Smoked Chicken

Sep 10, 2016 by

After you try this recipe Smoked Chicken, you never want to go back to the regular bbq chicken. I guarantee you that. 🙂

Ingredients

  • 1 whole chicken butterflied or halved
  • Smoking wood chips preferably apple or cherry
For the Brine
  • 1-quart apple or orange juice
  • 1-quart water
  • 1/2 cup kosher salt
  • 1/4 cup brown sugar
  • 2 tablespoons molasses

Instructions

  1. Put the wood chips in your smoker and turn the smoker on ( mine is gas), by the time you put your bird in the smoker the temp should be around 350F. Butterfly your chicken.
  2. Whisk together apple juice, water, salt, brown sugar, and molasses until solids have dissolved. Put the chicken in the brine, breast side down, and place in refrigerator for 1 1/2 hours.
  3. Remove chicken from brine and pat dry with paper towels. Season both sides of chicken liberally with your favorite bbq seasoning.
  4. Place chicken, skin side up, in your smoker. Maintain a temperature around 350 F degrees, until breast meat registers 155 degrees and thigh meat registers 160 degrees on an instant-read thermometer inserted in the thickest part of the meat. It took me a good 8 hours to smoke this bird.
  5. When you happen to have an extra chicken laying around, make this smoked chicken salad.

Smoked Chicken

1 hr, 30 Prep Time

8 hrCook Time

9 hr, 30 Total Time

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Ingredients

  • 1 whole chicken butterflied or halved
  • Smoking wood chips preferably apple or cherry
  • For the Brine
  • 1 quart apple or orange juice
  • 1 quart water
  • 1/2 cup kosher salt
  • 1/4 cup brown sugar
  • 2 tablespoons molasses

Instructions

  1. Put the woodchips in your smoker and turn the smoker on ( mine is gas), by the time you put your bird in the smoker the temp should be around 350F.
  2. Whisk together apple juice, water, salt, brown sugar, and molasses until solids have dissolved. Put the chicken in the brine, breast side down, and place in refrigerator for 1 1/2 hours.
  3. Remove chicken from brine and pat dry with paper towels. Season both sides of chicken liberally with your favorite bbq seasoning.
  4. Place chicken, skin side up, in your smoker. Maintain a temperature around 350 F degrees, until breast meat registers 155 degrees and thigh meat registers 160 degrees on an instant read thermometer inserted in thickest part of meat. It took me a good 8 hours to smoke this bird.
7.5
226
http://arrisje.com/smoked-chicken/

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Chipotle Chicken

Dec 26, 2015 by

To make the Chipotle Burrito or Burrito bowl. I use the Chipotle chicken and the Chipotle Barbacoa beef. Here is the recipe for the Chipotle Chicken.

Ingredients:
1 tray of boneless, skinless chicken thighs
1 (7 ounce) can chipotle sauce
½ teaspoon chili powder
2 teaspoons salt
1 teaspoon black pepper
2 teaspoons cumin powder
¼ cup oil
1 red onion, quartered
3 tablespoons lime lime juice
1 tbsp garlic
2 tbsp honey
Preparation:
  1. Add the Chipotle sauce and the other marinade ingredients into a bowl.
  2. Pierce the chicken multiple times so the chicken absorbs the marinade. Add the chicken to the bowl and marinade it at least for a couple of hours. Preferably overnight.
  3. Grill on medium high. You can do it on an outside or indoor grill. If you have pannini grill that works fine as well.

 

Chipotle Chicken

24 hrPrep Time

15 minCook Time

24 hr, 15 Total Time

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Ingredients

  • 1 tray of boneless, skinless chicken thighs
  • 1 (7 ounce) can chipotle sauce
  • 1/2 teaspoon chili powder
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 teaspoons cumin powder
  • 1/4 cup oil
  • 1 red onion, quartered
  • 3 tablespoons lime lime juice
  • 1 tbsp garlic
  • 2 tbsp honey

Instructions

  1. Add the chipotle sauce and the other marinade ingredients into a bowl.
  2. Pierce the chicken multiple times so the chicken absorbs the marinade. Add the chicken to the bowl and marinade it at least for a couple of hours. Preferably overnight.
  3. Grill on medium high. You can do it on an outside or indoor grill.
Cuisine: TexMex | Recipe Type: CopyCat
7.5
178
http://arrisje.com/chipotle-chicken/

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Orange Chicken

Apr 19, 2015 by

Orange chicken Chun Pei Gai Pan is Traditionally a Hunan recipe contained what is called chun pei, or ‘old skin,’ to describe the dried citrus peel used in its preparation.  For restaurants outside of Asia, fresh orange peel is often used instead.
If you like take-out Orange Chicken then I am sure you will like this recipe.

