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ѕєα's posts with tag: chicken
Others who have blogs today are: Cherei who has about chickens and allergies http://mamabearcherei.multiply.com/journal/item/937?mark_read=mamabearcherei:journal:937 Heidi has Rosemary Chicken Salad http://starfishred.multiply.com/recipes/item/39?mark_read=starfishred:recipes:39 Kathyinozarks has a Honey Chicken Salad http://kathyinozarks.multiply.com/recipes/item/76?mark_read=kathyinozarks:recipes:76 and Cornflake Crumb Chicken http://kathyinozarks.multiply.com/recipes/item/77?mark_read=kathyinozarks:recipes:77 Mrpiggy has Chicken Pie http://mrpiggy001.multiply.com/journal/item/934?mark_read=mrpiggy001:journal:934 Diana has Sesame Chicken and Vegetable Stir Fry http://dianahopeless.multiply.com/recipes/item/46?mark_read=dianahopeless:recipes:46 SpringChild has Chicken Meatballs http://springchild.multiply.com/journal/item/751?mark_read=springchild:journal:751 Rochelle has Zucchini Chicken Spagetti http://rocheller49.multiply.com/journal/item/232?mark_read=rocheller49:journal:232 Deb has Pineapple-chipotle Chicken Yum! http://greenwytch.multiply.com/journal/item/309?mark_read=greenwytch:journal:309 When I worked at the restaurant we used to serve smoked chicken on occasion. We would order from Willie Birds, the best place around here to get awesome smoked chicken. Once I had it, I was hooked. Theirs is moist not dry like some and had so much flavor. One day the Queen of England wanted smoked duck - at least, the people who serve her food did. When the Royal Yacht, Britannica, pulled into San Francisco Bay, the caterer for the royal, on-board feast knew exactly who to call to meet their needs - Willie Bird Turkeys in Sonoma, California. So here's the link to Willie Bird for all your smoked poultry and some recipes Ive found online. http://www.williebird.com/story.htm  And here's how to make your own....
Smoked Chicken Recipe Transform ordinary chicken into something special with this smoked chicken recipe. Whole chickens are halved, brined and seasoned with a special chicken dry rub before going into the meat smoker for the finishing touch.
Halve A Chicken Or Two
This recipe starts with two whole fryers. Remove the giblets and trim off the fat and extra skin. Split the birds in two by cutting down the middle of the breast and back of each chicken. Cut along both sides of the backbone and remove. Now it's time to brine!
Chicken Brine Recipe
To make the brine you'll need one gallon of cold water per bird. To each gallon add three-quarters cup of canning salt, one-quarter cup of sugar (white or brown...your choice), two tablespoons of paprika, and one tablespoon of ground black pepper. Be sure that the salt and sugar is dissolved completely before mixing in the paprika and pepper.
Soak the chicken halves in the brine four to six hours. A food grade plastic bucket works great for this. Keep the brining chicken in the refrigerator to prevent spoilage. After brining, pat the chicken dry to make ready for the chicken dry rub mix. Chicken Dry Rub Recipe
This is an easy, yet flavorful dry rub that adds great taste to this smoked chicken recipe. To make the rub, combine... 2 tablespoons onion powder
1 tablespoon white sugar
1 tablespoon paprika
2 teaspoons dried parsley
1 teaspoon garlic powder
1 teaspoon crushed oregano
1 teaspoon black pepper
1/2 teaspoon powdered cayenne pepper Mix the dry ingredients thoroughly. Before dusting both sides of the chicken halves, brush on a little vegetable oil. Now for the smoker... Smoker Cooking the Chicken
Smoke the chicken halves skin side up in your meat smoker, maintaining the temperature between 225 and 240 degrees Fahrenheit. For smoke, I find that apple wood gives the chicken a wonderful flavor and great color. It'll take two to four hours for the chicken to finish. Check the temperature of the thigh and breast with your meat thermometer. When the breast reaches 165 and the thigh is 175, the smoked chicken can be removed from the smoker. Let the chicken rest for fifteen minutes before serving. The chicken made with this smoked chicken recipe is great for making sandwiches. Shred the meat, mix in some of your favorite barbecue sauce, and pile it on a bun with a couple of dill pickle slices. Smoked chicken is also perfect for making tasty appetizers. I like to put a dollop of softened herbed cream cheese on a Ritz cracker and plop a chunk of cold smoked chicken on top. Add a sprinkle of paprika and munch away! 
Smokey Citrus Chicken
5 pounds chicken breasts or thighs
3 quarts water
1 quart orange juice
1 Tsp white pepper
1 cup orange marmalade
1/2 cup orange juice
2 Tbs lime juice
2 Tbs lemon juice
2 Tbs honey
2 Tbs Heinz 57 sauce
1/2 Tsp salt
1/2 Tsp black pepper
Combine the water, orange juice, salt, and white pepper, stirring until the salt is dissolved. Cool the brine to 40 degrees before adding the chicken pieces. Soak the chicken in this citrus brine for two hours, in the fridge.
To make the sauce, combine the marmalade, juices, honey, Heinz 57, salt, and black pepper at least an hour ahead of time. As an option, you can add some heat to the mix...cayenne pepper powder or red pepper flakes to taste will warm it well. Remove the chicken from the brine, rinse, drain, and dry with paper towels. Brush the chicken pieces with oil, season with pepper, and put in a 225F smoker. Apple wood is a good choice for smoke here. After two hours, check the internal temperature of the chicken. Remove thighs when they're at 175 degrees F, and breasts at 165F. Cover them and let them rest for twenty minutes. Plate the smoked chicken onto a platter, and drizzle on half of the citrus sauce. Serve the chicken, with the remaining sauce for dipping. Smokey citrus chicken is a bird I'm sure you'll enjoy.  Smokemasters Smoked Chicken
Bob Lane of the Mozark Smokemasters won first place in the Poultry division at the Valley Fare Daze in Grain Valley, MO with this recipe. 1 (3 1/2 lb) chicken (breasts, legs & thighs work best)
1/2 cup Italian salad dressing
1/2 cup soy sauce
1/4 cup barbecue spice
2 cups apple juice Rinse chicken with cold water and pat dry. Mix salad dressing and soy sauce in a bowl; strain. Inject chicken breasts, thighs and legs with salad dressing mixture. Sprinkle barbecue seasoning evenly over chicken. Place chicken in sealable plastic bag; seal bag. Marinate in the refrigerator for 8 hours or longer. Remove chicken from bag. Cook chicken in smoker at 250 degrees F over indirect heat for 4 hours or until cooked through, misting with apple juice every 30 minutes. Use hickory chips or apple wood in the smoker.SERVES 4  Sixteen Spice Smoked Chicken
Recipe courtesy Bobby Flay
1 tablespoon ground cinnamon
1 tablespoon ancho chili powder
1 tablespoon pasilla chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon ground fennel seed
1 teaspoon ground allspice
1 teaspoon chili de arbol powder
2 tablespoons brown sugar
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper
1/2 teaspoon cayenne pepper
1 (3 to 4-pound) chicken 1 cup applewood or hickory wood chips, soaked in water for 10 minutes Combine all spices in a bowl. Rub the entire chicken with the spice rub, including the cavity, and set aside while you prepare the grill. Set up a charcoal grill for indirect grilling. Throw the soaked wood chips on the hot coals. Place the cover on the grill and adjust the vents holes on the top and bottom to obtain the desired temperature (in this case it should be about 350 degrees F). Place the chicken on the rack of the grill opposite the coals and smoke until the chicken reaches an internal temperature of 160 degrees F, using an instant-read thermometer, about 2 to 2 1/2 hours. Remove from the grill, tent loosely with foil, and let rest 10 minutes before carving. 
Hickory Smoked Chicken
3 c hickory wood chips 1 orange, sliced 1 ts crushed dried rosemary leaves 1 ts crushed dried rosemary leaves 1 tb chopped fresh or 1 ts poultry seasoning 1/2 c margarine or butter, melted 2 md stalks celery, chopped (about 1 cup) 2 ts chopped fresh or 3 onions, cut into fourths 5 lb roasting chicken Soak wood chips in water about 30 minutes. Rub cavity of chicken with poultry seasoning and 2 teaspoons rosemary. Fill cavity with orange slices, celery and onions. Fasten opening with skewers; lace if necessary. Tie or skewer drumsticks to tail. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Insert meat thermometer so tip is in thickest part of inside thigh muscle or thickest part of breast meat and does not touch bone. Arrange hot coals around edge of grill. Place foil drip pan under grilling area. Drain half of the wood chips; add to hot coals. Stir I tablespoon rosemary into melted margarine. Place chicken, breast side up, on grill over drip pan about 4 inches from medium coals. Cover and grill 3 hours to 3 hours 30 minutes, brushing frequently with margarine mixture, until thermometer registers 180 To 185. If necessary, add remaining drained wood chips and coals every 30 minutes to maintain smoke and even heat. 
