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 3 hours to smoke this bird.
  5. When you happen to have an extra chicken laying around, make this smoked chicken salad.

Smoked Chicken
 
Prep time
Cook time
Total time
 
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
  • ½ cup kosher salt
  • ¼ 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 1½ 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 3 hours to smoke this bird.
  5. When you happen to have an extra chicken laying around, make this smoked chicken salad.

 

 

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Chili’s Quesadilla Explosion Salad

May 14, 2016 by

Chili’s most popular salad, Quesadilla Explosion Salad. It Includes grilled chicken with cheese, tomatoes, corn relish,  tortilla strips and quesadilla’s. Served with Ranch Chipotle, citrus-balsamic dressing and cheese quesadilla wedges. This salad has been posted as one of the most unhealthy salads. You could make it a healthier salad if you leave out the Ranch Chipotle dressing, make the quesadillas with whole wheat tortillas and low fat cheese and no fried tortilla strips but instead bake them.
 

Ingredients

  • 1 cup of Citrus Balasamic Vinaigrette (recipe below)
  • 1 cup Chipotle Ranch Dressing (recipe below)
  • 2 boneless fajita marinated chicken (recipe below)
  • Salad greens of your choice

 

For the Corn relish
  • ½ can of black beans, drained and rinsed
  • ½ can of corn
  • 3 Roma tomatoes
  • 2 tbsp minced cilantro
  • 1/2 diced red onion
  • 1 tsp lime juice
  • ½ tsp sugar
  • ¼ tsp salt
  • ¼ tsp black pepper
For the Fajita Marinated Chicken
  • 2 boneless skinless chicken breasts halved
  • 2½ cups water
  • 2 tbsp sugar
  • 2 tsp salt
  • 1½ tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Chicken seasoning of choice
For the Chipotle Ranch Dressing
  • ½ cup Ranch Dressing
  • 1 tsp chopped canned chipotle pepper
For the Citric Balsamic Vinaigrette
  • 1 cup canola oil
  • ¼ cup balsamic vinegar
  • 3 tbsp sugar
  • 2 tbsp mustard
  • 2 tbsp lemon juice
  • 1 tsp minced garlic
  • ½ tsp salt
  • ¼ tsp black pepper
For the tortilla Strips
  • any 3 tortillas
  • peanut oil
For the Quesadillas
  • 8 tortillas
  • butter
  • 1 cup shredded cheese of your choice I used half cheddar and half Monterey jack cheese
Instructions
  1. First lets make the marinate for the chicken breast. Since the chicken breast are to thick for my taste I half them. Combine the 2½ cups water, 2 tbsp sugar, 2 tsp salt, 1½ tsp cumin, 1 tsp garlic powder, 1 tsp onion powder. Marinate for at least 2 hours. While the chicken is marinating go and make the Chipotle Ranch salad dressings. You can make your own Ranch Dressing or buy the bottled one and add the Chipotle pepper.
  2. For the Balsamic vinaigrette whisk all ingredients and refrigerate until ready to use.
  3. Make the corn relish. Rinse the corn and beans, add tomatoes, bell pepper, onion, cilantro, lime juice, sugar, salt and pepper. Refrigerate until ready to use.
  4. Stack the tortillas and cut into thin strips. Fry or bake the tortilla strips until crispy, cool on paper towels to drain.
  5. Preheat the paninni maker and spray with some olive oil. Season the halved chicken breast with chicken seasoning of your choice. Grill the chicken breast for 4-5 minutes on each side, until done. Keep the chicken warm and slice when ready to use.
  6. Spread butter on both  outsides of the tortillas. Top one side of the tortilla with your choice of cheese, and top it with the other tortilla. Put some butter in a hot skillet. Fry the tortillas on both sides, that shouldn’t take but a minute.
  7. Wash salad greens and place in a large bowl. Add the corn relish to the salad greens. Add the sliced chicken breast, shredded cheeses. Toss with desired amount of the Citrus Balsamic Vinaigrette and or Ranch Chipotle dressing. Add the Cheese Quesadillas and serve with the deep fried tortilla strips.

