 18, 2017

Baked Teriyaki Chicken Recipe


"A much requested chicken recipe! Easy to double for a large group. Delicious!"

Ingredients

1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless chicken thighs
Add all ingredients to list

Directions

Prep 30 m | Cook 1 h | Ready In 1 h 30 m
Recipe by: Walmart
  1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
  4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
Source: Allrecipes.com

Chef John's Chicken and Dumplings Recipe


Recipe by: Chef John

"Not only is this American classic American and classic, it is also one of the most comforting things you'll ever eat and the great thing about this dumpling recipe is that it will work on just about any soup or stew!"

Ingredients

1 (3 to 3 1/2 pound) whole chicken
2 1/2 quarts cold water
1 large carrot, cubed
1 stalk celery, chopped
1 onion, chopped
3 sprigs fresh thyme
1 bay leaf
2 tablespoons all-purpose flour, or as needed
salt and freshly ground black pepper to taste
1/2 teaspoon cayenne pepper, or more to taste
1/2 cup creme fraiche
1/2 cup milk
2 teaspoons chopped fresh thyme leaves
2 eggs
2 cups self-rising flour
4 sprigs thyme, for garnish

Directions

Prep 15 m | Cook 1 h 45 m | Ready In 2 h
  1. Place chicken in a Dutch oven. Add water, carrot, celery, onion, 3 sprigs of thyme, and bay leaf. Bring to a boil, cover, reduce heat to low, and simmer for 1 hour. Remove chicken from dutch oven and transfer to a bowl; set aside to cool.
  2. Increase heat and bring the stock to a simmer. Skim off any chicken fat that appears on top of the stock and reserve in a bowl. Combine 2 to 3 tablespoons of the reserved fat with flour in a small bowl; stir to make a paste, adding more flour if needed. Add the chicken fat and flour mixture to the stock. Reduce heat and simmer for 15 minutes.
  3. Remove chicken meat from the carcass and add to the stock. Season with salt, black pepper, and cayenne pepper to taste. Continue simmering for 10 to 15 minutes.
  4. Whisk creme fraiche, milk, 2 teaspoons of thyme leaves, and eggs together in a large bowl. Stir in self-rising flour until almost entirely incorporated; do not overmix.
  5. Scoop large dollops of dumpling mixture on top of the chicken stock. Increase heat slightly to medium-high. Cover and simmer until dumplings appear light and fluffy, and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Serve garnish with thyme sprigs.
Source: allrecipes.com

Mom's Chicken Pot Pie Recipe

Mom's Chicken Pot Pie

"Easy, beginner pot pie that your family will love."

Ingredients

1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 3/4 cups chicken broth
2/3 cup milk
2 cups chopped cooked chicken
1 (14.5 ounce) can peas and carrots
1/2 (15 ounce) can whole new potatoes, drained
1 (15 ounce) package prepared double-crust pie pastry

Directions

Prep 10 m | Cook 40 m | Ready In 1 h 5 m
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Melt butter in a large skillet over medium heat. Cook and stir onion, flour, salt, and pepper in melted butter until the onion is translucent, about 5 minutes.
  3. Remove skillet from heat and pour chicken broth and milk into the skillet; bring the mixture to a boil and cook to thicken slightly, about 1 minute.
  4. Remove skillet from heat and stir chicken, peas and carrots, and potatoes into the broth mixture.
  5. Press one pie pastry into the bottom of a deep-dish pie pan. Pour the broth mixture into the pie pastry. Top with remaining pastry and press edges together to form a seal. Cut several slits into the top pastry. Place pie plate on a baking sheet.
  6. Bake in preheated oven until the crust is golden brown, about 30 minutes. Let pie cool and filling thicken at room temperature for 15 to 20 minutes before cutting.
Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
 
Recipe by: Samantha Hamilton
Source: allrecipes.com

Thursday, December 29, 2016

Chicken and Dumplings, With Potato Dumplings Recipe

Chicken and Dumplings, With Potato Dumplings
Chicken and Dumplings, With Potato Dumplings

Total Time 2hrs 30mins
Prep 30 mins
Cook 2 hrs

Here in the Southern US we pronounce it "dumplins". This is a staple as I grew up, if you want the very basic recipe just leave out the optionals. A very comforting dish. My Father makes this without the options and uses canned biscuits, which is what I grew up on.

Ingredients

Servings 5

soup
1 (3 lb) chicken
2 1⁄2 quarts water
1 cup diced onion
2 -3 garlic cloves
1 teaspoon salt
1⁄2 teaspoon black pepper
1⁄2 teaspoon dry basil
1⁄2 teaspoon rosemary
1 cup chopped celery
1⁄3 cup heavy cream (optional)

dumplings
2 cups flour
1 1⁄2 teaspoons baking powder
3⁄4-1 teaspoon salt, if not using potato use 3/4 t
3 tablespoons butter, melted
1 cup milk
3⁄4 cup shredded potato (optional)

