| March 15, 2010, 2:45 pm Chicken marinades?
halebop86 | Grilling season has arrived! And with it, I'm wondering who out there has some ideas on good marinades for chicken. This past winter I would just grill it in the skillet and season with some lemon pepper; but now that I can use a real grill, I thought it would be nice to branch out and start doing some marinades as well. Anyone have a good chicken marinade? Or even just a good type of seasoning besides lemon pepper? ... |
continue reading 7 comments February 2, 2010, 10:03 am Today's lunch ROCKED! |
 First off, I'd like everyone to know, I am in no way a gourmet cook! I get by, but I dream of the day I win the lottery and can hire a gourmet cook to make our family all kinds of exotic, yummy, healthy foods! Maybe to make that a reality, I should actually buy a ticket once in awhile....
Anyway! Today's lunch turned out awesome and I thought I'd share!
First I defrosted a chicken breast overnight in the fridge. And today, while it was still in it's bag, I smashed it thin using a rubber mallet so it would cook ... |
continue reading 22 comments January 19, 2010, 8:06 am Thai Basil Chicken
gennat | Hey all, since I look at this site pretty much every time I cook or eat, I figured it'd be a good place to store recipes. Here's the one I made last night. It's a keeper!
Thai Basil Chicken (4 servings)
• 1 pound skinless boneless chicken breast (tenders or sliced into strips)
• 1/4 teaspoons ground black pepper
• 3 garlic cloves, chopped fine
• 1 tablespoon vegetable oil
• 1 bell pepper
* 1/2 teaspoon red pepper flakes (or to taste)(or 1-2 fresh hot peppers)
• 1 1/2 coups of fresh basil leaves
• 2 teaspoons sugar
• 1/4 water
• 2 teaspoons Asian fish sauce
• 2 teaspoons ... |
continue reading 3 comments January 9, 2010, 6:14 pm Clay Pot Roasted Chicken
munkstir | I lovvvvvvve Tandoori Chicken -- mostly because of the way it's cooked .... low, slow & in a clay oven.
While this recipe ISN'T Tandoori, it's still pretty dammed tasty !!
Clay Pot Roasted Chicken -- makes 8 servings (with orzo, rice or pilaf)
• 1 (3 ½ pound) roasting chicken
• ¼ cup plus 2 TBS fresh orange juice
• ½ teaspoons salt
• ½ teaspoon freshly ground black pepper
• 8 carrots, cleaned & chopped in thirds
• 3 medium onions, peeled & quartered
• 3 medium sweet potato, peeled & cubed
• 1 TBS melted butter, plus 4 TBS, softened at room temperature
• 2/3 cup honey
• 1 ½ TBS soy sauce
• 4 TBS all-purpose flour
1. Prepare ... |
continue reading 10 comments November 24, 2009, 7:04 pm Chicken With Roasted Sweet Potato Salad
schilshe | Hi,
This was my dinner tonight. Very easy, light and yummy!
1 pound sweet potatos, peeled and cut into thin wedges
1 thinly sliced red onion
2 tablespoons olive oil, divided
1 teaspoon kosher salt, divided (I did not use salt)
1/2 teaspoon pepper, divided
4 (6 ounce) boneless, skinless chicken breasts
1 bunch spinach, thick stems removed (about 4 cups)
1 tablespoon fresh lime juice
1) Preheat oven to 425 degrees
2) Toss together the sweet potatoes, onion, 1 tblsp oil, 1/2 tsp salt and 1/4 tsp pepper on a rimmed baking sheet. Roast 20-25 minutes or until tender.
3) Meanwhile, heat remaining 1 tblsp oil in a skillet over medium-high ... |
continue reading 2 comments October 30, 2009, 1:39 pm Have you ever seen a chicken waitress?
KristalFriberg |
 This is my costume for our kids party at my work tonight. I will burn about 5 gazillion calories in this thing because it is insanely hot inside that chicken without the added walking and carrying trays!!
They already have bets going at work about how long it will be before I take it off and go in my regular uniform. Wish me luck!
Does it make me look fat? LOL!! ... |
continue reading 6 comments September 24, 2009, 2:33 pm Chicken Tortilla Soup
erinATX | Susano had requested a Chicken NOODLE soup but down 'round these parts we tend to eat more Chicken TORTILLA soup. Hope someone makes this and finds it as delicious as we do. I think the addition of the chard really sets this recipe apart. Freezes wonderfully, too. (Just make a fresh batch of tortilla strips for topping.)
