Archive for Chicken and Poultry

White Bean Chicken Chili

Happy New Year!!! It’s hard to believe that 2016 is already upon us. We know that we were a bit off the grid in 2015, but one of our resolutions is to get back in the kitchen and bring you more fantastic recipes and cooking tips. It’s not that we haven’t been cooking, we have just too busy to blog about it!! Anyway, here is the first recipe of the New Year: White Bean Chicken Chili! I had a few people over on New Year’s Day and made three different types of chili…a) Traditional Chili b) White Bean Chicken Chili 3) Vegetarian Chili. They were all great, but the overall consensus was that this was the favorite because it was so different and not too spicy.  Don’t worry, the others will be posted in the days ahead!!! 

Level of Difficulty: Easy
Time Required: Prep Time – 30min; Cook Time – 3-4 hours

Ingredients:

6 lbs. chicken, poached and shredded

4 jalapeño peppers, seeded and diced

2 onions, finely chopped

2-4 oz. cans green chiles

6-15 oz. cans small white beans, rinsed, drained, & divided

12 cups chicken broth, divided

4 T. olive oil

1 T. dried oregano

1 T. cumin

Garnishes, if desired:

Shredded Cheddar Cheese

Cilantro

Sour Cream

Special Equipment and Other Items Needed:

Large pot

Crock pot

Immersion Blender

Preparing White Bean Chicken Chili:

In a large skillet over medium heat, sauté jalapeños and onions in oil for 3-4 minutes or until they start to soften. Add shredded chicken, oregano, cumin and chiles. Mix well. Set aside. In a medium bowl, add three cans of beans and 4 cups of broth. Using an immersion blender, mix well.  Add to chicken mixture and stir. Transfer to crock pot. Add remaining beans and broth. Put on low for 3-4 hours. Serve hot with shredded cheddar cheese, sour cream and cilantro, if desired. 

White Bean Chicken Chili

Important Tips:

You can easily make the entire dish the day before and then just pour it into a crock pot  about 4 hours before you want to serve it. If you do this, put the crock pot on high instead of low since you are starting out with the ingredients being cold instead of at room temperature or warm.  

Meal Ideas:

I had made a bunch of traditional cornbread to serve with all of the chili. I had so much that I decided to turn some of it into jalapeño cheddar cornbread to go with the white bean chicken chili. It was a pretty great pairing if I do say so myself. 

Got Leftovers?:

Any leftovers can easily be frozen into individual sized portions with resealable freezer safe bags. 

Chicken Tenders with Grilled Romaine

For those of you who live in the Atlanta area, you know that school started for many students last week. My children were among those that headed back.  At the beginning of every school year, I have the energy and desire to cook new meals and be creative. However, it was a bit of an emotional start since I had one kid starting high school and another starting the end of her middle school years. I knew I didn’t have it in me to go all elaborate and fancy (and I’m not Melissa) but wanted something new, healthy and delicious.  As I was thumbing through old Food Network Magazines, I came across a recipe that looked exciting. Of course, I changed it a bit to suit my family’s tastes. The end result was this chicken tenders with grilled romaine dish that was a hit with everyone!!

Level of Difficulty: Easy
Time Required: Prep Time – 10 min; Cook Time –  15 min. 

Ingredients for 4 servings:

1/4 c. extra virgin olive oil, plus 2 T. for drizzling

2 tsp. balsamic vinegar, plus 1 tsp. for drizzling

1 1/2 T. fresh thyme, chopped

1 T. minced red onion

2 garlic cloves, minced

1/4 tsp. red pepper flakes

Kosher Salt and Pepper

2 artisan heads of romaine, cut in half (or one head of romaine cut in quarters)

12 boneless, skinless chicken tenders

1 1/2 c. seasoned breadcrumbs

1/2 c. shredded or shaved parmesan

Preparing Chicken Tenders with Grilled Romaine:

Preheat grill to medium-high heat. Whisk together olive oil, vinegar, thyme, onion, garlic, red pepper and a pinch of salt in a large bowl. Drizzle the cut side of the romaine with 1-2 tsp. of the dressing. 

Add the chicken to the bowl and toss with remaining dressing. Add the breadcrumbs and toss to coat. Thread the chicken onto metal skewers. 

Grill chicken until cooked through, about 8 minutes. Take off the grill and let sit for 5 minutes. Place the cut side of the romaine on the grill, turning once. Grill for about 2 minutes total. Transfer the romaine to plates and drizzle with olive oil and vinegar. Season with salt and pepper. Place 3 chicken tenders on each plate and sprinkle with parmesan cheese. 

Chicken Tenders with Grilled Romaine

 

Chicken Kabobs

Chicken Kabobs

I made these chicken kabobs for the first time a few weeks ago for a group of friends. Let me just tell you that there was not one piece left AND the first thing my son said the next morning was, “Is there anymore of that awesome chicken?” The recipe comes from a Middle Eastern Cook Book called Olives, Lemons, & Za’atar so there are some flavors and ingredients that you might not be used to. Don’t let that scare you away….give it a try!