Ingredients:
For the Sauce
  • 1 tbsp orange zest ( you should have enough of 1 orange) Use dried orange peel if needed
  • ? cup orange juice
  • 5 tbsp low salt soya sauce
  • 5 tbsp sugar
  • 5 tbsp rice wine vinegar (keep 1 tbsp separate)
  • 1 tbsp grated ginger
  • 2 cloves garlic
  • 1 tsp sambal oelek
  • 3 green onions
  • ½ tsp sesame oil
  • 1 tbsp cornstarch diluted with 2 tbsp water
For the chicken
  • 3 chicken breast cut in small pieces
  • ½ cup cornstarch
  • ½ cup all purpose flour
  • ½ tsp salt
  • 1 tsp black pepper
  • 1 egg
  • 1 tbsp canola oil
  • ½ cup water
Instructions
  1. Zest the orange it should give you about 1 tbsp. Squeeze the orange and use the juice for the sauce. Add the sugar, soya sauce and rice wine vinegar. Set aside.
  2. In another bowl grate the ginger and garlic, add the sambal oelek. Cut up the green onions and add to the garlic ginger mixture. Add the rice wine vinegar and sesame oil. Set aside
  3. One more bowl add the cornstarch, flour, salt, black pepper, egg and oil and water . Whisk till you have a smooth batter.
  4. Add the chicken to the batter. Put canola oil to a deep skillet or wok. Make sure it’s hot enough to fry the chicken (375F). The chicken when it’s done is not going to be dark that’s because the cornstarch added to the batter. Fry for about 5 minutes.
  5. In another skillet or wok put 1 tbsp canola oil and fry the green onion mixture for a few minutes. Then add the orange mixture. To thicken the sauce add the diluted cornstarch.
  6. Pour over the fried chicken and toss till the chicken is covered in the sauce.

Orange Chicken

Orange chicken Chun Pei Gai Pan is Traditionally a Hunan recipe contained what is called chun pei, or â??old skin,â?? to describe the dried citrus peel used in its preparation. For restaurants outside of Asia, fresh orange peel is often used instead.

20 minPrep Time

10 minCook Time

30 minTotal Time

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Ingredients

    For the Sauce
  • 1 tbsp orange zest ( you should have enough of 1 orange) Use dried orange peel if needed
  • 2/3 cup orange juice
  • 5 tbsp low salt soya sauce
  • 5 tbsp sugar
  • 5 tbsp rice wine vinegar (keep 1 tbsp separate)
  • 1 tbsp grated ginger
  • 2 cloves garlic
  • 1 tsp sambal oelek
  • 3 green onions
  • 1/2 tsp sesame oil
  • 1 tbsp cornstarch diluted with 2 tbsp water
  • For the chicken
  • 3 chicken breast cut in small pieces
  • 1/2 cup cornstarch
  • 1/2 cup all purpose flour
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 1 egg
  • 1 tbsp canola oil
  • 1/2 cup water

Instructions

  1. Zest the orange it should give you about 1 tbsp. Squeeze the orange and use the juice for the sauce. Add the sugar, soya sauce and rice wine vinegar. Set aside.
  2. In another bowl grate the ginger and garlic, add the sambal oelek. Cut up the green onions and add to the garlic ginger mixture. Add the rice wine vinegar and sesame oil. Set aside
  3. One more bowl add the cornstarch, flour, salt, black pepper, egg and oil and water . Whisk till you have a smooth batter.
  4. Add the chicken to the batter. Put canola oil to a deep skillet or wok. Make sure it's hot enough to fry the chicken (375F). The chicken when it's done is not going to be dark that's because the cornstarch added to the batter. Fry for about 5 minutes. In another skillet or wok put 1 tbsp canola oil and fry the green onion mixture for a few minutes. Then add the orange mixture. To thicken the sauce add the diluted cornstarch. Pour over the fried chicken and toss till the chicken is covered in the sauce.
Cuisine: Cinese | Recipe Type: Main Dish
7.5
168
http://arrisje.com/orange-chicken/

 

 

 

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Roti Chicken Curry Massala

Apr 5, 2015 by

Roti is a Surinam/Hindu dish. If you don’t want to make the bread you can use Naan bread. The roti massala consists of round bread with filling. The bread is made from flour. The filling consists of meat , potatoes and vegetables . The appropriate vegetables for roti massala is green beans, eggplant, endive or dhal (yellow peas).
I got this recipe from one of my favorite cookbooks” Surinaams koken”.

