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Chicken

Chili Pork Pot Pie

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Chili Pork Pot Pie

Serves 8

Hearty and delicious – and it works just as well with ground beef or turkey – a great affordable family dinner.

Ingredients

  • 2 tablespoons olive oil
  • 2 lb ground pork
  • 1 green pepper, diced
  • 2 tablespoons chili powder
  • Kosher salt
  • 3 cloves garlic, minced
  • 2 - 16-ounce jars black bean salsa
  • 1 cup cheddar cheese, shredded
  • 1 egg, beaten
  • 1 cup Bisquick
  • 1 tablespoon chili powder
  • 1/2 cup milk

Directions

  1. Preheat oven to 400
  2. In a large pot over medium heat, put in oil and pork - cook until no longer pink
  3. Add green pepper, chili powder, salt and garlic - stir well and cook a couple minutes more
  4. Mix in salsa well and pour into a 9x13 casserole dish and top with cheese
  5. Beat egg and mix with Bisquick, milk and chili powder - pour over chili and bake about 30 minutes or until golden brown

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Chicken with Fresh Oregano & Lemon

Serves 4

Lemon, garlic, oregano and chicken? This is a no brainer

Ingredients

  • 1/4 cup fresh lemon juice
  • 1/4 cup finely chopped fresh oregano
  • 2 tablespoons garlic, finely chopped
  • Kosher salt & pepper
  • 1/3 cup olive oil
  • 1.5 pounds chicken thighs

Directions

  1. Preheat grill to medium high
  2. Whisk lemon juice, oregano, garlic, salt and pepper in a bowl and add the oil in a slow stream
  3. Season chicken well with salt and pepper, then grill until cooked through
  4. Put chicken in a shallow bowl and add dressing - turn to coat well and serve

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Simple Teriyaki Chicken

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Simple Teriyaki Chicken

Serves 4

If there's Chinese comfort food (and why wouldn't there be) this would be it. And just keeping a bottle of teriyaki sauce around makes the comfort even faster.

Ingredients

  • 2 tablespoons peanut oil

  • 1 bunch green onions, 1/2 of them cut into 1 inch pieces and the rest finely chopped

  • 1 large clove garlic, chopped fine

  • 1-1 inch piece of ginger, peeled and finely chopped

  • 1 lb chicken thighs, cut into 1 inch pieces

  • 1/4-1/3 cup bottled teriyaki sauce

Directions

  1. Add oil to pan or wok and heat until almost smoking

  2. Add green onion, garlic & ginger - stir fry 2 minutes, remove from pan

  3. Get pan super hot, add a little more oil and add chicken

  4. Cook quickly until almost done then add vegetables and and sauce

  5. Mix all together well until heated through and serve on steamed rice

  6. Topped with finely chopped green onion

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Kale & Roasted Corn Salad

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Kale & Roasted Corn Salad

Serves 4

Kale - the cardboard of the salad world. But marinating it in this dressing and using avocado help make it so delicious - not to mention healthy. It's our new favorite.

Ingredients

SALAD:

  • 1 tablespoon olive oil
  • 1 - 15 ounce can whole kernel corn, drained well
  • 2 ripe avocados, diced small
  • 1 bag (12 ounces) chopped kale, chopped to make it even smaller
  • 12 ounces cooked chicken, diced small
  • 1/2 pound cooked bacon, diced

DRESSING:

  • 4 ounces olive oil
  • juice from 1 lemon
  • 1 clove garlic, minced
  • 2 tablespoons Dijon mustard
  • Good pinch salt & pepper

Directions

  1. Heat wok or non-stick pan until almost smoking, add oil & corn and cook until browned in spots - remove to a dish and let cool
  2. Make dressing by combining oil, lemon juice, garlic, Dijon and salt & pepper - mix
  3. Put Kale, corn, avocado, chicken and dressing in a large bowl and toss well - put in fridge about 30 minutes to let all the flavors come together (and to allow the 'cardboardiness' of the kale to subside). 
  4. Mix in bacon and serve

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Hot Chicken Sandwich

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Hot Chicken Sandwich

Makes one sandwich

Not 'hot chicken' as in hot chicken. But 'hot chicken' as in hot chicken...sandwich. Think open faced turkey sandwich but with chicken instead of turkey, not open faced and topped with peas. Not all that sophisticated, but just good, comfort food.

Ingredients

  • 1/3 cup peas, thawed
  • 1/3 cup chicken gravy, warmed
  • 1/2 - 3/4 cup cooked chicken, shredded or diced - and
  • 2 slices whole wheat bread
  • Kosher salt & fresh ground pepper to taste

Directions

  1. Warm peas in microwave or small pot
  2. Put chicken on one slice of bread, add second slice, top with warm peas and then gravy
  3. Add salt & pepper to taste

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Simple Grilled Chicken

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Simple Grilled Chicken

Makes one breast

A chicken breast can be tricky to cook cuz it's fat on one side and thin on the other. I like to flatten out the chicken so it cooks evenly - and then it has a million uses.