Butterflied Tea-Smoked Chicken 1 3 1/2- to 4-pound chicken
3 tablespoons kosher salt
1 tablespoon chili powder
1 tablespoon Chinese five-spice powder
1 cup brown sugar
1/2 cup black tea leaves (or loose tea from 16 to 20 bags) Using a heavy knife, cut the backbone from the chicken; discard. Open the chicken and place on a large cutting board, skin-side up; flatten with the heel of your hand. Rub the salt, chili powder, and five-spice powder all over the chicken. Cover and refrigerate 8 hours or overnight. Preheat a gas grill to high; reduce heat to medium after 15 minutes. (If cooking over charcoal, allow the coals to burn until they are covered with gray ash.) Remove the grilling grate. Combine the brown sugar and tea in an aluminum pie plate and place it directly on the lava rocks of the grill (or coals). Replace the grate and put the chicken on it, skin-side up. Immediately cover the grill and cook 50 minutes without opening it. Flip the chicken and cook about 10 minutes, until the skin is crisp or an instant-read thermometer inserted into the thickest part of the thigh registers 170° F. Rainy-Day Method: Roast the chicken in a 400° F oven for 40 minutes or until an instant-read thermometer inserted into the thickest part of the thigh registers 170° F.
Yield Makes 4 servings
And while strolling about online I found this....there's a Chicken Barbie!!!!
http://www.chickenbarbie.blogspot.com/
Others who have blogs today are :
Springchild has Grilled Chicken Green Salad http://springchild.multiply.com/journal/item/749?mark_read=springchild:journal:749
Cherei has her journey to make Fried Chicken http://mamabearcherei.multiply.com/journal/item/934?mark_read=mamabearcherei:journal:934&replies_read=5
Heidi has Ginger Sesame Chicken with Sage Potatoes http://starfishred.multiply.com/recipes/item/38?mark_read=starfishred:recipes:38
Ghostbear has Chicken Caliente http://ghostbear1890.multiply.com/journal/item/481?mark_read=ghostbear1890:journal:481
Kathyinozarks has Baked Chicken with herbs, garlic and shallots http://kathyinozarks.multiply.com/journal/item/956?mark_read=kathyinozarks:journal:956
MrPiggy has an instructional video to do the Chicken Dance http://mrpiggy001.multiply.com/journal/item/927?mark_read=mrpiggy001:journal:927
C-A has Chicken Stroganoff http://careyann.multiply.com/journal/item/86/Chicken_Tuesday
Diana has the Chicken Train http://dianahopeless.multiply.com/video/item/59?mark_read=dianahopeless:video:59
LadyDrago has an assortment of recipes http://ladydrago.multiply.com/journal/item/166?mark_read=ladydrago:journal:166
Deb has another installment of her real life chickens http://greenwytch.multiply.com/journal/item/301?mark_read=greenwytch:journal:301
Rochelle has Peanut-sesame Oven Fried Chicken http://rocheller49.multiply.com/journal/item/227?mark_read=rocheller49:journal:227
 Balsamic Chicken And Vegetable Wrap Makes: 2
6 ounces chicken strips
1/2 cup diced onion
1/2 cup green peppers, chopped
1/2 cup tomatoes, diced
1/2 cup zucchini, chopped
1/2 cup yellow squash, chopped
1/2 cup mushrooms, sliced
1 tablespoon garlic, minced
4 tablespoons balsamic vinegar
1/2 cup grated low-fat mozzarella cheese
2 tortillas (12-inch size)
Saute chicken with onions, green peppers, tomatoes, zucchini, squash and mushrooms. Add garlic and vinegar; saute until pan is deglazed.
Divide ingredients among tortillas, top with cheese, and roll up. Grill on panini grill until thoroughly heated. Slice diagonally. Serve with fresh fruit salad if desired.
 Cajun Chicken Club Sandwich Makes: 4
4 boneless, skinless chicken breast halves
1 teaspoon cajun seasoning
1 tablespoon oil
4 slices Swiss cheese
1/4 cup Parmesan salad dressing
4 sub rolls, split and toasted
8 slices tomatoes
8 strips of bacon, cooked crisp
Flatten the breasts and sprinkle with the cajun seasonings.
In a skillet, cook the chicken in oil for about 5 minutes per side until done. Place cheese over chicken pieces. Remove from heat and cover until cheese melts.
Spread dressing on both sides of rolls. Layer bottom halves with 2 slices tomato, 1 piece of chicken, and 2 strips of bacon. Replace tops and serve.
 Greek Style Chicken Sandwich Makes 4 servings
Tzatziki Sauce
1 cup non-fat Plain Yogurt
3/4 cup peeled, seeded and finely chopped English Cucumber
1 tbsp chopped fresh Dill
1 clove Garlic, minced
4 boneless Chicken Breasts, cut into strips
1 1/2 tbsp Lemon Juice
1 tsp dried Oregano
1 clove Garlic, minced
4-7" "Greek-style" Pitas
4 Lettuce leaves
1 cup chopped Tomato
1 med. Red Onion, cut into rings
In a sm. bowl stir together, yogurt, cucumber, dill and garlic. Cover and refrigerate for at least 1 hour.
Combine lemon juice, oregano and garlic in a med. bowl. Add chicken and toss to coat. Let stand 5 mins.
Spray a wok or skillet with non-stick spray. Add chicken and cook stirring often, until no longer pink. Continue to cook until chicken is lightly browned. Meanwhile wrap pitas in foil and bake at 350°F for 8 mins.
To assemble, place lettuce leaf and 1/4 of the chicken on 1 pita bread. Top with tomatoes, onion rings and 2 tbsp tzatziki. Fold pita over filling and serve immediately.
 Antipasto Chicken Sandwich
1 (10-ounce) loaf round focaccia, cut in half horizontally
2 tablespoons olive paste
2 cups shredded roasted skinless, boneless chicken breast
1/2 cup coarsely chopped drained marinated artichoke hearts
1/2 cup chopped drained oil-packed sun-dried tomato halves
1/2 cup coarsely chopped bottled roasted red bell peppers
2 ounces thinly sliced prosciutto
1/2 cup (2 ounces) shredded fontina cheese
Spread bottom half of focaccia with olive paste. Arrange chicken on top of paste. Arrange artichokes, tomatoes, peppers, and prosciutto over chicken. Sprinkle with cheese. Top with top half of focaccia; press gently.
Heat a large nonstick skillet over medium heat. Add sandwich to pan. Place a cast-iron or heavy skillet on top of sandwich; press gently to flatten. Cook 2 minutes on each side or until bread is lightly toasted (leave cast-iron skillet on sandwich while cooking). Cut into 4 wedges.
Tuscan-style grilled chicken sandwich Makes 2 servings.
1/4 cup mayonnaise
4 teaspoons prepared pesto
2 4x4-inch squares focaccia or ciabatta*
2 skinless boneless chicken breast halves
Olive oil
4 thin slices fresh mozzarella
2 canned artichoke hearts, drained, thinly sliced
1 plum tomato, thinly sliced
1 cup mixed baby greens
Prepare barbecue (medium-high heat). Combine mayonnaise and pesto in small bowl; whisk to blend. Cut bread horizontally in half. Brush chicken lightly with oil; sprinkle with salt and pepper. Grill chicken until just cooked through, about 5 minutes per side. Transfer chicken to cutting board; cool slightly. Cut chicken on sharp diagonal into 1/2-inch-thick slices.
Spread pesto mayonnaise onto cut surfaces of bread. Layer chicken, mozzarella, artichokes, tomato, and greens onto bottom halves. Top with bread tops.
 Herbed chicken and arugula panini Makes 4 servings.