Ingredients:
For the bread:
  • 4 cups all purpose flour
  • 2 tbsp yeast
  • 1¼ cup water milk mixture (warm 110F)
  • 1 tbsp melted butter
  • olive oil
For the massala:
  • 2 tbsp Garam masala
  • 2 tbsp Curry powder
For the filling:
  • 1 chicken or any other favorite chicken parts
  • 4 cloves of garlic
  • 1 large onion (chopped)
  • ½ tbsp sambal
  • 4 tbsp massala
  • 6 potatoes
  • 1 lb green beans
  • 2 tomatoes (chopped)
  • 2 bay leaves
  • 1 knorr bouillon cube
  • salt and pepper
Instructions
  1. Add the yeast, water milk mixture and the butter to the flour. Mix well and let it stand for about an hour. After it rises make balls the size of a large egg.
  2. Roll the dough out on a floured surface. Put some oil in a hot pan and “fry” the bread on both sides.
  3. If you can’t get the massala then you have to improvise, I made a mix of my own. 2 tbsp garam marsala and 2 tbsp curry. It’s not the real thing but it’s close enough. If you can get your hands on massala use that.
  4. Season the chicken with pepper, salt, minced garlic, 1 tbsp massala. Put some oil in a pan make sure it’s hot. Roast the chicken for about 10 minutes on all sides. 
  5. Add the minced onion, sambal and 2 cups of water, chopped tomatoes, peeled and halved potatoes and green beans.
  6. Add 1 cube bouillon cube, the bay leaves and 1 tbsp massala . Stew till the potatoes are done (about 20 min). If it starts to dry out add some water. There should be enough water to dip the bread. If you like the “sauce ” thick add some diluted cornstarch.

Yields 6

Roti Chicken Curry Marsala

Roti is Hindu dish. If you don't want to make the bread you can use Naan bread. The roti massala consists of round bread with filling. The bread is made from flour. The filling consists of meat , potatoes and vegetables . The appropriate vegetables for roti massala is green beans, eggplant, endive or dhal (yellow peas). I got this recipe from one of my favorite cookbooks Surinaams koken.

10 minPrep Time

25 minCook Time

35 minTotal Time

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Ingredients

    For the bread:
  • 4 cups all purpose flour
  • 2 tbsp yeast
  • 1 1/4 cup water milk mixture (warm 110F)
  • 1 tbsp melted butter
  • olive oil
  • For the massala:
  • 2 tbsp Garam masala
  • 2 tbsp Curry powder
  • For the filling:
  • 1 chicken or any other favorite chicken parts
  • 4 cloves of garlic
  • 1 large onion (chopped)
  • 1/2 tbsp sambal
  • 4 tbsp massala
  • 6 potatoes
  • 1 lb green beans
  • 2 tomatoes (chopped)
  • 2 bay leaves
  • 1 knorr bouillon cube
  • salt and pepper

Instructions

  1. Add the yeast, water milk mixture and the butter to the flour. Mix well and let it stand for about an hour. After it rises make balls the size of a large egg.
  2. Roll the dough out on a floured surface. Put some oil in a hot pan and "fry" the bread on both sides.
  3. If you can't get the massala then you have to improvise, I made a mix of my own. 2 tbsp garam marsala and 2 tbsp curry. It's not the real thing but it's close enough. If you can get your hands on massala use that.
  4. Season the chicken with pepper, salt, minced garlic, 1 tbsp massala.
  5. Put some oil in a pan make sure it's hot. Roast the chicken for about 10 minutes on all sides. Add the minced onion, sambal and 2 cups of water, chopped tomatoes, peeled and halved potatoes, green beans.
  6. Add 1 cube bouillon cube, the bay leaves and 1 tbsp massala . Stew till the potatoes are done (about 20 min). If it starts to dry out add some water. There should be enough water to dip the bread. If you like the "sauce " thick add some diluted cornstarch.
Cuisine: Suriname/Hindu | Recipe Type: Dinner
7.5
164
http://arrisje.com/roti-chicken-curry-massala/

 

 

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Chicken Pot Pie

Mar 21, 2015 by

Forget those frozen Chicken pot pies. Making them yourself is not that hard. Before you know it you be making on a regular base.

 

Ingredients
  • 4 tablespoons butter
  • ¼ cup onion, chopped
  • ¼ cup celery, chopped
  • ¼ cup carrot, chopped
  • 2 tbsp flour
  • 2½ cups milk
  • 1 tbsp “Better Than Bullion” chicken base
  • 2 cups chicken, cooked and shredded
  • ½ cup frozen peas
  • ¼ tsp white pepper
  • ½ teaspoon thyme
  • 1 sheet frozen puff pastry
  • 1 egg, beaten slightly with a fork
Instructions
  1. Let the puff pastry thaw, so it’s easy to unfold.
  2. Preheat oven to 400 degrees. Melt the butter over medium heat add the onion, celery, carrot and salt. When the vegetables are translucent add the flour and cook for about 2 minutes. Whisk in the milk.
  3.   Add 1 tsp better then bouillon, add the thyme and white pepper. Bring to a boil. Turn heat to low then add the chicken and peas. I forgot to make a pic adding the peas 😉
  4. Pour chicken mixture into a 9 x 9 baking dish. Cut puff pastry into 12 equal strips. Lay puff pastry strips over chicken mixture, weaving it together to form a lattice pattern. Using a pastry brush, brush egg onto the top of the puff pastry. Bake for 30-35 minutes. The puff pastry will be a deep golden brown color.  Cool for 5 minutes before serving.

