Jerk Chicken Casserole from BettyCrocker.com
1 ¼ teaspoons salt
½ teaspoon pumpkin pie spice*
¾ teaspoon ground allspice
¾ teaspoon dried thyme leaves
¼ teaspoon ground red pepper (cayenne)
6 boneless skinless chicken thighs
1 tablespoon vegetable oil
1 can (15 oz) black beans, drained, rinsed
1 large sweet potato (1 lb), peeled, cubed (3 cups)
¼ cup honey
¼ cup lime juice
2 teaspoons cornstarch
2 tablespoons sliced green onions (2 medium)
Directions
1. Heat oven to 375°F. Spray 8-inch square (2-quart) baking dish with cooking spray. In small bowl, mix salt, pumpkin pie spice, allspice, thyme and red pepper. Rub mixture on all sides of chicken. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 2 to 3 minutes per side, until brown.
2. In baking dish, layer beans and sweet potato. Top with browned chicken. In small bowl, mix honey, lime juice and cornstarch; add to skillet. Heat to boiling, stirring constantly. Pour over chicken in baking dish.
3. Bake 35 to 45 minutes or until juice of chicken is clear when center of thickest part is cut (180°F) and sweet potatoes are fork tender. Sprinkle with green onions.
*You can substitute ¼ teaspoon ground cinnamon, ⅛ teaspoon ground ginger and ⅛ teaspoon ground nutmeg for the pumpkin pie spice.
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Roasted Rosemary Chicken Drumsticks and Vegetables
This is a triple duty meal. You will use half of the drumsticks to make Chicken Noodle Soup and half of the potatoes, pepper, onion mix to go into the Beef, Cheddar and Potato Pie. If you don't want to use the leftovers for other meals, cut the recipe in half.
16 chicken drumsticks (about 5 lb.)
8 large red potatoes, cut in large cubes
2 large peppers, cut in 3/4-in. wedges
1 large red onion, cut in ½-in.-thick slices
2 tablespoon olive oil
3 tablespoon chopped fresh rosemary or 1½ teaspoon dried
2 tablespoon chopped garlic
½ teaspoon each salt and freshly ground pepper
½ cup pitted Kalamata olives, cut in half
Directions
1. Position racks in the oven to divide oven in thirds. Heat oven to 500°F. You’ll need 2 rimmed baking sheets lined with nonstick foil.
2. Remove most of skin from drumsticks. Distribute drumsticks, potatoes, peppers and onion evenly between 2 pans. Drizzle with oil; sprinkle with rosemary, garlic, salt and pepper and toss to turn and coat.
3. Roast 30 minutes, stirring mixtures after 15 minutes, or until chicken is cooked and vegetables are tender.
a. For triple duty meals: remove ½ of the potatoes, onion, peppers place in a tightly covered container and place in the refrigerator. Also, remove 8 chicken drumsticks; store another tightly covered container in the refrigerator.
4. Arrange on the chicken and potatoes on a platter; add olives and serve. Serves 4-6.
16 chicken drumsticks (about 5 lb.)
8 large red potatoes, cut in large cubes
2 large peppers, cut in 3/4-in. wedges
1 large red onion, cut in ½-in.-thick slices
2 tablespoon olive oil
3 tablespoon chopped fresh rosemary or 1½ teaspoon dried
2 tablespoon chopped garlic
½ teaspoon each salt and freshly ground pepper
½ cup pitted Kalamata olives, cut in half
Directions
1. Position racks in the oven to divide oven in thirds. Heat oven to 500°F. You’ll need 2 rimmed baking sheets lined with nonstick foil.
2. Remove most of skin from drumsticks. Distribute drumsticks, potatoes, peppers and onion evenly between 2 pans. Drizzle with oil; sprinkle with rosemary, garlic, salt and pepper and toss to turn and coat.
3. Roast 30 minutes, stirring mixtures after 15 minutes, or until chicken is cooked and vegetables are tender.
a. For triple duty meals: remove ½ of the potatoes, onion, peppers place in a tightly covered container and place in the refrigerator. Also, remove 8 chicken drumsticks; store another tightly covered container in the refrigerator.
4. Arrange on the chicken and potatoes on a platter; add olives and serve. Serves 4-6.
Chicken Noodle Soup made with Leftover Drumsticks
Ingredients 8 leftover roasted drumsticks (about 2 ½ lbs.)
4 quarts water
2 stalks celery
1 ½ cup sliced carrots
1 medium onion diced
2 bay leaves
½ tsp. black pepper
Herb bag filled with a large handful of fresh parsley, and 2 tablespoons thyme or 2 tsp. dried parsley and 1 tsp. dried thyme
6 Tablespoons Better than Bouillon Chicken base – look for this in the organic section of the grocery store if you cannot find it with the regular bouillon.