Directions
  1. Place all ingredients except the celery, cream and dumplings into a large pot, bring to just a boil and reduce heat to a very slow simmer. A bigger chicken will require a little more water.
  2. Cover and simmer very slow for 1 1/2 to 2 hours, until chicken is falling apart and a rich broth is produced.
  3. Carefully remove chicken to a platter and allow to cool enough to separate the meat from the bone, cartilage and skin. Be sure to remove all chicken parts from the broth.
  4. Optional-I like to place the bones back into the broth and simmer slowly, covered for another hour then remove or strain broth through a colander, this is optional but will richen the broth.
  5. After making sure all bones and chicken parts are removed from pot, tear chicken meat into course pieces and place back into pot.
  6. Add celery and simmer until the celery is almost done, about 15 or 20 minutes. Add cream and stir.
  7. Make the dumplings, mix dry ingredients, shred potato to 3/4 cup softly packed, then squeeze out as much liquid as you can, add to dry ingredients and mix well with a fork. (I like fairly dense dumplings, for fluffier dumplings add 1 teaspoon more baking powder.).
  8. Add the milk and butter, mix until just blended, sometimes because of the potato I have to add a tablespoon or so of more flour, you want biscuit dough consistency.
  9. Drop by spoonful into the soup, remember they will swell a bit, about double.
  10. Cover and simmer for 10 minutes, check the dumplings, you may need additional time for the potato to cook (just 4 or 5 minutes), taste a dumpling, there should be no crunchy raw potato.
  11. If the pot becomes overcrowded with dumplings, stop and place dough covered in the refrigerator, after serving you can replenish the soup with dumplings for seconds or leftovers.
  12. Add ins - 1 cup of diced carrots may be added in right before the celery if wished. 1/2 cup of sweet peas may also be added right before the dumplings, then you have Deluxe Chicken and Dumplings.
Source: food.com

Wednesday, December 28, 2016

Simple Baked Chicken Drumsticks Recipe

Simple Baked Chicken Drumsticks
Simple Baked Chicken Drumsticks

Total Time 1hr 5mins
Prep 5 mins
Cook 1 hr

Servings 2-3

I wanted a basic way to cook drumsticks since they are cheaper than the breasts. I didn't want a lot of spice or sauce on it so if you are looking that, this is not the recipe for you. We found it just right for us, the flavor of the chicken really comes through. I served with corn and twice baked potato casserole.

Ingredients

5 -6 chicken drumsticks
garlic powder
pepper
salt
olive oil

Directions
  1. Put some olive oil in the bottom of a 9X13 pan (just enough to put the drumsticks on ).
  2. Add drumsticks (space enough apart so they aren't touching each other).
  3. Sprinkle generously with pepper and garlic powder. Sprinkle lightly with salt.
  4. Bake at 375 for half an hour. Turn drumsticks over and add more garlic powder, pepper and salt (same as before).
  5. Bake another half an hour (or until cooked til 160 degrees)).
Source: food.com

Creamy Cajun Chicken Pasta Recipe

Creamy Cajun Chicken Pasta
Creamy Cajun Chicken Pasta

Total Time 25mins
Prep 10 mins
Cook 15 mins


Servings 2

N'awlin's style of chicken with an updated Alfredo sauce.

Ingredients

2 boneless skinless chicken breast halves, cut into thin strips
4 ounces linguine, cooked al dente
2 teaspoons cajun seasoning (your recipe, Cajun Seasoning Mix or store-bought)
2 tablespoons butter
1 thinly sliced green onion
1⁄2 cup heavy whipping cream
2 tablespoons chopped sun-dried tomatoes
1⁄4 teaspoon salt
1⁄4 teaspoon dried basil
1⁄8 teaspoon ground black pepper
1⁄8 teaspoon garlic powder
Garnish
1⁄4 cup grated parmesan cheese

Directions
  1. Place chicken and Cajun seasoning in a bowl and toss to coat.
  2. In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
  3. Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
  4. Pour over hot linguine and toss with Parmesan cheese.
Source: food.com

Wednesday, July 13, 2016

Grilled Rosemary Chicken Breasts Recipe

Grilled Rosemary Chicken Breasts
Grilled Rosemary Chicken Breasts

Recipe by: Semigourmet
"This easy, quick, and light dish has exceptional flavor. The rosemary plays perfectly with strong garlic flavor and a hint of lemon for bright fresh flavor. This is a must try for summer."

Ingredients

50 m 4 servings 232 cals

8 cloves garlic, minced
3 tablespoons olive oil
2 tablespoons minced fresh rosemary
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons lemon juice
1/4 teaspoon ground black pepper
1/8 teaspoon kosher salt
4 boneless, skinless chicken breast halves

Directions

Prep 35 m | Cook 10 m | Ready In 50 m

  1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. Whisk garlic, olive oil, rosemary, mustard, lemon juice, ground black pepper, and salt together in a bowl.
  3. Place chicken breasts in a resealable plastic bag. Pour garlic mixture over chicken, reserving 1/8 cup. Seal bag and massage marinade into chicken. Let stand for 30 minutes at room temperature.
  4. Place chicken on preheated grill and cook for 4 minutes. Turn the chicken, baste with reserved marinade, and continue to grill until cooked through, about 5 minutes. Cover with foil and let rest for at least 2 minutes before serving.
Source: allrecipes
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