Archive for the ‘Chicken’ Category

After a busy Family Day Long Weekend here in Calgary I wanted a relatively simple supper for Monday night since it was weekend wind down night.

I’ve had this recipe filed for a quite some time and while flipping through piles of recipes I came across it. It’s from one of my Sister In Laws.  When she made it for me it was so good I immediately requested the recipe…and then filed it (yikes). Paper piles of recipes….yes it’s true. Back in the day when I lived in Vancouver (early 90’s and slightly before the explosion of online recipes/websites) I used to photocopy or cut out recipes from the Vancouver Province Newspaper. What can I say..the Foodie in me was already emerging. 😉

The photo I took of the chicken is pretty simple. As it was the last day of a long weekend I only had leftovers in the fridge (noodles, potatoes) as accompanients and as such didn’t feel anything looked appetizing enough to be photographed next to my delicious chicken. At least I got the photo before they were devoured!  This recipe has been modified slightly.

Serves 4

Recipe Source: Anita

Honeyed Chicken Teriyaki Bites

3 chicken breasts, boneless/skinless and cut in cubes (1 inch)
1/2 cup flour
1/2 tsp salt or seasoning salt
1/2 tsp pepper
3 eggs beaten
Canola Oil for frying chicken

1/3 cup soya sauce
1/3 cup honey
1 tbsp sherry (dry)
1-2 cloves garlic, minced
1 tsp fresh ginger, grated
2 tbsp toasted sesame seeds
Aluminum Foil

Prepare a baking pan by covering it with foil and placing a rack on it.

Combine flour, salt and pepper. Put your beaten eggs in bowl.  Start by dipping your chicken pieces in the egg bowl first and then flour. Set aside.

In a small pan over medium heat combine soya sauce, honey, sherry, garlic and ginger. Heat until warm to combine flavours.

In a large pan pour approximately 1/4 – 1/2 inch oil and heat it until hot. Add chicken a few pieces at a time (try not to crowd pan) and cook until brown on both sides. Remove from oil, drain on paper towel for a few seconds and then dip in the glaze ensuring it’s covered entirely. Place each dipped piece on your baking pan with rack.

When all your chicken has been placed on the baking pan, sprinkle with toasted sesame seeds.  Set your glaze aside.

Bake at 250F for 20 minutes. After 10 minutes brush some of the leftover glaze on the chicken.

Serve chicken with rice, couscous, vermicelli or in a wrap.


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Inspiration struck again.  So many recipes so little time.  I like complete meal ideas…makes it a little easier for me to pull together a meal quickly when time is short. This one takes about 20 minutes from start to finish.

Adapted from Everyday Food

Crispy Lime Ginger Chicken Thighs

1 tbsp grated ginger, peeled & grated
1 tbsp fresh lime juice
2 tsp curry powder
4 green onions, sliced thin
Salt & Pepper
6-8 bone in chicken thighs
Cooking Spray (Pam)
Toasted sesame seeds (optional)

Turn oven/broiler on. Ensure your top rack is approximately 4 inches from top heating element.

In a small bowl combine ginger, lime juice, curry powder, green onions, salt and pepper. Mix to form a paste.

Season your chicken with salt & pepper and place on a rimmed, sprayed baking sheet. Gently loosen skin from each piece. Dividing evenly, rub lime ginger mixture under skin.

Place thighs skin side down on baking sheet and broil for 5 minutes. Flip thighs and continue to broil/bake until skin is crisp approximately 8 minutes more. If you have an instant read thermometer it should read 165F when inserted into thickest part of chicken.

Serve drizzled with pan juices, toasted sesame seeds and Couscous with Carrots & Cilantro.

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I am a huge Jamie Oliver Fan.  Started watching him when he was the Naked Chef and have followed him ever since.  I love his Easy Peasy style of cooking and how he makes everything look so simple. 

So happy was I when I received another one of his cookbooks for Christmas “Meals in Minutes”.  This book presents simple & complete meal solutions.  I have to admit initially when I looked at the recipes I felt a little Martha Stewart overwhelmed…her recipes can be quite complex.  But after getting all the ingredients together for a recipe I was inspired to make, I felt confident.  Time to cook.  With my trusty sous chef at my side (hubby) we hit that recipe running. The outcome, outstanding flavour, quick, easy.   Lettuce cups and Fiery Noodle Salad are the best way to eat these satays.


Adapted from Jamie Oliver’s Meals in Minutes

Chicken Skewers with Peanut Satay Sauce
4 skinless, boneless chicken breasts
1/2 small bunch of fresh cilantro
1 fresh red chile (seeds, ribs and stem removed)
1 clove garlic, peeled
3 tablespoons smooth peanut butter
1 tbsp soy sauce
1 inch piece (1 tbsp) fresh ginger, peeled & rough chopped
1 lime (zested and then juiced)
olive oil
salt & pepper
1/2 cup unsalted raw cashews (broken or smashed up a bit)
honey for drizzling
Head of romaine lettuce or butter lettuce, washed
wooden skewers (soaking in water)

Preheat your oven to broil and get your food processor ready.