5.0 from 1 reviews
Chili's Quesadilla Explosion Salad
 
Prep time
Cook time
Total time
 
Chili’s most popular salad, Quesadilla Explosion Salad. It Includes grilled chicken with cheese, tomatoes, corn relish, tortilla strips and quesadilla’s. Served with Ranch Chipotle, citrus-balsamic dressing and cheese quesadilla wedges. This salad has been posted as one of the most unhealthy salads. You could make it a healthier salad if you leave out the Ranch Chipotle dressing, make the quesadillas with whole wheat tortillas and low fat cheese and no fried tortilla strips but instead bake them.
Recipe type: Copy Cat
Ingredients
  • 1 cup of Citrus Balasamic Vinaigrette (recipe below)
  • 1 cup Chipotle Ranch Dressing (recipe below)
  • 2 boneless fajita marinated chicken (recipe below)
  • Salad greens of your choice
For the Corn relish
  • ½ can of black beans, drained and rinsed
  • ½ can of corn
  • 3 Roma tomatoes
  • 2 tbsp minced cilantro
  • ½ diced red onion
  • 1 tsp lime juice
  • ½ tsp sugar
  • ¼ tsp salt
  • ¼ tsp black pepper
For the Fajita Marinated Chicken
  • 2 boneless skinless chicken breasts halved
  • 2½ cups water
  • 2 tbsp sugar
  • 2 tsp salt
  • 1½ tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Chicken seasoning of choice
For the Chipotle Ranch Dressing
  • ½ cup Ranch Dressing
  • 1 tsp chopped canned chipotle pepper
For the Citric Balsamic Vinaigrette
  • 1 cup canola oil
  • ¼ cup balsamic vinegar
  • 3 tbsp sugar
  • 2 tbsp mustard
  • 2 tbsp lemon juice
  • 1 tsp minced garlic
  • ½ tsp salt
  • ¼ tsp black pepper
For the tortilla Strips
  • any 3 tortillas
  • peanut oil
For the Quesadillas
  • 8 tortillas
  • butter
  • 1 cup shredded cheese of your choice I used half cheddar and half Monterey jack cheese
Instructions
  1. First lets make the marinate for the chicken breast. Since the chicken breast are to thick for my taste I half them. Combine the 2½ cups water, 2 tbsp sugar, 2 tsp salt, 1½ tsp cumin, 1 tsp garlic powder, 1 tsp onion powder. Marinate for at least 2 hours. While the chicken is marinating go and make the Chipotle Ranch salad dressings. You can make your own Ranch Dressing or buy the bottled one and add the Chipotle pepper.
  2. For the Balsamic vinaigrette whisk all ingredients and refrigerate until ready to use.
  3. Make the corn relish. Rinse the corn and beans, add tomatoes, bell pepper, onion, cilantro, lime juice, sugar, salt and pepper. Refrigerate until ready to use.
  4. Stack the tortillas and cut into thin strips. Fry or bake the tortilla strips until crispy, cool on paper towels to drain.
  5. Preheat the paninni maker and spray with some olive oil. Season the halved chicken breast with chicken seasoning of your choice. Grill the chicken breast for 4-5 minutes on each side, until done. Keep the chicken warm and slice when ready to use.
  6. Spread butter on both outsides of the tortillas. Top one side of the tortilla with your choice of cheese, and top it with the other tortilla. Put some butter in a hot skillet. Fry the tortillas on both sides, that shouldn’t take but a minute.
  7. Wash salad greens and place in a large bowl. Add the corn relish to the salad greens. Add the sliced chicken breast, shredded cheeses. Toss with desired amount of the Citrus Balsamic Vinaigrette and or Ranch Chipotle dressing. Add the Cheese Quesadillas and serve with the deep fried tortilla strips.

 

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One Pot Pasta

May 9, 2016 by

One Pot Pasta is one of those dishes that is in “style”. This is another recipe from Tasty videos. And again really good. One pot dishes have been around for ages. Take a look at this boerenkool dish.  Great for a weeknight evening dinner, it’s fast and tasty.

