Poultry
Friday, March 23, 2007
Tracy’s Awesomest Chicken & Salsa
I may be biased but this is the bestest ever chicken concoction I have ever concocted…
6-8 chicken breasts
1 jar of salsa
2 - 3 cups shredded cheese (don’t matter what kind)
A NOTE BEFORE CONCOCTING:
Now this may just be me, but chicken breasts are icky unless you put them in a pot of water and boil them a bit to get all the ickyness out of them. So yeah, that’s what I do before baking.
DIRECTIONS:
Place chicken breasts (pre-cooked or not, that’s up to you) in an 9x13 oven pan. Pour salsa over the top of the chicken breasts, to cover. Top with shredded cheese.
Cover lightly with foil.
Bake at 300 for 1 - 1 1/2 hours.
Tuesday, March 13, 2007
Sesame Almond Chicken
3/4 cup crushed saltine crackers
1/4 cup toasted sesame seed
2 1/4 oz. pkg. (2/3 cup) slivered almonds
1 TBS. dried green onion
1 tsp. bouquet garni* (WTF??? Yeah, that’s what I said too- see below for explanation)
1 tsp. dry mustard
1/2 tsp. salt
1/2 cup melted butter
3-3 1/2 lb. frying chicken, cut into 8 pieces
Heat oven to 350. Combine all ingredients except butter and chicken. Dip chicken in melted butter, then coat with crumb mixture. Reserve remaining butter. Place chicken in ungreased 13x9” baking dish. Sprinkle with remaining crumbs. Pour remaining butter over chicekn. Bake for 65 to 75 minutes or until chicken is fork tender. Serves 4
*1/4 tsp. EACH dried parsley flakes, thyme leaves and 1 crushed bay leaf can be substituted for 1 tsp. bouquet garni. Thank god because I searched Publix high and low and the only bouquet I came up with was a bunch of roses and that probably wouldn’t have worked well....
Friday, February 23, 2007
Fried Chicken Paillard
1 1/2 cups nonfat buttermilk
3 tsp. salt
1 1/2 tsp. black pepper
4 boneless/skinless chicken breasts
8 slices bread- no crusts
1/4 tsp. cayenne pepper
1 cup oil
In an airtight container, combine buttermilk, 1 1/2 tsp. salt and 1/2 tsp. black pepper. Place a chicken breast between two peices of plastic wrap and using a meat pounder, pound chicken until just more than 1/4 inch thick. Lather, rinse and repeat with each chicken peice. Place in buttermilk marinade and chill for 20 minutes in fridge. Place bread, remaining 1 1/2 tsp. salt, 1 tsp. black pepper and cayenne pepper in food processor. Pulse until fine crumbs form- about 10 seconds. Transfer mixture to a shallow bowl. Remove breasts from marinade and dredge both sides in bread crumbs and place on a plate. Line a baking sheet with double thickness of paper towels. Heat oil in a large nonstick skillet over medium high heat. When hot, put in chicken and fry until golden brown and cooked through- about 2 minutes per side. Transfer to paper toweled pan.
Monday, January 08, 2007
Deviled Chicken Thighs
Serves fourI modified this recipe from the Ship to Shore charter yacht cookbook to feed fewer people and to suit the ingredients I had on hand.
It's a great recipe that uses few ingredients, can be prepared in a quite small kitchen, looks great and tastes delicious.
The ship to Shore cookbooks are a wonderful resource for anyone with limited space who still wants to create tasty meals with just a few ingredients.
(Disclaimer: I do not make any money from the sale of the above-mentioned cookbook. I just really like its overall simplicity and the recipes.)
Ingredients:
1 package chicken thighs, bone-in
1/2 cup sour cream
1 1/2 Tbs lemon or lime juice (I like key limes for their tartness)
1 clove garlic, minced
Hot sauce (Marie Sharp's Fiery Red Hot Habanero Pepper Sauce is my brand of choice after a sojurn in Belize), salt and pepper to taste
1 cup panko bread crumbs (1 cup crushed saltines were used in the original, but panko makes the coating much lighter and crunchier)
1 tsp dried thyme
1/2 tsp dry mustard, plus a dab more
1/2 tsp paprika
1/4 tsp cayenne pepper
3/4 stick butter, melted
In a large bowl, combine sour cream, juice, garlic, pepper sauce, salt and pepper.
Skin thighs and add to marinade, coating them. marinade for one hour or overnight in the fridge (recommended)
Combine Panko (or saltines), thyme, mustard, paprika and cayenne and mix well.
Dredge each thigh in the coating mixture and place in a buttered, shallow baking pan and drizzle with melted butter.
Cook at 375 for for 35 minutes or until browned and tender.