 

Yields 6

Chicken Pot Pie

15 minPrep Time

30 minCook Time

45 minTotal Time

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Ingredients

  • 4 tablespoons butter
  • 1/4 cup onion, chopped
  • 1/4 cup celery, chopped
  • 1/4 cup carrot, chopped
  • 2 tbsp flour
  • 2 1/2 cups milk
  • 1 teaspoon "Better Than Bullion" chicken base
  • 2 cups chicken, cooked and shredded
  • 1/2 cup frozen peas
  • 1/4 tsp white pepper
  • 1/2 teaspoon thyme
  • 1 sheet frozen puff pastry
  • 1 egg, beaten slightly with a fork

Instructions

  1. Preheat oven to 400 degrees. Let the puff pastry thaw, so it's easy to unfold.
  2. Melt the butter over medium heat add the onion, celery, carrot and salt. When the vegetables are translucent add the flour and cook for about 2 minutes. Whisk in the milk add 1 tsp better then bouillon. Bring to a boil. Turn heat to low then add the chicken and peas.
  3. Pour chicken mixture into a 9 x 9 baking dish.
  4. Cut puff pastry into 12 equal strips.
  5. Lay puff pastry strips over chicken mixture, weaving it together to form a lattice pattern.
  6. Using a pastry brush, brush egg onto the top of the puff pastry.
  7. Bake for 30-35 minutes. The puff pastry will be a deep golden brown color.
  8. Cool for 5 minutes before serving.
Recipe Type: Comfort Food
7.5
166
http://arrisje.com/chicken-pot-pie/

 

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Carrabba’s Chicken Bryan Copycat

Dec 27, 2014 by

Chicken Bryan is one of Carrabba’s Italian Grill’s most ordered dish. It consists of an 8 oz grilled chicken breast, topped with goat cheese, sundried tomatoes, and a basil lemon butter sauce. This dish is named after the city of Bryan, Texas, where the Carrabba family settled in the United States. The first time I went to Carrabba’s that’s what I ordered and I knew I just had to find a copycat recipe of this. I must say this one came pretty close. Find out for yourself.

Ingredients
  • ½ cup dry white wine
  • ¼ cup fresh lemon juice
  • 2/3 cup cold butter, sliced
  • 1½ cups chopped sun-dried tomatoes
  • ¼ cup chopped fresh basil (I didn’t have it at this time used dried basil)
  • ½ teaspoon kosher salt
  • ½ teaspoon white pepper
  • 6 boneless skinless chicken breast halves
  • extra virgin olive oil, for brushing
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 8 ounces caprino goat cheese or 8 ounces other goat cheese, room temperature
Instructions
  1. Saute garlic and onion in 2 Tbsp butter in a large skillet over medium heat until tender. Stir wine and lemon juice into skillet, increase heat to medium high, and simmer to reduce by half. Reduce heat to low and stir in cold butter, one slice at a time.
  2. Stir in tomatoes, basil, kosher salt, and white pepper; remove from heat; set aside.
  3. Sprinkle the chicken breast with salt and black pepper. Grill the chicken on your barbeque or in a grill skillet. When the chicken is done, place equal amounts of cheese on each breast and put the prepared sun-dried tomato sauce over the chicken breast.

Yields 6

Carrabba's Chicken Bryan Copycat

Chicken Bryan is one of Carrabba's Italian Grill's most ordered dish. It consists of an 8 oz grilled chicken breast, topped with goat cheese, sundried tomatoes, and a basil lemon butter sauce. This dish is named after the city of Bryan, Texas, where the Carrabba family settled in the United States. The first time I went to Carrabba's that's what I ordered and I knew I just had to find a copycat recipe of this. I must say this one came pretty close. Find out for yourself.

35 minPrep Time

20 minCook Time

55 minTotal Time

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Ingredients

  • 1/2 cup dry white wine
  • 1/4 cup fresh lemon juice
  • 2/3 cup cold butter, sliced
  • 1 1/2 cups chopped sun-dried tomatoes
  • 1/4 cup chopped fresh basil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon white pepper
  • 6 boneless skinless chicken breast halves
  • extra virgin olive oil, for brushing
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 ounces caprino goat cheese or 8 ounces other goat cheese, room temperature

Instructions

  1. Saute garlic and onion in 2 Tbsp butter in a large skillet over medium heat until tender. Stir wine and lemon juice into skillet, increase heat to medium high, and simmer to reduce by half. Reduce heat to low and stir in cold butter, one slice at a time. Stir in tomatoes, basil, kosher salt, and white pepper; remove from heat; set aside.
  2. Sprinkle the chicken breast with salt and black pepper. Grill the chicken on your barbeque or in a grill skillet. When the chicken is done, place equal amounts of cheese on each breast and put the prepared sun-dried tomato sauce over the chicken breast.
Cuisine: Italian | Recipe Type: CopyCat/Dinner
7.5
160
http://arrisje.com/carrabbas-chicken-bryan-copycat/

 

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Chicken Curry Ragout

Dec 21, 2014 by

Chicken Curry Ragout was and still is one of my favorite child hood dishes, my mother used to make for us. It’s easy to make, and you can eat it on rice or puff pastry shells. Either way it’s delicious.

