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ITS CHICKEN TUESDAY!!

Jul 1, '08 1:53 AM
for everyone

Start:	Jul 1, '08 02:00a
End:	Jul 1, '08 11:45p
Location:	http://seanymph3.multiply.com/

Every Tues. we post anything Chicken related, recipes, jokes, info you name it. So If you post chicken blog tomorrow, send me your link so I can add it to the list on my page and everyone can find you and enjoy your post.

Tags: chicken tuesday

1 comment share

Its Chicken Tuesday

Jul 1, '08 1:36 AM
for everyone

Ive had a rough week and its only just started. Been suffering bad sinus issues due to the smoke from the CA fires here. Its been like a grayish brown haze over the hills by me. Today is the first day Ive felt a bit better and I hear that its going to get much better now, the smoke is going away. So between this and some financial stuff I'm going thru at the moment, I'm tired and didn't get a chance to do much of a blog this week. So what I'm going to do is posting a link to another's blog that I found online. Its about a Rooster on her farm she raised and had to kill and so they had him for dinner and a recipe for it. Its an interesting read.

http://muddyclogs.blogspot.com/search?updated-max=2008-06-21T16%3A32%3A00-07%3A00&max-results=5

quick coq au vin

Julia Child's world-famous coq au vin recipe calls for the dramatic lighting of cognac. Traditional ones simply call for chicken, the contents of your crisper, and drinkable wine.

Active time: 40 minutes Total time: 1 hour 25 minutes

Servings: Makes 4 to 6 servings

3 tablespoons olive oil
2 or 3 thick slices bacon, roughly chopped
1 (4-pound) chicken, cut into six pieces
1 handful flour, seasoned with salt and pepper to taste
8 to 10 ounces button or cremini mushrooms, rinsed and halved (optional)
20 whole baby carrots, cut in half
1 clove garlic, peeled and minced
2 large sweet onions, chopped, or 2 cups pearl onions
1 bottle red wine (white works, too)
1 cup chicken broth
1 bay leaf
2 sprigs thyme

1. Heat the olive oil in a large pot over medium-high heat. Add the bacon and cook until crisp. Transfer to a large plate.

2. Shake the chicken pieces with the seasoned flour in a paper or plastic bag.

3. Brown the chicken in the pot, 4 to 5 minutes per side. Transfer to the plate with the bacon.

4. Sauté the mushrooms (if using), carrots, garlic, and onions in the pot until they just begin to brown, 5 minutes.

5. Pour half the wine into the pan and cook over high heat for about 8 minutes.

6. Add the broth and the remaining wine. Bring to a boil and add the chicken, bacon, and herbs.

7. Return to a boil, then cover and simmer for 45 minutes. Remove the bay leaf and thyme and serve.

OTHERS WHO HAVE CHICKEN BLOGS THIS WEEK ARE:

C-A has One Pot spiced Chicken and Pumpkin Rice http://careyann.multiply.com/journal/item/89?mark_read=careyann:journal:89

Cherei has a Chicken list of Chicken List! http://mamabearcherei.multiply.com/journal/item/941?mark_read=mamabearcherei:journal:941

Heidi has Summer Chicken and Basil Soup http://starfishred.multiply.com/recipes/item/41?mark_read=starfishred:recipes:41

Kathyinozarks has a bunch of Chicken Stir Fry recipes http://kathyinozarks.multiply.com/journal/item/991?mark_read=kathyinozarks:journal:991

Abby has some Chicken Jokes for you http://photographicpassions.multiply.com/journal/item/388/Chicken_Tuesday

Rochelle has Raspberry Peach Chicken http://rocheller49.multiply.com/journal/item/238?mark_read=rocheller49:journal:238

Diana has Chicken Salad with Tarragon http://dianahopeless.multiply.com/recipes/item/51?mark_read=dianahopeless:recipes:51