Saturday, December 30, 2006
Kinda quick Coq au vin
Ingredients:4 Tbsp unsalted butter
1 3-3 1/2 pound chicken (or whatever parts you like)
5 thick slices of bacon
20 pearl onions, peeled
3 cloves garlic, minced
1 cup chicken broth
1 cup red wine (wine that you would actually drink, not cheap swill)
2 Tbsp brandy (optional)
2 Tbsp tomato paste
2 tsp dried thyme
1/2 pound smallish mushrooms, sliced if you want
2 Tbsp all-purpose flour
Melt 2 tablespoons of the butter in a large skillet or dutch oven over medium heat. Add the chicken in one layer and fry until about 7-10 minutes, or until browned. Move the chicken to a platter. Remove all but two Tablespoons of the from the pan. Return it to the stove.
Add the bacon and onions to the skillet and saute until the onions begin to brown. Add the minced garlic and saute for another minute. Stir in the chicken broth, wine, thyme and tomato paste. Plae chicken back in the skillet and bring to boil. Cover, reduce heat to a simmer and cook for about half an hour, or until chicken is tender to the fork.
Remove the chicken to the platter again. Add mushrooms to the skillet and simmer another 10 minutes. While that's simmering, blend the remaining 2 tablespoons of butter and the flour until you have paste. Add the paste to the broth and stir until it thickens (about 1-2 minutes). Before returning the chicken to the skillet, I usually remove the fat from the broth and any remaining fat and skin the chicken at this point.
Put the chicken back into the skillet and simmer another 5 minutes or so
Serve directly from the skillet, or place chicken, onions and mushrooms on a platter and pour the gravy/sauce on top.
Serves four
Suggested cooking music: Dig out your Edith Piaf compilation and a pack of Gauloises
Saturday, December 16, 2006
Chicken Carbonara
1 lb. linguini4 oz. bacon, diced
1 med. onion, diced
1 1/2 c. heavy cream
2 chicken breasts, cut in strips
2 tbsp. butter
1/2 c. grated roman cheese
Salt and pepper, to taste
4 egg yolks
Some chopped parsley
Cook linguini in boiling water until al dente. Meanwhile, in large saucepan saute the bacon bits until golden. Drain off some drippings; add butter, chicken strips and onion, and cook until chicken is tender.
Drain linguini and place into pan with chicken. Add cream, salt and pepper, stir well over heat until just boiling. Add the cheese and egg yolks. Turn off heat, stir well. Place on dish, top with chopped parsley; serve immediately.
Sunday, March 06, 2005
Southern Oven-Fried Chicken
1/3 cup flour1 teaspoon salt
1/8 teaspoon ground black pepper
3 pounds chicken
1 beaten egg
2 tablespoons water
1/2 cup grated parmesan cheese
1/2 cup crushed cornflakes
1/4 cup butter
Preheat oven to 375F.
Mix flour, salt and pepper; coat chicken. Stir water into egg. Dip chicken in egg; coat with combined cheese and corn flakes.
Place chicken in 13x9x2-inch baking dish; drizzle with butter. Bake 1 hour or until chicken is cooked thoroughly. Serve immediately.
Preparation Time: 20 minutes
Cooking Time: 60 minutes
Serves: 6
(I use bread crumbs with this - it creates a very crunchy coating that's very similar to "real" fried chicken).
Wednesday, March 03, 2004
Deviled Chicken Wings
24 chicken wings1/4 cup ketchup
1/4 cup oil
2 tbsp lemon juice
1 tbsp chili powder
1 tsp lemon pepper seasoning
1/2 tsp ground oregano
1/2 tsp onion powder
1/8 tsp cayenne pepper
Prepare outdoor grill for cooking.
Cut off wing tips. Discard or save for another use. Rinse and dry. Place on grill about 6 inches from medium-hot coals. Grill 15 minutes.
Combine ketchup, oil, lemon juice, chili powder, lemon pepper, oregano, onion powder, and cayenne. Brush on wings. Brush often with sauce. Grill until tender.
Note: Wings can be baked or broiled at 400 degrees. Brush often with sauce. Cook until tender.
Makes 6 to 8 servings.
Lemon Basil Grilled Chicken
4 boneless, skinless chicken breast halves2 garlic cloves, minced
1 tbsp dried basil leaves
1 tsp grated lemon peel
1/4 cup lemon juice
2 tbsp white wine vinegar
1/2 cup oil
1/2 tsp salt
1/2 tsp freshly ground pepper
Combine oil, lemon juice, vinegar, basil, lemon peel, garlic, salt and pepper in shallow baking dish. Add chicken, turning once to coat both sides. Refrigerate 30-45 minutes, turning once.
Prepare charcoal for grilling, or heat broiler. Grill or broil chicken 4 inches from heat, turning once, 3-5 minutes per side or until just cooked through.
Makes 4 servings.
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