Tag Archives: chicken

Greek Night!

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Our first ever! Lots of prep, but it’s hopefully well worth it all. I made Greek dressing, tzatziki sauce, and marinated the chicken souvlaki. Oh – and I decided to make the pita bread to eat the chicken like a gyro. I love making bread especially different types like this one. The recipe is super simple with one rise lasting an hour, shaping then a rest of 15 minutes. They baked up really quickly too – just make sure your oven has preheated for at least 20 minutes.

Anyway, this dinner turned out fantastically which is always the desired outcome – especially when it’s my first try! The chicken flavorful, moist and juicy; the tzatziki sauce was creamy, garlicky and perfect with the gyros and the pita bread was a hit too. I bet the leftovers will be even tastier.

Souvlaki Ingredients – adapted from The Eclectic Cook

  • 2 lbs pork loin and/or chicken cut into 1 inch cubes
  • 4 cloves garlic, minced
  • 2 tsp dried oregano
  • 3 tbsp olive oil
  • 3 tbsp lemon juice (the juice of about 1½ lemons)
  • ½ tsp salt
  • ¼ tsp pepper

Whisk together garlic, oregano, olive oil, lemon juice, salt and pepper.  Combine the marinade with the pork in a large freezer bag. Marinade in the refrigerator for at least 24 and up to 48 hours. Rotate the bag to redistribute the marinade at least twice during this time.
Preheat the grill to medium high heat. If you are using wooden skewers, soak them in water before using, or use metal skewers. Thread about 5 pieces of meat onto each skewer, enough for one serving. Grill the skewers for about 15 minutes, turning two or three times. The chicken will take less time to cook than the pork, so start checking for doneness at about 10 minutes. The meat should register about 150°F for the pork and 160°F for the chicken when you take them off the grill. Let rest for 5 minutes before serving. Because of the marinade ingredients, the meat (both the pork and the chicken) may still be slightly pinkish inside even when fully cooked.

Tzatziki Sauce Ingredients – adapted from Culinary Cory

  • 2 (7 oz) containers of Greek yogurt
  • 1 hothouse cucumber, seeded and unpeeled
  • ¼ cup sour cream
  • 2 TBSP fresh lemon juice
  • 1 TBSP white wine vinegar
  • 1 TBSP fresh dill, minced
  • 1 ½ TBSP garlic, minced
  • salt and pepper

Directions –

Shred the cucumber with a grater and squeeze out the excess liquid. Add the dip ingredients to a medium mixing bowl. Stir until well combined. Garnish with any remaining dill. Serve with assorted fresh vegetables. Makes approximately 2 cups of dip.

Golden Pita Bread ingredients – adapted from King Arthur Flour

  • 3 cups King Arthur Unbleached All-Purpose flour
  • 2 teaspoons instant yeast
  • 2 teaspoons sugar
  • 1 1/2 teaspoons salt
  • 1 cup water
  • 2 tablespoons vegetable oil

Directions –

1. Combine all of the ingredients, mixing to form a shaggy dough.

2. Knead dough, by hand ( 10 minutes ) or by mixer ( 5 minutes ) or by bread machine ( set on the dough cycle ) till it’s smooth.

3. Place the dough in a lightly greased bowl, and allow it to rest for 1 hour it’ll become quite puffy, though it may not double in bulk. If you’ve used a bread machine, simply let the machine complete its cycle.

4. Turn the dough onto a lightly oiled work surface and divide into 8 pieces.

5. Roll two to four pieces into 6″ pieces ( the number of pieces depends on how many rolled-out pieces at a time can fit on your baking sheet ).

6. Place the circles on a lightly greased baking sheet and allow them to rest, uncovered for 15 minutes, while you preheat the oven to 500 degrees. ( Keep the unrolled pieces of dough covered. Roll out the next batch while the first batch bakes ).

7. Place the baking sheet on the lowest rack in your oven, and bake the pitas for 5 minutes; they should puff up. ( If they haven’t puffed up, wait a minute or so longer. If they still haven’t puffed, your oven isn’t hot enough; raise the heat for the next batch.)