Ingredients:

  • 2 tbsp Olive Oil
  • 1 Diced Chicken Breasts
  • 3 Chorizo sausage
  • 2 Garlic, minced
  • 1/2 Onion
  • 1/2 Red Bell Pepper
  • 1/2 Green Bell Pepper
  • 2 cups of Mushrooms
  • 1/2 box linguine
  • 1 box of Chicken broth (5 cups)
  • 1/2 cup Heavy Cream
  • 1 cup Shredded Parmesan
  • 2 tbsp Cajun Seasoning

Preparation:

  1. Pour olive oil into the pot. Add diced chicken breast to the pot, cover with Cajun seasoning, and stir until the chicken is evenly seasoned. Then, add sliced Chorizo sausage and stir. Cook the meat on medium heat for 5-10 minutes or until the chicken is cooked through.
  2. Add in the garlic, onion, peppers, and mushrooms, and stir. Continue stirring for 3-5 minutes as the veggies cook down.
  3. Add the dry pasta to the pot (if using long, thin noodles, break in half), then pour in the chicken broth. Stir until everything is well-mixed. Cover the pot and bring to a boil. Once boiling, keep covered bring the heat down to a simmer for 10 minutes.I like my pasta with a lot of sauce, if you don’t like that discard the liquid. If the sauce is too thin add diluted cornstarch. Lastly, add heavy cream and Parmesan and stir until your pasta is well blended. Garnish with green onions.
    One Pot Pasta
     
    One Pot Pasta is one of those dishes that is in “style”. This is another recipe from Tasty videos. And again really good. One pot dishes have been around for ages. Take a look at this boerenkool dish. Great for a weeknight evening dinner, it’s fast and tasty.
    Ingredients
    • 2 tbsp Olive Oil
    • 1 Diced Chicken Breasts
    • 3 Chorizo sausage
    • 2 Garlic, minced
    • ½ Onion
    • ½ Red Bell Pepper
    • ½ Green Bell Pepper
    • 2 cups of Mushrooms
    • ½ box linguine
    • 1 box of Chicken broth (5 cups)
    • ½ cup Heavy Cream
    • 1 cup Shredded Parmesan
    • 2 tbsp Cajun Seasoning
    Instructions
    1. Pour olive oil into the pot. Add diced chicken breast to the pot, cover with Cajun seasoning, and stir until the chicken is evenly seasoned. Then, add sliced Chorizo sausage and stir. Cook the meat on medium heat for 5-10 minutes or until the chicken is cooked through.
    2. Add in the garlic, onion, peppers, and mushrooms, and stir. Continue stirring for 3-5 minutes as the veggies cook down.
    3. Add the dry pasta to the pot (if using long, thin noodles, break in half), then pour in the chicken broth. Stir until everything is well-mixed. Cover the pot and bring to a boil. Once boiling, keep covered bring the heat down to a simmer for 10 minutes.I like my pasta with a lot of sauce, if you don’t like that discard the liquid. If the sauce is too thin add diluted cornstarch. Lastly, add heavy cream and Parmesan and stir until your pasta is well blended. Garnish with green onions.

 

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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
 
Prep time
Cook time
Total time
 
Author:
Recipe type: CopyCat
Cuisine: TexMex
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
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.
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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.

Roti Chicken Curry Marsala
 
Prep time
Cook time
Total time
 
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.
Author:
Recipe type: Dinner
Cuisine: Suriname/Hindu
Serves: 6
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.
  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.

 

 

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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.

 

Chicken Pot Pie
 
Prep time
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Total time
 
Author:
Recipe type: Comfort Food
Serves: 6
Ingredients
  • 4 tablespoons butter
  • ¼ cup onion, chopped
  • ¼ cup celery, chopped
  • ¼ cup carrot, chopped
  • 2 tbsp flour
  • 2½ cups milk
  • 1 teaspoon "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. 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.

 

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Curried Chicken Salad with Peach Chutney

Mar 8, 2015 by

I am a big fan of diners drive in and dives. And saw this recipe and I just had to re create this Curried chicken Salad with Peach Chutney. I didn’t have all the ingredients what I saw on the show but replaced them with what I thought was right. I did not use sugar I used honey. I didn’t use almonds I used pecans. When you make it, it will even taste better the next day.
Ingredients
For the Peach Chutney:
  • 1 can sliced peaches in juice (14 oz)
  • ¾ cup diced red pepper
  • ¾ cup diced onion
  • ¼ raisins
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ cup cider vinegar
  • ¼ cup honey
  • 1½ cup water
  • salt and pepper to taste
For the chicken Salad:
  • Chicken breast
  • 1 cup plain yogurt
  • ½ cup mayonnaise
  • 1 to 2 teaspoons curry powder (to taste)
  • 4 green onions sliced
  • 1/3 cup chopped pecans
Instructions
  1. Season the chicken breast with salt and pepper. Put in a 350F preheated oven for about 20min.
  2. Combine all the ingredients for the chutney and simmer until the liquid is reduced by 1/3. Taste should be sweet and sour, that takes about an hour. Cool to room temp.
  3. Shred the chicken. On the show they took a third of the chicken and pulse in a food processor until finely ground, I left that part out. Combine the curry yogurt/mayo, ground chicken, and chicken chunks, with the green onions and chopped pecans. Stir in one cup of the peach chutney. Taste add more chutney as needed. Serve between bread slices with lettuce and tomatoes.

