Funny, this came from a newspaper article a while ago of how to use up your hurricane supply stock. Ironically enough, it's stuff I normally have in the pantry anyways and Hubby loves it.
It also makes an awesome Quesadilla filling!
1 can black beans, drained & rinsed
1 can corn, no salt if possible, drained
4scallions, thinly sliced, about ½ cup (or for those who think like me, green onions)
1 red/yellow or orange pepper, diced
1 can of chicken, drained (or ¾ lb / 3 cups cooked chicken), cut into bite size pieces
Juice of 2 limes (3 tbs)
¼ cup olive oil
1 tbs ground cumin
Salt & pepper to taste
Diced tomatoes (optional, but highly recommended)
Diced jalapeno for those who like a little kick.
In large bowl, mix all together. For best flavor, try to make a few hours ahead of time to chill and let all get happy together :)
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Saturday, August 28, 2010
Chicken Cesar Pasta Salad
I got this recipe a while ago from Moms Advice (which reminds me I need to go visit, it's been awhile!) and well, even though its really not so much a recipe as an idea, me and the Princess LOVE this stuff. Great way to use leftover chicken & pasta!
1 head romaine, sliced (note: I do not normally recommend you cut your lettuce, but for this its fine since you will be eating it all shortly)
handful of croutons
4 ounces (or just use leftovers!) pasta, preferably penne type (tubular) cooked
cooked chicken breast, cut into bite size chunks (or you can go smaller, almost shredded)
Parmesan cheese (I've kind of gotten hooked on the real fresh stuff from Costco)
Cesar dressing (again, Costco, even though I LOVE Ken's Low Fat Cesar dressing)
Take all the ingredients above, put in a bowl. Pour dressing over a little at a time, tossing to coat all well before adding more. I personally do not like my salad swimming in the stuff, so I go light, but others like it heavier (uh, like Princess!)
1 head romaine, sliced (note: I do not normally recommend you cut your lettuce, but for this its fine since you will be eating it all shortly)
handful of croutons
4 ounces (or just use leftovers!) pasta, preferably penne type (tubular) cooked
cooked chicken breast, cut into bite size chunks (or you can go smaller, almost shredded)
Parmesan cheese (I've kind of gotten hooked on the real fresh stuff from Costco)
Cesar dressing (again, Costco, even though I LOVE Ken's Low Fat Cesar dressing)
Take all the ingredients above, put in a bowl. Pour dressing over a little at a time, tossing to coat all well before adding more. I personally do not like my salad swimming in the stuff, so I go light, but others like it heavier (uh, like Princess!)
Saturday, July 17, 2010
Chicken Wings - not fried!
A few weeks back, around Memorial Day I believe, I picked up 2 5 lb bags of chicken wings from GFS for something like $6 a bag ... that's cheap! Does anyone remember when the wings were dirt cheap? Not anymore!
Anyways, With all the men that were in the house (5 total, 3 of them teens), we cooked alot of meat. And hubby is the wing master. So he used 7 lbs total to do the following:
Rinse and pat dry the wings. This is just the way hubby is :)
Make a marinade of lemon juice, liquid smoke and Tabasco pulp (this stuff is WICKED). Toss wings in marinade and let them get happy for an hour or so.
Remove from marinade and place wings on baking trays. Sprinkle with salt, pepper and garlic salt. Bake at 350 for an hour or so until cooked. You can serve these dry or go ahead and top with a little more hot sauce if desired.
*FYI - I was not home when hubby made these, but boy were they delicious. I'm so glad we opted NOT to fry them!
Anyways, With all the men that were in the house (5 total, 3 of them teens), we cooked alot of meat. And hubby is the wing master. So he used 7 lbs total to do the following:
Rinse and pat dry the wings. This is just the way hubby is :)
Make a marinade of lemon juice, liquid smoke and Tabasco pulp (this stuff is WICKED). Toss wings in marinade and let them get happy for an hour or so.
Remove from marinade and place wings on baking trays. Sprinkle with salt, pepper and garlic salt. Bake at 350 for an hour or so until cooked. You can serve these dry or go ahead and top with a little more hot sauce if desired.
*FYI - I was not home when hubby made these, but boy were they delicious. I'm so glad we opted NOT to fry them!
Monday, October 5, 2009
Teriyaki Chicken Thighs
I can't believe it but I've had this recipe for 2 years. To actually hold on to the paper that long ... wow. Originally came from FoodTv - Ellie Krieger but of course, modified to suit our taste.