8. Transfer the baking sheet to your oven’s middle-to-top rack and bake for an additional 2 minutes, or until the pitas have browned.

9.  Remove the pitas from the oven, wrap them in a clean dishtowel ( this keeps them soft ), and repeat with remaining dough.

10. Store cooled pitas in an airtight container or plastic bag.





Quick Post

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I was contemplating not having the promised pizza night because of my laziness…I needed to roast the chicken, brown the sausage, make a batch of pizza dough in order to have this dinner ready tonight. I promised the family pizza, and I kept that promise. Because the kids already knew it was coming, I decided against the lazy-butt-mom route and did all the extra work anyway. I’m glad I did, cause this pizza was so good. I made two pizzas, but this one is the mom/kid pizza – you see, normally one pizza is the “Mom/Dad” pizza and then there is the “kid” pizza – that way everyone is happy. M gets his BBQ chicken pizza with smoked gouda and the kids get their pepperoni. I thought it best to load up my half with bell pepper, tomato, mushroom and chicken while the kids’ side was sprinkled with Italian sausage…( Publix deli is so slow…I couldn’t pick up the good pepperoni ). Thanks for reading!:o)

Taco Night!

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Taco night is everyone’s favorite night:o) I have used this recipe before and it’s always a hit. Whenever it’s taco night, I always make my “orange” rice. It’s something I grew up eating and all the ladies in my family make variations of my Gram’s. It’s so simple and so comforting to me, and I love that my kids both really enjoy eating it, too. I remembered I had some homemade salsa verde in the freezer that was waiting to be used, so that’s what that green sauce is on the taco. I will be sure to post the recipe for that the next time I make chile verde or my husband’s favorite – chicken enchiladas with roasted tomatillo salsa. I haven’t made that meal in so long – it’s a lot of work and it makes so much food, but the flavor is excellent.

Anyway, these turned out great – the two men of the house had seconds. I however refrained from indulging in more carbs (frown). I did eat a nice green salad with lots of extra veggies, though. I am on my annual “health kick”…well, I guess it can’t be called annual if this is my third time this year. The holidays and all the yummy-bad-for-you-food caught up with me, along with the lack of exercise. Basically I have been feeling uber-blah, so in the past when this blah-ness has reared its ugly head I cut out a lot of junk and add in lots of fruits, veggies, whole grains and cut out lots of empty carbs. I feel a difference within a day of these changes so it’s totally worth it and then I wonder why I don’t eat like this all the time. Oh, yeah! It’s because it takes thought, preparation and discipline! Thanks for reading, enjoy!

Shredded Tex-Mex Crock-Pot Chicken – adapted from goodLife(eats)

  • 4 boneless, skinless chicken breasts (*I used 2 pounds)
  • 1 1/4 teaspoon cumin
  • 1 tablespoon chili powder
  • 1/2 teaspoon coriander
  • 1/4 teaspoon paprika
  • 1 1/2 teaspoon salt
  • 1/2 tsp black pepper
  • 1/3 cup chicken broth
  • 1/3 cup (packed) cilantro leaves, chopped
  • 2 limes
  • 1 large onion, chopped
  • 1 jalapeno, seeded and minced
  • 4 garlic cloves, minced
  • 1 tablespoon olive oil

Directions:

Heat the oil in a medium sized sauté pan. Add the onion and sauté for 5 minutes. Add the cumin, chili powder, coriander, paprika and garlic and sauté two more minutes. Deglaze the pan with the chicken broth making sure to scrape up any browned bits. Turn off and set aside.

Sprinkle the chicken with salt and pepper. Add to crock pot. Squeeze the lime on top, add the cilantro, jalapeno, and pour the onion and garlic mixture over top.

Cook on low for 3-5 hours, or until cooked through (different crock-pots cook at varying heats) and tender. Remove chicken breasts from the crock pot, shred and place in a bowl. Scoop out the onions and add to the chicken. Depending on the amount of juices produced, you may want to add some or all of the juice back to the shredded chicken.

For fast and easy soft tacos, add this chicken to taco sized flour tortillas with shredded lettuce, avocado, tomato, cilantro, red onion, and cheese (I like cheddar, pepper jack, or feta best). Add a dollop of sour cream and salsa, too, if you like.

