Posts Tagged ‘chicken’

Found this recipe in Cooks Country magazine. I didn’t have chicken quarters so I just used 10 drumsticks. Next time I’ll pound the Melba toast into smaller pieces. I liked the crunch of the bigger pieces, but hubby preferred it smaller. These came out so crunchy and tasty. I added some smoked paprika and onion powder to the mix as well.

Oven Fried Chicken

Ingredients:

1/4 cup vegetable oil

1 box plain Melba toast (about 5 ounces), processed to sand and pebble texture

2 large eggs

1 teaspoon dried thyme

3/4 teaspoon table salt

1/2 teaspoon ground black pepper

1/2 teaspoon dried oregano

1/4 teaspoon garlic powder

4 chicken leg quarters (or drumsticks, wings, whatever bone in chicken you have)

Directions:
Adjust oven rack to upper-middle position and heat oven to 400 degrees. Line sheet pan with foil and set large flat wire rack over sheet pan. Separate the chicken into drumsticks and thighs(if needed).

To make Melba toast crumbs, place the toasts in a heavy-duty plastic freezer bag, seal, and pound with a meat pounder or other heavy blunt object. Leave some crumbs the size of pebbles in the mixture. Drizzle vegetable oil over Melba toast crumbs in a shallow dish or pie plate; toss well to coat.

In a second shallow dish or pie plate, mix eggs, mustard, thyme, salt, pepper, oregano, garlic powder, and optional spices with a fork. Working one piece at a time, coat chicken on both sides with egg mixture. Set chicken in Melba crumbs, sprinkle crumbs over chicken and press a mix of sand and pebble crumbs onto the chicken to coat. Turn chicken over and repeat on other side, then shake off excess crumbs and place on rack. Bake until chicken is deep nutty brown and juices run clear, about 40 minutes.

I used leftover chicken from the roast chicken I had from the night before. I’ve also made this with leftover steak and with just cheese only. Fast and tasty, it makes plenty. We had leftovers of this of course. I served this with Mexican rice and some spicy refried beans. Yum! I added some Southwest Seasoning I got as a sample from Penzey’s Spices. Hubby thought it was a bit too spicy but I thought it was just right.

Chicken and Cheese Quesadillas

Ingredients:

8 flour or corn soft tortillas

1-2 cups of shredded chicken, beef, or pork

1-2 cups Mexican cheese blend

Directions:

Heat your pan on medium heat. Spray a little Pam on the bottom. Once it has warmed up place one tortilla in the pan. Sprinkle cheese on the tortilla, add the meat, sprinkle on more cheese, then place a tortilla on top of the filling. After about 2 minutes flip carefully.

Once both sides are crispy, remove from pan and cut the quesadilla into quarters. Repeat steps until all tortillas are used.

You can add any seasonings you would like. This can be doubled as well, just wrap some foil around the completed quesadillas to keep warm.

I serve my chicken parmesan with my homemade sauce and spaghetti noodles. This is a simple dish, easy to make on a weeknight.

Chicken Parmesan

Ingredients

* 1 egg
* 4 boneless chicken breasts
* one jar of your favorite marinara sauce
* one cup seasoned breadcrumbs
* 4 slices mozzerella

Directions

1. Spray a 9×13″ baking dish with cooking spray.
2. Place breadcrumbs in a bowl
3. Scramble egg in another bowl
4. Dip each chicken in the egg then breadcrumb mixture
5. Place chicken on the baking dish or tray
6. Bake uncovered at 350 for 30 minutes.
7. Put slices of cheese on top and bake an additional 10 minutes, or until the cheese is melted and bubbly.

Chicken Pot Pie is another great way to use your leftover chicken. I used chicken from a roast chicken I had made a few days previous. I used my homemade cream of chicken mix, but you can use a can of it instead. Bisquick is for the topping, but next time I want to try it using homemade Bisquick mix. This is quick and easy, I had this for lunch after shoveling.

