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Archive for the ‘Chicken’ Category

 

Halloween party at Guides last night.  I made some caramel apples.  Really easy and doesn’t need store-bought caramels.

 

Caramel Apples

makes 12

1 cup butter                                            1 cup corn syrup

2 1/4 cup brown sugar                         1 can condensed milk

2 tsp vanilla

Put everything (except vanilla) in a large pot.  Stir to dissolve the sugar.  Boil without stirring until it measures 248F on a candy thermometer.

Let cool 2 minutes.  Add vanilla.  Dip apples and place on a lined cookie sheet.

I found a really good sticks to use for the apples.  They sell them at the dollar store and call them skewers.  They worked great and were much cheaper than ‘official’ candy apple sticks.

 

This is called ‘steak’ spice but I use it just about any time some meat needs some seasoning.  I used it on the chicken I made on Monday.  Just take your chicken pieces, sprinkle them with the seasoning and toss them on a shallow pan and roast for an hour at 350F

Steak Spice

10 tsp salt                                   3 tsp black pepper                               4 tsp onion powder (NOT salt)

2 tsp thyme                                2 tsp rosemary                                     4 tsp garlic powder (NOT salt)

I mix it up and keep it in a glass jar so it’s always ready.

 

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What do you do with a 9 pound chicken after you’ve enjoyed it straight from the BBQ?  You search Pinterest and find some new recipes so you aren’t eating ‘just chicken’ for the next two weeks.

I found a recipe called Magic Chicken Pie and it was so good!  I started by finding a recipe for Bisquick since I don’t tend to buy boxed stuff.  Mix up a big batch and keep it in the freezer.  Check out the link too, she’s got lots of recipes.

6 cup flour

1 Tbsp salt

3 Tbsp baking powder

1 cup Crisco

And now for the Magic Pie -it seems really odd, but follow the instructions as written

Melt 4 Tbsp butter in a 9×13 inch pan (350F oven).

Meanwhile mix 2 c Bisquick with 1 1/2 c milk of choice.

Sprinkle 2 cups shredded chicken over the melted butter.  Then 2 cups vegetables (frozen or leftover).  Finally 1 cup shredded cheese.

Pour the batter over the meat/veggies.

Mix 1 can cream of chicken soup with 2 chicken stock cubes and 1 1/2 cups chicken stock.  Stir till smooth and carefully pour over-top of everything in the casserole pan.

Bake 350F for 45-50 min.

Give it a couple of minutes to quit boiling and dig in!

 

Another yummy leftover recipe I found was for Chicken Roll-Ups.

Start by making tortillas

2 cup flour

1/2 tsp salt

3 Tbsp oil

1/2-3/4 cup water

Knead just till smooth.  Cover and let sit 30 min.  Divide into 8 and roll into 8″ circles.  Dry fry for 45 sec a side.

For the Roll-Ups:

2 cups shredded chicken

1/3 cup BBQ sauce

1/2 cup shredded cheese (I use a Monterrey jack/mozzarella combo)

Divide this between the 8 tortillas.  Roll up tight and bake 425F for 6-8 minutes.

Check out the websites and see the other yummy recipes they have.

 

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Mmm, I love chicken wings.  I never order them when we are out though, all the restaurants seem to want to make them hot/spicy -even though they tell me they aren’t.  I really like the crispy deep-fried which is why I’m always disappointed when I make them at home.  That is until I found this way of cooking wings (works with little drumsticks too).  It’s going to seem weird, but just trust me.

4 lbs of wings (I cut them into 2 parts)

2 T baking powder

1/2 t salt

Line rimmed cookie sheets (jelly roll pans) with tinfoil.  Place racks on the sheets and spray with oil (I use Pam).

Put the wings, baking powder and salt in a baggie.  Give it a good shake to coat all the chicken.  Lay the chicken out on the racks.

Bake 250F for 30 min.  Then increase to 400F and bake another 40-50 minutes.  Rotate tray half way.

Honey Garlic Sauce

6 T honey

5 cloves garlic, finely minced

1 t onion powder

1 1/2 T soy sauce

1/4 c water mixed with  1/2 T cornstarch

Put everything in a saucepan (except the water and cornstarch).  Slowly bring to a boil. Add water and cornstarch.  Bring to a boil to thicken.  Pour over chicken and enjoy.