Ingredients
  • Chicken breast
  • 1 bouillon cube
  • 1 onion
  • 1 stick butter
  • 3 tbsp all purpose flour
  • 3 cups of chicken broth (that’s the liquid you cooked the chicken in )
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tsp curry
  • cooked rice or puff pastry shells
Instructions
  1. Put the chicken in cold water and add the bouillon cube simmer for about 1 hour. If you want to eat it with rice, put 1¾ cup of water in a pan bring to a boil and add 1 cup of rice. Simmer for 20 minutes. Take the chicken out and shred the chicken, put the chicken aside. Cut up the onion. In a skillet add the butter and the cutup onion, when the onion is translucent add the 3 tbsp flour, stir well. Then add the 3 cups of chicken broth.
  2. Now it’s time to add the seasonings, pepper, salt, curry and the shredded chicken.
  3. You can eat the curry chicken on rice or the puff pastry shells. How to bake the puff pastry shells follow the instructions on the puff pastry box.

Yields 4

Chicken Curry

Chicken Curry was and still is one of my favorite child hood dishes. It's easy to make, you can eat it on rice or puff pastry. Either way it's delicious.

10 minPrep Time

1 hrCook Time

1 hr, 10 Total Time

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Ingredients

  • Chicken breast
  • 1 bouillon cube
  • 1 onion
  • 1 stick butter
  • 3 tbsp all purpose flour
  • 3 cups of chicken broth (that's the liquid you cooked the chicken in )
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tsp curry
  • cooked rice or puff pastry shells

Instructions

  1. Put the chicken in cold water and add the bouillon cube simmer for about 1 hour. If you want to eat it with rice, put 13/4 cup of water in a pan bring to a boil and add 1 cup of rice. Simmer for 20 minutes. Take the chicken out and shred the chicken, put the chicken aside. Cut up the onion. In a skillet add the butter and the cutup onion, when the onion is translucent add the 3 tbsp flour, stir well. Then add the 3 cups of chicken broth.
  2. Now it's time to add the seasonings, pepper, salt, curry and the shredded chicken.
  3. Eat the curry chicken on the cooked rice or the puff pastry shells. Follow the instructions on the puff pastry box.
Cuisine: Dutch | Recipe Type: Dinner
7.5
156
http://arrisje.com/chicken-curry-ragout/

 

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Baked Buffalo Hot Wings

Dec 14, 2014 by

This is an oven-baked version of the classic fried finger food buffalo wings. No grease smell in your house and I am sure way more healthier then the fried version. Found this recipe on Yahoo news and didn’t change a bit of it except the hot sauce mixture.

Ingredients
  • 1½ cups hot sauce of your choice
  • 1 cup buttermilk
  • 1 tsp garlic powder
  • chicken wings, separated into 2 pieces and wing tips discarded
  • 2 tbsp butter (1/2 stick), melted
  • ½ cup of honey
  • 1 tsp vinegar
  • Celery sticks
  • Carrots
  • Ranch Dressing
Instructions
  1. If you have bought the whole wings then you need to cut them up in pieces and discard the tips.
  2. Place 1 cup hot sauce and 1 cup of buttermilk and the garlic powder in a large resealable plastic bag,stir to combine. Add the wings; seal the bag, pressing out any excess air; and turn the bag to coat the wings evenly. Marinate in the refrigerator, turning occasionally, for at least 2 hours or overnight.
  3. Heat the broiler to high and arrange a rack in the middle of the oven. Cover a baking sheet with aluminum foil and place a wire rack on it. Remove the wings from the marinade, letting any excess drip off, and arrange in a single layer on the rack. Discard the marinade and broil the wings until the meat starts to pull away from the bones and the skin is deep golden brown, bubbling, and crisped, 12-15 minutes. Remove from the oven and turn the wings over using tongs. Return wings to the oven and continue broiling until the skin is deep golden brown, bubbling, and crisped on the second side, about 12-15 minutes more.
  4. Meanwhile, combine remaining ½ cup hot sauce and melted butter, honey and vinegar in a pot and cook till bubbly.
  5. Add cooked wings and toss to coat. Serve immediately with ranch dressing, celery sticks and carrots.

 

Yields 20

Baked Buffalo Hot Wings

This is an oven-baked version of the classic fried finger food buffalo wings. No grease smell in your house and I am sure way more healthier then the fried version.