16 oz pkg. egg noodles
Directions
1. In an 8 qt. stock pot combine the chicken and water. Bring to a boil. Add celery, carrots, onions, bay leaves and herbs. Reduce heat and simmer 30 min. Remove chicken to a platter and cool until you can handle it.
2. In a separate pot cook the egg noodles according to package directions. (Do not cook the noodles with the vegetables and drumsticks or the stock will get starchy.)
3. Remove all meat from the bones and chop into bite size pieces. Return to the pot with the vegetables and herbs. Add bouillon. Simmer until bouillon is dissolved. Serve in a bowl over hot cooked egg noodles.
4 quarts water
2 stalks celery
1 ½ cup sliced carrots
1 medium onion diced
2 bay leaves
½ tsp. black pepper
Herb bag filled with a large handful of fresh parsley, and 2 tablespoons thyme or 2 tsp. dried parsley and 1 tsp. dried thyme
6 Tablespoons Better than Bouillon Chicken base – look for this in the organic section of the grocery store if you cannot find it with the regular bouillon.
16 oz pkg. egg noodles
Directions
1. In an 8 qt. stock pot combine the chicken and water. Bring to a boil. Add celery, carrots, onions, bay leaves and herbs. Reduce heat and simmer 30 min. Remove chicken to a platter and cool until you can handle it.
2. In a separate pot cook the egg noodles according to package directions. (Do not cook the noodles with the vegetables and drumsticks or the stock will get starchy.)
3. Remove all meat from the bones and chop into bite size pieces. Return to the pot with the vegetables and herbs. Add bouillon. Simmer until bouillon is dissolved. Serve in a bowl over hot cooked egg noodles.
Sherried Chicken Breasts
Ingredients
6 boneless skinless chicken breasts
2 Tbsp. olive oil for frying
¼ tsp dried marjoram
¼ tsp. dried thyme
1 (10 ¾) ounce can condensed cream of mushroom soup
½ soup can water
1 (4 oz.) can mushrooms, drained
⅓ soup can sherry – NOT USE COOKING SHERRY
Directions
Heat oven to 350°. Trim fat from chicken. Heat the oil in a heavy skillet; brown chicken until golden. Arrange chicken in a shallow baking dish. Sprinkle with marjoram and thyme. Deglaze the skillet used to brown the chicken, with the soup and water. Stir in the mushrooms. Pour sherry over the chicken. Pour soup mixture over the chicken. Cover with foil. Bake 45 minutes. Remove cover. Check to see if there is enough liquid. If needed add a little more water. Bake uncovered about 15 minutes longer or until chicken is brown, very tender and sauce is golden.
Serve with wild rice or green noodles and garnish with fresh fruit such as strawberries, kiwi, and star fruit. Serves 6.
6 boneless skinless chicken breasts
2 Tbsp. olive oil for frying
¼ tsp dried marjoram
¼ tsp. dried thyme
1 (10 ¾) ounce can condensed cream of mushroom soup
½ soup can water
1 (4 oz.) can mushrooms, drained
⅓ soup can sherry – NOT USE COOKING SHERRY
Directions
Heat oven to 350°. Trim fat from chicken. Heat the oil in a heavy skillet; brown chicken until golden. Arrange chicken in a shallow baking dish. Sprinkle with marjoram and thyme. Deglaze the skillet used to brown the chicken, with the soup and water. Stir in the mushrooms. Pour sherry over the chicken. Pour soup mixture over the chicken. Cover with foil. Bake 45 minutes. Remove cover. Check to see if there is enough liquid. If needed add a little more water. Bake uncovered about 15 minutes longer or until chicken is brown, very tender and sauce is golden.
Serve with wild rice or green noodles and garnish with fresh fruit such as strawberries, kiwi, and star fruit. Serves 6.
Buffalo Wings and Sweet Potato Fries
Another meal to go with a football game!
5-6 lbs chicken wings
½ cup Frank’s Red Hot sauce
⅓ cup butter
Directions
1. Preheat oven to 425
2. Wash sweet potatoes, peel, and cut in wedges.
4. Cut the tips off the wings and discard. Cut the wing in half at the joint.
6. Place both pans in oven and bake for 1 hour.
7. In a small bowl melt ⅓ cup butter and add ½ cup Frank's Red Hot sauce. Remove wings from oven and dip in sauce. Return to pan. Turn oven on to broil, move the sweet potato fries to the top rack and broil for about 5 minutes stay close and be careful not to burn the potatoes.
