Wednesday, July 27, 2011

Rice Stuffed Chicken Breasts

 

Stuffed Chicken Breasts with Asparagus and Parmesan Rice

Ingredients

  • 4 skinless, boneless chicken breast halves
  • 1 tablespoon extra-virgin olive oil, or more as needed
  • 1 cup chopped fresh asparagus
  • 1/4 teaspoon garlic powder, or to taste
  • salt and ground black pepper to taste
  • 4 slices deli ham
  • 1/2 cup shredded Cheddar cheese
  • 2 tablespoons butter, divided
  •  
  • 2 cups chicken broth
  • 1 tablespoon butter
  • 1 cup uncooked white rice
  • 1 (14.5 ounce) can diced tomatoes with onion and celery, drained
  • 1/3 cup grated Parmesan cheese, or to taste

 

Monday, July 25, 2011

Chicken Stew

Recipes for southern chicken stew vary slightly from person to person, but it is usually made by first cooking a whole chicken by boiling or parboiling, allowing a rich broth to form. The chicken is then removed from the pot and the meat is pulled from the bones or cut off with a knife. The skin, bones and fat are removed as well. Sometimes boneless, skinless chicken breasts are used instead of a whole chicken. A thickening of flour and milk or cream is made and added to the broth. The chicken is then added back into the liquid along with salt, pepper and butter or margarine. Various other ingredients may be added to the stew according to local tradition; a more common addition is varying amounts of hot sauce.The stew varies in color from white to pale yellow, depending on the amount of butter or margarine used. It can vary in thickness from very thin and soup-like to thick and creamy. Saltine crackers are commonly served with chicken stew, either on the side or crumbled into the bowl.

Grilled Chicken Salad with Seasonal Fruit

Chicken salad is any salad that comprises chicken as a main ingredient. Other common ingredients include mayonnaise, hard-boiled egg, celery, and a variety of mustards.In the US it refers to a salad consisting primarily of chopped chicken meat and a binder such as mayonnaise or salad dressing. Like tuna salad, it may be served on top of lettuce, tomato, avocado, or some combination of these. It may also be used for sandwiches. Typically it is made with leftover or canned chicken.In Europe and Asia the salad may be complemented by any number of dressings, or indeed no dressing at all, and the salad constituents can vary from traditional leaves and vegetables, to pastas, couscous, noodles or rice.The American form of chicken salad was first served by Town Meats in Wakefield, Rhode Island, in 1863. The original owner, Liam Gray, mixed his leftover chicken with mayonnaise, tarragon, and grapes. This became such a popular item that the meat market was converted to a delicatessen which still stands to this day.

Saturday, July 16, 2011

Buttermilk Chicken Tenders

 

 

Buttermilk Chicken Recipe

 

Recently at dinner my father instructed me, "tell your website readers that your dad says this is a good one." Done, dad. This chicken was good - perfectly tender, well flavored, crunchy - just what one wants in fried chicken.Searching around for a buttermilk fried chicken recipe, I adapted this recipe from various sources. Many recipes I found seemed to be rather dated as they called for frying the chicken in vegetable shortening. Most shortenings on the market have transfats in them, which we now know are very bad for us. We do our frying, of anything, in grape seed oil, which as the name implies, comes from the seeds of grapes. It is a high smoke-point oil, which means that you can get it pretty hot before it begins to burn, making it perfect for deep frying. It also has many known health benefits . The recipes also called for frying the chicken in a cast iron frying pan. We love our cast iron pans, but they tend to be quite heavy, and retain heat so well, that if you have a problem and have to lower the heat rapidly, you won't be able to do it. Anodized aluminum can also take the heat without warping, but will be more responsive for heating and cooling. 

http://simplyrecipes.com/recipes/buttermilk_fried_chicken/

 

Buffalo Chicken

Buffalo wing, hot wing or wing is a chicken wing section (drumette or flat) that is traditionally fried unbreaded and then coated in sauce. Classic Buffalo-style chicken wing sauce is composed of a vinegar-based cayenne pepper hot sauce and butter.Buffalo wings are traditionally served with celery sticks and blue cheese dressing or ranch dressing.Buffalo wings were created in Buffalo, New York. The residents of Buffalo generally refer to them as "wings" or "chicken wings" rather than "Buffalo wings."

Wednesday, July 13, 2011

Chicken Lavash Wraps

wrap is a sort of sandwich made of a soft flatbread rolled around a filling. The usual flatbreads are wheat-flour tortillas, lavash, or pita; the filling usually consists of cold sliced meat, poultry, or fish accompanied by shredded lettuce, diced tomato or pico de gallo, guacamole, sauteed mushrooms, bacon, grilled onions, cheese, and a sauce, such as ranch or honey mustard.

Chicken Burger

A chicken sandwich is a boneless, skinless, breast of chicken on a hamburger bun topped with condiments and trimmings.The breast of chicken can be prepared by either:Battering and frying the breast. This type of treatment, as it can use various parts of the breast rather than a whole piece of chicken breast meat, is known in most parts of the world as a Chicken burger.Grilling the breast plainBasted in barbecue sauce, or marinated in teriyakiThe usual condiment of choice is barbecue sauce, but honey mustard, mayonnaise and chipotle have become popular in recent times. The usual trimmings are lettuce and tomato. Many restaurants may add bacon, or cheese, such as Swiss, American, Cheddar, Provolone, or Pepper Jack. Other toppings include: Guacamole, or avocado, sauteed mushrooms, grilled pineapple, or grilled onions.The chicken sandwich is a staple of fast food, particularly American fast food, competing with hamburgers and fish sandwiches. The chicken sandwich can become a sub sandwich or a wrap with a different type of bread.Chick-fil-A claims that it was the first restaurant to serve a chicken sandwich, though such claims cannot be verified due to the fact that they are claiming to be the first to put chicken between bread. The chain's sandwich is served plain with only pickles on the bun with the fried chicken breast, because when Truett Cathy first served his invention to customers, the only condiments he had on hand were pickles.

Sunday, July 10, 2011

Chicken and Vegetable

 


Chicken and Vegetable

Warm up your Friday night with this hearty soup - the winner of this week's soup recipe food fight.

Ingredients (serves 6)

  • 2 tablespoons olive oil
  • 1 leek, halved, washed, thinly sliced
  • 2 garlic cloves, crushed
  • 1 large carrot, peeled, diced
  • 2 sticks celery, diced
  • 2 small zucchini, diced
  • 1 swede or turnip, peeled, diced
  • 1 1/4 cups dry soup mix, rinsed (see note)
  • 8 cups chicken stock
  • 1kg skinless chicken lovely legs

 

Chicken Tamale

 

tamale or tamal (Spanish: tamal, from Nahuatl: tamalli) is a traditional Latin American dish made of masa (a starchy dough, usually corn-based), which is steamed or boiled in a leaf wrapper. The wrapping is discarded before eating. Tamales can be further filled with meats, cheese, vegetables, chilies or any preparation according to taste, and both the filling and the cooking liquid may be seasoned.Tamales were one of the staples found by the Spanish Conquistadors when they first arrived in Mexico and were soon widely spread throughout their other colonies. Tamales are said to have been as ubiquitous and varied as the sandwich is today.Tamales originated in Mesoamerica as early as 8000 to 5000 BCE. Aztec and Maya civilizations as well as the Olmeca and Tolteca before them used tamales as a portable food, often to support their armies but also for hunters and travelers. There have also been reports of tamal use in the Inca Empire long before the Spanish visited the new world. The diversity of native languages in Mesoamerica led to a number of local words for the tamal, many of which remain in use.