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Category Archives: Chicken Dishes

Tangy Almond Chicken Kabobs

This is a recipe that I found on allrecipes.com. It is really good and very easy to do. Who doesn’t love grilled honey-lemon chicken kabobs rolled in chopped toasted almonds? ūüôā

Ingredients:

1 Tablespoon Dijon mustard                   6 skinless, boneless Chicken breast tenderlions

1 Tablespoon Honey                                 1/4 cup chopped, toasted almonds

1 Tablespoon Vegetable Oil                     16 bamboo skewers, soaked in water for 20 min .

1 Tablespoon Lemon Juice                      Veggies of your choice cut into pieces for grilling.

(You can use metal skewers as well)

Directions:

  1. In a Ziploc bag combine the mustard, honey, vegetable oil and lemon juice. Squeeze contents of bag to mix. Add chicken to bag and zip the bag closed (removing as much air as possible. Place bag in refrigerator for at least an hour, turning occasionally to coat the chicken.
  2. Preheat grill on high, lightly oil the grates. Make sure your wooden skewers have soaked in water for at least 20 minutes…or skip this step if you use metal skewers.
  3. Thread chicken onto skewers. Also thread your vegetables on separate skewers. Arranged on the prepared grill and cook until chicken is no longer pink and juices run clear. Brush chicken occasionally with left over marinade while cooking.
  4. Cook vegetables approximately 20 minutes or to your liking. Brush lightly with olive oil while they are cooking. I used onion, yellow squash and zucchini squash.
  5. Remove chicken from heat and quickly roll in the chopped almonds to lightly coat chicken. Throw away any leftover marinade.

I served my kabobs with a broccoli salad, a pre-packaged rice dish, the grilled veggies & some sliced avocado.

A little salt & Pepper from the shaker Chip made for me

And you have dinner! Yum….

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By the way, the broccoli salad is also very easy to make.

Fresh Broccoli (cut into bite-sized pieces)

Red onion slices broken apart and cut in half

Bacon (6-8 pieces) or more if you like

Mayonnaise

Apple Cider Vinegar

Sugar

Olive Oil

Raisins

Cook bacon until crispy

Mix together Cut up broccoli, raisins, bacon (break into pieces once cooled).

Make dressing (Mayo, olive oil, sugar, vinegar) and whisk together until completely mixed and smooth, pour over broccoli mixture.

ENJOY!!

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1 Comment

Posted by on February 19, 2012 in Bacon, Chicken Dishes, food, kabobs

 

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Chicken Pot Pie

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Yum! This is one of those Fall dishes that reminds me of home…even though my mom never made it :). But let’s face it…it’s pie! Who doesn’t love pie. Now there is one frozen pie that is definitely worth a second look for those days when you want a chicken pot pie, but just don’t have the time or energy to make one. That frozen pot pie is by Marie Callender…and it really is quite good! But honestly this recipe is so easy that you’ll probably never buy a frozen pie again….give it a try, you won’t be sorry…it’s easy and delish!

INGREDIENTS:
3/4 pound skinless boneless chicken (cubed)

– or you can use leftover already cooked chicken.

3/4 cup sliced or chopped carrots

3/4 cup frozen green peas
1/4 – 1/2 cup chopped celery
1/4 cup butter
1/4 cup chopped butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery flakes
1 1/4 cups chicken broth
1/2 cup milk
2 (9 inch) unbaked pie crusts
(I use Pilsbury prerolled crusts in a box)

DIRECTIONS:
-Preheat oven to 425 F. (220 C.)
-heat 2 TBLS Olive oil in fry pan…sautee chicken until pink is gone. (of course if using leftover precooked, skip ¬†this step.
РIn saucepan, combine carrots, peas and celery, cover with water and cook on medium heat for ~15 minutes.    Drain off water, add chicken to the vegetable mixture and set aside.
-cook onion in butter until translucent. Stir in flour, slowly. Slowly stir in chicken broth and milk. Simmer over  medium heat until thickened. Season with salt, pepper and celery flakes.
Рroll out bottom pie crust and place on pie plate. Put chicken/vegetable mixture in bottom of pie crust. Pour  thickened liquid over. Cover with top crust. Seal and flute edges. Cut several slits in top pie crust to allow  steam to escape.
Рbake in preheated oven for 30 minutes or until pastry is golden brown and filling is bubbly. Cool 10 minutes  before serving. Serves 4 Р6 people.

I forgot to take a picture after it was cooked because everyone was hungry and dug in…but I can tell you it was nice and golden brown and very delicious!

Posted from WordPress for Android

 
2 Comments

Posted by on October 12, 2011 in Chicken Dishes, Comfort Food, Yummy

 

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Garlic Cream Sauce Pasta & Chicken

This is a fairly quick, easy yummy sauce to make that you can serve over chicken and pasta both.

Boneless Chicken Tenderloins or Boneless Chicken Fillets

2 TBLS Olive Oil

1/4 tsp freshly ground black pepper

salt

2 shallots, chopped

4 garlic cloves, minced

1/2 cup white wine (your choice, dry or white)

1 1/2 cups chicken broth (not bouillon)

1/2 tsp tumeric

1/2 cut heavy whipping cream

3 TBLS chopped fresh flat-leaf parsley leaves

1/2 cup parmesan cheese – shredded

Cook your boneless chicken filets or tenderloins in Olive Oil over high heat for 3 – 4 minutes on each side or until cooked through and golden. Salt and Pepper the chicken while cooking. Once cooked, remove the chicken to a plate and cover to keep warm.