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I find it hard to feel like making real meals during cropping season.  It seems silly to make a full meal when it’s just Ella and I, especially when you consider how little she usually eats.   I made chicken paprikash the other night and I’m so glad I did.  It was so yummy!

Wish I was a better food photographer.

CHICKEN PAPRIKASH

8 chicken thighs

salt, pepper, garlic powder, and paprika

oil

2 onions, finely chopped                                     3 garlic, minced

1 (28 oz) can crushed tomatoes (could use diced but Ella and Colin don’t like tomato chunks)

1 1/2 – 2 cups water

1 c sour cream

Sprinkle chicken thighs with salt, pepper, garlic powder an paprika to taste (both sides).  Saute onions in oil.  Remove onions and brown chicken thighs.  Remove thighs and mix together the remaining ingredients (except sour cream).  Add the onions and thighs back to pan.  Cover and simmer 1 hour.  Remove chicken and stir in sour cream.

** Ella doesn’t like sauce any way, so her pieces don’t get sauced

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I love to roast meat.  It’s the easiest way to feed my family.  Usually just throw the meat in the oven and walk away for a few hours.  Who needs ’30 Minute Meals ‘ when you can have a 5 minute one?

 

Tomato Pot Roast -feeds 6

4 lb beef roast -we prefer blade

salt/pepper/garlic powder to taste

1 onion, sliced

2 carrots, sliced

2 celery stalks, sliced

2 garlic cloves, minced

1 28 oz can diced tomatoes

1 t thyme

1-2 T cornstarch (optional)

Sprinkle the roast with the salt, pepper, and garlic powder.  In a skillet, brown roast (about 3 min a side).  Put roast in your casserole.  In skillet add onions and other vegetables and saute.  Add in tomatoes and thyme.  Carefully pour over roast.

Put on lid and simmer 325 F for 3 hours.  You could add potatoes for the last 30 minutes, but we don’t like them that way.  Instead I tossed some in the oven to bake for the last 90 minutes.  I also dissolve the cornstarch with a bit of water and add for the last few minutes because I like a thicker ‘sauce’.

Here’s another favourite.  I like to make this when we have leftover steak or chicken.

Steak Pizza

pizza dough –this is our favourite

cooked steak or chicken -amount depends on size of pizza

BBQ sauce -we like Diana’s chicken and rib sauce

shredded mozzarella

Can’t get easier than that??  Roll out your pizza dough the way you like -individual or one big pizza.  Cover with BBQ sauce.  Thinly slice/shred the meat.  Sprinkle with cheese.  If I had the time to caramelize some onions, they would be good on here too but I always seem to think of them too late.

Bake 350F for 30 min.

One last recipe.  I’m not sure where this originated but it’s all over the internet so I thought I’d share my version too.

KFC Inspired Chicken

chicken thighs -mine was a package of 12

2 c flour                                             3 1/2 t paprika

1 t salt                                                1 t pepper

1 t sage                                              1 t oregano

1 t tarragon                                     1 t parsley

1/2 t thyme                                     1 t chives (dried)

1/2 t garlic powder                      1/2 t onion powder

1/4 t celery seed

Combine all the dry ingredients in a plastic bag.  Add chicken a couple at a time and shake to cover.  You could dip the chicken in beaten egg first, but I found the coating stuck just as well to the plain skin (and I was being lazy that day).  Put in a roasting pan, skin side up.  You could use a wire rack in the pan to help with the fat.

Roast 350F for 1 hour

This chicken didn’t taste ‘exactly’ like KFC.  I don’t think you ever can recreate commercial recipes.  BUT this sure made some tasty chicken and you can be sure we’ll be making this recipe again and again.