Marinated Chicken Breast

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I came across this recipe the other day while trying to find a simple marinade for some chicken that I had sitting the fridge. This marinade has lemon zest, garlic and some dried herbs, but I decided to add two tablespoons of fresh lemon juice to go along with it. The night before I prepared the marinade in one of my dressing carafe and placed it in the fridge to let the flavors marry. Plan on marinating for at least four and up to twelve hours – any longer than that and the lemon juice will start to cook the meat. This morning I pounded the chicken breasts in a sealed, one gallon Ziploc bag – you don’t want all that chicken juice flying around your kitchen! Plus, once the chicken is nice and evenly pounded, you can pour the marinade over the chicken, mush the bag around a little and finally place it in the fridge. Whenever I marinade meat, I either put it in a Pyrex container and cover it, or as with this method I place the bag in another container. It’s just a way to be extra safe in keeping any raw meat juices from contaminating the rest of your fridge and it’s contents.

This chicken grilled up moist and flavorful and paired perfectly with the green salad. I added tomato, bell pepper, cucumber, avocado and grated carrot to the greens – the more veggies for me the better! Thanks for reading, enjoy!

Perfectly Grilled Chicken Breasts with Lemon Zest, Garlic & Herb Marinade – adapted from Once Upon a Chef

  • 4 boneless, skinless chicken breasts (about 1¾ pounds total)
  • 6 tablespoons extra virgin olive oil
  • 4 large garlic cloves, minced (use a garlic press)
  • 1 teaspoon dried thyme
  • ½ teaspoon dried oregano
  • 1¼ teaspoon salt
  • ½ teaspoon pepper
  • 1½ teaspoons lemon zest (you’ll need one lemon)
  • * I added 2 TBSP of lemon juice

Directions –

1. Place chicken breasts between 2 pieces of wax paper and, using a meat mallet, pound to an even ½-inch thickness.

2. Mix all ingredients except chicken together in a 1 gallon zip-lock bag. Add chicken breasts and massage marinade into meat until evenly coated. Seal the bag and place in a bowl in the refrigerator (the bowl protects against leakage); let the chicken marinate at least 4 hours or up to 12 hours.

2. Clean grill and preheat to high. Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over grates several times until glossy and coated. Place chicken breasts on the grill (make sure they are well-coated with the marinade; the more garlic, lemon zest and herbs on the chicken, the better!). Grill, covered, for 2-3 minutes per side.

Use a fine or Microplane grater to zest the lemon. Simply rub the lemon in one direction against the blades, turning the lemon as you go. Be sure to remove only the yellow part; the white pith underneath is bitter.

 

If you are using less than 4 chicken breasts, you’ll need to reduce the salt accordingly.

Chicken Noodle Soup!

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Wow – what a change in the weather! It was actually cold enough to wear my hand knits;o) It means I can make soups, chili’s, more baked goods…so many new things!

Speaking of “new”, this is my first time trying this recipe, my first time making chicken stock and the first time that I’m making dinner rolls! I also bought a 12 quart stock pot and a skimmer to aid in making the stock. It’s a multi-pot that came with a strainer insert and a steamer insert. I had a 20% off coupon to use at Bed Bath & Beyond so I was able to save 10 bucks. Anyway, the pot worked great and there was plenty of room to spare. Honestly, this stock was a little bland, but nothing some creative seasoning can’t fix. I was surprised there was no salt called for in the stock recipe – I had to use some to liven the flavor. It was tasty, but not amazing. I’ll continue my search for the perfect chicken soup…

Chicken Noodle Soup Ingredients – adapted from Food Network

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 medium carrots, cut diagonally into 1/2-inch-thick slices
  • 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 2 quarts chicken stock, recipe follows
  • 8 ounces dried wide egg noodles
  • 1 1/2 cups shredded cooked chicken
  • Kosher salt and freshly ground black pepper
  • 1 handful fresh flat-leaf parsley, finely chopped

Directions –

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Chicken Stock –

  • 1 whole chicken (about 3 1/2 pounds), rinsed
  • 2 carrots, cut in large chunks
  • 3 celery stalks, cut in large chunks
  • 2 large white onions, quartered
  • 1 head of garlic, halved
  • 1 turnip, halved
  • 1/4 bunch fresh thyme
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns

Directions –

Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze. Makes 2 quarts.