2 hrPrep Time

30 minCook Time

2 hr, 30 Total Time

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Ingredients

  • 1 1/2 cups hot sauce of your choice
  • 1 cup buttermilk
  • 1 tsp garlic powder
  • chicken wings, separated into 2 pieces and wing tips discarded
  • 2 tbsp butter (1/2 stick), melted
  • 1/2 cup of honey
  • 1 tsp vinegar
  • Celery sticks
  • Carrots
  • Ranch Dressing

Instructions

  1. If you have bought the whole wings then you need to cut them up in pieces and discard the tips. Place 1 cup hot sauce and 1 cup of buttermilk and the garlic powder in a large resealable plastic bag,stir to combine. Add the wings; seal the bag, pressing out any excess air; and turn the bag to coat the wings evenly. Marinate in the refrigerator, turning occasionally, for at least 2 hours or overnight.
  2. Heat the broiler to high and arrange a rack in the middle of the oven. Cover a baking sheet with aluminum foil and place a wire rack on it. Remove the wings from the marinade, letting any excess drip off, and arrange in a single layer on the rack. Discard the marinade and broil the wings until the meat starts to pull away from the bones and the skin is deep golden brown, bubbling, and crisped, 12-15 minutes. Remove from the oven and turn the wings over using tongs. Return wings to the oven and continue broiling until the skin is deep golden brown, bubbling, and crisped on the second side, about 12-15 minutes more.
  3. Meanwhile, combine remaining 1/2 cup hot sauce and melted butter, vinegar and 1/2 cup of honey in a pot and cook till bubbly.
  4. Add cooked wings and toss to coat. Serve with ranch dressing, celery sticks and carrots.
Cuisine: American | Recipe Type: Appetizer
7.5
195
http://arrisje.com/baked-buffalo-hot-wings/

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Crème Fraiche Chicken

Dec 11, 2013 by

 

Creme Fraiche Chicken
Crème fraiche is less sour than sour cream and is also thicker. Also crème fraiche will not curdle which is a big advantage when using it in sauces. This recipe Crème fraiche Chicken you can add to your 30 minute meals. If you can’t buy the Crème fraiche then make it your self. You have to make it a day or two ahead. And here is the recipe for Crème fraiche
Ingredients:1 chicken breast
1 tsp garlic
1 tsp curry
1 tsp paprika
1 egg
2 tbsp flour
1 stick of butter
6 slices of bacon
1 tray of mushrooms
1 med sized onion
1 cup Crème fraiche
Instructions:Slice the chicken breast in small pieces, and season with the garlic, curry and paprika.storyboard
Crack one egg and whip it a bit. Add to the cutup chicken and add the flour.storyboard
Put one stick of butter in a pre-heated skillet, wait till it get slightly brown, then add the chicken breast and brown on all sides. Take out of the skillet and put in a separate bowl.storyboard
While your chicken is browning you should have sliced and diced the bacon, mushrooms and onion.storyboard
Put them in the same skillet as you had the chicken breast, and cook till done. That shouldn’t take but 10 minutes.storyboard
Put all in a bigger pot and then add the Crème fraiche. Serve with rice of your choice, I used Rice a Roni which I started to cook before I started to prepare this dish.storyboard

Yields 4

Crème Fraiche Chicken

Crème fraiche is less sour than sour cream and is also thicker. Also crème fraiche will not curdle which is a big advantage when using it in sauces. This recipe Crème fraiche Chicken you can add to your 30 minute meals.

10 minPrep Time

20 minCook Time

30 minTotal Time

Save Recipe

Ingredients

  • 1 chicken breast
  • 1 tsp garlic
  • 1 tsp curry
  • 1 tsp paprika
  • 1 egg
  • 2 tbsp flour
  • 1 stick of butter
  • 6 slices of bacon
  • 1 tray of mushrooms
  • 1 med sized onion
  • 1 cup Crème fraiche

Instructions

  1. Slice the chicken breast in small pieces, and season with the garlic, curry and paprika.
  2. Crack one egg and whip it a bit. Add to the cutup chicken and add the flour.
  3. Put one stick of butter in a pre-heated skillet, wait till it get slightly brown, then add the chicken breast and brown on all sides. Take out of the skillet and put in a separate bowl.
  4. While your chicken is browning you should have sliced and diced the bacon, mushrooms and onion.
  5. Put them in the same skillet as you had the chicken breast, and cook till done. That shouldnâ??t take but 10 minutes.
  6. Put all in a bigger pot and then add the Crème fraiche. Serve with rice of your choice, I used Rice a Roni which I started to cook before I started to prepare this dish.
7.5
143
http://arrisje.com/creme-fraiche-chicken/

 

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Nasi Goreng

Jul 25, 2013 by

Rijsttafel is a Dutch word for an Indonesian-style banquet. The word “rijsttafel” means “rice table,”. Nasi Goreng is the basic for a “rijst tafel” you can add several dishes to this dish, like sate, kroepoek, a fried egg, atjar tjampoer, pisang goreng, gado gado, Sambal telur.