Tags: chicken tuesday

8 comments share

CHICKEN TUESDAY - Smoked Chicken

Jun 24, '08 2:10 AM
for everyone

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

Tags: chicken tuesday, chicken

15 comments share

TODAY is Chicken Tuesday

Jun 23, '08 4:42 PM
for everyone

Start:	Jun 23, '08 1:00p
End:	Jun 24, '08 11:45p
Location:	http://seanymph3.multiply.com/

Tags: chicken tuesday

1 comment share

Its Chicken Tuesday!- Chicken Sandwiches

Jun 17, '08 9:36 AM
for everyone

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

Tags: chicken tuesday, chicken

11 comments share

Chicken Tuesday or what to do with all that chicken sh*t--UPDATED!!! WITH TOMATO INFO

Jun 10, '08 1:05 AM
for everyone

OTHERS WHO HAVE BLOGS TODAY ARE:

Cherei has all about Her Chicken Coop/playhouse http://mamabearcherei.multiply.com/journal/item/927?mark_read=mamabearcherei:journal:927

luvmt has why the chicken crossed the road http://luvmt.multiply.com/journal/item/212?mark_read=luvmt:journal:212&replies_read=3

Heidi has Lemon Chicken http://starfishred.multiply.com/recipes/item/37?mark_read=starfishred:recipes:37

James has Stuffed Chicken http://mrpiggy001.multiply.com/journal/item/921?mark_read=mrpiggy001:journal:921

Abby has Chicken Taquitos http://photographicpassions.multiply.com/journal/item/357?mark_read=photographicpassions:journal:357

Kathy has Rainy Day BBQ Chicken http://kathyinozarks.multiply.com/journal/item/940?mark_read=kathyinozarks:journal:940

C-A has Cheese, Corn and Chicken Sangers http://careyann.multiply.com/journal/item/85?mark_read=careyann:journal:85

LadyDrago has some jokes and some boneless chicken recipes http://ladydrago.multiply.com/journal/item/160?mark_read=ladydrago:journal:160

SpringChild has Chicken with Tropical Fruit http://springchild.multiply.com/journal/item/733?mark_read=springchild:journal:733

UPDATE: Because these recipes are using fresh tomatoes and with the outbreak of salmonella poisoning from tomatoes going on I thought Id post the link for the FDA allowances. These are the states that are ok and the types of tomatoes that are ok too. http://www.fda.gov/bbs/topics/NEWS/2008/NEW01848.html

Chickens and tomatoes

I was talking to Cherei on the phone today about all sorts of things and told her this story........she said I have to use it for my Chicken Tuesday blog and for all the gardeners here online. So here it is.....

I used to grow tomatoes back in NJ. There is nothing like a Jersey tomato. It tastes different than any other Ive ever had. But homegrown is the closest to it. I moved here to CA. tho and unless I grew my own I just couldn't get that flavor anywhere. I missed it so much that one yr. my mom actually sent me a box of Jersey tomatoes. She had it Fedexed and I thought she was nuts. It cost a fortune. I had to go pick them up too and the guy asked me why anyone would Fedex a box of Santa Rosa Plums. You see that's just an hr or so away from where I live now. I laughed and told him what was in the box. It just so happened the guy who packaged it for my mom put it in a Santa Rosa plum box..in NJ. The Fedex guy was so intrigued he wanted to taste one but I told him no........these are gold and nobody but me is eating them!

The town I lived in when I moved here had a Farmers Market on Saturday mornings. Actually they still do. They have many vendors and at that time they had several that had tomatoes. One tho I stumbled upon and got lucky. His tomatoes tasted like home! I was stunned and I asked him one day where these came from. He said he grew them himself. I told him where I was from and all about the tomatoes I loved and he smiled. It seems he used to live in NJ too. He even worked at Rutgers University awhile, so did I long ago. But he said .......NOW PAY ATTENTION HERE all you gardeners.........the secret to growing great tomatoes is............