Alfredo, Shells, Chicken, Broccoli and Cheese!

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This is a recipe my sister gave me years ago – I don’t know what its official name is, so that explains why this title is so long!;o) It also leaves no questions as to what is in it. My family has always enjoyed this and it couldn’t be easier to throw together. Thanks for reading!

Ingredients –

  • 1 pound box of shell pasta
  • 1 1/2 – 2 pounds bone-in skin on chicken breast
  • 1 – 14 ounce bag frozen broccoli florets
  • 1 – 16 ounce jar alfredo sauce
  • 1  – 8 ounce block of sharp cheddar cheese, grated
  • salt, pepper and olive oil for roasting chicken
  • lemon pepper

Directions –

1. Preheat oven to 350 degrees. Rinse and pat dry the chicken breasts then season them well with olive oil, salt and pepper. Roast in the oven for 30 – 35 minutes. Let the chicken cool until you can safely handle it, then shred it  and set it aside.

2. Put a large pot of salted water (at least a gallon) to boil. Once it’s come to a rolling boil pour the pasta into the pot, stir occasionally to prevent sticking and to ensure even cooking. Once it’s finished, drain pasta and set aside.

3. Steam the broccoli in the microwave by dumping the bag in a microwave safe container. Add a little water then cover tightly with plastic wrap – don’t forget to poke a few holes to let steam out. I cooked mine for 4 minutes – they don’t have to be completely cooked through.

4. Get a large bowl out add pasta, shredded chicken, cheese, broccoli and alfredo sauce, then season well with lemon pepper. Spray a 13×9 baking dish with Pam and pour the pasta mixture then sprinkle the top with more cheese. Cover loosely with foil and bake for 25 minutes, then remove foil and bake for another 5 minutes, or if you like your cheese to brown and bubbly, you can place it under the broiler for a few minutes instead. Enjoy!

Pizza Night

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Aaaww…yeah! Everyone’s favorite night – well I know it’s ours anyway. I always make two different kinds – one that the kids can’t turn down and the other is a special one for mom and dad. I love making pizza from scratch and will be sure to post about the pizza sauce recipe I use and the pizza dough recipe, too. I keep both on hand in the freezer – it makes pizza night so quick and easy. The little investment of time and effort completely pay off when you compare homemade vs. store bought – especially in price! There’s not contest. A five pound bag of bread flour costs less than 4 dollars, and the 1.5 pound bag semolina flour costs less than 5 dollars. With those two bags, I can make about 8 pounds of pizza dough which for us equals eight large pizzas dough portions.

Pizza night was a success as usual. Even my picky-eat-like-a -bird daughter scarfed her’s down and little boy M said he wanted thirds. Thanks for reading!

Ingredients for Pepperoni Pizza –

  • 1 – 15 ounce ball of pizza dough, homemade or store bought
  • 1 cup of pizza sauce, homemade or store bought
  • 4 ounces of fresh mozzarella cheese, torn
  • 15 slices of pepperoni
  • Parmesan cheese
  • Pizza seasoning or dried oregano (optional)

*Preheat your oven to 475 about 15 minutes before you make your pizza. I use a pizza stone and place it on the lowest rack of my oven.
1. On a piece of parchment paper, shape the pizza dough into the desired diameter. I use a little olive oil to prevent sticking. Work from the inside out, and gradually move your hands away from the center of the dough. You could also do this with a rolling pin – I happen to love using my hands for the job. Once you’ve achieved the size you want, take a fork and poke the tines all over the surface of the dough.
2. Spread the pizza sauce all over, making sure to leave about an inch around the circumference. Next, take your torn mozzarella and place on top of the sauce. Because it’s fresh mozzarella, you can leave lots of empty space because this type of mozz melts beautifully and spreads itself nicely when heated. I love the stuff! Top with pepperoni, followed by your Parmesan cheese and dried seasonings if desired.
3. Carefully transfer the pizza – still on its parchment paper to an upside-down sheet pan. I use it like a pizza peel to move it to the stone in the oven. Bake for about 10 minutes. Using the sheet pan again, remove the pizza from the oven and place the parchment paper and all onto a cooling rack. Enjoy!