1/2 cup soy sauce (I use the super thick stuff)
3 tbs brown sugar
4 tbs sherry
4 tbs rice wine vinegar
1 tbs sesame oil
1 large clove garlic, finely chopped
1 large piece (about the size of the garlic)ginger, grated
dash of red pepper flakes (to taste)
sesame seeds (optional)
2 pks of b/s chix thighs (I use costco brand and there are 5per pack)
Mix marinade all together, pour over the top of chicken in baking dish. Let marinate in fridge for 1 to 8 hours.
Heat oven to 375, bake covered for about an hour (we like our chicken well done, and thighs really do need to cook longer). Take foil off around last 15 minutes, sprinkle with sesame seeds & cook til chicken & seeds are golden (don't burn the seeds!)
1/2 cup soy sauce (I use the super thick stuff)
3 tbs brown sugar
4 tbs sherry
4 tbs rice wine vinegar
1 tbs sesame oil
1 large clove garlic, finely chopped
1 large piece (about the size of the garlic)ginger, grated
dash of red pepper flakes (to taste)
sesame seeds (optional)
2 pks of b/s chix thighs (I use costco brand and there are 5per pack)
Mix marinade all together, pour over the top of chicken in baking dish. Let marinate in fridge for 1 to 8 hours.
Heat oven to 375, bake covered for about an hour (we like our chicken well done, and thighs really do need to cook longer). Take foil off around last 15 minutes, sprinkle with sesame seeds & cook til chicken & seeds are golden (don't burn the seeds!)
Tuesday, March 3, 2009
Garlicky Chicken
This is so easy ...
2 lbs b/s chicken breast
1 cup mayo
1 cup italian dressing
1/2 tsp italian dressing
1/2 tsp garlic powder
1 tsp browning sauce (like kitchen bouquet, gravy master, etc.)
Mix all together in ziploc & let it marinate 30 minutes or MORE.
Grill, broil or bake ... yummy.
2 lbs b/s chicken breast
1 cup mayo
1 cup italian dressing
1/2 tsp italian dressing
1/2 tsp garlic powder
1 tsp browning sauce (like kitchen bouquet, gravy master, etc.)
Mix all together in ziploc & let it marinate 30 minutes or MORE.
Grill, broil or bake ... yummy.
Tuesday, January 6, 2009
Teriyaki Chicken Thighs
Teriyaki Chicken Thighs
½ cup soy sauce
3 tbs brown sugar
4 tbs sherry
4 tbs rice wine vinegar
2 tsp garlic
½ tsp red pepper flakes (more or less)
2 tsp sesame seeds
Squeeze of ginger (ok, this is when I use the minced stuff in a tube – or a nice grate of fresh or a few tsp of dry)
Chicken thighs (I use boneless/skinless from Costco, about 10 total)
Mix all except sesame seeds & thighs. Pour over thighs in zip bag or baking dish. Allow to marinate at least 1 hour, up to 4.
Bake chicken (or grill) til cooked through. You can turn the broiler on at the end if you are looking to make it crispy on the outside, just be careful as it will burn quickly. I generally bake mine for 1 hour or so at 375 as hubby will NOT eat chicken unless it’s 100% cooked. Sprinkle with sesame seeds before serving.
Serve with rice or sesame noodles
½ cup soy sauce
3 tbs brown sugar
4 tbs sherry
4 tbs rice wine vinegar
2 tsp garlic
½ tsp red pepper flakes (more or less)
2 tsp sesame seeds
Squeeze of ginger (ok, this is when I use the minced stuff in a tube – or a nice grate of fresh or a few tsp of dry)
Chicken thighs (I use boneless/skinless from Costco, about 10 total)
Mix all except sesame seeds & thighs. Pour over thighs in zip bag or baking dish. Allow to marinate at least 1 hour, up to 4.
Bake chicken (or grill) til cooked through. You can turn the broiler on at the end if you are looking to make it crispy on the outside, just be careful as it will burn quickly. I generally bake mine for 1 hour or so at 375 as hubby will NOT eat chicken unless it’s 100% cooked. Sprinkle with sesame seeds before serving.
Serve with rice or sesame noodles
Thursday, December 18, 2008
Chicken Marsala
½ cup flour (or breadcrumbs)
1 ¼ tsp salt, divided
3 chicken breast, split, skinned & boned (slice thinly in half)
¼ cup oil
¼ cup (1/2 stick) margarine
½ cup marsala wine or sherry
1 cup chix broth/bouillon)
½ tsp pepper
½ tsp garlic powder
1 tbs parsley flakes
1 cup sliced mushrooms
In shall dish, mix flour & 1 tsp salt. Dredge chix in flour and shake off excess.
