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Archive for the ‘Chicken’ Category

This is one of those recipes I’ve gone past several times…always drawn to the quantity of fresh herbs used.  Rummaging through my fridge recently I discovered I had all the herbs required to make that “Thai Chicken” recipe.  Fortunately I also had some green curry paste and was inspired to add some more flavour to the dish.

Happy to report this recipe got 4 thumbs up…the family loved it.  The kidlets did not complain about the herbs at all even commenting on how much they enjoyed it.  Fresh Tasting & Flavourful.

For this recipe I pulled out of the freezer both bone-in chicken thighs and boneless chicken breasts as they needed to be used up.  I threw them all into the marinade noting the different cooking times for the chicken.  Each morsel tasted equally divine.

Adapted from ATCO Blue Flame

Thai Inspired Chicken

1/4 – 1/2 cup fresh basil, chopped fine
1/4 – 1/2 cup fresh mint, chopped fine
1/4 – 1/2 cup fresh cilantro, chopped fine
2 tbsp grated fresh ginger
2 tbsp soy sauce
3 garlic cloves, minced
1 tsp sugar
1 tsp green curry paste
1/4 cup oil (canola or olive)
splash of your favourite hot pepper sauce
4-6 boneless, skinless chicken breasts OR bone in, skin on chicken thighs

Combine all ingredients except chicken in ziplock bag. Squishy it to mix flavours. If you find it a little on the dry side add some more oil. Add chicken, squeezing to ensure marinade permeates chicken.

Let stand 30 minutes at room temp or longer in fridge to develop flavours. Remove chicken from marinade and discard.

For boneless chicken breasts grill over medium heat approx 12-15 minutes or until chicken is cooked through.

For bone-in chicken thighs grill over medium low heat for approximately 20-25 minutes or until cooked through.

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I’ve tried many different versions of chicken fajita’s and always found the flavours are rather bland.  This recipe had the flavours blending nicely and everyone loving this dish.  In fact my dd asked for it for lunch the next day at school (now that is unusual).

Fajita’s for our family are a quick & easy supper on an activity night.  These are truly yummy.

Chicken Fajitas

4 chicken breasts, boneless & skinless
1 tbsp chili powder
2 tsp dried oregano
1 tsp kosher salt
2 tsp cumin
4 garlic cloves, minced
2 tbsp lime juice, fresh
oil (canola or olive oil)
1/2 cup spanish onion, sliced
1 cup pepper (red, green, orange, yellow), sliced
whole wheat flour tortillas 

Fixins
shredded lettuce
diced tomato
salsa
guacamole
sour cream
hot peppers (banana or jalapeno)
shredded cheese
I also used pico de gallo & chopped cilantro

In a ziplock bag combine chili powder, oregano, salt, cumin, garlic, lime juice and a little oil.  Seal bag and smoosh to combine flavours. Add your chicken and smoosh a little more.  Refrigerate for a minimum 15 minutes or longer if you have time.

Put your onions and peppers in a bowl.  Pour on a little oil and season with salt, pepper and a little cumin.

Take chicken out of marinade and drain.  Put on greased BBQ and grill approximately 6-7  minutes per side on med-high until cooked through and juices run clear.  Remove from heat and let rest under cover.

Meanwhile on a pre heated BBQ grill topper or stove top grill pan add some oil and your onion/pepper mix.  Give it a little more s&p and saute for about 4-5 minutes or under veggies tender crisp. Set aside in a bowl.

Get all your fixin’s ready, heat up your flour tortillas (10 seconds in microwave), slice your chicken, grab some peppers/onions and you are ready to assemble your chicken fajita.

My family loves them!

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Everyone in our house loves pizza.  But our pizza likes are as individual as our personalities.  Hubs is meat & mushrooms and doesn’t stray far from it.  Kids vary between ham/pineapple, pepperoni with a few veggies or olives thrown on depending on their mood & the alignment of the sun, moon & the stars.  Me I prefer mostly veggie style pizzas with a variety of ingredients including chicken.  I also love to experiment and try new variations. So we tend to make pizza more often than we order them in as this enables us to make our pizzas to our individual tastes. 

With pizza on the lunch agenda this week I decided to jump the gun after trying some delicious Tandoori Naan Bread last night and have pizza for lunch today.   Inspiration Struck.  The Tandoori Naan bread has Tandoori (curry) spices in the bread and it is seriously delicious.

I calorie counted this more for curiousity sake, not because I am calore counting.  It comes in under 500 calories for the entire pizza….if you can finish it that is.