Turn the heat down to medium and add the chopped garlic and the chopped shallots to the fry pan and cook until tender ~ 2 to 3 minutes.

By the way…. this is a shallot:

it comes in a package that looks like this: ūüôā

Then add the white wine….with a wooden spoon, scrape all the brown bits from frying the chicken from the bottom of the pan.

Cook until the wine is partially¬†evaporated. Add the chicken broth and tumeric. Bring the mixture to a simmer and cook for about 10 minutes (or until liquid is reduce by about half.) Add the cream, salt and pepper. Add the parmesan cheese. Simmer for a minute or two to blend the flavors. Stir in the parsley….

Spoon some of the sauce over the chicken…

Mix the rest of the sauce into your favorite pasta (along with a little extra parmesan ūüôā

Serve with your favorite vegetable…

we just opened some cans tonight ūüôā but if I was more ambitious, I might have steamed some broccoli & cauliflower or stirfried¬†some veges like squashes and such….but I was in a hurry to watch American Idol… ūüôā

Enjoy ūüôā

 
5 Comments

Posted by on March 2, 2011 in Chicken Dishes, Pasta

 

Roasted Vege Pasta & Sesame Chicken

First let’s start by getting our chicken tenders marinating.

Marinade:

1/2 cup balsamic vinegar               5 fresh rosemary sprigs

1/2 cup honey                               5 garlic cloves (cut in half)

1/2 cup dark brown sugar               2 TBLS toasted Sesame Seeds

1/4 cup low-sodium soy sauce      1/4 cup fresh, chopped, flat-leafed parsley

8-10 chicken tenderloins (no bone)

Add all ingredients (except chicken) &¬†(except toasted sesame seeds)¬†to a large zip-lock bag. Squeeze the bag to combine the sugar/honey and liquids together….then add Chicken and¬†refrigerate for 2 hrs.

While the chicken is marinating we can work on making the pasta dish…

Combine the following into a large mixing bowl…(this amount makes 4 – 6 servings)

1 medium eggplant (unpeeled), chopped into 1-inch cubes

1 pint cherry tomatoes whole or cut in half

3 whole garlic cloves

3 TBLS Olive Oil

1 tsp salt

1 tsp freshly gr. black pepper

1 tsp. red pepper flakes (or 1 fresh cayenne pepper cut into thin slices)

I added poblano¬†peppers, but I like the flavor of peppers, if you don’t, then you can leave that out. I didn’t list it in the ingredients.

(other ingredients you need that are mixed in later are: 1/2 cup fresh mint leaves & 3 TBLS extra-virgin Olive Oil & 1/4 cup pine nuts)

Mix together in a bowl so all vegetables are coated with the Olive Oil, then spread vegetables on a baking sheet and bake at 400 degrees F. for 35 minutes or until vegetables are tender and the eggplant has turned golden.

While the vegetables are roasting, spread 1/4 cup pine nuts on a small baking pan and place on the rack just below the vegetables….roast until golden (about 8 minutes). Note: If you’re really ambitious, you can roast the vegetables on an outdoor grill which will add a whole different set of wondeful flavors to this dish!!

Start the Penne pasta by getting some salted water boiling….once boiling, add the pasta and cook until tender but still firm. Drain the pasta, but reserve 1 1/2 cups of the boiling liquid. Transfer pasta to a large bowl.

Once the roasted veges have cooled a little, you can add them to a food processor along with 1/4 cup torn fresh mint leaves &  3 Tbls. extra-virgin olive oil. Pulse the veges until pureed, but not too smooth. you should still be able to see chunks of veges in the mixture.

Mix the pureed mixture with the pasta, adding enough of the reserved liquid to make the mixture saucy. Mix in 1/2 cup parmesan cheese and sprinkle the roasted pine nuts on top.

Cooking the Sesame Chicken:

Place a small amount of Olive Oil in a large frypan, heat….

Remove chicken from bag…reserve the marinade!!

Cook the chicken until just cooked (no pink) … do not overcook….approximately 5 minutes on each side…

While your chicken is cooking, place the marinade in a small saucepan…bring to boil, reduce heat and simmer to thicken (about 15 minutes).

Place cooked chicken on a serving platter, brush each piece with the cooked marinade and sprinkle with toasted sesame seeds. Serve….Enjoy!

**Recipes adapted from Giada’s Kitchen Cookbook New Italian Favorites …

 
2 Comments

Posted by on February 26, 2011 in Chicken Dishes, Eggplant Dishes, Pasta

 

Chicken Fajitas …

Start with the following:

Chicken (or beef) cut into 1 inch slices

Green peppers, onions, garlic, mushrooms, basil & cilantro … (if you want a little spicier taste, add either dried hot peppers, fresh thinly sliced cayenne pepper, or 1/4 tsp cayenne pepper powder)… I would also add Cumin to this dish, but you can play with the spices ūüôā

Sundried tomatoe flour tortillas (or your favorite)

Sautee your onions, garlic and any spices you are adding …

add the green peppers …

then the mushrooms …

Move veges to a plate …

then add a little more olive oil to the pan…

 

¬†Sautee¬†the chicken until just cooked and browned a little on the outside (do not overcook the chicken) …. add to vegetable mixture…

 

put vege/chicken mixture in a sundried tomatoe wrap with a little cheddar cheese, sour cream and salsa….Lecker! (Yummy)

Use your favorite salsa or make your own …

Invite all those that have smelled you cooking this to come join you for dinner ūüôā

Enjoy!! ūüėÄ

 
2 Comments

Posted by on February 13, 2011 in Chicken Dishes, Fajitas