Ingredients

  • One boneless, skinless chicken breast
  • Olive oil
  • Kosher salt and pepper to taste
  • 1/2 lime or lemon

Directions

  1. Put the chicken breast in a Ziploc bag and add about a tablespoon of olive oil
  2. Remove air, seal bag and flatten by pounding with something heavy (like a bottle of wine) until it's an even thickness
  3. Heat a grill pan or skillet really well then season the chicken with Kosher salt & pepper
  4. Put the chicken in the pan and cook until well marked and cooked - about 3 minutes
  5. Flip and cook on second side for an additional 2-3 minutes or so (not too long so it stays juicy)
  6. Remove from pan, give it a squeeze of lime or lemon juice, slice into strips across the grain and serve

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Chicken & Bacon Pot Pie

Serves 10

Just like grandma's but it has bacon and is made in just about 10 minutes because of the jarred gravy, deli-roasted chicken and ready-made piecrust you already had. The shortcut is using sour cream and jarred gravy instead of making your own roux (a mix of butter and flour used to thicken sauces).

Ingredients

  • 1/2 pound bacon, diced
  • 8 ounces sliced mushrooms
  • 1 small yellow onion diced
  • 3 cups cubed or shredded cooked chicken (from precooked deli roasted chicken)
  • 1 cup sour cream
  • 1 cup chicken gravy
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme

Directions

  1. Preheat oven to 425
  2. Heat a pan over medium heat and cook bacon until just getting crispy - remove from pan and drain on paper towels
  3. Keep 1 tablespoon of the bacon grease in pan and add the mushrooms and onions
  4. Cook, stirring, until both are softened
  5. Add the chicken, sour cream, gravy, Worcestershire sauce and thyme and mix well
  6. Pour everything into a 9 x 9 inch baking dish and cover with the pie crust
  7. Poke 6 small slits into the crust and bake until golden brown, about 30 minutes

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Cheater Chicken and Dumplings

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Cheater Chicken and Dumplings

Serves 6 people

Unless you're already a grandma, this'll for sure make you feel like one. 

  • 1 tablespoon olive oil

  • 2 tablespoons butter

  • 2 sticks celery, diced

  • 1 1/2 cups diced, carrots

  • 1 yellow onion, diced

  • 2 cloves garlic, minced

  • 2 garlic cloves, crushed

  • 3 tablespoons dry Vermouth

  • 1/4 cup flour

  • 3 1/2 cups chicken broth

  • 1/4 teaspoon dried thyme

  • 2 cups deli-roasted chicken, shredded

Dumplings:

  • 3/4 cup flour

  • 2 teaspoon baking powder

  • 1/2 cup milk

  • large pinch dried thyme

  • Kosher salt and pepper to season

Directions

  1. Heat oil and butter in a large pot over medium heat and add celery, carrot, onion - cook for 5 mins until softened

  2. Add garlic, and when fragrant, add a little salt & pepper - stir well

  3. Then add vermouth and cook until mostly evaporated, a couple minutes

  4. Sprinkle flour over the top and mix until it's dry and crumbly

  5. Add broth a cup at a time stirring well to make sure it’s smooth

  6. Add the thyme and cooked chicken bring to a simmer & cook until thickened and heated though, about 10 minutes

  7. While it heats put flour, baking powder and thyme in a large bowl, season with salt & pepper and mix well to combine

  8. Add the milk and mix until just enough for it to come together to a loose wet dough

  9. Drop spoonfuls (about a tablespoon and a half) on top of the chicken mixture but keeping them from touching too much, bring to a slow simmer and put on the lid cook about 10 minutes

  10. Serve and enjoy.

22 Comments

5 Comments

Simple Roasted Chicken

Makes one

A simple roast chicken is one of the great joys in life - and the perfect day to make one (or two) is a Sunday. Because then you have leftovers to use in so many ways all week.

Ingredients

  • 1 roasting chicken

  • 2 medium onions

  • 2 carrots

  • 2 sticks celery

  • 1 whole head garlic, cloves peeled

  • Olive oil

  • Kosher salt & fresh ground black pepper

  • 1 large bunch fresh thyme

  • 1 lemon, halved

Directions

  1. Remove chicken from fridge about 45 minutes before cooking - dry inside & out really well with paper towels

  2. Preheat oven to 475

  3. Roughly chop onions, carrots & celery - add garlic and most of the thyme and put on the bottom of a roasting pan - drizzle with olive oil

  4. Drizzle the chicken with olive oil and season really well with salt and pepper, rubbing it all over

  5. Put both halves of lemon inside the chicken along with remaining thyme

  6. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken - place chicken on top of the vegetables

  7. Put chicken into the preheated oven and immediately turn down to 400

  8. Cook the chicken about an hour and 15 minutes

  9. Baste chicken halfway through and if the vegetables look a little dry, add some chicken stock or broth to the pan

  10. When done, remove chicken and place on a cutting board loosely covered with foil for 15 minutes

  11. Carve and enjoy

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Cereal Crusted Chicken Tenders - Gluten Free

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Cereal Crusted Chicken Tenders - Gluten Free

Serves 4

If you have a gluten allergy, this little wonder allows you and your kids to enjoy breaded chicken again, by switching out the panko or breadcrumbs for Rice cereal, just trust me try it.

