Archive for the ‘Chicken’ Category

1/2 cup teriyaki sauce
1 tablespoon peanut butter
2 large garlic cloves crushed
1/2 teaspoon grated lime rind
3/4 crushed red pepper flakes

Stir teriyaki into peanut butter. Add garlic, lime rind and red pepper flakes. Mix well and marinade chicken or shrimp in it.


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½ cup may

¼ cup mango Chutney

2 tablespoons lime juice

2 cups diced skinless cooked chicken

6 tablespoons chopped walnuts

5 tablespoons fresh cilantro

¼ cup finely chopped celery

¼ cup finely chopped red bell pepper


24      3 1/2 inch long pieces hearts of romaine lettuce


Whisk mayo, chutney and lime juice in a large bowl.  Mix in chicken, walnuts,2 tablespoons cilantro, and all the celery, and red bell pepper.  Cover and refrigerate (can be made in advance)


Place lettuce leaves on platter, spoon 1 heaping tablespoonful of chicken salad in the center of each leaf.  Sprinkle remaining  3 tablespoons of  cilantro over and serve. 


This is a nice low carb food, also great for girly parties (baby showers, bridal showers or game night with the girls).

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  • 2 lbs boneless skinless chicken breasts cut into bite sized pieces
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 2 medium shallots
  • 1/2 cup white wine
  • 3/4 cup heavy cream
  • 5 plum tomatoes coarsely chopped
  • 2 tablespoons finely chopped fresh tarragon
  • 1/2 extra large chicken bullion cube, crumbled

Pat chicken dry and season with salt and pepper.  Heat oil and butter in a heavy skillet over moderately high heat until foam subsides.  Brown chicken on both sides (in batches if necessary). 

Add shallot to skillet and cook, stirring until tender, about 1 minute.  Add wine and deglaze by boiling over high heat, scraping up brown bits until reduced by half.  Stir in cream, tomatoes, tarragon and bouillon cube, then simmer stirring until tomatoes are softened and sauce begins to thicken, 3-4 minutes.  Season with salt and pepper. 

I actually find that leaving it on the stove for longer, actually helps, it can stay warm for a long period on simmer with just occasional stirring.  Reheats beautifully.

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  • 2 lbs boneless skinless chicken breast cut into bite sized pieces
    1/2 teaspoon salt
    1/2 teaspoon of black pepper
    1/4 cup olive oil
    1 red bell pepper sliced
    1 yellow bell pepper sliced
    3 ounces of prosciutto chopped
    4 cloves of garlic minced
    15 oz can diced tomatoes
    1/2 cup white wine
    1 teaspoon thyme
    1 teaspoon oregano
    1/2 cup chicken stock

Season the chicken with salt and pepper. In a heavy large skillet heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the pepper have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 more minutes. Add the tomatoes, wine and herbs. Scrape any browned bits of the bottom of the pan. return the chicken to the pan, add the stock and bring the mixture to a boil. Reduce the heat and simmer, covered for about 20- 30 minutes.

Can be made in advance and reheated.

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2 lbs chicken breasts (if not using bone in, toss in an extra chicken leg or cheap cut)

2 quarts water

1/2 cup all purpose flour

2 cups chopped onion

1 3/4 cup chopped celery

1 1/2 cup chopped green pepper

1/2 cup chopped green onion

4-7 cloves of garlic, minced

2 tablespoons vegetable oil

1 1/2 table dried thyme

1 tablespoon dried oregano

1 tablespoon Creole seasoning

1 teaspoon paprika

1/2 teaspoon red pepper flakes

16 oz chicken broth

8 oz tomato paste

1/2 lb of smoked beef sausage (sliced)


Combine chicken and water in a large pan, bring to a boil.  Reduce the heat and simmer uncovered 45 minutes or until the chicken is done.  Remove chicken from broth and set aside to cool.  Strain the broth  and set aside.  Bone and chop the chicken (if you used the chicken leg – just set it aside for a snack later). 

Place flour in a pan and bake at 350 for 1 hour (or until very brown).  Set aside

Cook, onion, celery, green pepper, green onion and garlic in oil in a large stock pot over medium high heat, until tender.  Add browned flour, and spices, stir until smooth.  Then add chicken broth, tomato paste reserved broth, chicken and sausage.  Bring to a boil.  Reduce heat, and simmer uncovered for 1 hour. 


As with any dish, taste often.  I actually make mine with a lot more spices than I have listed here.  Because this dish is served over rice, I taste it, and then once it is the right heat, I add an other round of spices.  The rice will reduce the heat when added. 

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  • 1/4 cup maple syrup, pure(not pancake syrup)
  • 3 tablespoons stone ground dijon mustard
  • 2 tablespoons fresh dill, minced
  • 2 tablespoons lemon juice, fresh
  • 1 tablespoon olive oil
  • 2  lemons, zest of, grated
  • 1 teaspoon garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 large boneless skinless chicken breasts
  • Mix all the ingredients together to marinade 2-24 hours.

    Bake at 350 uncovered for 35 minutes (or until chicken is cooked).

    *Don’t use a large casserole dish as sauce spreads thin out and will burn.

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    1 1/2 to 1 3/4 pounds chicken breast tenders, 2 packages, sliced on an angle into bite-size pieces
    3 cloves garlic, crushed
    1 medium yellow skinned onion, sliced
    1 red bell pepper, seeded, quartered and sliced
    1 cup shredded carrots, store bought, or 2 medium carrots cut into matchsticks
    6 scallions, cut on an angle into 2 inch pieces

    For stir-fry, heat a large nonstick skillet over high heat. Add chicken, garlic and onion, stir-fry 3 minutes. Add remaining veggies and stir-fry 5 minutes more. Heat all ingredients for sauce together in a small pot over low heat, stirring the sauce until all ingredients are combined. Transfer stir-fry to a large platter and pour sauce evenly over the chicken and vegetables. Sprinkle the platter with chopped nuts, cilantro, and basil. Serve jasmine rice in a separate dish with an ice cream scoop to serve the rice with — it makes perfect, pretty, round portions of rice on the dinner plates.

    Satay sauce:
    4 rounded tablespoonfuls chunky peanut butter
    3 tablespoons dark soy, Tamari
    3 tablespoons honey
    1-inch ginger root, peeled and minced
    1 clove garlic, crushed
    1 teaspoon crushed red pepper flakes
    1/2 orange, juiced

    mix all ingredients together in a bowl, whisk to mix. 

    It was a pretty big hit at the party.  I hadn’t made stir fry in a while, and it was fun. 

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