Level of Difficulty: Easy
Time Required: Prep Time – 10min; Marinate Time 3-8 hours; Cook Time – 15 min. 

Ingredients:

1 c. fresh lemon juice (about 8 lemons if they are juicy)

1/2 c. extra virgin olive oil

10 garlic cloves, minced

1 T. allspice

1 T. sea salt

1 tsp. freshly ground pepper

1/2 tsp. cumin

1/4 tsp. nutmeg

1/2 tsp. paprika

4 pounds boneless, skinless chicken breasts, cut into 1 1/2 in. chunks

Special Equipment and Other Items Needed:

Grill

Preparing Chicken Kabobs:

Whisk all ingredients together in bowl, except the chicken. Place chicken cubes in a resealable plastic bag. Pour the marinade over the chicken and place in the refrigerator for 3-8 hours. 

Preheat grill over medium heat. Thread the chicken cubes onto skewers. Grill the chicken for 10-15 minutes, or until done, turning often. 

Chicken Kabobs

Meal Ideas:

There are a few things you can do with chicken kabobs. It’s easy to serve them with Syrian Rice and a green vegetable for a complete meal. The kabobs are also delicious when you put them in a piece of pita bread and top with some tatziki sauce!

Got Leftovers?:

This chicken is fantastic on a salad!

Rosemary Grilled Chicken with Mushroom Sauce

Rosemary Grilled Chicken with Mushroom Sauce

I was look through an old Food and Wine magazine recently and found this Rosemary Grilled Chicken with Mushroom Sauce recipe. It was a great way to jazz up a traditional piece of grilled chicken without a lot of work!

Level of Difficulty: Moderate
Time Required: Prep Time – 30min; Cook Time – 25 min.

Ingredients:

4 skinless, boneless chicken breast halves (1 1/4 pounds)
5 tablespoons extra-virgin olive oil
1 tablespoon chopped rosemary
Freshly ground pepper
1 pound shiitake mushrooms, stems discarded and caps thinly sliced
1/2 pound cremini mushrooms, stems discarded and caps thinly sliced
1 small onion, finely chopped
2 garlic cloves, minced
1 teaspoon chopped thyme
3 medium tomatoes—halved, seeded and cut into 1/2-inch dice
Salt

Preparing Rosemary Grilled Chicken with Mushroom Sauce:

Light a grill or preheat a grill pan. In a medium baking dish, brush the chicken breasts with 1 tablespoon of the oil and rub with the rosemary. Season with pepper and let stand for 30 minutes.

Rosemary Grilled Chicken with Mushroom Sauce
Meanwhile, heat the remaining 1/4 cup of oil in a large skillet. Add the mushrooms and cook over moderately high heat until browned, about 6 minutes. Add the onion, garlic and thyme and cook until the onion is translucent, about 4 minutes. Add the tomatoes and season with salt and pepper.

Mushroom Sauce

Cover partially and cook over low heat, stirring occasionally, until the mushrooms are tender, about 15 minutes.
Season the chicken with salt and grill over moderately high heat, turning once, until cooked through, about 8 minutes.

Rosemary Grilled Chicken with Mushroom Sauce
Season the mushroom sauce with salt and pepper and spoon onto plates. Slice the grilled chicken breasts on the diagonal 1/2 inch thick. Arrange the chicken over the mushroom sauce and serve.

Rosemary Grilled Chicken with Mushroom Sauce

 

Oven Fried Chicken

Fried chicken is certainly a comfort food, but as we all know, it is not exactly the healthiest for you. However, like every good Southerner, I had to come up with a version of fried chicken that would pass both the taste AND health test. Gone is the buttermilk and Fry Daddy. In is olive oil and panko breadcrumbs. I made this oven fried chicken recently and it was a big hit for the family and certainly didn’t make me feel as though I was clogging their arteries! 

Level of Difficulty: Easy

Time Required: Prep Time – 10 min; Cook Time – 25-30 minutes

Ingredients:

2 eggs, beaten

2 c. panko breadcrumbs

1/2 c. all-purpose flour

3/4 tsp. celery salt

3/4 tsp. garlic salt

3/4 tsp. cayenne pepper

4 skinless, boneless chicken breasts

1/3 c. olive oil

Lemon wedges, for serving (optional)

Preparing Oven Fried Chicken:

Place baking sheet in oven and preheat to 450 degrees. Take three shallows bowls and fill one will beaten eggs, one with panko breadcrumbs and one with flour. Season the flour with celery salt, garlic salt and cayenne pepper. Mix well. Dust the chicken with flour mixture, then dip it into the egg, followed by the panko. Be sure to press the panko into the chicken to help it stick. 

Pour the olive oil into the baking sheet. Using tongs, dip the chicken into the oil, being sure to coat both sides evenly. Once the chicken breasts are coated, place them on the baking sheet. Bake the chicken for 25-30 minutes or until done and crispy. Be sure to turn halfway for even cooking. When done, remove from oven and drain on paper towels. Serve with lemon wedges. 