I usually make Nasi Goreng of leftover meat and previously cooked rice. I prefer Jasmine rice but that’s totally up to you. Combining the meat with some veggies this makes a wonderful dish. If you don’t have pre-cooked rice cook it and and let it cool off in the refrigerator. And if you don’t have leftover meat use fresh meat 😉

Ingredients

leftover meat
4 strips bacon
2 cups rice cooked
1 leek
2 cups of shredded cabbage
1 onion
1 tbsp garlic
1 tbsp sambal oelek
1 tbsp cumin
1/2 tsp coriander
1/2 tsp ginger
1/2 tsp turmeric
2 tbsp ketjap manis (sweet soya sauce)

Instructions

1.  The picture below I used the leftover steak and some chicken, cut them up to little pieces.

2. Cut up the leek and rinse well. If you don’t rinse the leek well you may have some sand in your Nasi Goreng and that is one thing you don’t want. Cut up the onion and bacon. Combine 1 tbsp cumin, 1/2 tsp coriander, 1/2 tsp ginger (djahe) and 1/2 tsp turmeric (koenjit) in a small bowl. Set aside.

3. Put some olive oil in the wok or skillet and add the cutup meat and bacon, fry till the bacon is pretty much done.

4. Then add the onion, garlic, 1 tbsp sambal oelek and the bowl of seasoning.

Add the leeks,cabbage and the cooked rice and the soya sauce. Stir fry till done.

 

Yields 6

Nasi Goreng

Rijsttafel is a Dutch word for an Indonesian-style banquet. The word â??rijsttafelâ? means â??rice table,â?. Nasi Goreng is the basic for a "rijst tafel" you can add several dishes to this dish, like sate[/url], kroepoek, a fried egg, [url href=http://arrisje.com/atjar-tjampoer/ target=_blank]atjar tjampoer[/url], [url href=http://arrisje.com/pisang-goreng-indonesian/ target=_blank]pisang goreng , gado gado, Sambal telur. I usually make Nasi Goreng of leftover meat and previously cooked rice. I prefer Jasmine rice but that's totally up to you. Combining the meat with some veggies this makes a wonderful dish. If you don't have pre-cooked rice cook it and and let it cool off in the refrigerator. And if you don't have leftover meat use fresh meat 😉

10 minPrep Time

10 minCook Time

20 minTotal Time

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Ingredients

  • leftover meat
  • 4 strips bacon
  • 2 cups rice cooked
  • 1 leek
  • 2 cups of shredded cabbage
  • 1 onion
  • 1 tbsp garlic
  • 1 tbsp sambal oelek
  • 1 tbsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp ginger
  • 1/2 tsp turmeric
  • 2 tbsp ketjap manis (sweet soya sauce)

Instructions

  1. The picture below I used the leftover steak and some chicken, cut them up to little pieces.
  2. Cut up the leek and rinse well. If you don't rinse the leek well you may have some sand in your Nasi Goreng and that is one thing you don't want. Cut up the onion and bacon. Combine 1 tbsp cumin, 1/2 tsp coriander, 1/2 tsp ginger (djahe) and 1/2 tsp turmeric (koenjit) in a small bowl. Set aside.
  3. Put some olive oil in the wok or skillet and add the cutup meat and bacon, fry till the bacon is pretty much done.
  4. Then add the onion, garlic, 1 tbsp sambal oelek and the bowl of seasoning.
  5. Add the leeks,cabbage and the cooked rice and the soya sauce. Stir fry till done.
Cuisine: Indonesian/Dutch | Recipe Type: Dinner
7.5
130
http://arrisje.com/nasi-goreng/

 

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Olive Garden’s Chicken Alfredo Fettuccine

Jul 15, 2013 by

 

Olive Garden's Chicken Alfredo

A great copycat recipe of Olive Gardens Chicken Alfredo Fettuccine Noodles. It’s one of the easiest copy cat recipes.

Ingredients

For the chicken breast:

1 tbsp Poultry seasoning
1 tbsp Cajun Seasoning
3 chicken breast
1/2 stick butter
For the Fettuccine Alfredo:
Cooked Fettuccine noodles
2 tbsp butter
1 tbsp crushed garlic
2 cups half and half
1 cup Parmesan cheese
1/8 tsp white pepper
1 tbsp cornstarch diluted with 1 tsp water
1/2 cup chopped parsley
1 tsp salt

Instructions

Boil plenty of water in a large pot and add 1 tsp of salt. Cut the chicken breast in half and season with the poultry seasoning and Cajun Seasoning.

Heat the skillet over medium high heat. Add the 2 tbsp butter and wait till it is slightly brown. Add the chicken breast and brown on both sides. It shouldn’t take but 5 minutes. Take them out of the skillet and let the chicken breast rest.

While you are cooking the chicken breast the water should be boiling by now. Add the fettuncine noodles to the water and boil for 12 min. Drain the noodles in the strainer.

Making the Alfredo sauce is easy. Put 2 tbsp butter in the pot add the crushed garlic. Then add the 2 cups half and half, 1 cup Parmesan cheese, 2 tbsp cream cheese and the white pepper. To make the sauce thicker add the diluted cornstarch mix.

First put the Fettuccine noodles on your plate top it with the Alfredo sauce, then add the chicken breast cut in strips top it off with the chopped parsley


Yields 6

Olive Garden Chicken Alfredo Fettucine

A great copycat recipe of Olive Gardens Chicken Alfredo Fettuccine Noodles. It's one of the easiest copy cat recipes.