Chicken Pot Pie

• 2 cups frozen veggies, thawed
• 1 cup cooked chicken, or 1 can chicken
• 1 can cream of chicken soup or use the homemade version
• 1 cup Bisquick
• 1/2 cup milk
• 1 egg, beaten

Preheat oven to 400 degrees. Mix veggies, chicken and soup in a glass pie plate. In a separate bowl, mix the Bisquick, milk and egg. Pour batter on veggie mixture. Bake for 30 minutes.

I’ve always been afraid to make stock. It seemed complicated to me. What if I screwed it up? How much bones and veggies do I need? Sillyness. Stock is easy. I saved a chicken carcass from a whole chicken I baked earlier in the week in the freezer. I threw that in the pot along with chicken wing bones from the night before. I put in what veggies I had on hand, a whole carrot, a rutabaga, a couple pieces of celery, an onion, a leek, and about 4 cloves of garlic. Poured water over everything and let it simmer all day on low (from about 7am until 7pm). This yielded about 12 cups of chicken broth. I put these in 2 cup containers in the freezer to use for making rice or adding flavor to other chicken dishes. You can also put the broth in ice cube trays. When it freezes, pop out the broth cubes and save them in ziplock bags.

By making broth yourself you are not only saving money, but it’s healthier as well. I don’t add salt to mine because it’s going in other dishes. You can flavor it however you want.

Chicken Stock

Chicken bones (can be mix of bones and a carcass)

Veggies (onion, garlic cloves, carrots, celery, whatever you have on hand)

Water

Large stock pot

In a large stock pot, place the chicken bones in first, then the veggies. Pour water over everything until it is all covered. Simmer all day long. Strain stock through cheesecloth into a big bowl, then ladle into containers. Freeze for later use.

I love wings. There is a wonderful sports bar in Cleveland called Cleats that has the best wings I’ve ever had. Their 6 Pepper dry rub is so damn good.

I purchase my wings at Costco (where else do I ever buy meat?). They are always inexpensive and come in 10 sealed packs of five wings each. Huge and meaty!

Baked Chicken Wings

5-10 whole chicken wings

Spice as you’d like (I use garlic powder, onion powder, fresh cracked pepper, and Old Bay)

Preheat oven to 350 degrees.

Prepare a baking sheet by lining it with foil. Place wings on sheet, leaving a little bit of room between them. Season as you’d like them to taste. Bake at 350 degrees for 60 minutes.

For crispier wings, turn oven to 400 for the last 20 minutes.

This is such a simple dish and very economical. As you know by now, I love Costco. I purchase 3 packs of their whole chickens every six months. There are two birds in each pack weighing about 5 pounds or so. I serve this with mashed taters, corn, and some sort of bread or biscuit. A great winter dish your family will love. Be sure to pick the meat off the carcass once it cools. Use the leftover meat to make Chicken Pot Pie, Chicken Terryaki or Creamy Chicken and Noodles the next day.

Roast Chicken

Ingrediants:

1 whole chicken, giblets and neck removed (3-5 pounds)

2 cloves of garlic

1 onion cut in half

1 green onion

2 cups chicken broth

garlic powder, pepper, and onion powder to taste

Preheat oven to 350. Stuff the chicken with the cloves of garlic, green onion, then the onion cut in half to fit inside. Pour the broth in your roasting pan. Gently separate the skin on the breast meat and rub the spices in. Sprinkle more on top of the bird. Roast for about 2 hours. Let rest for 20 minutes before carving or all the tasty juices will run out on your cutting board leaving you with a dry bird.

The first time I made this I didn’t add enough spices. It was bland. This time, however, it came out perfect. I like to add garlic and lots of Old Bay. You can add whatever you like for this easy and healthy meal. These chicken fingers are baked, not fried. I served this with the Garlic Potato Wedges and a veggie.

Baked Chicken Fingers

2/3cup Original Bisquick® mix
1/2cup grated Parmesan cheese
Garlic powder, onion powder, Old Bay seasoning, and pepper to taste
3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
1 egg, slightly beaten

1. Heat oven to 450ºF. Line cookie sheet with foil; spray with cooking spray.
2.Mix Bisquick mix, cheese, and seasonings in a bowl.  Mix thoroughly.  Dip the chicken in small batches in the egg first, then dredge in the Bisquick and seasonings mix.
Place chicken on cookie sheet. Repeat with remaining chicken.
3. Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center

You can easily double this recipe as needed.