Curried Chicken Salad with Peach Chutney
 
Prep time
Cook time
Total time
 
I am a big fan of diners drive in and dives. And saw this recipe and I just had to re create this Curried chicken Salad with Peach Chutney. I didn't have all the ingredients what I saw on the show but replaced them with what I thought was right. I did not use sugar I used honey. I didn't use almonds I used pecans. When you make it, it will even taste better the next day.
Author:
Recipe type: Salad
Ingredients
For the Peach Chutney:
  • 1 can sliced peaches in juice (14)
  • ¾ cup diced red pepper
  • ¾ cup diced onion
  • ¼ raisins
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ cup cider vinegar
  • ¼ cup honey
  • 1½ cup water
  • salt and pepper to taste
For the chicken Salad:
  • Chicken breast
  • 1 cup plain yogurt
  • ½ cup mayonnaise
  • 1 to 2 teaspoons curry powder (to taste)
  • 4 green onions sliced
  • ⅓ cup chopped pecans
Instructions
  1. Season the chicken breast with salt and pepper. Put in a 350F preheated oven for about 20min.
  2. Combine all the ingredients for the chutney and simmer until the liquid is reduced by ⅔. Taste should be sweet and sour. Cool to room temp. That takes about 1 hour.
  3. Shred the chicken. On the show they took a third of the chicken and pulse in a food processor until finely ground, I left that part out.
  4. Combine the curry yogurt/mayo, ground chicken, and chicken chunks, with the green onions and chopped pecans. Stir in one cup of the peach chutney. Taste add more chutney as needed. Serve between bread slices with lettuce and tomatoes.

 

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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.

Chicken Curry
 
Prep time
Cook time
Total time
 
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.
Author:
Recipe type: Dinner
Cuisine: Dutch
Serves: 4
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. Eat the curry chicken on the cooked rice or the puff pastry shells. Follow the instructions on the puff pastry box.

 

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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.

 

4.5 from 2 reviews
Baked Buffalo Hot Wings
 
Prep time
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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.
Author:
Recipe type: Appetizer
Cuisine: American
Serves: 20
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. 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 ½ cup hot sauce and melted butter, vinegar and ½ 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.

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Crème Fraiche Chicken

Dec 11, 2013 by

 

Creme Fraiche ChickenCrème 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

Crème Fraiche Chicken
 
Prep time
Cook time
Total time
 
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.
Serves: 4
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 shouldn’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.

 

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Olive Garden’s Chicken Alfredo Fettuccine

Jul 15, 2013 by

 

Olive Garden's Chicken AlfredoA 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

Olive Garden Chicken Alfredo Fettucine
 
Prep time
Cook time
Total time
 
A great copycat recipe of Olive Gardens Chicken Alfredo Fettuccine Noodles. It's one of the easiest copy cat recipes.
Author:
Recipe type: Dinner/Copycat
Cuisine: Italian/American
Serves: 6
Ingredients
For the chicken breast
  • 1 tbsp Poultry seasoning
  • 1 tbsp Cajun Seasoning
  • 3 chicken breast
  • ½ 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
  • ⅛ tsp white pepper
  • 1 tbsp cornstarch diluted with 1 tsp water
  • ½ 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

 

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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


Naked Hot Wings
 
Prep time
Cook time
Total time
 
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.
Author:
Recipe type: Appetizer
Cuisine: American
Serves: 6
Ingredients
  • 1 bag of wings
  • 1 cups of hot sauce
  • 1 cup of honey
  • ½ 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.
Nutrition Information
Serving size: 5 wings pp

 

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