Ok ok you have to picture this. I'm standing at the tomato display talking to him and he tells me the secret........only .....he yells it loud and continues to say it loud and I'm dying of embarrassment. You see .......he said the secret to growing great tomatoes is..........CHICKEN SHIT LOTS AND LOTS OF CHICKEN SHIT!!! And he said it just like that! I never expected to hear him say that and in that way. And he keeps repeating it too (did I mention he was Asian too ?) But I had a good laugh anyway as I watched peoples faces as he said that. So all of you gardeners, you want great tomatoes do as my friend the tomato man says..........grow them in lots of chicken shit.

Tomato and Feta Chicken

    * 4 boneless, skinless chicken breasts
    * 2 Tbsp. zesty Italian salad dressing
    * 1 tsp. dried Italian seasoning
    * 1/8 tsp. white pepper
    * 2 tomatoes, seeded and chopped
    * 1/4 cup crumbled feta cheese
    * 1 green onions, chopped

Preparation:
Heat oven to broil setting. Place chicken breasts on broiler rack and brush with dressing and sprinkle with Italian seasoning and pepper. Broil, 4" from heat source, for 8-10 minutes, turning once, until chicken is thoroughly cooked. Remove chicken from oven and arrange tomato, cheese, and green onion on each chicken breast. Return to oven and broil for 2-3 minutes until cheese is lightly browned. SErves 4

Balsamic Chicken with Fresh Tomatoes and Spinach

4 – 6 ounce chicken breasts
3 garlic cloves, minced
¼ cup diced onion
2 cups diced fresh tomatoes
¼ cup balsamic vinegar
¼ cup white wine
1 tsp dried basil
4 cups spinach, washed and dried
Extra Virgin Olive Oil
Salt and freshly cracked pepper

1. Heat a large heavy bottom skillet on the stove and pour just enough olive oil to light coat the bottom of the pan (about 2 Tbsp).
2. Sauté garlic, dried basil, and onion until fragrant.
3. Flatten chicken breasts to about ½ inch thick. Sprinkle with salt and pepper and sear each chicken breast side for about 6 minutes.
4. When you have about 4 minutes left, add the freshly cut tomatoes and balsamic vinegar.
5. Allow to cook down for about the last 4 minutes of cooking.
6. Place one cup of spinach onto a plate followed by a large spoonful of the balsamic tomato reduction top off with the sear chicken breast. Be sure the internal temperature is 160 degree’s.
7. Serve and Enjoy!

Tags: chicken tuesday

31 comments share

Tomorrow is Chicken Tuesday.......(again?)

Jun 9, '08 9:40 PM
for everyone

Start:	Jun 9, '08 10:00p
End:	Jun 10, '08 11:45p
Location:	http://seanymph3.multiply.com/

Tags: chicken tuesday

4 comments share

Chicken Tuesday - Engagement Chicken

Jun 3, '08 12:21 AM
for everyone

In its January 2004 issue, Glamour printed instructions on how to make Engagement Chicken (search), a dish that at that time had inspired the boyfriends of three women to pop the question.

Since then — in a case of what came first, the chicken or the ring? — the magazine has received 21 letters (and counting) from women who say this simple meal was the magic trick that got them a rock.

But why would chicken — a dish not even remotely known for its aphrodisiac powers — get a man to propose marriage?

Jon Suder, the first man to fall for the chicken 22 years ago, said the well-dressed bird put marriage on his mind because it seemed like a wifely concoction.

"It's a meal your wife would make. It got me thinking," said Suder, who now has three children with the chicken-maker.

Others were more skeptical of the poultry's powers.

Joe Monteverde, 30, who works in television in New York City, said a good meal can be the way to a man's heart, but not when it comes to something as serious as marriage.

But if anything could do it for him, it wouldn't be chicken.

"It would have to be lasagna, flawless, better than my mother’s. I’m talking perfect," he said.

Tip Lipsey, a married pastor from Coleman, Ala., said no meal — not even a well-dressed bird — would have brought him down on one knee.