This recipe I found on Kraft’s food site. I had to change a couple things in this. I never use instant rice. I just put 2 cups of uncooked Jasmine rice in my rice cooker and added chicken broth. In the cooker, I also added frozen corn, peas, and carrots since I’m the only one who will eat broccoli. I cut up two chicken breasts, seasoned them with garlic powder, smoked paprika and pepper. Cooked them with a little olive oil, then added the rice and veggies when they were done cooking, about 20 minutes or so. I then added the cheese (I used Safeway brand, I liked it better since it is less salty than Velveeta). I turned off the heat, mixed the cheese in, then served. This was low cost and everyone loved it. If you buy a big brick of Velveeta or the store brand, it will last you a long time. Everything else you should have in your pantry already. I served this with the corn fritters. You can follow the recipe below or make the changes I did. Either way it’s a filling meal on a cold autumn day.

VELVEETA Cheesy Chicken & Broccoli Rice
Prep Time: 10 min
Total Time: 25 min
Makes: 6 servings, 1 cup each

1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (14-1/2 oz.) chicken broth
2 cups instant white rice, uncooked
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 pkg. (10 oz.) frozen chopped broccoli, thawed (or any veggies)

COOK chicken in large nonstick skillet on medium-high heat 5 min. or until chicken is done.
STIR in broth. Bring to boil.
ADD rice, VELVEETA and broccoli; cover. Remove from heat. Let

These two recipes I found at http://stolenmomentscooking.com/. She updates most every day. This was my first time making homemade noodles. They came out a bit weird and thick. Next time I’ll make them MUCH thinner. It still tasted great though. The chicken was tender and the gravy light and tasty. I tweaked it a bit to my taste omitting the salt since there was enough in the broth and the dill since hubby hates it. Added smoked paprika, pepper, onion and garlic powder.

Chicken & Gravy with Homemade Noodles
• 4 c. chicken stock
• 1 – 2 lb. chicken breasts or thighs
• 1/2 lb. baby carrots
• 2 t. dill
• 1/2 t. salt
• 1/2 t. black pepper
• 1 batch homemade egg noodles

1. In a large sauce pan or stock pot, combine chicken stock, chicken, carrots and seasoning. Bring to a boil, cover, reduce heat and simmer for 20-30 minutes, until chicken is fully cooked. Remove chicken with a slotted spoon and set aside to cool.
2. Add cut noodles to pot. Return to a boil and let boil until noodles are desired tenderness, about 7-10 minutes, depending on the thickness of the noodles. The broth will thicken as the noodles cook until it is a gravy consistency.
3. Shred or dice cooled chicken and return to pot. Stir to combine and continue cooking until heated through. Serve immediately, or refrigerate and warm on the stove before serving.

Homemade Egg Noodles
• 2 c. flour
• 1 t. salt
• 2 eggs
• 1 egg yolk
• 1 T. cold water + 1 – 2 additional tablespoons of water, as needed
1. Dump flour onto a cutting board or other clean, flat surface. Sprinkle salt over flour.
2. Make a well in the center of the flour mound. In a small bowl, whisk together eggs, egg yolk
and 1 tablespoon cold water. Pour into the well.
3. Working from the outside in, cut the flour into the egg mixture until it’s completely incorporated and all the dough is moistened.
4. With your hands, start working the dough together to form a ball. If it is not sticking together easily, add a bit more cold water as needed. Don’t add too much though. You want the dough to be stiff and not sticky. (You can do this up to a day ahead of when you need the noodles. Justwrap the ball in a clean towel or plastic wrap and refrigerate until needed.
5. On a floured surface, roll out the dough to desired consistency. Cut the dough into desired shapes or sizes.
6. Add the noodles to a large pot of boiling, salted water and cook until the noodles are desired consistency. Medium thickness noodles will take about 5 to 7 minutes. Taste one to decide when they are done to your liking.