Making the Satay Sauce…
In your food processor add your cilantro bunch (stalks to), red chile, garlic, peanut butter, soy sauce, ginger and lime zest & juice. Add a couple splashes (1/4 cup to start) of water and pulse until mixture becomes a spoonable paste keeping it thin. Divide evenly into two bowls drizzling only one with olive oil.  Put both bowls aside.

This is one tip I got from Jamie’s book and its fabulous. Line your 4 chicken breasts up on your cutting board, alternating ends and close together. Carefully push the skewers through all four breasts keeping each skewer about half an inch from the next one. Once all skewers in place slice between the skewers to give you 4 kabobs. Any stray pieces of chicken can be added to any of the kabobs. Place your kabobs in a Pam sprayed roasting pan. Take the bowl of satay sauce without the olive oil and rub/massage the flavour into the chicken. Drizzle with a little olive oil and salt and put in oven on top shelf under broiler for about 6 minutes per side (flip half way through) or until golden and cooked through. Our chicken took 12 minutes in our oven. Remove to plate and tent with foil until ready to serve.

Heat a pan to medium heat and add your cashews. Toss them regularly and watch closely so they do not burn. You want to toast them until they are lightly brown.  After a few minutes turn your heat up and add a dollop of honey, mixing, tossing and stirring until golden brown. Spoon into a bowl.

Bring your chicken to the table.  Add a Fiery Noodle Salad. Bring a round of garnishes and some washed lettuce leaves. You are now ready to assemble and eat.

Chopped cilantro
fresh seeded red chile
Lime wedges
diced purple onion
bowl of satay sauce

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Wanted an easy dish so I dug this one out one night last week and made it for dinner. 3 words or less: Good Comfort Food. 

Pick a white wine you like so you can enjoy it with your chicken & dumplings.

Adapted from Mable Hoffman’s Crockery Cookery

Chicken & Herb Dumplings

1 tbsp butter
1 tbsp olive oil or canola oil
1 medium onion, sliced in chunks
2-3lbs of fryer chicken (thighs, thigh/legs attached)
2 cloves garlic, minced
1/2 tsp marjoram
1/2 tsp thyme
3 bay leaves
3/4 cup chicken broth
1/2 cup dry white wine (chardonnay is nice)
3 tbsp cornstarch
1/4 cup water
1 cup packaged biscuit mix
1-2 tbsp fresh parsley, chopped
6 tbsp milk
Salt & Pepper

In a pan heat your oil & butter over medium-high. Season your chicken pieces then place in pan careful not to overcrowd pan. Get your chicken nice and crispy brown on one side, than flip the chicken pieces and do the same on the other side. Remove from heat and set aside.

In crock pot add your onions, garlic, marjoram, thyme, bay leaves, broth, wine and a little pinch of salt & pepper. Add your browned chicken pieces on top and cook on low 6-8 hours or until chicken is nice and tender.  Fish out your bay leaves and discard. Turn control to HIGH.

In a small bowl mix together cornstarch and water stirring to combine.  Add to chicken mixture.  Now put the lid back on crock pot while you make your dumplings.

In a medium bowl combine biscuit mix with parsley and milk, mixing with a fork until moistened. Drop by teaspoonfuls onto chicken mixture in crock pot. Put cover back on and cook approximately 30 minutes more or until dumplings are cooked in centers (test with fork or toothpick).

Bring entire crock pot to the table and serve away.   Rice, mashed potatoes, even egg noodles goes nicely with this comfort dish. 

Serves 5-6

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This Pasta dish is good hot and cold the next day. I love sundried tomatoes and pesto. If you make your own pesto – fabulous, use it in the recipe. Otherwise pick up your favourite pesto for this dish.

Adapted from Canadian Living

Chicken Pesto Pasta

15 sun-dried tomatoes (packed in oil, & drained on paper towel)
3 boneless skinless chicken breasts
1 tbsp oil
5 cups farfalle
3/4 cup pesto
pinch of salt & pepper
2 tbsp toasted slivered almonds or pine nuts
2 tbsp grated parmesan cheese

Let’s begin
Cut your chicken crosswise into strips making them about 1/4 inch each. Put oil in a pan and heat over med-high. When oil is ready add chicken stirring often for 5 minutes or until no longer pink inside. I typically give my chicken a quick pinch of s&p while in the pan. Move pan off heat.