8. Remove from oven and serve with ranch or bleu cheese dressing, and celery.
⅓ cup butter
Sweet Potato Fries Ingredients
2 lbs fresh sweet potatoes
Olive oil
Hungarian paprika
Sea salt and black pepper to season
Directions
1. Preheat oven to 425
°
2. Wash sweet potatoes, peel, and cut in wedges. 
3. Lay on a pan in a single layer, drizzle with olive oil and season generously with paprika, pepper, and sea salt.
4. Cut the tips off the wings and discard. Cut the wing in half at the joint.6. Place both pans in oven and bake for 1 hour.
7. In a small bowl melt ⅓ cup butter and add ½ cup Frank's Red Hot sauce. Remove wings from oven and dip in sauce. Return to pan. Turn oven on to broil, move the sweet potato fries to the top rack and broil for about 5 minutes stay close and be careful not to burn the potatoes.
8. Remove from oven and serve with ranch or bleu cheese dressing, and celery.Serves 6
Don't like wings? No problem! Try this recipe for Boneless "Wings":
Ingredients
1 lb. boneless, skinless chicken breast cut in ½ inch strips
½ cup Frank’s Red Hot sauce
⅛ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon black pepper
Directions
Mix the cut up chicken and all ingredients in a large sealable bag and let marinate in the refrigerator for at least 30 minutes or up to 4 hours.
Preheat a grill or broiler. Remove the chicken from the bag and cook for 3 to 4 minutes a side until lightly browned and cooked through.
Don't like wings? No problem! Try this recipe for Boneless "Wings":
Ingredients
1 lb. boneless, skinless chicken breast cut in ½ inch strips
½ cup Frank’s Red Hot sauce
⅛ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon black pepper
Directions
Mix the cut up chicken and all ingredients in a large sealable bag and let marinate in the refrigerator for at least 30 minutes or up to 4 hours.
Preheat a grill or broiler. Remove the chicken from the bag and cook for 3 to 4 minutes a side until lightly browned and cooked through.
Fried Chicken
Ingredients
1 broiler/fryer chicken, cut into 8 pieces
2 cups low fat buttermilk
2 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Flour, for dredging
Vegetable shortening, for frying
Directions
• Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.
• Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.
• Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.
• Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)
• Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it's a gas oven.
http://www.foodnetwork.com/recipes/alton-brown/fried-chicken-recipe/index.html
1 broiler/fryer chicken, cut into 8 pieces
2 cups low fat buttermilk
2 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Flour, for dredging
Vegetable shortening, for frying
Directions
• Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.
• Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.
• Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.
• Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)
• Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it's a gas oven.
http://www.foodnetwork.com/recipes/alton-brown/fried-chicken-recipe/index.html
Chicken Cacciatore
Eat ½ for dinner; freeze the other half for another meal. Note the reduced sodium; I have found that when freezing meals they get really salty tasting after freezing. Therefore, I use no extra salt while cooking and use the reduced sodium versions of canned items like chicken broth and tomatoes.
Ingredients
4 lbs boneless skinless chicken breast
2 cup onion, chopped
3 cups mushrooms, sliced
½ tsp pepper
24 oz reduced sodium tomato paste
2 tsp garlic, minced
2 tsp oregano
1 tsp basil
1 tsp celery seed
2 bay leaf
½ cup reduced sodium chicken broth
Directions
Cut chicken into serving-sized pieces. Place chicken, onions, mushrooms, salt and pepper in slow cooker. Combine tomato paste, garlic, oregano, basil, celery seed, bay leaf and chicken broth. Pour over chicken. Cover and cook on Low 7 to 9 hours or High 3 to 4 hours. Remove bay leaf. Serve over hot pasta.
To Freeze: Allow to cool. Place in freezer bag. Label and freeze.
To Serve: Thaw, heat on stovetop until bubbly. Serve over hot pasta.
Ingredients
4 lbs boneless skinless chicken breast
2 cup onion, chopped
3 cups mushrooms, sliced
½ tsp pepper
24 oz reduced sodium tomato paste
2 tsp garlic, minced
2 tsp oregano
1 tsp basil
1 tsp celery seed
2 bay leaf
½ cup reduced sodium chicken broth
Directions
Cut chicken into serving-sized pieces. Place chicken, onions, mushrooms, salt and pepper in slow cooker. Combine tomato paste, garlic, oregano, basil, celery seed, bay leaf and chicken broth. Pour over chicken. Cover and cook on Low 7 to 9 hours or High 3 to 4 hours. Remove bay leaf. Serve over hot pasta.
To Freeze: Allow to cool. Place in freezer bag. Label and freeze.
To Serve: Thaw, heat on stovetop until bubbly. Serve over hot pasta.
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