"I live in Alabama — chickens are everywhere," he said. "I don't even like chicken. I won't eat it."

Darryll Bailey, 52, also from Coleman, was similarly unimpressed.

"I was raised on a chicken farm — it’s my favorite meat. But even so, no," Bailey said.

John Molloy, who interviewed 2,500 couples of all ages and backgrounds coming out of marriage license bureaus for his book, “Why Men Marry Some Women and Not Others,” doesn't think a chicken — or any dish, for that matter — can change a man's opinion of a woman after a certain point.

How to make "engagement chicken"

First comes chicken, then comes marriage? Be skeptical if you must, but this recipe may be charmed. It all began 26 years ago, when then-Glamour fashion editor Kim Bonnell gave the recipe to her assistant, Kathy Suder, who made the chicken for her boyfriend, who, a month later, asked her to marry him. "It's a meal your wife would make. It got me thinking," says Jon Suder, who now has three children with Kathy. Details of the simple dish passed from assistant to assistant like a culinary chain letter. When Bonnell heard that her recipe had inspired three weddings, she dubbed it Engagement Chicken. Try the recipe, give it to a friend--oh, and let us know when it works!

Engagement chicken
Serves 2 to 4
    * 1 whole chicken (approx. 3 lb.)
    * 1/2 cup fresh lemon juice
    * Kosher or sea salt
    * Ground black pepper
    * 2 lemons, plus 1 for garnish
    * Fresh herbs for garnish

Place rack in upper third of oven and preheat to 400°F. Remove giblets, wash chicken inside and out with cold water, then let it drain, cavity down, in a colander until it reaches room temperature (about 15 minutes). Pat dry with paper towels. Pour lemon juice all over the chicken (inside and outside). Season with salt and pepper. Prick two whole lemons three times with a fork and place deep inside the cavity. (Tip: If lemons are hard, roll on counter top with your palm to get juices flowing.) Place bird breast-side down on a rack in a roasting pan, lower heat to 350°F and bake uncovered for 15 minutes. Remove from oven and turn it breast-side up (use wooden spoons!); return it to oven for 35 minutes more. Test for doneness--a meat thermometer inserted in the thigh should read 180°F, or juices should run clear when chicken is pricked with a fork. Continue baking if necessary. Let chicken cool for a few minutes before carving. Serve with juices. Garnish with fresh herbs and lemon.

Tags: chicken tuesday

11 comments share

TODAY IS CHICKEN TUESDAY!!! UPDATED

Jun 2, '08 2:26 PM
for everyone

Start:	Jun 2, '08 1:00p
End:	Jun 3, '08 11:45p
Location:	http://seanymph3.multiply.com/

Tags: chicken tuesday

5 comments share

Chicken Tuesday- Stuffed Chicken

May 27, '08 11:05 AM
for everyone

Others who have blogs today are:

Cherei has one about Chicken Oysters (my fav part!) http://mamabearcherei.multiply.com/journal/item/909?mark_read=mamabearcherei:journal:909&replies_read=3

Kathyinozarks has a Pasta Salad on hers http://kathyinozarks.multiply.com/journal/item/910?mark_read=kathyinozarks:journal:910&replies_read=2

Abby has an unusual one for Candied Chicken Breasts http://photographicpassions.multiply.com/journal/item/328?mark_read=photographicpassions:journal:328

C-A has Chicken with rice, raisins and pistachios http://careyann.multiply.com/journal/item/82?mark_read=careyann:journal:82

Mrpiggy has Baked Lemon Chicken http://mrpiggy001.multiply.com/journal/item/911?mark_read=mrpiggy001:journal:911

Heidi has One Pan Chicken http://starfishred.multiply.com/recipes/item/36?mark_read=starfishred:recipes:36

Diana has Chicken Enchiladas http://dianahopeless.multiply.com/recipes/item/44/Chicken_Enchiladas_Mexican_Side_Dishes_Condiments