For those wondering about the Naan bread, here in Calgary I purchased it at the Co-op Grocery Store.  Remember when you make pizzas you do not have to use just pizza sauce…instead try tomato, BBQ, pesto…..experimentation is the name of the game.

Tandoori Chicken Naan Pizza

1 piece Tandoori Naan bread
1 tbsp mango chutney
1/4-1/2 cup leftover roast chicken, shredded or cut up
1/3 cup grated pizza cheese or straight mozzarella
1/4 of a pepper (yellow, red, orange), sliced or diced
Handful of cilantro, torn

Spread your mango chutney all over your naan bread. If you need more use more but your calorie count goes up 40 calories per tbsp of mango chutney used.

Next layer on your chicken and peppers. You can sprinkle on some cilantro and then add your cheese.

Broil in oven for about 2-3 minutes or until cheese melted and bubbling. I bake mine on a pizza stone but a cookie sheet or pizza pan works just as well.

Remove from oven, let sit for a few minutes before slicing.  Since I love cilantro I add fresh on top. If you do not like cilantro, flat leaf parsley will work too.

Hmmm…next time I may sprinkle on some spanish/purple onions.

Simply delicious!

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Another recipe on the radar for awhile…..I love anything with coconut.  I finally pulled the chicken out of the freezer and got them into the marinade.  Then after a long day and with an activity night ahead of us, I decided against grilling the chicken and opted for quick sandwiches instead.  It was just one of those days.

The chicken ended up getting grilled the next night and as such marinating for 24 hours.  Uh, yum.  The coconut did it’s job and the chicken was delicious but did not have an overpowering coconut flavour.

Adapted from ATCO Blue Flame Kitchen

Coconut Chicken Thighs

1 cup canned coconut milk, stir well
1-2 tbsp fresh lime juice
2 tsp lime peel, grated
1 tbsp fish sauce
2 tsp fresh ginger, grated
1 clove garlic
10 bone-in, skin on chicken thighs

Combine all ingredients in ziplock bag, except chicken. Swishy the bag to incorporate and mix up ingredients. Remove 1/2 cup of the marinade, cover and refrigerate.

Add chicken to the bag, close bag and move around to marry it with the marinade. Marinate for a minimum 30 minutes up to several hours if you have the time.

When ready to grill remove chicken from the marinade. Grill over medium heat for approximate 15 – 20 minutes or until chicken is cooked through. Keep an eye on them as flare ups may occur and the skin will get quite charred.

Serve with reserved marinade and coconut rice.

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I first posted this recipe in 2006.  I am now starting to go through my recipes and update them.  During this process I found we hadn’t made this one in awhile and it needed some tweaking.  So I am re-writing the recipe today and making it tonight.

For this dish you can use any type of pasta you like…for us H enjoys the bow tie pasta as she thinks they’re butterflies.   The sauce in this dish is more like a gravy, delish.  Change up your spices to whatever you feel like. Tonight I used garlic powder, coriander seeds, a seafood seasoning mix and old bay.  It was fabulous.

Adapted from Sandi Richard, The Dinner Fix

Chicken & Mushroom Pasta

3 – chicken breasts, boneless/skinless and cut into 1 inch pieces
1-2 tbsp – olive oil
1 tsp – butter
2 small shallots, diced
10-12 brown or white mushrooms, sliced
1 tbsp – flour
1/2 tsp – spices (use your favourite, Mrs. Dash, lemon pepper, poultry seasoning, a BBQ blend – experiment!)
1 can – mushroom soup (Healthy Request – no msg)
2/3 cup – chicken broth
1/4 cup – orange juice (we used a little less)
1/2 cup – dry white wine (or chicken broth)
1 1/2 cups – baby carrots, or carrots peeled and chopped into small pieces
Salt & Pepper to taste
1 375 g box Bow Tie Pasta
Parmesan cheese, grated (for on top)

 
Put some olive oil in a sauce pan and heat over med-high. Season chicken with salt & pepper and add to pan. Cook until nicely browned. You may need to saute in batches.  Remove and set aside.

Add a little more oil if needed and your butter. Toss in your shallots. Saute for 1-2 minutes then add your mushrooms. Stir well and cook an additional 2-4 minutes. Sprinkle in your flour and spices mixing well.

Once your mushrooms are starting to brown stir in your chicken stock.  Mix well.  Add in your mushroom soup whisking until smooth. Whisk in orange juice, white wine (if using) and carrots, simmering until carrots are tender.