Ingredients

  • 3 cups buttermilk
  • 12 chicken tenders
  • 2 cups rice cereal (like Rice Pockets), crushed
  • Kosher salt & freshly milled black pepper
  • Canola oil spray
  • SAUCE:
  • 1/2 cup sour cream
  • 1-2 teaspoon Sriracha
  • 1 garlic clove, crushed
  • 1/2 lime, juice
  • 1 pinch Kosher Salt
  • 2 green onions, finely sliced
  • 3 tablespoons buttermilk

Directions

  1. Tenders: Marinade the uncooked chicken tenders in buttermilk in the fridge for 30 minutes, or overnight if you have the time
  2. Pre-heat oven to 400
  3. Mix rice cereal crumbs seasoning, spread out on a large plate
  4. Generously coat the tenders in the crumb mixture
  5. Layout evenly in a large greased baking sheet
  6. Spray with oil and throw in the oven for 10 minutes, then flip and cook for further 10 minutes
  7. Sauce: Mix everything in a bowl, serve on the side and start dipping.

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Buffalo Tots

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Buffalo Tots

Serves 4-6

Mental, ridiculous, so good...I'm almost speechless - though I can still eat.

Ingredients

  • 28 ounce bag of tater tots
  • 1 cup cup Franks Red Hot Wings Sauce or the regular - both are great
  • 1/3 cup honey
  • 2 tablespoons butter
  • 1/2 cup Ken's Chunky blue cheese dressing
  • 1 cup pre-cooked deli chicken, shredded
  • celery leaves, chopped for garnish

Directions

  1. Cook tots according to package directions - but get 'em extra crispy
  2. While they cook, combine hot sauce, honey and butter over low heat - stir to combine
  3. Toss tots a portion at a time in some of the sauce (don't over sauce though), plate, add some chicken, drizzle with blue cheese dressing and top with celery leaves

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Chicken, Bacon & Tot Hot Dish

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Chicken, Bacon & Tot Hot Dish

Serves 6-8

Think of this as a cross between a casserole and a chicken pot pie, only with tots instead of pie dough. And how can that be bad?

Ingredients

  • 1 yellow onion, diced

  • 8 ounces mushrooms, sliced

  • 1/2 pound uncooked bacon, chopped

  • 2 tablespoons dry vermouth

  • 2 cups cooked chicken - shredded or chopped, either is fine

  • 1/4 cup flour

  • 1/2 cup chicken broth

  • 1/2 cup milk

  • 1/2 cup frozen peas

  • 1/2 teaspoon each dried thyme & sage

  • Kosher salt & fresh ground pepper

  • 1-2 tablespoons Sriracha

  • One 26 ounce bag Tater Tots

Directions

  1. Preheat oven to 350

  2. Cook bacon in a large pan until about halfway cooked - then add onions

  3. Cook a couple more minutes and add mushrooms - continue until mushrooms are softened and bacon just getting done

  4. Add vermouth and cook for 2 minutes

  5. Sprinkle in flour and stir until everything is coated

  6. Stir in chicken stock and milk, mix well

  7. Add peas, thyme, sage & season generously with salt & pepper

  8. Add Sriracha to taste, stir thoroughly

  9. Pour mixture into a greased 9x9 baking dish and top lovingly with frozen tots

  10. Bake for 30 minutes or until tots are crispy

5 Comments

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Chicken Quesadilla

Makes one 8 inch quesadilla

This is unbelievably easy and gets even easier when you use an already roasted chicken from the market. Shred the chicken while still warm. It's simpler.

Ingredients

  • 2 flour tortillas, about the 8 inch size
  • 1 cup cooked chicken, shredded
  • 1/3 cup shredded mixed jack and cheddar cheese
  • 2 green onions, the bottom 2 inches thinly sliced
  • 1/2 teaspoon cumin
  • Sour cream, salsa and chopped cilantro for garnish

Directions

  1. Mix chicken, cheese, green onion and cumin well
  2. Place one tortilla in a non-stick pan and cover with chicken mixture
  3. Top with 2nd tortilla and squish down with a spatula
  4. Once the bottom starts to get a little bit golden, flip and cook the other side
  5. Cut into wedges and serve with sour cream and salsa and sprinkle with a little cilantro

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