In pasta or large pot start your boiling water. Once boiling salt your water and drop your pasta cooking for 7-8 minutes or until al dente. Scoop out 1/2 cup of the cooking liquid, set aside and drain your pasta. Return it to the pot and add sun dried tomatoes, chicken, pesto, salt, pepper and the cooking liquid cooking for an additional minute to combine and warm everything. Pour into serving dish and garnish with nuts and parmesan cheese.

This should make 4-6 servings. If you love them you can also garnish with sliced olives.

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I’m not sure why I haven’t posted this one before.  Made it for dinner guests in the past..making it for dinner guests this weekend.  It’s so simple and rustic.  Finishing this dish with a Balsamic Drizzle gives it an elegant appearance when you bring it to the table.

Balsamic Drizzle is not something many have heard of. I first heard about it from a cookbook by Robert Rainford (2006).  Rachael Ray uses it in this dish and it is fabulous and easy to make!

Adapted from Rachael Ray

Roasted Chicken & Sausages

4 pieces bone-in chicken thighs/legs attached
1 lb sausages (I love spolumbos with this dish)
3 tbsp oil
4 sprigs fresh rosemary, 2 of them finely chopped
8 sprigs fresh thyme, 4 of them finely chopped
12 baby potatoes
6-8 shallots, halfed and peeled (spanish onions would work as well)
1 lb bunch black seedless grapes snipped into small clusters (do not take them off stems)
Salt & Pepper to taste
Balsamic Drizzle

First Step make your Drizzle
2 cups of Balsamic Vinegar
1 tbsp Brown Sugar

You can make this without the brown sugar…it’s your choice. Put the balsamic vinegar into a pot and bring to a boil. Once boiling reduce to low and let simmer 20-30 minutes. It should become thick enough to coat the back of a spoon. At this point you should have approx. 1/2 cup. Let cool. Pour into storage container and keep in fridge if not using right away. Otherwise set aside until ready to use.

Main Dish
Preheat oven to 425F. In a large roasting pan add your chicken, sausages and 1-2 tbsp of your oil. Toss to combine. Season with chopped rosemary, thyme, salt and pepper.

In a bowl toss the shallots, potatoes, black grapes and remaining oil. Add another pinch of Salt & Pepper and place in roasting pan with the meat. You can either bundle your rosemary/thyme sprigs or just toss them into the pan.

Roast 45-60 minutes until meat juices run clear and meat is crispy on the outside.

To serve arrange everything nicely on a clean platter adding pan juices. Lightly pour on your balsamic drizzle and bring to the table. With this dish you could serve some steamed broccoli, asparagus or a green salad of sorts! Enjoy!

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I love to entertain. Only time, kids and costs keep me from doing it all the time! I never had this growing up but I love to sit around a table with friends/family, a good meal, enjoying each other’s company. Even when I was living in Vancouver in a Bachelor Suite in the West End, I cooked full Thanksgiving meals (remember that Kim) with very little room! Those were the days. While I still cook Thanksgiving meals (Husband typically does the turkeys) I love to experiment with new recipes. We entertained with this one and it was so good we’ve made it several times since.

Note do not be afraid of using phyllo pastry. It’s simple. It’s usually sold in the frozen section of your grocery store. Make sure you have taken it out of the freezer so it can thaw (leave it in fridge over night).

I didn’t stray far from the original recipe on this one. Recipe Source is ATCO Blue Flame.

Chicken and Artichokes in Phyllo
8 oz (1 brick) cream cheese, softened
1/4 cup dijon mustard
1/2 tsp each salt and pepper
1 can (14oz) artichoke hearts, drained and chopped
1/2 cup green onions, chopped
2 tbsp fresh parsley, chopped
16 sheets phyllo pastry
3/4 cup butter, melted
8 boneless skinless chicken breasts (patted dry with paper towel if too wet)
2-3 tbsp parmesan cheese, grated or shredded package style

Get Busy
Mix together cream cheese, mustard, salt and pepper until smooth (you can use a mixer for this if you choose). Stir in artichokes, onions and parsley.

Carry on
Take one sheet of your phyllo and lay it out on your working surface. Brush with melted butter. Top this sheet with a second sheet of the phyllo and brush with melted butter. Spread about 1-2 tbsp of the mixture on each side of your chicken breast. Place chicken breast diagonally on one corner of prepared phyllo sheets. Fold corner over chicken; fold sides over and roll up. Place packet seam side down on a greased baking pan. Brush packet with more melted butter. Continue on with remaining phyllo and chicken until you have a total of 8 packets. Sprinkle each one with parmesan cheese. Bake at 350 for 45-60 minutes (oven temps can vary) or until golden brown.

I’ve made this dish with both roasted potatoes and rice pilaf. Devine. Serves 8.

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