INGREDIENTS
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 2 teaspoons of cumin
• 2-3 large tomatoes, chopped or 1 (28 ounce) can crushed tomatoes
• 1 Poblano pepper, roasted, peeled and chopped or 1 can of green chiles
• 6 cups of low sodium ... |
continue reading 19 comments July 26, 2009, 5:43 pm Cinnamon-Stewed Chicken
ikg-88 | When I moved to New Mexico a few months ago, it was my first time away from home or the ease of college dining halls. My mom and I were talking one day and she told me about a recipe bonanza on Oprah. I went and checked them out, and decided to start off with the cinnamon-stewed chicken.
I went out and bought all the ingredients, went home, and read over the recipe again (somehow managing to miss the steaming and simmering part). I set everything up and started cooking, seasoning the chicken, chopping the onions and garlic. Olive oil ... |
continue reading 7 comments June 25, 2009, 1:09 pm Light as air Buffalo Wings... :-)
ninaolsen | ( from " the Most Decadent Diet, Ever" cookbook )
Well, maybe not light as air...but pretty close..
I can't believe I had Buffalo Wings for dinner last night.
They were guilt free and so good that I was speechless for 5 minutes...and that NEVER happens...LOL
AND they were easy to make...about 10 min
Makes 4 servings
1.5 tbps. All purpose flour, unbleached
0.50 tsp. Garlic Powder
0.25 tsp. salt
1 pound of Chicken Tenderloins...you can use breast, but then you just have to pound them to an even 1/4 inch thickness.
It's a lot cheaper that way
Olive Oil Spray
2 tbsp. light butter I used Smart Balance ( stick, ... |
continue reading 5 comments April 28, 2009, 9:44 pm Chicken Breast 101 |
 Tuesday was full of chicken questions. Deeishealthy commented on chicken tenders and how she didn't know they were an actual piece of the chicken. She thought they were just a deep fried creation of fast food restaurants. Then Munkstir had us all rolling on the floor in laughter with her chicken boobie quandary. "Is half a chicken boob, half of a half?" Well get out your pencils, you're gonna want to take notes -there will be a test. M.O.M has the 411 on the humble chicken breast -with pictures! (and a visual tutorial on chicken tenders to boot).
Lesson 1: behold a whole |
continue reading 25 comments April 28, 2009, 8:49 am Thai Flavored Chicken |
 Okay, I'll come clean...It's embarrassing, but I'll tell you...
The reason I'm late with today's post is because I watched a cheesy Lifetime movie last night. When it was over I was tired and went straight to bed. As soon as my head hit the pillow I realized that I had completely forgotten to post! Well the movie was bad...but this dish isn't (ooo, that was smooth). Nice flavors, good numbers, tasty warm and even cold right out of the frig as a snack. Add in the sugar snap peas and little carrots, and you've given yourself a serious boost towards a |
continue reading 6 comments February 25, 2009, 7:32 pm Roasting a whole chicken |
 You can gauge the quality of a restaurant and chef by the quality of their roasted chicken. It’s a very simple dish, but I’m sure we can all attest to the fact that it can go very, very wrong. A chicken breast so dry you can barely swallow or the dreaded under-cooked chicken? Yep, we’ve all experienced these mishaps. Don’t be scared if you’ve never roasted your own chicken, it really is very simple. And remember to give yourself a break; it takes practice. There are two cookbooks in particular that give good advice. One is The Barefoot Contessa by |
continue reading 1 comment February 16, 2009, 4:24 pm
updated Feb 16, 2009, 7:19 pm Chicken with oranges |
 Orange segments, Calamata olives and mushrooms give this dish a flavorful French Provencal flair.
Ingredients
- Chicken breast, boneless and skinless, 4 breasts (404 grams)
- Extra Virgin Olive Oil, 1 TB (.6mL)
- Mushrooms, cremini or white, quartered, 10 oz (282 grams)
- Shallot, thinly sliced, 1 (54 grams)
- Chicken stock or white wine, 1/2 cup (98 grams) -we used low sodium stock.
- Orange zest*, 1 tsp (5 mL) –NM does not have orange zest in the database, so I listed orange peel to get the nutrients.
- Orange segments from one medium orange, 11/2 ounces (42 grams)
- Butter, unsalted, 1 tsp (5 mL)
- Calamata olives, pitted and chopped, 1/4 cup
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