Ingredients for the BBQ Chicken Pizza –

  • 1 – 15 ounce ball of pizza dough, homemade or store bought
  • 1/3 cup of store bought BBQ sauce, I used Sonny’s
  • 1/2 cup smoked Gouda cheese
  • 3 ounces of fresh mozzarella cheese, torn
  • 1/8 cup of shredded Parmesan cheese
  • 6 – 8 ounces shredded, cooked chicken – sauced with a few tablespoons of BBQ and ranch dressing – trust me on this one!
  • Fresh cilantro (optional)  if you have it – I didn’t but it’s a great addition
  • 2 small Roma tomatoes, seeded and diced
  • Pizza seasoning and dried oregano (optional)

Shape the dough and dock with fork as above. I placed the toppings in this order: BBQ sauce, mozzarella, 1/2 the smoked Gouda, all the chicken, the other half of the Gouda, Parmesan, then the dried seasonings, and tomatoes. Transfer the pizza to a sheet pan and then into the oven for about 10 minutes. Place on a rack to cool as before and enjoy!

Chicken Pot Pie

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I have been planning this meal for some time. It’s one of our favorites and I haven’t been able to make it for several months. Pot pies don’t go well with nasty, humid weather. Fall is my very favorite time of year because it goes hand in hand with comfort foods. It would be nice if the weather would cooperate with the time of year! Oh, to live in a place with four distinct seasons…I have yet to know what that is like. Although, areas where there is an actual visible transition into Fall usually equals really cold and long winters…I couldn’t handle that. I get cold when it’s below 75 degrees!

I used two different recipes to make this pot pie – one from Food.com and the other is an Ina Garten recipe. This is my first attempt at making pastry dough. The food processor makes it super quick and easy, but as with most types of dough, this one can be a little fussy. Everything has to be ice-cold and you can’t over work it or it will become tough. Of course I could have just picked up store-bought pie dough today, but I like the challenge because lately I have really enjoyed making as many meals from scratch as possible.

The pastry dough turned out so flaky and flavorful – there is nothing better than a first try turning out well. Everyone enjoyed this, even S told me “thank you” tonight – she’s my picky eater. I know this recipe has lots of steps, but take the help where you can get it – buy a rotisserie chicken and pre-made pie dough. Thanks for reading, enjoy!

Roasted Chicken – adapted from Ina Garten

  • 4 bone in skin on chicken breasts – about 4 pounds
  • olive oil
  • salt and pepper

Preheat the oven to 350 degrees F.

Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Shred or dice the chicken. You will have 4 to 6 cups of cubed chicken.

Pastry Dough – adapted from Ina Garten

  • 3 cups all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1/2 cup vegetable shortening
  • 1/4 pound cold unsalted butter, diced
  • 1/2 to 2/3 cup ice water
  • 1 egg beaten with 1 tablespoon water, for egg wash

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for at least 30 minutes.

Chicken Pot Pie – adapted from Food.com

  • 2 cups potato, diced
  • 1.5 cups onion, diced
  • 1.5 cups celery, diced
  • 1.5 cup carrot, diced
  • 1/2 cup melted butter
  • 3/4 cup all-purpose flour
  • 3 cups chicken broth
  • 1.5 cups half and half
  • 1.5 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups roasted chicken breast, shredded
  • 2 pie crusts (either store-bought or your own recipe)

Preheat oven to 375°F. Saute onion, celery, carrots and potatoes in butter for about 10 minutes. Add flour to sautéed mixture, stirring well. Cook one minute stirring constantly.Combine broth and half and half.Gradually stir into vegetable mixture.Cook over medium heat stirring constantly until thickened and bubbly.Stir in salt and pepper; add chicken and stir well.Pour into one 13 x 9 casserole dish and top with pastry dough. Cut slits to allow steam to escape. Bake for 40 to 50 minutes until pastry is golden brown and filling is bubbly.