Moonie has.....be warned its gross......something about partically fertilized duck eggs http://legacymoon.multiply.com/journal/item/385/Chicken_Tuesday...errrrrrrrrrr.......Duck_Tuesday_BALUT

Libby has two chicken blogs for you Chicken with Feta http://libbylovestowrite.multiply.com/journal/item/1266?mark_read=libbylovestowrite:journal:1266
and
Thai Chicken Curry http://libbylovestowrite.multiply.com/journal/item/1267?mark_read=libbylovestowrite:journal:1267

LeapYearGirl has BBQ Chicken Pizza http://dwintle.multiply.com/journal/item/281?mark_read=dwintle:journal:281

Rochelle R has a couple of recipes from a Chicken cookbook http://rocheller49.multiply.com/journal/item/211?mark_read=rocheller49:journal:211

PESTO MOZZARELLA STUFFED CHICKEN BREASTS

Chicken breast halves (about 1 1/4lb. total)
1/2 tsp. freshly ground black pepper
1/2 c. pesto sauce
1/2 c. perlini mozzarella balls *see note
1/2 c.sliced roasted red peppers

1. Prepare charcoal or gas grill for direct, high heat (the charcoal or gas flame is directly under the cooking area, and you can hold your hand just above grill level only 3-4 sec. While grill heats, rinse chicken and pat dry. With a sharp knife , cut a pocket lengthwise in the edge of each chicken breast, taking care to avoid cutting through to the other side.

2. Season chicken pieces on both sides with pepper. Spread about 1 tb. pesto inside each pocket, then fill each with 1/4 of the mozzarella and 1/4 of the roasted pepper slices. Rub the remaining pesto over the exterior of the chicken pieces to coat lightly.

3. Lay chicken on grill (close lid if using gas) and cook till browned on the bottom, about 7min. Turn chicken and continue grilling till browned on the other side and no longer pink in the center (cut to test being careful to avoid cheese and pepper filling) about 7min. longer.

*Note-
Fresh mozzarella comes in many different sizes now, lg, med. and even tiny. Here they used ones called perlini, but you could substitute the med. size bocconcini or simply cut up larger balls into sm. cubes.

Tags: chicken tuesday

8 comments share

Oven Fried Chicken for Chicken Tuesday - UPDATED

May 20, '08 1:14 AM
for everyone

Others who have blogs today are:

Heidi has a Basil Grilled Chicken on Baguette http://starfishred.multiply.com/recipes/item/35?mark_read=starfishred:recipes:35

C-A has Smokey Chicken with Oregano http://careyann.multiply.com/journal/item/79?mark_read=careyann:journal:79&replies_read=2

Dana has Chicken Parma Rosa http://magicmomma.multiply.com/recipes/item/22?mark_read=magicmomma:recipes:22

kathyinozarks has Chicken in clay pots http://kathyinozarks.multiply.com/journal/item/887?mark_read=kathyinozarks:journal:887&replies_read=1

Cherei has about how hot it has to be to fry an egg on the sidewalk! http://mamabearcherei.multiply.com/journal/item/899?mark_read=mamabearcherei:journal:899

Mrpiggy has a cartoon and a recipe for Greek Chicken http://mrpiggy001.multiply.com/journal/item/906?mark_read=mrpiggy001:journal:906

Diana has Apple Jack Chicken with Caramelized Onions http://dianahopeless.multiply.com/recipes/item/33?mark_read=dianahopeless:recipes:33

Moonie has her own version of Baked Chicken http://legacymoon.multiply.com/journal/item/368?mark_read=legacymoon:journal:368

SpringChild has Crispy Honey Wings http://springchild.multiply.com/journal/item/697?mark_read=springchild:journal:697

And Lady C is back ! with Chicken Waldorf Salad http://ladycelestialdelight.multiply.com/journal/item/72?mark_read=ladycelestialdelight:journal:72

Lina has some chicken art for you

http://wickedlyinnocent.multiply.com/journal/item/342?mark_read=wickedlyinnocent:journal:342