Cook your pasta in salted water until al dente. Put aside 1/2 cup hot cooking liquid. Drain and put into serving dish. Pour sauce and half of reserved cooking liquid on pasta and toss to combine. Sprinkle with parmesan cheese and serve immediately.  If you want to loosen sauce a little more add the rest of the cooking liquid.  Pour yourself a glass of vino and enjoy.

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Several years ago one of my girlfriends brought me back a jar of jerk marinade from her honey moon trip to Jamaica.  It was hot, spicy and all things good.  The sauce didn’t last long and oddly enough we haven’t taken the time to make our own jerk seasoning sauce….until yesterday.

I had everything in the fridge needed to whip up a marinade and so the plan was set in motion and the marinade prepared.  I ended up keeping 2/8 chicken thighs separate, marinating with olive oil and light seasonings since we did not know what to expect heat (spicy) wise.  I marinated the chicken for about 5 hours.  I only had half a jalapeno left from a previous recipe with a few ribs/seeds intact…so this is what I used. The end result, a flavourful, tasty, mild jerk chicken (hint of heat) that 3 of us loved.  The 4th preferred the chicken without green on it (lol).

Adapted from Everyday Food

Jerk Chicken

1 bunch green onions, trimmed and chopped
3 garlic cloves, rough chop
1 jalapeno chile, chopped (if you like it spicy use the whole thing, seeds & ribs intact, when I made it I only used half and it was mild)
2 tbsp lime juice, fresh squeezed
2-3 tbsp olive oil
1 tbsp brown sugar
1-2 tsp allspice
1 tsp dried thyme
1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp pepper
2-3 tbsp water
8 chicken thighs, bone in/skin on

IN a blender combine green onions, garlic, jalapeno, lime juice, olive oil, brown sugar, allspice, thyme, cinnamon, salt, pepper and water. Blend until mixture smooth. Reserve 1/4 cup for grilling.

Place chicken in a ziplock bag. Sprinkle additional salt & pepper on your chicken. Add your marinade squishing your bag to ensure chicken coated well. Close bag and refrigerate/marinate for a minimum 2 hours. Turn bag occasionally.

Remove chicken from marinade and place on a heated & oiled BBQ. Close cover and grill at medium-high heat turning occasionally until chicken is dark brown or blackened if you prefer, about 10 minutes.

Move chicken to cooler part of BBQ and brush with reserved marinade. Cover again and continue to cook chicken another 15 minutes or until juices run clear.

I served it with some yellow potatoes I cubed and slow cooked (30 minutes) in a sauce pan with butter/olive oil, salt/pepper and some fresh veggies.

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I started making this recipe…hmmm…22 years ago, YIKES.  It’s been a while.  I found one I wanted to try while living in my bachelor pad in Vancouver, made it for dinner guests, loved it and then it was published.  My home town put out a recipe booklet and my mom submitted this recipe on my behalf.  The Publishing Date says August 1990. Crazy.

I still make this dish and love it along with the odd modification.  I recommend using a medium-full bodied dry white wine (like a Chardonnay) opposed to a lighter wine. 

Serves 8

Chicken Cordon Bleu 

8 Whole Chicken Breasts, skinned and boned
8 slices Swiss Cheese
8 slices black forest ham (thin)
3 tbsp flour
1 tsp paprika
1/2 cup white wine (more for the chef)
1/2 cup chicken stock
1 1/2 tbsp cornstarch
1 cup cream (18%)
Butter
Oil (olive oil or canola)
Salt & Pepper
Wax or Parchment paper
Toothpicks

Spread chicken breasts on wax/parchment paper and pound to flatten evenly (if you don’t have a mallet a rolling pin works). Turn flattened breast to ensure inside is facing up. Layer one piece of the ham, followed by one piece of the cheese.  Roll chicken breasts and secure edges with toothpicks. Set aside.

In a pie plate or dish mix together flour & paprika. Season chicken breasts with salt & pepper and roll in flour mixture.

In a large saucepan over medium high heat add your butter and oil. Place your chicken breasts in the pan – be sure not to crowd pan. You may need to cook the chicken in 2 batches. Turn chicken breasts until evenly browned on all sides. Pour in your wine, let cook off for a couple seconds and then add your chicken stock. Cover, reduce your heat to low, and simmer 20-30 minutes or until chicken is cooked through and sauce slightly reduced. Your cheese may melt out into the sauce a little – this makes it yummy. Remove chicken to serving dish, take out toothpicks and cover with foil to keep warm.

In a cup blend cornstarch and cream until smooth. Mix into the sauce in pan. You may need to turn your heat up a bit. Cook, stirring constantly until sauce has thickened slightly.  Pour your sauce over your chicken breasts and serve.

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