1 pound thin chicken cutlets
1 1/2 tablespoons chopped fresh thyme, divided
6 tablespoons olive oil, divided
2 garlic cloves, finely chopped
3 tablespoons balsamic vinegar
8 1/3- to 1/2-inch-thick slices olive bread or 4 crusty sandwich rolls
1/2 red onion, thinly sliced
1 bunch arugula
Sprinkle chicken on both sides with salt and pepper, then 1 tablespoon thyme. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add chicken; sauté until golden and cooked through, about 2 minutes per side. Transfer chicken to plate.
Add remaining 4 tablespoons oil and garlic to skillet; stir over medium heat 15 seconds. Add vinegar and remaining 1/2 tablespoon thyme; cook 15 seconds, scraping up browned bits. Return chicken to skillet and toss until heated through, about 1 minute.
Arrange 1 bread slice on each of 4 plates. Top with chicken, onion, and arugula, then drizzle with vinaigrette from skillet. Top with remaining bread.
Moroccan Chicken Sandwich
Pita bread stuffed with chicken in a Moroccan flavoured mayonnaise with dried apricots and almonds
1/4 sweet red pepper
2 Tbsp dried apricots, chopped
2 Tbsp almonds, chopped
1/4 cup parsley, chopped
2 Tbsp plain yogurt
2 Tbsp mayonnaise
1/2 tsp cumin
1/2 tsp cinnamon
1/4 tsp cayenne
2 pita breads cut in half to form pockets
300 grams baked chicken breast, sliced
mixed greens
Finely chop red pepper, dried apricots, almonds and parsley. Mix above ingredients with yogurt and spices in a small bowl. Fill each pita bread half with sliced baked chicken and apricot/walnut mixture. Serve with mixed greens.
Servings: Max: 2
Others who have Chicken Tuesday blogs are:
Cherei has one about Chicken phobias http://mamabearcherei.multiply.com/journal/item/692?mark_read=mamabearcherei:journal:692&replies_read=9
Heidi has Chicken Breast Picata http://starfishred.multiply.com/recipes/item/32?mark_read=starfishred:recipes:32
Mrpiggy has BBQ Chicken Pizza http://mrpiggy001.multiply.com/journal/item/889?mark_read=mrpiggy001:journal:889
C-A has Chicken in Fragrant Sauce http://careyann.multiply.com/journal/item/72?mark_read=careyann:journal:72
Clootie has Marinated Sesame Chicken http://clootiedumpling.multiply.com/recipes/item/91?mark_read=clootiedumpling:recipes:91&replies_read=1
Dianahopeless has an assortment of recipes http://dianahopeless.multiply.com/journal/item/27?mark_read=dianahopeless:journal:27
Ghostbear has several for you http://ghostbear1890.multiply.com/journal/item/433?mark_read=ghostbear1890:journal:433
Springchild has Braised Chicken with Peppers http://springchild.multiply.com/journal/item/683?mark_read=springchild:journal:683
Abby has a couple of cartoons for you http://photographicpassions.multiply.com/journal/item/234?mark_read=photographicpassions:journal:234
Lady Drago has the history of the chicken dance and some yummy recipes too. http://ladydrago.multiply.com/journal/item/135
Rochelle R has Festive Skillet Chicken http://rocheller49.multiply.com/journal/item/183?mark_read=rocheller49:journal:183
Mustardy Breaded Baked Chicken Strips
Most breaded chicken strips rely on egg or milk to get the bread crumbs to stick to the chicken. The resulting strips often scream for some sort of dipping sauce.
But try a smear of your favorite mustard instead of egg or milk and you'll find you won't need any other embellishment. (Though kids -- and sweet tooths -- may like this incredibly sweet honey dipping sauce.)
4 servings
Ingredients:
* Nonstick spray oil
* 3/4 cup dried bread crumbs
* 1 1/2 pounds boneless, skinless chicken tenders or breast halves
* Salt and freshly ground black pepper
* 2 tablespoons mustard (Dijon-style, coarse-grain or whatever)
* 1/4 cup honey
* 2 tablespoons chicken broth (may substitute water)
Directions:
Preheat the oven to 450 degrees. Coat a baking sheet with cooking spray. For the chicken strips: Place the bread crumbs in a shallow dish.
If using chicken breast halves, butterfly each piece of chicken by placing it on a cutting board and, using a sharp knife, cutting it through the middle horizontally, like an English muffin, almost but not quite through to the other side. Open the chicken breast like a book to make one thin piece. Slice the chicken lengthwise into strips.
Season the chicken with salt and pepper on both sides. Using a pastry brush or the back of a spoon, smear the mustard over both sides of each piece of chicken, then place the chicken in the bread crumbs and turn to coat each side, pressing so the crumbs adhere. Transfer the chicken to the prepared baking sheet and lightly spray the top side of the chicken strips with cooking spray. Bake the chicken until cooked through, 8 to 10 minutes.
For the dipping sauce: In a small pan over medium-low heat, whisk together the honey and broth until completely combined. Transfer into individual dishes, cups or ramekins. Transfer the chicken strips to individual plates and serve the dipping sauce on the side.
Oven-Fried Parmesan Chicken Strips
2 tablespoons butter
1/3 cup reduced-fat baking mix
1/3 cup grated Parmesan cheese
1 1/2 teaspoons Old Bay seasoning
1/8 teaspoon black pepper
2 pounds chicken breast strips
Preparation
1. Melt butter in a 15- x 10-inch jelly-roll pan in a 425° oven.
2. Place baking mix and next 3 ingredients in a large zip-top plastic bag; shake well to combine. Add chicken, several pieces at a time, shaking well to coat. Arrange chicken in melted butter in hot baking dish.
3. Bake at 425° for 30 minutes or until chicken is done, turning once. Serve immediately.
Note: To freeze, place uncooked, coated chicken strips on a baking sheet in the freezer. Once frozen, place strips in a zip-top plastic freezer bag, and freeze until ready to prepare. Bake frozen strips on a hot buttered jelly-roll pan (according to previous directions) at 425° for 35 minutes, turning after 25 minutes. For testing purposes only, we used Bisquick Heart Smart mix. Makes 5 servings (serving size: 3 strips)
Crispy Chicken Strips
Japanese Panko and Hungarian paprika are the secrets to my crisp, flavorful chicken strips. Finishing them off in the oven makes the exterior even crunchier and guarantees moist, perfectly cooked chicken inside.
Serves 16–18
4 boneless chicken breasts
3 cups buttermilk
6 eggs
2 cups flour
4 cups Panko* breading
3 teaspoons salt
2 teaspoons pepper
2 teaspoons Hungarian paprika
3 tablespoons olive oil
3 tablespoons butter
*Find Panko, a packaged Japanese breading in Asian markets and many grocery stores. It give a lovely crisp coating. If not available, substitute supermarket or homemade bread crumbs.
Cut the chicken into 1-inch strips. Place strips in a bowl, cover with buttermilk, and refrigerate for 4–6 hours or over night.
When ready to proceed, remove chicken strips from the buttermilk and shake off excess liquid. Whisk the eggs in a medium bowl. Place the flour on a plate for easy access.
Combine the Panko, salt, pepper, and paprika and whisk to blend. Place the mixture on a plate for easy access.
Dredge a chicken strip in the flour and shake-off any excess. Dip the strip into the egg and then coat with the Panko breading. Repeat the process until all strips are breaded.
In a frying pan, heat the olive oil and butter over medium-high heat. When the fat begins to sizzle, drop the breaded strips in one at a time, being careful not to let them touch. Fry the chicken strips in batches until golden on both sides—approximately 3 minutes.
Remove to a plate lined with paper towels to absorb excess grease. Arrange the fried strips in a single layer in a baking dish and bake for 20 minutes or until cooked through.
Preparation time: 30–40 minutes plus 4–6 hours downtime.
Prairie Fire Chicken Strips Recipe
Marinade and chicken:
1 cup sour cream
1 tablespoon lemon juice
1 tablespoon celery seed
1/2 teaspoon seasoned salt
1/4 teaspoon white pepper
2 cloves garlic, minced
10 chicken tenders, halved
Breading:
1 cup uncooked quick or old-fashioned whole oats
1 cup plain granola, without fruit or nuts
1 cup finely chopped pecans
1/2 cup drained and chopped pickled jalapeno peppers
2 tablespoons seasoned salt
Dipping sauce:
1/3 cup Dijon mustard
2 tablespoons mayonnaise
1/2 cup honey
1 clove garlic, minced
1 tablespoon chopped parsley
1 teaspoon cayenne pepper
1/2 teaspoon white pepper
2 tablespoons sour cream
4 to 5 drops hot sauce
3 to 4 cups vegetable oil for frying
Black pepper, to taste
To prepare the marinade and chicken, combine the sour cream, lemon juice, celery seed, salt, pepper, and garlic in a large bowl. Add the chicken tenders. Refrigerate for several hours or overnight.