Deb has Thai Chicken Stir Fry http://dwintle.multiply.com/journal/item/277?mark_read=dwintle:journal:277

Lady Drago has lots of Grilled Chicken recipes for you http://ladydrago.multiply.com/journal/item/151?mark_read=ladydrago:journal:151

NormaDawn has Groundnut Chicken Stew http://normadawn.multiply.com/journal/item/363?mark_read=normadawn:journal:363

RochelleR has Chicken Bentonville http://rocheller49.multiply.com/journal/item/204?mark_read=rocheller49:journal:204

I had some chicken thighs in the freezer I wanted to use up. So I went hunting for a recipe and came across this one. I love fried chicken but hate frying it. Ive made other oven fried chicken and its neither fried nor crispy so I don't know how they could call it that ................until now. I used those packets of flavored potato mixes that are out now. They have garlic, cheese, herb, buttered and one that's loaded even with bacon and onion. That last one was the one I decided to use for this. I will say this........It was delicious! It was crispy, crunchy and not greasy because not much fat is used. I think the potatoes absorb the chicken fat and juices but not completely which helps keep this crispy. I think this is the best oven fried chicken Ive ever made and will do it again. Next time Ill try with all the parts of the bird tho not just the thighs like the recipe calls for. Oh and I took off all the skin too before I did it. Maybe another time Ill try it with skin on.

Chicken Thighs Oven Fried

4 chicken thighs

1 egg, beaten

2 tablespoons half and half

1/2 cup seasoned bread crumbs

1/2 cup instant potato flakes

1 teaspoon garlic powder

1/4 teaspoon ground black pepper

A dash of salt

3 tablespoons butter, melted

1 tablespoon vegetable oil (I used olive)

Preheat oven to 400°F.
Wash chicken, pat dry and set aside.
In bowl beat half and half with egg.
In another bowl combine bread crumbs, potato flakes, garlic salt and pepper.
Dip chicken in egg mixture and then in bread crumb mixture.
Sprinkle with butter and oil.
Bake at 400°F for 35 minutes.
Increase heat to 450°F and bake an additional 15 minutes.

***I used 8 thighs but this recipe just as it is. It makes enough for that many.

Tags: chicken, chicken tuesday

11 comments share

May is National Egg Month

May 6, '08 12:50 AM
for everyone

Its National Egg Month so today's Chicken Tuesday blog is dedicated to the chickens who never make it to the coop.....

Herbed Popovers with Eggs Goldenrod

3 eggs
1 cup non-fat or low-fat (1%) milk
2 tablespoons cooking oil or butter, melted
1 cup all-purpose flour
1/2 teaspoon salt, optional
1/2 teaspoon dill weed
1/2 teaspoon basil leaves, crushed
1/2 teaspoon thyme leaves, crushed
Eggs Goldenrod, optional

In small mixing bowl at medium speed, beat eggs until foamy. Beat in milk and butter. Add flour and seasonings. Beat at low speed until smooth, about 3 minutes. Fill spray coated or greased popover pan, muffin cups or 6-ounce custard cups half full.

Bake in preheated 425° F oven until brown and firm, about 35 to 40 minutes. For crisper popovers, prick side of each with wooden pick and bake about 3 to 6 minutes longer. Loosen edges with narrow spatula or knife, remove from pans and serve immediately as is or fill with Eggs Goldenrod.

Eggs Goldenrod

(About 2 1/2 cups)
2 cups non-fat or low-fat (1%) milk
1/4 cup all-purpose flour
1/2 teaspoon garlic or onion salt

Variation ingredients, optional
6 hard-cooked eggs

In covered jar or blender container, shake or blend together milk, flour and garlic salt until smooth. Pour into medium saucepan. Cook over medium-high heat, stirring constantly, until mixture boils and is smooth and thickened. Stir in variation ingredients, if desired. Remove from heat.