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I don’t know if you all noticed?  I created a recipe index page to make it easier to find individual recipes instead of searching through all the ‘chicken’ recipes, for example.  The tab is at the top of the blog.  Now I just have to remember to link all the new recipes there  🙂

When I make a roast chicken, our leftovers usually become chicken casserole, chicken a la king, or rarely, chicken croquettes.  This week I was thinking of something different so I searched the web for a chicken enchilada recipe.  I’m always disappointed with recipes that say ‘take jar of enchilada sauce’ (or ‘unwrap x caramels’ for “caramel sauce”).  I found a few, but none that really suit our tastes (NOT hot).  So here’s my version:

Chicken Enchiladas –serves 4

make tortillas

sauce: 1 onion, diced            2 garlic, minced

              1 14 oz can pureed (crushed) tomatoes

              1 T chili powder        1 t sugar (takes away any tartness from tomatoes)

              1/2 c chicken broth

 3 c cooked chicken, small pieces/shredded

  1 c shredded Monterrey jack cheese

  1 c shredded mozzarella cheese

Mix sauce ingredients and cook over medium heat for a few minutes just to blend all the ingredients.

Mix 1/4 c sauce, plus 1/8 cup of each cheese with the chicken.

Spoon some chicken filling on each tortilla and roll up tight.  Put seam side down in a greased 9×12 pan.  Pour sauce over top and sprinkle with the remaining cheese.  Bake 350F for 10 minutes or until cheese is melted and chicken is hot.

You can make this ahead (don’t pour on sauce yet).  Cover and refrigerate until supper.  The pour on sauce and cheese and bake.  If it’s cold from the fridge it will take longer.  You could even make this a freezer meal -baggie all the components separately and then all together in a bigger bag, assemble on a later day.

What to do when you’ve got some sour cream that needs used up and a fridge full of banty eggs?  Make snickerdoodle cake!

Start by making the batter for my Brown Sugar Pound Cake:

1 c butter                      6 eggs

2 c br. sugar               1 c wt. sugar

2 2/3 c flour              2 t vanilla

1 c sour cream (I use fat free)        1/4 t bk soda

Cream butter then beat in each egg, one at a time.  Dissolve the bk. soda in the sour cream.  Alternate with the dry ingredients.

Combine 1/2 c white sugar and 1 tsp cinnamon.

Grease your bundt pan and sprinkle with the sugar mix.  Pour in half the batter.  Sprinkle with the rest of the sugar mix and pour in the rest of the batter.

Bake 275F for 20 min, then 325F for 50 min, until done.

The beauty of this cake is that once it comes out of the pan it is done.  No need for icing.

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Recipes

Here’s a couple more recipes.

Garlic Roast Chicken

Roast a head of garlic with 1T oil, in a foil pouch.  1 hour at 425F.  The house will smell sooooo good.  Squeeze garlic cloves into 1/2 c softened butter and mix till smooth.

Rinse and dry a whole chicken (don’t forget to remove the inside baggie).  Spread garlic butter over and under skin.  Salt and pepper generously.   Tie up chicken.  Baste occasionally.  Cook until roast is 175F.
Roast 325F for 30min per pound.

I don’t stuff this chicken, I’m worried the amount of butter would make the dressing too greasy.  If you do try it, let me know.  I usually just make the dressing in a casserole for this dish, but it just doesn’t taste the same as when cooked in the chicken.

 
I don’t know if anyone else has noticed this.  But I find when I cook with a local raised chicken they only take about 1/2 the time the store-bought chickens take.  I guess it’s the water/saline that they inject store chicken with to keep them plump.  I love being able to buy local whole chickens.

I don’t make white cake very often.  It’s usually chocolate all the time here  🙂  I make this one to use up eggs.  It’s also a good firm cake if you are doing a fancy cake for a celebration.  This is the recipe I used for Jack and Isobel’s 40th anniversary party.

1-2-3-4 Cake                   

1 c butter                        2 c white sugar

3 c flour                          4 eggs

2 t cream of tartar       1 t baking soda

2 t vanilla                  1 c milk or water

Cream butter and sugar.  Beat in eggs.  

Combine dry ingredients.  Then add alternately with the milk/water and vanilla.

Pour into greased and floured cake pan.

 

Bake 350F        45 min for 9×13 pan

                              30 min for 9×9 pan

**also makes 3 dozen cupcakes

 

‘Buttercream’ Icing    -makes 3 cups

1/2 c shortening                                 1/2 c butter

1 t vanilla                                               4 c icing sugar

2 T milk                                                optional 3/4 c cocoa (will need more milk)

Cream butter and shortening.  Add vanilla and icing sugar.  Add cocoa if using.  Add enough milk to make spreadable icing.

 

 

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