For the breading, combine the oats, granola, pecans, jalapenos, and salt in a shallow dish. Set aside.
For the dipping sauce, combine the mustard, mayonnaise, honey, garlic, parsley, cayenne pepper, white pepper, sour cream, and hot sauce in a food processor bowl, and blend well. Set aside.
Heat the oil in a heavy, deep skillet or fryer to 400 degrees. While it’s heating, evenly coat both sides of the marinated chicken in the breading mixture. Fry several pieces of chicken at a time until lightly browned on both sides. Drain on paper towels. Sprinkle lightly with black pepper. Serve hot with the dipping sauce. Yield: 20 strips or 10 servings
TGI Friday's Jack Daniels Chicken Strips
T.G.I. Friday's Jack Daniels Sauce:
2 heads garlic, roasted w. 2 Tbsp. Olive Oil
2 medium onion, finely chopped
2Tbsp. Olive oil
2 tablespoon crushed pineapple
3 ¼ cups dark brown sugar
¼ cup + 3 Tbs. Jack Daniels Whiskey
2 ½ cups pineapple juice
½ cup teriyaki sauce
2 tablespoons soy sauce
6 tablespoons lemon juice
5 tsp. Cider vinegar
1 tsp. Red wine vinegar
1/4 teaspoon cayenne pepper
Additional dried onion flakes, to taste
1)Cut about ½ inch off garlic. Cut so the roots will sit flat.
Remove the papery skin from the garlic, but leave enough so that the cloves will stay together. Put garlic into small casserole dish, drizzle
with oil and cover (or wrap in foil). Bake in preheated oven for 1 to
1 ½ hours at 325 degrees. Remove garlic & cool. Squeeze out and
mince up.
2)Sauté onion in olive oil until caramelized. Add garlic and cook
another minute or so to release flavor. Add crushed pineapple and
cook another minute or so.
3)Add brown sugar and stir until melted.
4)Combine Jack Daniel's, pineapple juice, teriyaki sauce, soy
sauce,lemon juice, both kinds of vinegars & cayenne pepper with
onion/garlic mixture.
5)Stir occasionally until mixture boils then reduce heat until
mixture is just simmering & cook for ½ hour. Taste to determine if
any additional onion flakes needs to be added. (This will depend on
how big your fresh onion were.)
6)Let mixture simmer until sauce has reduced by at least ½, but
not as much as 3/4 and is thick and syrupy. Make sure it doesn't boil
over. (Note, the more it reduces and becomes syrupy, the easier it is
for it to boil over.) Makes approx. 2 to 2 ½ cups of glaze.
For Sesame Jack Chicken Strips:
Combine:
¾ cup flour
1 ¼ cup cornmeal
½ cup breadcrumbs
½ teaspoon salt
3 tablespoons sesame seeds
Use: 1 cup buttermilk
Approx. 15 chicken tenders ( you can use approximately 5
chicken breast halves also and cut them yourself.)
Dredge chicken tenders in flour mixture, dip into buttermilk and them
dredge again in flour mixture. (It's easier of you use one hand
to coat chicken in crumbs and the other hand for the milk.) Deep fry in
350 degree oil, drain and sprinkle with additional sesame seeds.
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Since its Spring I thought Id look for something unusual and decided to make it a floral theme. Yes most of you wont make these but the more adventurous ones just might!
Others who have blogs today are.....
Ebyjo has German Chicken and Noodles http://ebyjo.multiply.com/journal/item/184/German_Chicken_and_Noodles
mrpiggy who does our Magazine has a Presidential version today http://mrpiggy001.multiply.com/journal/item/876?mark_read=mrpiggy001:journal:876&replies_read=6
C-A has a yummy Spicy Orange Chicken Over Noodles http://careyann.multiply.com/journal/item/68?mark_read=careyann:journal:68&replies_read=1
RochelleR has Chicken Tamale Pie http://rocheller49.multiply.com/journal/item/162?mark_read=rocheller49:journal:162
and Spicy Chicken and Peaches http://rocheller49.multiply.com/journal/item/163?mark_read=rocheller49:journal:163
Heidi has Chicken and Dumplings http://starfishred.multiply.com/recipes/item/29/CHICKEN_AND_DUMPLINGS
Lady Drago has Chicken on a Stick http://ladydrago.multiply.com/journal/item/121?mark_read=ladydrago:journal:121
SpringChild has Zesty Braised Chicken http://springchild.multiply.com/journal/item/661?mark_read=springchild:journal:661
Ghostbear has some recipes and How to Hypnotize a Chicken http://ghostbear1890.multiply.com/journal/item/413?mark_read=ghostbear1890:journal:413
Cherei has Chicken Mascots for Sports Teams http://mamabearcherei.multiply.com/journal/item/667/Gooooooooo_Chickens
kathyinozarks has a late entry due to storms out her way http://kathyinozarks.multiply.com/journal/item/801?mark_read=kathyinozarks:journal:801
and another with some yummies http://kathyinozarks.multiply.com/journal/item/802?mark_read=kathyinozarks:journal:802
awakingthelion has Chicken Little on her blog http://awakingthelion.multiply.com/journal/item/87/Chicken_Tuesday_-_Chicken_Little
The Ten Rules of Edible Flowers
1. Eat flowers only when your are positive they are edible.
2. Just because it is served with food does not mean a flower is edible (see Rule 1).
3. Eat only flowers that have been grown organically.
4. Do not eat flowers from florists, nurseries or garden centers (see Rule 3).
5. If you have hay fever, asthma or allergies, do not eat flowers.
6. Do not eat flowers picked from the side of the road. They are contaminated from car emissions (see Rule 3).
7. Remove pistils and stamens from flowers before eating. Eat only the petals.
8. Not all flowers are edible. Some are poisonous.
9. There are many varieties of any one flower. Flowers taste different when grown in different locations.
10. Introduce flowers into your diet the way you would new foods to a baby - one at a time in small quantities.
Rose Petal Salad
Unique and sensuous - that's the only way to describe this tantalizing Thai salad! Roses are one of the most luxurious and delicious of edible flowers, and they make this dish especially beautiful, not to mention very gourmet. At the same time, this is an easy salad to put together. Create culinary waves by serving it at your next dinner party, or take it to a potluck or cookout. Chicken and shrimp provide adequate protein, while cucumber, spring onions, and fresh Thai herbs provide lots of greens. Star fruit adds a final touch of flavor, texture, and beauty to this most exquisitely romantic of salad recipes!
* SERVES 4 as a Salad/Appetizer; OR 2 for Dinner
* 2 roasted chicken or turkey breasts, shredded, OR 2 uncooked chicken breasts, OR 3-4 chicken thighs or drumsticks
* approx. 1 cup cooked fresh shrimp (canned small-medium shrimp works too), OR 1 cup fresh raw shrimp (see instructions)
* 1 cucumber, peeled (if organic, leave on the peel) and cut lengthwise into thick matchstick-like pieces
* 1 cup fresh coriander, lightly chopped
* 1/2 cup fresh basil, lightly chopped if leaves are large
* 3 spring onions, sliced lengthwise into matchstick-like pieces, OR handful of chives, chopped
* 1 star fruit (available at most supermarkets - look for star fruit that is mostly yellow - if too green, it is unripe)
* 2 roses (different colors make the salad more interesting), preferably in full bloom
* 1/4 cup roasted unsalted peanuts, left whole, or lightly chopped
* SALAD DRESSING:
* 2 Tbsp. fish sauce (available at all Asian/Chinese food stores - look for very tall bottles labelled "Fish Sauce")
* juice of 1 whole fresh lime
* 1 tsp. sugar
* 2 cloves garlic, minced, OR 1 tsp. pureed bottled garlic
* 1-3 tsp. chili sauce OR 1-2 fresh minced red chilies (seeds removed) - depending on how spicy you want your salad
1. If using uncooked chicken: Simply toss the chicken with 2-3 Tbsp. soy sauce, cover, and bake at 375 degrees for 45 minutes to 1 hour. When cooked, shred or cut the meat into strips.
2. To quickly cook raw shrimp: Place shrimp in a pot of boiling water. Cook for 3 minutes, then remove from heat and drain. Be sure to remove the shells.