Separate egg yolks and whites. Chop whites and stir into sauce. Heat to serving temperature. Spoon into Popovers. Press yolks through a strainer or sieve. Sprinkle over Popovers
.
Variation Ingredients: Choose one or a combination. After sauce has thickened, stir in:
1 jar (2 oz.) chopped pimiento, drained
1/4 cup chopped ripe olives
2 tablespoons drained bottled capers
3 tablespoons grated Parmesan cheese

Hash Brown Quiche

Cooking spray
6 eggs, divided
3/4 teaspoon celery salt, divided
2 cups (about 12 oz.) frozen shredded hash brown potatoes, thawed
2 cups (about 12 oz.) frozen vegetable blend
1/2 cup diced cooked chicken OR 1 can (5 oz.) chunk chicken
1 cup skim or low-fat milk
2 tablespoons sliced almonds

Evenly coat 9-inch pie plate with spray. Set aside. In medium bowl, beat together 1 egg and 1/4 teaspoon of the celery salt. Stir in potatoes until well combined. To form crust, press potato mixture onto bottom and up sides of lightly greased 9-inch pie plate. Bake in preheated 375°F oven 5 minutes. Remove from oven. Sprinkle with vegetables and chicken.

Beat together milk, remaining eggs and remaining celery salt until well blended. Pour over vegetables and chicken. Sprinkle with almonds. Bake in preheated 375°F oven until knife inserted near center comes out clean, about 45 minutes. Let stand 5 minutes before serving.

Egg Champignons

24 large fresh mushrooms (about 1 1/2 inches diameter)
6 hard-cooked eggs*, finely chopped
1/4 cup fine dry bread crumbs
1/4 cup (1 oz.) crumbled blue cheese
2 tablespoons finely chopped green onion with top
2 tablespoons dry white wine or chicken broth
2 tablespoons butter, melted
1 tablespoon snipped fresh parsley OR 1/2 tablespoon parsley flakes
1/2 teaspoon garlic salt
Paprika, optional

Remove stems from mushrooms and set aside for another use. Set mushroom caps aside. In medium bowl, stir together eggs, crumbs, cheese, onion, wine, butter, parsley, and garlic salt until well combined. Fill each mushroom cap with 1 rounded tablespoon of egg mixture. Place filled caps on lightly greased baking sheet.

Bake in preheated 450° F oven until heated through, about 8 to 10 minutes. Sprinkle with paprika, if desired.

*To hard-cook: place eggs in single layer in saucepan. Add enough tap water to come at least 1 inch above eggs. Cover. Quickly bring just to boiling. Turn off heat. If necessary, remove pan from burner to prevent further boiling. Let eggs stand, covered, in the hot water, 15 minutes for Large eggs (about 18 minutes for Extra Large eggs and about 12 minutes for Medium). Immediately run cold water over eggs or place them in ice water until completely cooled.

To remove shell: crackle it by tapping gently all over. Roll egg between hands to loosen shell. Then peel, starting at large end. Hold egg under running cold water or dip in bowl of water to help ease off shell.

Felices Navidades Nibbles

3 eggs
1/2 cup milk
1/4 cup chopped green onions with tops
1/4 cup (1 oz.) shredded cheese for tacos
2 tablespoons jalapeno nacho slices, drained
1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder Additional chopped green onions with tops, optional

In preheated 425°F oven, heat 24 generously greased mini-muffin (I 3/4 x 1-inch) cups. In covered blender container, blend all ingredients except additional onions at medium speed until well blended, about 30 to 45 seconds. Fill hot muffin cups 2/3 full. Sprinkle with additional onions, if desired. Bake until puffed and lightly browned, about 10 minutes.