Heat oil over med hi heat in large skillet & sauté chix 6 to 8 minutes, til brown on both sides.
Remove chix from skillet & set aside (keep warm), add margarine, wine, broth, ¼ tsp salt, pepper, garlic powder and parsley. Reduce heat & simmer 2 to 3 minutes. Return chix to pan, add shrooms, cover & let simmer 10 minutes more til chix is tender & no longer pink.
NOTE: This is a simple recipe from my Mr. Food Cooks Chicken book. I usually double the sauce mix and serve with pasta. Also, you can use canned shrooms with this.
1 ¼ tsp salt, divided
3 chicken breast, split, skinned & boned (slice thinly in half)
¼ cup oil
¼ cup (1/2 stick) margarine
½ cup marsala wine or sherry
1 cup chix broth/bouillon)
½ tsp pepper
½ tsp garlic powder
1 tbs parsley flakes
1 cup sliced mushrooms
In shall dish, mix flour & 1 tsp salt. Dredge chix in flour and shake off excess.
Heat oil over med hi heat in large skillet & sauté chix 6 to 8 minutes, til brown on both sides.
Remove chix from skillet & set aside (keep warm), add margarine, wine, broth, ¼ tsp salt, pepper, garlic powder and parsley. Reduce heat & simmer 2 to 3 minutes. Return chix to pan, add shrooms, cover & let simmer 10 minutes more til chix is tender & no longer pink.
NOTE: This is a simple recipe from my Mr. Food Cooks Chicken book. I usually double the sauce mix and serve with pasta. Also, you can use canned shrooms with this.
Chicken Picatta
Coarse salt & ground pepper
½ cup flour
3 lbs chicken cutlets (can take b/s breast and slice in half thinly)
4 tbs olive oil
16 oz linguini
3 cups spinach (optional)
6 tbs butter
1 ½ cup dry white wine
4 tbs lemon juice
4 tbs capers, rinsed & drained
Bring large pot of water to boil.
Place flour in shallow bowl. Season chix with salt & pepper. Dip in flour, turn to coat, shake off excess.
Heat 1 tbs oil over med hi heat in large skillet. Add half chix, cook until lightly browned & opaque, 1 to 2 minutes per side. Transfer to plate & keep warm. Repeat with remaining oil & chix.
Meanwhile, cook linguini according to package directions. Reserve ½ cup of pasta water. Add spinach & stir til submerged. Drain pasta/spinach & return to pot, toss with 1 tbs butter. Season generously with salt & pepper. Add some reserved water if necessary and cover to keep warm.
In skillet (that you cooked chix), pour wine & lemon juice. Cook over med hi heat, stirring to loosen brown stuff on bottom until liquid has reduced to 1/3 cup, 4 to 5 minutes. Remove from heat & swirl in remaining butter. Add capers, season with salt & pepper. Divide linguini & chix onto plates and top with sauce.
Enjoy!
NOTE: I have never ever added the spinach to this. Just isn’t what I imagine the piccata to have.
½ cup flour
3 lbs chicken cutlets (can take b/s breast and slice in half thinly)
4 tbs olive oil
16 oz linguini
3 cups spinach (optional)
6 tbs butter
1 ½ cup dry white wine
4 tbs lemon juice
4 tbs capers, rinsed & drained
Bring large pot of water to boil.
Place flour in shallow bowl. Season chix with salt & pepper. Dip in flour, turn to coat, shake off excess.
Heat 1 tbs oil over med hi heat in large skillet. Add half chix, cook until lightly browned & opaque, 1 to 2 minutes per side. Transfer to plate & keep warm. Repeat with remaining oil & chix.
Meanwhile, cook linguini according to package directions. Reserve ½ cup of pasta water. Add spinach & stir til submerged. Drain pasta/spinach & return to pot, toss with 1 tbs butter. Season generously with salt & pepper. Add some reserved water if necessary and cover to keep warm.
In skillet (that you cooked chix), pour wine & lemon juice. Cook over med hi heat, stirring to loosen brown stuff on bottom until liquid has reduced to 1/3 cup, 4 to 5 minutes. Remove from heat & swirl in remaining butter. Add capers, season with salt & pepper. Divide linguini & chix onto plates and top with sauce.
Enjoy!
NOTE: I have never ever added the spinach to this. Just isn’t what I imagine the piccata to have.
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