3. Make the salad dressing by mixing all dressing ingredients together in a cup. Do a quick taste-test (look for a balance of salty, sour, sweet, and spicy). Add a little more sugar if too sour, or a little more lime juice if too salty.
4. To clean the roses: Fill a bowl or pot with cool, soapy water (you can use vegetable wash or a drop or two of dish soap). Plunge the head of the first rose into the soapy water and gently swish around. Then rinse under the tap (use cool or cold water), and gently shake to dry. Repeat with the second rose.
5. Now peel off the rose petals, starting from the outside of the rose and working toward the center. If your roses are very large, you may not need all the petals (3/4 to 1 loose cup is enough).
6. Prepare and slice the star fruit. For more on how to prepare star fruit, see my How to Buy, Cut, and Serve Star Fruit..
7. Now turn the fruit on its side and slice it into thin, star-shaped slices. Remove any seeds you find. Include about half the star fruit in the salad - save the rest for eating or juicing.
8. Place all salad ingredients - except the rose petals - in a large bowl. Stir the salad dressing and pour it over, then toss.
9. Now add 3/4 of the rose petals and gently toss or fold in.
10. Place salad on a serving platter, or in individual salad bowls. Top with the last of the rose petals, add a star fruit slice, and then sit back and ENJOY this beautiful Thai salad!
Stuffed Zucchini Flowers
A simple filling of chicken breast ground with seasonings, eggs and cream fills zucchini flowers, which have a tiny new baby zucchini attached. The fragile zucchini flowers will only hold for a day, so shop for this dish the day you plan to serve it. Serves 4
24 zucchini flowers, 2 to 3-inch zucchinis attached
Chicken Breasts
4 chicken breasts, skinless and boneless
2 teaspoons salt
2 teaspoons freshly ground pepper
4 whole eggs
1 cup heavy whipping cream
1 small bunch basil, stemmed and chopped
Tomato Sauce 2 tomatoes, peeled, seeded and diced
1 cup black olives, chopped
1½ cups olive oil
1 cup chopped dried black olives
4 basil sprigs
With your fingers, reach into the blossoms and gently pull out the hard pistils. Discard them. To make chicken breasts: Cut the chicken breasts into large chunks and place in a food processor. Add the salt and pepper. Process for three or four pulses, then turn on the machine and add the eggs through the feed tube, one at a time. Pour in the cream and process until blended. Remove from the machine and stir in the basil. Put the mixture in a pastry bag fitted with a large plain tip. Pipe into the flowers, inserting the tip between the petals and filling the space. Fill two-thirds of the way up the flowers and close the petals around the filling.
Place the zucchinis in the top of a steamer in a single layer and place over boiling water; do not let the water touch the zucchinis. Steam for 4 to 6 minutes, until the squash portion is slightly softened and the chicken mixture has cooked through and firmed. Remove and place on paper towels.
To serve: Put the diced tomato, black olives, and olive oil in a small pan and warm over medium heat. Cut the blossoms and squash in half lengthwise. Place six halves on each plate in pairs, crossing the squash portion of each pair. Drizzle with the warm tomato-black olive mixture. Sprinkle with black olives and garnish with a basil sprig.
Lilac Chicken
Lavender flowers can be substituted for lilac flowers. The flavor is a bit stronger, so fewer flowers are needed.
1/2 cup lilac flowers, divided
water
white wine
2 chicken breasts, split and boned (4 pieces of chicken)
1 tablespoon butter
1 tablespoon all-purpose flour
salt and pepper
Place the lilac flowers (reserving 2 tablespoons for garnish) in a large covered frying pan. Add 1 inch of water and 1/2 inch of wine to the pan. Bring to a boil. Gently place chicken in liquid. Cover and poach over a low heat 4 to 5 minutes. Turn chicken and cook an additional 4 to 5 minutes, or until cooked through. Remove chicken to a warm platter.
Boil to reduce poaching liquid by half. Remove flowers and discard. In a separate saucepan, make a roux from the butter and flour. Melt the butter, then stir in the flour. Let cook for 5 minutes over a low heat, stirring often to keep it from sticking. Add the reduced liquid gradually to the roux, continually stirring with a whisk. Cook over a low heat several minutes, or until it reaches the desired thickness. Adjust seasoning with salt and pepper to taste. Spoon sauce on the chicken. Garnish with reserved lilac flowers.
Day Lily Chicken Soup
5 cups chicken stock
1/2 cup cooked, minced chicken
1 1/2 Tbsp cubed salt pork
3/4 cup diced potatoes
2 Tbsp minced onion
3 Tbsp minced celery
1/4 tsp each ginger, salt, & pepper
2 Tbsp flour
2 Tbsp sherry
3 Tsp minced mushrooms
1. Tbsp minced parsley
1. Tbsp soy sauce
1. 1/2 cup chopped day lilies
Combine chicken stock, chicken, salt pork, potatoes,
onion, celery, ginger, salt, and pepper. Cook 15–30 min.
or until potatoes are tender. Add flour to sherry and
add to soup. Add remaining ingredients and simmer
3–4 min.
Moroccan Chicken with Pistachios, Apricots, Roses, and Marigolds
1 pound of rice long grain, 2 cups
2 tablespoons of vegetable oil
3 scallions, spring or green onions
1 onions finely chopped
2 ounces of apricots
2 ounces of pistachio nuts shelled
2 ounces of pine kernels (pine nuts)
1 teaspoon of cinnamon ground, up to 2 teaspoons
3 pounds chicken breast, skinned, boned, cut into strips
sea salt (to taste)
black pepper (to taste)
1 teaspoon of rose water
1 teaspoon of rose petals heaped, highly scented
1 teaspoon of marigold petals, heaped *
*Make certain you use a pot marigold (Calendula) rather than
an African marigold (Tagetes).
Directions:
Cook the rice in boiling, salted water for 15-20 minutes, or until just tender; it should still be a little chewy.
Heat 1 tablespoon oil in a frying pan, put in the onions and fry quickly for 2 minutes.
Add the apricots, pistachios, pine kernels, sprinkling them with
cinnamon as they cook.
Using a slotted spoon, remove the mixture from the pan and stir
into the rice.
Cover and keep warm. Heat the remaining oil, put in the chicken strips and fry quickly, sprinkling with a little
more cinnamon.
Do not overcook the chicken, which should be tender and juicy.
Mix the cooked chicken into the rice, season if necessary and
spread the mixture in a wide shallow dish.
Sprinkle with rose water and decorate with the rose and
marigold petals.
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In honor of April Fools day I have several recipes for CHICKEN SURPRISE! And here are others posting for today.......
ebyjo has Chicken Tempura, Yum! http://tinyurl.com/2q9jof
Mrpiggy has the latest in our Chicken Tuesday Magazine too bad I didnt get the news yet lol .... http://tinyurl.com/2qf299
Heidi has some picnic fare http://tinyurl.com/2jjuvq
Susan has some jokes (of course) and a recipe http://tinyurl.com/2wacbs
Magicmomma has more Muppet humor for us and recipes http://tinyurl.com/2psjba
awakingthelion has one about a Chicken dog http://tinyurl.com/2ts7bz
Luvmt has Beer can chicken http://tinyurl.com/395tgy
Cherei has some news about Texas speaking French now! http://tinyurl.com/2dfyvy
Ghostbear has Chicken Fingers (they have fingers?) http://tinyurl.com/2h3dry
Springchild has Marmitey Chicken http://tinyurl.com/2fjybf
LadyDrago has outdone herself.........a bird poop recipe and some others http://tinyurl.com/27a4y7
And a newbie to our Chicken Tuesday Susan has Mexican Chicken with Black Beans http://tinyurl.com/39rv9g
and African Chicken http://tinyurl.com/37k5ry
Ok shes really getting into the swing of things here, you might want to check out all her most recent blogs....shes gone chicken crazy! :)
But first a chicken joke!
Chicken Surprise - corny joke
A couple goes for a meal at a Chinese restaurant and orders the "Chicken Surprise". The waiter brings the meal, served in a lidded cast iron pot.
Just as the wife is about to serve herself, the lid of the pot rises slightly and she briefly sees two beady little eyes looking around before the lid slams back down. "Good grief, did you see that?" she asks her husband.
He didn't, so she asks him to look in the pot. He reaches for it and again the lid rises and he sees two little eyes looking around before he slams it down.
