February 1, 2018
Crispy Chicken Wings
Florence
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Appetizer
Cuisine American
- 3 lbs Chicken Wings
- 1/3 Cup Flour
- 1 TB Paprika
- 1 tsp. garlic salt
- 1 tsp. pepper
- 1/4 to 1/2 tsp cayenne pepper
- 3 TB Butter
Preheat oven 425 degrees.
Fresh Chicken should be patted dry with towels.
Combine all ingredients, except butter, in a plastic bag and shake to mix.
Add chicken and shake to coat well.
Place melted butter on baking sheet.
Bake for 30 minutes.
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Teriyaki Sauce
Florence
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
- 3 lbs chicken wings
- 1/2 cup soy sauce
- 1/3 cup water
- 1/2 cup brown sugar
- 1 TB dry mustard
- 1 TB ground ginger
- 3 garlic cloves minced
- 2 TB Flour
Mix all ingredients together with a whisk in a small sauce pan.
Simmer on low until the sauce has thickened.
Put over cooked chicken or beef and bake for 15 minutes.
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July 12, 2014
Summer Chicken Salad
Florence
Course Sandwiches
Cuisine American
- 2 Cooked Chicken Breast
- 1/8 tsp. Celery Salt
- 1/4 Cup Mayo
- 4 Fajita Tortilla Shells
In food processor chop chicken breasts.
Add celery salt and mayo.
Spread evenly on tortillas.
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July 4, 2014
Sesame Chicken
Florence
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon dry sherry
- 2 tablespoons water
- 1 teaspoon vegetable oil
- 1 dash sesame oil
- 1 pound skinless boneless chicken breast meat - cubed
- 1 cup chicken broth
- 1 cup white sugar
- 2 tablespoons distilled white vinegar
- 2 tablespoons dark soy sauce
- 2 tablespoons sesame oil
- 1 teaspoon chile paste
- 1 clove garlic minced
- 1/4 cup cornstarch
- 1/2 cup water
- 1 quart olive oil for frying
- 2 tablespoons toasted sesame seeds
Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.
Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup of water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm.
Heat olive oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C).
Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel lined plate. To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce overtop. Sprinkle with toasted sesame seeds to garnish.
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May 31, 2014
Baked Buffalo Chicken Wings
Florence
Course Snacks
Cuisine American
- 1/2 cup all-purpose flour
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 10 chicken wings
- 1/4 cup butter
- 1/4 cup hot sauce
- 1 dash ground black pepper
- 1 dash garlic powder
In medium bowl mix together the flour, paprika, cayenne pepper and salt.
Place mixture and chicken in large zippy bag and shake well. Make sure all chicken is well coated.
Place in baking dish and refrigerate for 60 to 90 minutes.
Preheat oven to 400°F.
Bake chicken for 40 minutes.
Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Make sure all ingredients are well blended
Remove chicken from oven and coat with liquid mixture.
Reduce heat in oven to 300°F and bake for another 20 to 30 minutes.
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May 21, 2014
Chili Chicken
Florence
Course Chicken
Cuisine American
- 2 tablespoons honey
- 5 tablespoons sweet chili sauce
- 3 tablespoons soy sauce
- 12 chicken drumsticks skin removed
In large bowl combine honey, sweet chili sauce and soy sauce.
Set aside a small dish of the marinade for basting.
Place chicken drumsticks into the bowl and cover with marinade.
Cover Chicken and refrigerate at least 1 hour.
Preheat an outdoor grill for medium-high heat.
Lightly oil the grill grate.
Cook for 10 minutes per side, or until juices run clear.
Baste frequently with the reserved sauce during the last 5 minutes.
SECOND METHOD: Preheat to 350F and bake for 45 to 60 minutes.
I put all the sauce over them at the beginning and the bake.
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April 11, 2014
Chicken Dijon
Florence
Course Main
Cuisine Tex-Mex
- 6 boneless-skinless chicken breasts
- 1/3 cup yogurt
- 1/4 cup Dijon mustard
- 1/2 cup fine bread crumbs
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Preheat oven to 350°F
In bowl mix together yogurt and mustard.
Sprinkle chicken lightly with mustard mixture in a small bowl.
Spread mixture on both sides of chicken.
Place in baking pan.
Combine bread crumbs, thyme, salt and pepper and sprinkle over chicken.
Bake for 30 to 35 minutes until golden-brown and no longer pink in the center
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April 9, 2014
Chicken, Rice & Broccoli Meal
Florence
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Main
Cuisine American
- 6 skinless boneless chicken breast cut in to 2" pieces
- 1/2 to 3/4 teaspoon Lemon Pepper Seasoning
- 1 10.75 ounce can Condensed Cream of Chicken Soup
- 4 1/2 cups water
- 1/4 teaspoon paprika
- 1/4 teaspoon ground black pepper
- 2 cups uncooked instant brown rice
- 2 cups fresh broccoli
Preheat oven to 375°F
Grease 13x9 pan.
Cut Chicken and put in pan. Sprinkle Lemon Pepper seasoning over chicken and bake for 30 minutes.
Stir the soup, water, paprika, rice and black pepper in the sauce pan and heat to a boil. Cook for 10 to 15 minutes or until rice is tender.
Steam Broccoli for 5 minutes in boil water.
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March 10, 2014
This dish tenderizes, moistens, and extracts flavor from a long slow marinate in a garlic yogurt, so you wind up with a skinless grilled chicken that is as yummy as it is good for you.
We suggest you serve this with an Arab flat-bread or soft pita and fresh yogurt.