10 minPrep Time

20 minCook Time

30 minTotal Time

Save Recipe

Ingredients

    For the chicken breast
  • 1 tbsp Poultry seasoning
  • 1 tbsp Cajun Seasoning
  • 3 chicken breast
  • 1/2 stick butter
  • For the Fettuccine Alfredo
  • Cooked Fettuccine noodles
  • 2 tbsp butter
  • 1 tbsp crushed garlic
  • 2 cups half and half
  • 1 cup Parmesan cheese
  • 1/8 tsp white pepper
  • 1 tbsp cornstarch diluted with 1 tsp water
  • 1/2 cup chopped parsley
  • 1 tsp salt.

Instructions

  1. Boil plenty of water in a large pot and add 1 tsp of salt. Cut the chicken breast in half and season with the poultry seasoning and Cajun Seasoning.
  2. Heat the skillet over medium high heat. Add the 2 tbsp butter and wait till it is slightly brown. Add the chicken breast and brown on both sides. It shouldn't take but 5 minutes. Take them out of the skillet and let the chicken breast rest.
  3. While you are cooking the chicken breast the water should be boiling by now. Add the fettucine noodles to the water and boil for 12 min. Drain the noodles in the strainer.
  4. Making the Alfredo sauce is easy. Put 2 tbsp butter in the pot add the crushed garlic. Then add the 2 cups half and half, 1 cup Parmesan cheese, 2 tbsp cream cheese and the white pepper. To make the sauce thicker add the diluted cornstarch mix.
  5. First put the Fettuccine noodles on your plate top it with the Alfredo sauce, then add the chicken breast cut in strips top it off with the chopped parsley
Cuisine: Italian/American | Recipe Type: Dinner/Copycat
7.5
129
http://arrisje.com/olive-garden-chicken-alfredo-fettucine/

 

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Naked Hot Wings

Apr 24, 2013 by

In the Southern United States, wings are often called hot wings, and have local variations in how they are cooked.Buffalo wings or Hot Wings were first prepared at the Anchor Bar on Main Street, near the corner of North Street, Buffalo, on October 3, 1964. Teressa Bellissimo, co-owner of the Anchor Bar with her husband Frank, had the idea of deep frying chicken wings and tossing them in Frank’s RedHot sauce for her son Dominic and his friends. One evening, on a spur of the moment, Teressa presented her son with a deep-fried and sauced creation, and they were an instant hit. At the time the recipe was created, chicken wings were typically thrown away or reserved for making stock. And now the wings are one of the most requested snack.

Ingredients

1 bag of wings
1 cups of hot sauce
1 cup of honey
1/2 stick of butter
1 tbsp vinegar
Season all Salt to your liking
Peanut Oil

Instructions

1.  Wash, dry and season your wings and deep fry them (400F) 10 to 15 minutes or until golden and crisp. They should be ready when they float. Drain on paper towels or in a strainer. While the wings are getting fried, you make the hot wing sauce.

2.  Add the hot sauce, honey, butter and vinegar to the pot and warm till butter is melted. Pour over the fried wings. You can eat them with some carrots, celery sticks and some Ranch dressing, or Blue Cheese dressing.

*My Recipe Card. Click on the pic and save to your hard drive, print as a 4×6 pic*

Recipe Card Hot wings


Yields 6

Naked Hot Wings

In the Southern United States, wings are often called hot wings, and have local variations in how they are cooked.Buffalo wings or Hot Wings were first prepared at the Anchor Bar on Main Street, near the corner of North Street, Buffalo, on October 3, 1964. Teressa Bellissimo, co-owner of the Anchor Bar with her husband Frank, had the idea of deep frying chicken wings and tossing them in Frank's RedHot sauce for her son Dominic and his friends. One evening, on a spur of the moment, Teressa presented her son with a deep-fried and sauced creation, and they were an instant hit. At the time the recipe was created, chicken wings were typically thrown away or reserved for making stock. And now the wings are one of the most requested snack.

15 minPrep Time

15 minCook Time

30 minTotal Time

Save Recipe

Ingredients

  • 1 bag of wings
  • 1 cups of hot sauce
  • 1 cup of honey
  • 1/2 stick of butter
  • 1 tbsp vinegar
  • Season all Salt to your liking
  • Peanut Oil

Instructions

  1. Wash, dry and season your wings and deep fry them (400F) 10 to 15 minutes or until golden and crisp. They should be ready when they float. Drain on paper towels or in a strainer. While the wings are getting fried, you make the hot wing sauce.
  2. Add the hot sauce, honey, butter and vinegar to the pot and warm till butter is melted. Pour over the fried wings. You can eat them with some carrots, celery sticks and some Ranch dressing, or Blue Cheese dressing.
Cuisine: American | Recipe Type: Appetizer
7.5
122
http://arrisje.com/hot-wings/

 
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