Rather perturbed, he calls the waiter over, explains what is happening and demands an explanation. "Please sir," says the waiter, "what you order?"
The husband replies, "Chicken Surprise." "Ah... so sorry," says the waiter, "I bring you Peeking Duck."
CHICKEN SURPRISE
3 lbs. chicken breast, cut in bite-size pieces
2 eggs
1/4 c. flour
1/4 c. cornstarch
1/2 c. water
1/2 tsp. powdered ginger
1 sm. onion, minced
1/4 tsp. pepper
2 tbsp. vegetable oil
2 tbsp. soy sauce
2 tbsp. white wine
Mix into batter and pour over chicken pieces and let stand at least 1/2 hour. Drop into deep fat and brown.
SAUCE:
1/4 c. cornstarch
1/4 c. brown sugar, packed
1/3 c. soy sauce
1/2 c. vinegar
2 c. hot chicken broth
Cook until thick and clear. Cook 1 1/2 cup rice and put on serving platter. Put the fried chicken breast over rice and pour the sauce over this. Sprinkle 1/2 cup of macadamia nuts.
 Bayou Chicken Surprise
Yield: 8 servings
Ingredients:
4 medium chicken breasts
1/2 medium bell pepper, chopped
1 onion, chopped
1 16-oz package mild pork sausage
1/4 tsp salt
Oil
2 cups chicken broth
1 cup Uncle Ben's rice
Instructions:
Cut the chicken breasts into bite-sized pieces. In a frying pan combine the chicken with the bell pepper and onion. Add the cooked sausage and salt and saute until golden brown in enough oil to keep from sticking. Add the chicken broth and rice. Cover the pan and cook slowly for 45 minutes.
 Chicken Surprise
2 free-range chicken breasts (wing attached)
2 slices (3 oz.) brie cheese
2 slices (3 oz.) fontina cheese
2 slices (2 oz.) prosciutto
1/4 cup flour
3 eggs, lightly beaten
1 + 1/2 cup Italian breadcrumbs
1 cup canola oil
4 oz. butter
For sauce:
1 Tbsp. shallots, chopped
1 Tbsp. butter
1 Tbsp. vegetable oil
1 cup mushrooms, sliced
Pinch nutmeg
1/4 cup brandy
1 + 1/2 cup cream
Instructions:
Butterfly the chicken with a sharp knife. Cover chicken with plastic and pound lightly. On each breast, put a slice of the two cheeses and the prosciutto. Cover the chicken with the other side of the breast. Dust it with flour, dip it in egg wash and cover with breadcrumbs.
Prepare the sauce: On medium heat, sauté the shallots in butter and oil with the mushrooms for 10 minutes. Pour in the brandy and let evaporate. Pour in the cream. Add the nutmeg, salt and pepper to taste. Reduce by half, about 20 or 30 minutes.
In a frying pan, warm the oil and butter. Cook the chicken on medium heat about 5 minutes per side. When done, dish out on 2 plates and spoon some sauce on top.
 Chicken Surprise
4 large skinless, boneless chicken breast halves (about 1 1/3 pounds)
- 1 cup shredded smoked Rofumo cheese or smoked Gouda, Edam or cheddar
cheese (4 ounces)
1/2 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
2 eggs, slightly beaten
3/4 cup fine dry bread crumbs
1 tablespoon peanut oil or other cooking oil
Directions
1. Using a sharp knife, cut a pocket in the side of each chicken breast
half. Stuff each pocket with about 1/4 cup of cheese. Secure openings
with wooden toothpicks, if needed.
2. In a shallow dish, stir together flour, salt and pepper. Place eggs
in another shallow dish, and place bread crumbs in a third shallow dish.
Coat stuffed chicken breasts in flour mixture. Dip floured chicken in
beaten eggs, then coat well with bread crumbs.
3. In a large, ovenproof skillet, heat oil over medium heat. Cook
chicken 2 to 3 minutes per side or till browned.
4. Transfer skillet to a 375 degree F oven and bake, uncovered, 12 to 15
minutes or till chicken no longer is pink. Makes 4 servings.
 Chicken Surprise Packages
Makes 6 servings
Baking time: 25 minutes
* 6 small boneless half chicken breasts
* 6 stalks asparagus
* 3 oz. Mild Colby Cheese
* 1 cup plain bread crumbs
* 1/2 cup grated parmesan cheese
* 1/2 cup (2 1/4-oz. jar) pine nuts, finely chopped
* 3 eggs
* salt and pepper to taste
* 1 6.35-oz. jar pesto, oil drained off
* 1 cup heavy cream
Pound chicken breasts to an even 1/4" thickness and set aside. Snap off tough bottoms of asparagus. Place in boiling water and cover for 1 minute. Drain, rinse with cold water; then pat dry. Cut asparagus from tip down stalk into 3" lengths. Cut cheese into sticks 1/2"h x 1/2"w x by 3"l. Set aside. Combine bread crumbs, parmesan and pine nuts in a bowl. In another bowl beat eggs with a fork. Season chicken breasts with salt and pepper. Place a stick of Colby and an asparagus spear next to one long edge of each breast. Roll breast around ingredients tucking in ends to form a neat package. Secure with a toothpick. Dip each package in egg and then in breadcrumb mixture. Make a double coating by dipping again into egg then crumbs. Place packages in a baking dish and bake for 20-25 minutes at 400°F. While the chicken is baking, combine pesto and cream in a small saucepan. Bring to a boil and reduce 2 minutes until lightly thickened. Serve pesto cream sauce over Chicken Surprise Packages.
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Ok I'm late but I'm here  . I had a bit of a relapse here with the flu and started getting bronchitis but I'm ok. Ive had this before and know what to do. The bf is home sick too and I know hes really sick cuz he never misses work. But it makes it harder for me cuz I really don't rest as much as I would if he was at work. Thank God my son and lil man are not here this week. I was just too worn out last nite to post tho so now that I'm wide awake and coherent ......today you get SPRING CHICKEN! I'm sure not one anymore tho darn it!
Others who have blogs for Chicken Tuesday are:
Susan has some jokes and a recipe for you http://photographicpassions.multiply.com/journal/item/99?mark_read=photographicpassions:journal:99&replies_read=9
Mrpiggy has some Wings of Fire http://mrpiggy001.multiply.com/journal/item/863?mark_read=mrpiggy001:journal:863&replies_read=2
kathyinozarks has a Spicy Chicken with Mole Sauce http://kathyinozarks.multiply.com/journal/item/776?mark_read=kathyinozarks:journal:776
Heidi has a Mexican dish for you http://starfishred.multiply.com/recipes/item/27/CHICKEN_WITH_CHILAQUILES_AND_SALSA_VERDE
Cherei has Chickens in the movies http://mamabearcherei.multiply.com/journal/item/648/Chickens_in_the_movies.._Really_BAD_movies_
SpringChild has Beer Brined Butterfly Chicken http://springchild.multiply.com/journal/item/646?mark_read=springchild:journal:646
ghostbear has drunken chicken http://ghostbear1890.multiply.com/journal/item/409/Drunken_Chicken
ladydrago has a great assortment of recipes as always http://ladydrago.multiply.com/journal/item/111
awakingthelion has Beer Butt Chicken http://awakingthelion.multiply.com/journal/item/73?mark_read=awakingthelion:journal:73
RochelleR has Country Captain http://rocheller49.multiply.com/journal/item/149?mark_read=rocheller49:journal:149
OUTBACK ALICE'S SPRING CHICKEN
Honey Mustard Marinade:
1/2 cup Grey Poupon Dijon mustard
1/2 cup honey
1 1/2 teaspoons vegetable oil
1/2 teaspoon lemon juice
Chicken:
4 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
2 cups sliced mushrooms (10-12 mushrooms)
2 tablespoons butter
salt and pepper
paprika
8 slices bacon, cooked
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
2 teaspoons finely chopped fresh parsley
Using an electric mixer, combine mustard, honey, 1 1/2 teaspoons oil and lemon juice in small bowl. Whip mixture for about 30 seconds. Pour about 2/3 of marinade over the chicken breasts and marinate them (covered) in the refrigerator, for about 2 hours. Chill remaining marinade until later.
After the chicken has marinated, preheat oven to 375°F and heat up an ovenproof frying pan (large enough to hold all four breasts) with 1 teaspoon of oil over medium heat. If you don't have an ovenproof skillet, transfer the chicken to a baking dish for the baking. Sear chicken in pan for 3-4 minutes per side or until golden brown.
