Quick Chicken and Gravy — Our Life In The Kitchen It’s been a busy week, one where quick and easy is the only hope of cooking dinner instead of doing takeout. A bag of frozen chicken tenderloins pulled from the freezer, steamed rice and whatever veggie might be on hand and dinner’s ready in about 30 minutes. Chicken tenderloinsButterFlourSalt/PepperMarjoram and Thyme tonight, because I’m out of Sage.Chicken Broth Melt enough butter to generously cover the bottom of a large saute pan. Heat until it’s just barely turning brown. Add the chicken and season with salt, pepper and herbs. Once the chicken is starting to brown, turn it over. Cook just another minute or two, stirring a bit. Sprinkle with enough flour to coat the chicken well. Stir until chicken is well coated, butter is absorbed and flour just starts to cook. Add 3 cups of chicken broth. And then stirring in Better Than Bouilion paste. Simmer over low heat until the chicken is completely done and the gravy is thickened. Serve over rice or mashed potatoes.
Bacon-wrapped Jalapeno Chicken Bites 610K+Add bacon to anything and it will fly off the table. That’s what a caterer once told me and I believe it. Certainly applies here. Whether you’re planning a cookout this weekend or cooking indoors (rain predicted here in Texas), grill up a few of these sizzling treats for a quick appetizer or serve as an entree. If you don’t like hot, leave out the jalapenos or skimp a bit. Bacon-Wrapped Jalapeno Chicken Bites Author: Recipe adapted from Home Cooking with Trisha Yearwood 8 chicken tenders, flattened and cut in two3-ounce package softened cream cheese1 jalapeno pepper, seeded and finely chopped8 slices bacon, cut in half Dab ½ teaspoon (more or less) of cream cheese on top of each chicken tender. Be sure to wear plastic gloves when handling fresh jalapenos. Crispy Jalapeno Cheese SnacksBacon-Wrapped MeatloafHearty Baked BeansCheesy Jalapeno Mashed Potatoes
Butterflied Roast Chicken Recipe Butterflying a whole chicken makes it cook more evenly and faster, plus it’s easier to rub some flavoring under the skin where it can really flavor the meat rather than just the skin. First, cut the backbone off the chicken. You can use a nice sharp knife or kitchen sheers. Pull back the skin from each leg and thigh and season. 1 tsp minced or grated lemon zest 2 cloves garlic, minced 1 tsp fresh rosemary leaves, minced 1/2 tsp salt 1/4 tsp pepper juice from 1/2 a lemon 3-5 pound whole chicken Roast at 450 F until mostly done (30 minutes for a 3 pound chicken, more for larger). You can also roast vegetables at the same time. <A HREF=" make-your-own-pizza party - hollywood housewife When we have the whole extended family at the lake each July, we each take a night to provide dinner, because otherwise trying to coordinate dinner for 25 people every evening is too arduous. This year my sister-in-law did a make-your-own-pizza dinner and it was so genius that I blatantly stole the idea and had one of my own over the weekend. It's so easy, and great for groups. Here's how I did it: After rolling out a big 'ole sheet of butcher paper onto my kitchen island, I plunked all the ingredients right on top and wrote the instructions on the paper. (I actually used painters paper from Home Depot because that's what I had in the garage.) We grilled the pizzas instead of baking them, saving tons of time and mess. Guests were instructed to coat their naan with olive oil to avoid burning on the grill. Then, toppings! There was pizza sauce, obviously (I just used Ragu pizza sauce - shhhhhh, don't tell) and loads of cheese. Our friends loved it!