Oven Fried Chicken

Chicken and Bacon Waffles

My son’s birthday was this past weekend. I always try to make birthdays special in my house and it starts with a fabulous breakfast! He asked for chicken and waffles. He had never had it before. Actually, no one in my family has ever had it. We have never even ordered it in a restaurant and I had no idea where he got the idea from. Anyway, I had pulled out a recipe for Chicken and Bacon Waffles out of the March 2014 edition of Food Network Magazine a while ago and decided to give it a try. It was a little more labor intensive than dishes that I would normally make, but you can never turn down a request from a birthday boy. My husband handled the bacon and chicken and I took care of the waffles. I typically don’t allow people to “help” in my kitchen, but in this case, it worked out very well….and we ended up having an amazing breakfast on Sunday! 

Chicken and Bacon Waffles

Level of Difficulty: Difficult
Time Required: 1 hour of active hands on time

Ingredients:

FOR THE WAFFLES:

16 slices bacon

4 c. all-purpose flour

2 T. baking powder

1 T. sugar

Kosher Salt

3 large eggs plus 1 egg white

3 c. buttermilk, plus more if needed

1 stick unsalted butter, melted and cooled slightly

Cooking Spray

FOR THE CHICKEN:

3 c. peanut or vegetable oil, for frying

2 tsp. chopped fresh thyme

1 tsp. sweet paprika

1/4 tsp. cayenne pepper

2 pounds skinless, boneless chicken breasts, cut into 1 1/2 in. wide strips

Kosher salt and freshly ground pepper

2 T. all purpose flour

Maple syrup, for serving

Special Equipment and Other Items Needed:

Waffle Iron

Wire Rack

Baking sheet

Cast Iron Skillet

Preparing Chicken and Bacon Waffles:

1. Make the waffle batter. Dice 10 bacon slices; cook in a large cast iron skillet over medium heat, stirring occasionally until golden brown and crisp, about 8 minutes. Drain on paper towels. Add the remaining 6 bacon slices to skillet and cook, turning occasionally, until golden brown and crisp, about 9 to 11 minutes. Remove to the paper towels; reserve the drippings in the skillet.

2. Combine the flour, baking powder, sugar, 1/2 tsp. salt in a large bowl. Whisk the whole eggs, buttermilk and melted butter in a separate bowl, then whisk into the flour mixture until smooth. Stir in the diced, cooked bacon. Transfer 2 cups of batter into a separate large bowl for the chicken; reserve the remaining batter for the waffles.

3. Make the chicken. Preheat oven to 325 Degrees. Add the oil to the skillet with the reserved bacon drippings; heat over medium-high heat until a deep-fry thermometer reads 350 Degrees. Add the paprika, thyme and cayenne pepper to the 2 cups of waffle batter; add up to 2 T. buttermilk if the batter is too thick. Season the chicken with salt and pepper, then toss with the 2 T. flour. Add the chicken to the batter and set aside until ready to fry. 

4. Set a wire rack on a baking sheet. Working in batches, remove the chicken from the batter, letting the excess drip off, then fry until golden brown, about 2 minutes per side; transfer to the rack and season with salt. Transfer to the oven and bake until no longer pink inside, about 8 minutes. 

5. Meanwhile, cook the waffles. Spray a waffle iron with cooking spray and preheat. Whisk the egg white in a bowl until soft peaks form; fold into the reserved waffle batter. Ladle 1/2 to 1 cup batter into the waffle iron for each waffle and cook according to manufacturer’s directions. Serve with fried chicken, bacon slices and maple syrup. 

Important Tips:

This is one of those recipes that you REALLY need to read through before starting the cooking process. There are lots of steps and it’s easy to mix them up if you don’t take your time!

Got Leftovers?:

The chicken pieces were so big that there was no way anyone could eat more than two. I heated the leftovers up in the oven the next morning, wrapped them in foil, and gave them to kids in their lunches!

Eggy Bear’s Sweet Tea Brined Chicken Wings on the Big Green Egg

big green egg chicken wings

Denise has a friend, Eggy Bear, who is essentially one of the masters of the Big Green Egg cult.  He recently hooked Melissa up with her own BGE and she is quickly learning the ropes on this incredible smoking device and is hoping to be indoctrinated into the BGE following soon.

big green egg chicken wings

One of the many fantastic things that Eggy Bear cooks on the BGE is sweet tea brined chicken wings. These things are amazing. The perfect combination of sweet, salty and savory. They are tender and juicy and finger licking good sticky.

Melissa cooked them for lunch on the 4th of July as we waited for the long slow smoke of the BBQ pork butt. Everything was just like Eggy Bear’s recipe except since she doesn’t own 5 BGE’s like Eggy Bear (actually, not sure how many he has, but a lot more than 1), Melissa had to cook them using indirect heat. They still turned out fantastic!

Check out the recipe on Eggy Bear website here. While you are there, check out more about the Big Green Egg. Maybe it is time for you to join the cult too!!

These wings truly are addicting. Our neighborhood must have eaten about 200 of them when we had our Eggfest last month!! ~Denise