Remove the pan from heat, but keep the chicken in the pan. As the chicken is cooking, saute the sliced mushrooms in butter in a small frying pan. Brush each seared chicken breast with a little of the reserved honey mustard marinade (not the portion the chicken marinated in), being sure to save a little extra to serve as a side. Season chicken with salt, pepper, and a dash of paprika.
Stack two pieces of cooked bacon, crosswise, on each chicken breast. Spoon the sauteed mushrooms on the bacon, being sure to coat each breast evenly. Spread 1/4 cup Monterey Jack cheese onto each breast, followed by 1/4 cup of Cheddar.
Bake the pan of chicken for 7-10 minutes or until the cheese is thoroughly melted and starting to bubble. Sprinkle each chicken breast with teaspoon parsley before serving. Place extra marinade in small bowl to serve on the side.
SPRING CHICKEN SALAD
Instead of relying on mayonnaise alone, add a dollop of either sour cream or whole-milk plain yogurt. The creamy texture and tangy flavor round out the unctuousness of the mayonnaise.
4 servings
Ingredients:
* 3 cups cooked chicken meat (white or dark meat), shredded or chopped
* 2 cups diced mango
* Finely chopped scallions (white and light green parts) or red onion
* Finely chopped, seeded red chili pepper, to taste (optional)
* 1/4 cup mayonnaise
* 1/4 cup sour cream or whole-milk plain yogurt
* 1/2 to 1 teaspoon grated lime zest
* 2 to 3 tablespoons freshly squeezed lime juice
* 1 clove garlic, finely chopped
* 1/4 teaspoon salt
* Several handfuls pea shoots, watercress sprigs or baby spinach leaves
Directions:
In a large bowl combine the chicken, mango, scallion or onion and, if desired, chili pepper. Set aside.
In a small bowl combine the mayonnaise, sour cream or yogurt, lime zest and juice, garlic and salt. Taste and adjust the amount of lime zest and juice as needed. Spoon about half of the dressing over the chicken mixture and toss gently to coat. If possible, set the salad mixture aside at room temperature for at least 10 minutes or cover and refrigerate for up to 2 hours to allow the flavors to develop.
Arrange some of the pea shoots, watercress or spinach on each plate. Divide the chicken salad among the plates and, if desired, drizzle with some of the remaining dressing.
SPRING CHICKEN CREPES
CREPES
1 c Flour
1 1/4 c Milk
1 Egg
1 tb Butter (melted)
1/4 ts White pepper
1/2 ts Salt Butter
1/4 c Parmesan/romano cheese
CHICKEN FILLING
2 lg Chicken legs; thighs
2 c Chicken stock
1 Clove garlic; smashed
1 Sprigs rosemary; fresh
1 Stalk celery; sliced
1 Carrot; sliced
Salt
Pepper
Olive oil
1/4 lb. mozzarella or soft fontina
1/3lb. asparagus
Butter
ALFREDO SAUCE
2 tb Butter
1 1/2 c Heavy cream
1/2 c Grated mozzarella or soft fontina
1/4 c Parmesan/romano cheese
1/4 ts White pepper
1/4 ts Nutmeg; ground fine
1 tb Flour
1 tb Fresh basil, chiffonade
Blend all ingredients for crepes to make a smooth batter. Set aside to rest while preparing chicken.
Salt and pepper chicken on both sides with skin on. Add enough olive oil to brown the chicken in a medium sauce pan. Brown the chicken on both sides. Add stock, celery, carrot, rosemary, and garlic to pan. Cover and braise until chicken is cooked through and tender.
While the chicken is cooking, make crepes. Heat a non-stick skillet on the stove. Pour enough batter to create a thin layer in the pan. When the crepe starts to move, flip and lightly brown the other side. You don't want the crepes to be too brown, just a light tan is perfect. Side two will not brown evenly, so just cook it until its no longer raw batter. Stack finished crepes on a plate while finishing the filling.
Chop the asparagus into 1/2 inch pieces. Saute in butter and season lightly with salt and pepper. Add 1/4 cup of chicken stock from above and reduce until no liquid is left. Remove cooked chicken from the bones, discarding the skin. Reserve the carrot and dice. Chop the chicken and toss with carrot and asparagus to make a filling.
Fill a crepe with the chicken mixture, and grated mozzarella. Fold in the sides and roll to close the crepe. Place 2 to 3 crepes in gratin plates (or in a casserole for family style) and place, covered, in a warm oven to keep warm and melt the cheese in the filling while preparing the alfredo sauce.
Just before serving, prepare the alfredo sauce by melting the 2 TB butter in a deep skillet. Add cream and bring to a simmer. Allow to simmer until the cream is reduced slightly. Toss the grated mozzarella, flour and parmesan together. Add the pepper to the cream. Slowly add cheese mixture to the cream to melt and thicken the sauce. When all the cheese in incorporated, add the nutmeg and basil. Pour some sauce over each crepe and serve! Makes about 6 crepes.
SPRING CHICKEN STEW with Fresh Garden Kohlrabi
3 lbs spring chicken (Follow safe handling instructions)
2 lbs fresh garden kohlrabi
1 lb fresh garden carrots
4 cups freshly dug garden leeks, washed and chopped
4 Tablespoons fresh butter
4 cups yellow garden onions, sliced
1 cup red garden tomatoes peeled, seeded, and chopped
1 teaspoons salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon cinnamon
1 teaspoon coriander
1 quart chicken broth
5 sprigs parsley
Wash and dry chicken. Remove fat. Cut into serving pieces. Peel and trim kohlrabi and separate leaves. Leave kohlrabi whole if small. If large, cut into 1- inch pieces. Wash and remove the ribs from the leaves. Cut leaves into 1/3-inch strips. Peel carrots and cut diagonally into 1/2-inch pieces.
Heat butter in a large saucepan. Sauté onions, leeks, tomatoes, salt, and seasonings for 5 minutes. Add the chicken and cook for another 4 minutes. Add the chicken broth and parsley.
Bring broth to a boil, reduce heat, cover, and simmer for 15 minutes. Add carrots, cover, and simmer for 10 minutes. Add kohlrabi leaves and simmer, uncovered, for 10 minutes.
This is a hearty dish. Serve with hot biscuits as an additional dinner surprise.
SPRING CHICKEN SCALLOPINI
4 medium skinless, boneless chicken breast halves (about 1 lb. total)
1/4 cup all-purpose flour
1/4 teaspoon salt
4 tablespoons butter
1/2 cup dry white wine, such as Sauvignon Blanc, and/or chicken broth
1/4 cup sliced green onions
1/2 cup mixed snipped fresh herbs, such as oregano, thyme, lemon-thyme, and/or mint
1/4 teaspoon coarsely ground pepper
1/8 teaspoon salt
Steamed asparagus* (optional)
1. Place each chicken piece between two pieces of plastic wrap. Pound lightly with the flat side of a meat mallet, working from the center to the edges until pieces are an even 1/4-inch thickness. Remove plastic wrap. Combine flour and salt in a shallow dish. Coat chicken pieces with flour mixture.
2. In a 12-inch skillet heat 2 tablespoons of the butter over medium heat. Add chicken; cook for 6 to 8 minutes or until chicken is tender and no longer pink, turning once. Remove chicken from skillet. Transfer chicken to a serving platter; cover and keep warm. Add white wine and/or broth and green onions to the skillet. Cook and stir for 1 minute, scraping up any browned bits in skillet, if necessary. Cook 1 minute more or until reduced to 1/3 cup. Remove from heat. Whisk in the remaining 2 tablespoons butter until melted. Stir in 2 tablespoons of the snipped fresh herbs, the pepper, and 1/8 teaspoon salt (If using chicken broth, omit the 1/8 teaspoon salt.)
3. Serve chicken with steamed asparagus. Drizzle wine sauce over all. Pile remaining fresh herbs onto each serving. Makes 4 servings.
*Note: To steam asparagus spears, snap off and discard woody bases from fresh asparagus. Steam for 4 to 6 minutes or until tender.
 
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CHICKEN AND LIQUEUR
I stumbled on this first recipe and that just set the tone for the whole blog.......but this first one is wild!!!