Jack Daniel's Honey Barbecue Baked Chicken Wings #SundaySupper Sweet honey barbecue sauce made with Jack Daniel’s Tennessee Honey whiskey slathered on baked chicken wings will leave you licking your fingers for more. A few weeks ago, one of my coworkers took a trip to Tennessee and brought me back a little sample bottle of Jack Daniel’s Tennessee Honey whiskey from her tour of the distillery. Immediately my mind went to my high school days when my friends and I were old enough to drive and ate at TGIFriday’s quite often. One of their specialties is the Jack Daniel’s barbecue sauce. Not only did it taste good, we thought we were so cool having alcohol in our food. If I’m going to eat chicken wings, there better be lots of finger-licking sauce. The key to crispy chicken wings is a technique I learned from Bon Appetit. Here’s a lesson on saucing chicken wings – bake the wings plain then toss in the sauce before serving. Jack Daniel's Honey Barbecue Baked Chicken Wings Author: Carla Cardello (www.chocolatemoosey.com) Serves: 12 wings Ingredients Chicken
Fried Chicken Recipe with Shortening I don't make fried chicken often but when done right, it sure is good! And the leftovers pack well for lunches. 1 whole chicken, cut into 8-10 pieces (wings, legs, thighs, breast halves--you can cut the breasts into quarters for smaller pieces) Soak your bone-in chicken pieces for an hour or up to a day in: 1 cup plain yogurt and 1/2 cup milk, stirred together 1 cup buttermilk In a paper bag (if you like to shake) or a flat pie pan or other dish, mix up: 2 cups flour 2 tsp salt 1/2 tsp pepper Shake or dredge the chicken pieces. enough vegetable shortening to make 1/2" depth in your pan Heat the shortening until a bit of flour dropped in browns quickly. Alternately, you can fry it on the stove and finish it baking in the oven. First make a quick stock. For gravy: 3 Tbs flour 3 Tbs fat from cooking the chicken 1 1/2 cups chicken broth * * use part milk if you want a cream gravy <A HREF="
Spaghetti and Meatball Pot Pie Remember those meatballs I made for a “special idea” on Friday? Here is that idea, Spaghetti and Meatball Pot Pie. I took the concept and figured if pizza was a good pot pie, then spaghetti and meat balls would be too. I started by greasing the inside of ramekins (1 cup sized, 3 1/2” in diameter). Next I add in two of the meatballs and sauce. Top that with some vermicelli that had been tossed in the sauce too. Another piece of cheese. For the crust, we made one order of our standard pizza dough and then cut out 3 1/2” circles. I rolled those out a little bigger and then pressed them over the top of the ramekins. Since I wanted the crust to be reminiscent of garlic bread, I made a glaze of butter, roasted garlic, parsley and thyme. I fired up Alexis' Big Green Egg to 450f and set it up in “convection oven” mode with the plate setter legs down. I baked the pot pies on a pizza stone on the plate setter. About 15 minutes in, they started to brown. These were seriously good.
Spicy Honey Garlic Drumsticks I’ve been on a bit of a honey kick lately, along with a dark meat thing after years of eating only chicken breasts. This simple, easy recipe combines them both for a tasty main dish that’s both sweet and spicy. Don’t like the heat? My kitchen was on the chaotic side, full of kids and grand kids and everyone else, when I made these and somehow I didn’t get a shot of the ingredients. Ingredients: Drumsticks (or thighs)Soy Sauce, 1/3 cupCider Vinegar, 1/3 cupHoney, 1/3 cup plus plenty more for drizzlingGarlic, 1 headCrushed Red Pepper Flakes Preheat the oven to 375. And have you seen this nifty trick from Saveur for peeling mass amounts of garlic? Combine soy sauce, vinegar and honey and stir it all together until the honey is dissolved. Arrange the chicken in a shallow baking dish and pour the sauce over the top. Spread the garlic evenly over the top then sprinkle generously with crushed red pepper flakes. Serve ‘em up and enjoy!
Chicken Sauteed with Vinegar I first made this with some peach vinegar I'd made. You can use white wine vinegar or rice vinegar as well. 4 chicken thighs or other bone-in chicken pieces 4-6 Tbs butter and/or olive oil salt and pepper 1/2 cup vinegar (red wine, rice, peach!, whatever) 1/2 cup water 2 cloves garlic, minced 1 tsp dried tarragon 1 tsp dried parsley Heat the oil and/or most of the butter, saving a bit for the final step. Salt and pepper the chicken while the butter is heating, then brown the chicken on all sides over medium high heat for about 10 minutes. Put the chicken on your serving dish and keep warm. <A HREF="
The Angry Chef's Garlicky Lemon-Pepper Chicken A lot of folks have asked me for this recipe. It’s one of The Angry Chef’s signature dishes, and I was lucky to pry it away from him. This recipe is a dream come true for garlic lovers like me. It’s tart and garlick-y and oh-so-fragrant in all the right ways. (As a bonus, you’ll surely be safe from vampires for the evening.) The instructions below are one part recipe, one part technique. Basically, the chicken breast is dredged in flour, then shallow fried in a bath of bubbling golden olive oil. Lemon juice, powdered peel, and fresh zest provide a triple dose of bright citrus flavor right near the end of cooking. Enjoy this chicken with any sort of hot, spicy rice (I have yet to get the recipe for the Demon Saffron Rice that he made around Halloween), some warm, buttered noodles, or grilled asparagus sprinkled with Parmesan. The Angry Chef’s Garlicky Lemon-Pepper Chicken: A note on ingredients The Angry Chef’s Garlicky Lemon-Pepper Chicken Serves 6-8 as a main course. Grab your chicken.