Afghan Chicken
Florence
- 2 large clov garlic
- 1/2 teaspoon salt
- 2 cups plain whole-milk yogurt
- 4 tablespoons juice and pulp of 1 large lemon
- 1/2 teaspoon cracked black pepper
- 2 large whol chicken breasts -- about 2 pounds
Mix garlic and salt into a paste.
Stir in the yogurt, lemon and pepper.
Skin the chicken breasts. Remove all extra fat and split into halves.
Make the halves lay flat by bending backwards to separate the bones.
Coat each half with the yogurt mixture.
Cover the bowl tightly and place in refrigerator to marinate for at least 12 hours, no longer then 36 hours.
Turn the pieces over about half-way through marinating.
When you are ready to cook, remove the breasts from the marinade and wipe off most of the yogurt. Leave a thin film on each piece.
Grill about 6 inches above the heat for about 6 to 8 minutes a side. ( or until completely cooked. )
Serve while still hot.
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Always good to make things in advance and have dinner ready in the freezer so you can just thaw it out and pop it in the oven. I always omit the Worcestershire Sauce, because I am allergic to fish and it has anchovies in it.
Crispy Chicken from the Freezer
Florence
Course Entree
Cuisine American
- 2 1/2 lbs fryer chicken cut up
- 3/4 C sour cream
- 1 T lemon juice
- 1 t Worcestershire sauce
- 1 t celery salt
- 1 t salt
- 1/8 t pepper
- 1/2 t paprika
- 2 cloves garlic chopped fine
- 1 C dry bread crumbs
- Aluminum foil
Combine sour cream and lemon juice in a small bowl.
Stir in Worcestershire sauce until completely blended.
Add the celery salt, salt, pepper, paprika and garlic and mix well.
Place bread crumbs in a shallow bowl or on a plate.
Preheat oven to 350 degrees.
Spray a large baking pan with a non stick cooking spray.
Dip chicken pieces into the sour cream mixture.
Roll in the bread crumbs.
Place in a single layer in the baking pan.
Bake 50 minutes or until chicken is tender and brown.
Let chicken cool before removing from pan.
Once the chicken has cooled wrap each piece in aluminum foil.
Freeze for up to 2 months.
Reheat by preheating oven to 450 degrees.
Place each piece of chicken still in the aluminum foil on a cookie sheet.
Bake 35 minutes.
Unwrap from aluminum foil and place back in the oven.
Continue baking 10 minutes or until crisp.
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March 7, 2014
Chicken Bowls
Florence
Course Entree
Cuisine American
- 1 whole chicken
- 2 celery stalks chopped
- 1 medium onion chopped
- 1 Tbsp parsley
- 1 bay leaf
- 2 tsp salt
- 8 Cups water
- 1 10 oz pkg frozen baby carrots, partially thawed
- 1 10 oz pkg frozen peas, partially thawed
- 1 6 oz can mushrooms, drained
- 1 Cup light cream
- 1/4 tsp nutmeg
- 1/4 tsp celery salt
- 1/8 tsp pepper
- 1/2 Cup all purpose flour
- 1 pkg 2 included refrigerated pie crust
- 4 foil pans 5X1 in
Place the water in a large pot over high heat and add chicken,celery, onion, parsley, bay leaf and salt and bring to boil. Reduce heat to low and simmer covered for 2 hours. Allow chicken to cool in the broth and remove when completely cooled. Remove chicken from bones. Strain broth and keep 5 Cups. Put chicken, carrots, peas and mushrooms together in a large mixing bowl and mix together. Place 4 Cups of reserved liquid in sauce pan and add cream, nutmeg, celery salt and pepper and bring to a boil. In small mixing bowl combine remain Cup of reserved broth and flour and whisk until mixture is smooth. Pour mixture in to boiling sauce pan and reduce heat to low and summer for 2 to 3 minutes. Pour over chicken mixture and cool completely.
Flour a flat surface and roll out pie crust. Divide in to two even parts. Place 1/2 of the crust into the bottom a foil pan. Fill with chicken mixture. Cover with the remaining crust. Pinch to seal all the way around.
Wrap in freezer paper.
Freeze for up to 3 months.
To bake preheat oven to 450 degrees.
Unwrap each bowl and place on a cookie sheet.
Cut a slit in the top of each to vent the steam.
Bake 40 minutes or until crust is golden brown.
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March 6, 2014
Burritos That Are Sure To Please
Florence
Course Entree
Cuisine Mexican
- 3 boneless chicken breasts
- 1/2 jar 16 oz size salsa
- 1 14.5 oz can refried beans
- 1 8 oz pkg shredded taco cheese
- 1 8 count pkg burrito size tortillas
- Wax paper
- Freezer bags
Place the chicken breasts in a large sauce pan and cover with salsa. Add just enough water to cover the chicken completely. Place over medium high heat and bring to a boil. Reduce heat to low and simmer for approximately 15 minutes.
Chicken should be white all the way through when done. Remove the chicken from pot and cool completely and then shred and return to pot. Bring back to boil to reduce liquid of the mixture looks to watery. Remove from heat when it is at your desired thickness.
Lay down tortilla flat.
Place 3 T of refried beans down the middle of the tortilla.
Place 4 T of the chicken mixture on top of the beans.
Sprinkle with cheese.
Fold in the sides of the tortilla and roll until completely closed.
Continue until you used all the tortillas.
Wrap each burrito in the wax paper.
Place the burritos in a freezer bag.
Freeze for up to 3 months.
To cook unwrap the burritos.
Place in the microwave for about 3 minutes or just until the burrito is beginning to thaw.
Preheat the oven to 350 degrees.
Lightly spray a cookie sheet with a non stick cooking spray.
Lay the burritos on the cookie sheet.
Bake 12 minutes or until the burrito just begins to brown.
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