Others who have blogs today are:
Cherei has a Prairie Chicken Dance and more chicken blogs http://mamabearcherei.multiply.com/journal/item/626?mark_read=mamabearcherei:journal:626&replies_read=3
Springchild has Baked Catalina Chicken http://springchild.multiply.com/journal/item/632?mark_read=springchild:journal:632&replies_read=2
Heidi has Ginger Lime Chicken http://starfishred.multiply.com/recipes/item/20?mark_read=starfishred:recipes:20
Mrpiggy has the latest installment of our Chicken magazine http://mrpiggy001.multiply.com/journal/item/840?mark_read=mrpiggy001:journal:840&replies_read=3
Narice has A Different Chicken Cordon Bleu http://philsgal7759.multiply.com/recipes/item/16/A_Different_Chicken_Cordon_Bleu
C-A has Moroccan Honey Chicken with couscous! yum! http://careyann.multiply.com/journal/item/62/A_Spicy_Chicken_Tuesday
Steve (Cherei's other half) has All the News thats Fit to Line a Birdcage! http://papabearsteve.multiply.com/journal/item/29?mark_read=papabearsteve:journal:29
kathyinozarks has some links for you, puter trouble on her site so for now thats whats posted http://kathyinozarks.multiply.com/journal/item/746?mark_read=kathyinozarks:journal:746&replies_read=1
Rochelle R has Spinach Chicken Bonnets and a dessert http://rocheller49.multiply.com/journal/item/127?mark_read=rocheller49:journal:127
libbylovestowrite has Orange Chicken on her blog http://libbylovestowrite.multiply.com/journal/item/1095?mark_read=libbylovestowrite:journal:1095
Leapyeargirl has Chicken with Grapes, Couscous and Roasted Asparagus http://dwintle.multiply.com/journal/item/249?mark_read=dwintle:journal:249
Star Bar's Fried Chicken Martini
Leave it to P.T. Barnum fanatic Jim Stacy to come up with a sideshow-worthy cocktail. Stacy, co-owner of the Star Bar (437 Moreland Ave., Atlanta), occasionally pours a Fried Chicken Martini. A chicken wing or drumstick garnishes this combination of vodka, olive brine and Tabasco. It intrigues us, but you never know when Stacy might make that poultry go plop. "It depends if I have some leftover chicken around," he says.
Fried Chicken Martini
2 oz. Absolut Citron vodka
Dash olive brine
2 dashes Tabasco sauce
Squeeze of lemon
Black pepper
Add a squeeze of lemon into a chilled martini glass and line the rim with black pepper. Shake the first three ingredients over ice. Strain the mixture into the glass. Garnish with a piece of fried chicken (wing or drumstick).
Chicken with Creamy Cassis Sauce
4 boneless, skinless chicken breast halves (about 1 1/4 pounds)
1/3 cup flour
Salt
Freshly ground black pepper
2 Tbsp canola oil or grapeseed oil
1/3 cup dry white wine
1/4 cup crème de cassis (or a teaspoon of Dijon)
1/4 cup heavy cream 2 Tbsp unsalted butter
1 Rinse the chicken breasts and pat dry with paper towels. Dredge them in flour, shake off the excess flour and season with salt and pepper.
2 Heat oil in a large skillet on medium high. Place the chicken breasts in the skillet and cook, turning once, until both sides are golden brown and the chicken is just cooked through, about 10 minutes. Transfer the chicken to a platter, cover with foil to keep warm.
3 Discard excess fat in the skillet. Add the wine and deglaze, scraping up the browned bits. Boil the wine down for half a minute, add the crème de cassis and the cream. Continue to boil down the mixture until it is reduced by a third. Whisk in the butter. Add salt and pepper and spoon over chicken breasts to serve. Serves 3 to 4
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Hazelnut Chicken
2 fluid ounces hazelnut liqueur 2 fluid ounces hazelnut liqueur
1 1/2 fluid ounces brandy 1 1/2 fluid ounces brandy
4 skinless, boneless chicken breasts 4 skinless, boneless chicken breasts
1/8 cup butter 1/8 cup butter
1 cup dried bread crumbs, seasoned 1 cup dried bread crumbs, seasoned 1 egg, beaten 1 egg, beaten
1/2 cup ground hazelnuts 1/2 cup ground hazelnuts
8 fresh mushrooms, sliced
1. In a shallow dish or bowl, mix together bread crumbs and hazelnuts. Dip chicken breasts in egg beat, then in crumb/nut mixture to coat. In a large saucepan, melt butter or margarine over medium high heat. Brown chicken on both sides. Add the mushrooms, and a little more butter or margarine if necessary. Saute until mushrooms are soft, about 2 minutes.
2. Remove saucepan from heat and add the brandy. Light with a match, let flame evaporate alcohol. When flame goes out, add hazelnut liquor. Light with a match and let flame evaporate alcohol. When flame goes out, return saucepan to heat and simmer to reduce liquid/sauce until it is thick. Then serve!
Chicken in Orange Raspberry Sauce
4 chicken breasts, boneless
2 tablespoons butter
1 teaspoon olive oil, light
1 small shallot, minced
1/8 cup orange liqueur
1 1/2 cups orange juice, fresh
1 teaspoon sugar
1 tablespoon cornstarch
2 tablespoons cold water
salt
1 cup raspberries, frozen, (or fresh)
Wash and pat dry chicken breasts. Pound to 1/4 inch thick evenly.
Melt butter and olive oil in a large sauté pan over medium high heat. Add chicken breasts and cook until golden on both sides. Lower heat and add minced shallot to pan and cook about 2 minutes. Do not brown shallots. Add the orange liqueur, raise the heat to high and cook, stirring up any browned particles sticking to the bottom of the pan. Cook until the liquor becomes a glaze-like consistency. Pour in fresh orange juice and sugar and bring to a boil. Lower heat and then simmer, uncovered, for approximately 15 minutes. Remove chicken and place in storage containers.
Mix cornstarch with the cold water until the cornstarch is dissolved. Add to the simmering sauce. Cook until thickened and bubbly. Sprinkle with salt. Remove from heat and let cool. Pour sauce over chicken and sprinkle with raspberries. Cover and store in the freezer.
containers:
Two Rubbermaid Square #2 (5-cup) containers
reheating instructions:
Thaw in the refrigerator the night before day of consumption. Heat chicken in microwave or on stove top on a medium-low setting, just until chicken is heated through. Note: overheating chicken in the microwave can make the chicken tough. servings: 4
serving suggestions:
Orange Almond or Orange Coconut Rice / White Rice / Wild Rice Pilaf
And I just stumbled on this one in an email and it sounds awesome! so its a late add......
Mojito Chicken
1 (2 1/2 to 3-pound) chicken
2 tablespoons garlic powder
1 tablespoon onion powder
1/4 teaspoon ground cumin
1 tablespoon dried oregano
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 teaspoon paprika
Marinade, recipe follows
4 tablespoons extra-virgin olive oil
Mojito Glaze, recipe follows Remove backbone of chicken with poultry shears; flatten chicken out by pressing firmly on skin part of chicken so it will sit evenly in a pan. Preheat oven to 300 degrees F. Combine all the dry spices and rub chicken with spice mixture, especially under the skin. Put into a resealable plastic bag and refrigerate for 30 minutes. In a large mixing bowl combine all the ingredients for the marinade, then add chicken to marinade and refrigerate for at least 1 hour. Remove chicken from marinade and shake off excess marinade. In a large saute pan over medium to high heat, add 4 tablespoons of extra- virgin olive oil. When oil is hot, place chicken skin side down and sear. When skin is golden brown flip chicken and add 1/2 cup of marinade into pan; place pan in oven and cook the chicken for 25 minutes or until chicken has internal temperature of 165 degrees F. on an instant-read thermometer. Remove the chicken from oven and brush with Mojito Glaze. Place chicken under broiler for 5 minutes. Remove from broiler, cut and serve immediately with more glaze on the side. Marinade:
1 cup orange juice
2 limes, juiced
1/4 cup white wine vinegar
1/4 cup extra-virgin olive oil
1 tablespoon sliced garlic
1/4 cup dark rum Combine all ingredients in mixing bowl. Mojito Glaze:
1/2 cup dark rum
1/2 cup chicken broth
1 tablespoon brown sugar
3 tablespoons cold water
1 tablespoon cornstarch
1/4 cup chopped mint leaves
Salt and freshly ground black pepper In medium sauce pot, place rum, chicken broth and brown sugar. Reduce by 1/3 over high heat. In a small mixing bowl, whisk together water and cornstarch. When rum mixture is reduced, add cornstarch mixture slowly to simmering liquid a |
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