Buffalo Chicken Rolls I’m thinking we’re very comfortable together at this point, me and you. You and me. At best, we’re virtual soul mates bonded through food and cooking. At worst, we’re in a one-sided pen pal relationship and you’re not keeping up your end of the bargain. I’m tired of paying for postage when you never write back. But really, it’s mostly good, isn’t it? Give and take. So today I’m going to ask you a favor. Ready? Okay. Please get your cute bottom to the market, pick up a package of egg roll wrappers, some hot wing sauce, blue cheese, toss in a box of Junior Mints for good measure, and then get situated in the kitchen to make these. Buffalo Chicken Rolls. They are beyond perfect for the Super Bowl. The exterior is a crispy, crunchy flour shell. Here’s the step-by-step process to make them yourself: **Note: Find egg roll wrappers in the refrigerated case of the produce department at your grocery store. Ingredients Instructions Preheat oven to 400 degrees F. Notes
Chicken Enchiladas Verdes From Pam Anderson's Perfect One-Dish Dinners: All You Need for Easy Get-Togethers, with slight variations . I halved the recipe for the two of us, counting on some leftovers, which were fantastic for lunch. Definitely double for company. Goes great with pinto beans and Spanish rice. 2 cups diced cooked chicken 2 cups salsa verde (or a combo of salsa verde and green taco sauce!) Preheat the oven to 400 F. In a small bowl, mix together the chicken, 1/2 cup salsa verde, 1 cup of the cheese, 1/4 cup cilantro and salt and pepper to taste. Spread half of the rest of the salsa in the bottom of a 7×11 baking pan. Heat the tortillas. Spoon about 1/4 cup of the chicken mixture onto a tortilla and roll it up. Top the enchiladas with the rest of the salsa and grated Jack cheese. Take the dish out of the oven and take off the foil. Serve with the rest of the salsa verde and sour cream to add at the table. <A HREF="
Martha Stewart's Macaroni and Cheese - Blog - food52 - food community, recipe search and cookbook contests Every week, Food52's Senior Editor Kristen Miglore is unearthing recipes that are nothing short of genius. Today: The key to perfectly creamy baked macaroni and cheese, courtesy of Martha Stewart. - Kristen No matter how haggard we may feel about our the state of our country -- we, as a nation, will always have macaroni and cheese. It's a French mother sauce wrapped around an Italian dried noodle, shot through with cheese. Ever since Jefferson got his macaroni machine, and possibly even before that, American home cooks have been on a quest to get it right -- we want the bouncy noodles, the creamy cheese sauce, and the crunchy cap. If you find yourself on this quest, just listen to Martha Stewart. Among the cardinal Rules of Macaroni and Cheese, Stewart is clear on this: You've got to have a béchamel. Skip it and the cheese inevitably toughens and the grease breaks free. And so, we must go béchamel, which is really no trouble at all -- it's just milk thickened with flour. Want more genius?
Crispy Parmesan Chicken with Balsamic Roasted Tomatoes Crispy Parmesan Chicken with Balsamic Roasted Tomatoes These days, I’ve been needing easy-does-it on the weeknights. My mom readers are no strangers to struggling to get dinner on the table some nights, and I’ve definitely had practice in that arena lately! Nevermind the holiday rush. But, let’s be real. It’s dinners like these that are SO comforting and simple for me to whip up with what’s on hand. Now, we also have nights, like last Sunday for instance, that call for spicy mac ‘n cheese, hot dogs and movies on the couch! The sweet-salty flavors in this fresh and delicious meal are reminiscent of summer to me, which I’m learning to love in Austin. After all, this dish is all about the tomatoes. This is one of my absolute favorite ways to cook chicken, and a recipe I crave on a weekly basis. You’re really going to love this dish, and I bet even more than we do. Print Save Ingredients: Directions: For Crispy Parmesan Chicken: Spread flour in a shallow dish. For Balsamic Roasted Tomatoes: Enjoy!