Crabby Eggshells with Cheesy Custard Sauce

8 whole eggs, soft scrambled (may be done ahead of time)
2/3 cup cooked bacon crumbles
8 scallions, finely chopped (both white and green parts)
2/3 cup red bell pepper, finely diced
8 ounces lump crab meat, well-drained
8 ounces shredded gruyere cheese
6 ounces cream cheese (chilled and cut into ¼-inch cubes)
½ cup fat free half ‘n half
3 whole eggs
2 tablespoons horseradish mustard
20 jumbo pasta shells, cooked according to package directions

In a large bowl, combine the scrambled eggs, bacon, scallions, red bell pepper, crab meat, and cheeses. Whisk together fat free half ‘n half, 3 eggs and mustard. Stir into crab mixture. Fill each shell with a heaping ¼ cup of filling. Place in a greased baking dish. Cover tightly with foil and bake at 350°F for 20 minutes. While baking, prepare Cheesy Custard Sauce. Remove foil and spoon sauce over the shells. Return to the 350°F oven for an additional 10 minutes, uncovered. Let rest 5 minutes. Garnish as desired with sauce, scallions, bell peppers, bacon bits or other garnish. Serves 8-10.

Cheesy Custard Sauce: In a small saucepan over medium heat, whisk together 1½ cups fat free half ‘n half and 6 egg yolks. Cook, stirring constantly until mixture thickens slightly. Remove from heat and add 4 oz gruyere cheese, 3 oz cream cheese, 1 tablespoon horseradish mustard, ¼ cup thin sliced scallions (greens only), and ¼ cup finely chopped red bell pepper. Stir until cheeses are melted.

Summer Berries in Warm Sabayon Glaze

Arrange in cups:
6 cups mixed summer fruit
Whisk together over pan of hot water:
6 egg yolks
1/3 cup vanilla sugar
½ cup liqueur, such as Cointreau, kirsch or Grand Marnier
1 strip of lemon rind

Arrange fruit in four individual dishes. Beat egg yolks in a large bowl with vanilla sugar until thick and pale. (If you can’t find vanilla sugar, use superfine granulated sugar and add ½ tsp. vanilla to the mixture.)

Gradually whisk in liqueur or juice and lemon rind. Place mixture in a double saucepan or stand the bowl over a pan of hot water. Whisk constantly until thick, fluffy and pale. (When the whisk is lifted out of the mixture it should leave a trail that lasts for 2-3 seconds. Pour equal amounts of the sauce into each dish.

Note: If you don’t want to use alcohol, use pure fruit juice such as grape, mango, or apricot

I personally have made this and also had this at some nice restaurants. It is simply delicious. Creamy warm sauce over ripe rm. temp. berries,,,,,,it just bursts with flavor.

Tags: chicken tuesday, eggs

8 comments share

Chicken Tuesday...........Chicken Strips

Apr 29, '08 1:12 AM
for everyone

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.

Tags: chicken, chicken tuesday

14 comments share

CHICKEN TUESDAY-EARTH DAY

Apr 21, '08 8:03 PM
for everyone

We have been sort of lucky in that many of our Chicken Tuesdays also fall on holidays so it helps when picking a theme for the week. Today is Earth Day and so I decided to keep with that theme of saving the earth. In honor of this day I give you.......LEFTOVERS! lol .......So these are some recipe ideas for recycling that leftover chicken when you don't know what to make with it.

Others who have blogs today are:

kathyinozarks has lots of grilled chicken recipes http://kathyinozarks.multiply.com/journal/item/828?mark_read=kathyinozarks:journal:828

ebyjo has Chickopini http://ebyjo.multiply.com/journal/item/192?mark_read=ebyjo:journal:192

Heidi has Chicken with Low fat Peanut Sauce http://starfishred.multiply.com/recipes/item/31/THAI_CHICKEN_STIR_FRY_WITH_REDUCED_FAT_PEANUT_SAUCE

magicmomma has a critique of the Beer Batter Chicken recipe http://seanymph3.multiply.com/journal/compose/617?xurl=%2Fjournal%2Fitem%2F617

Cherei has one about a Texas festival and Confetti eggs http://mamabearcherei.multiply.com/journal/item/682?mark_read=mamabearcherei:journal:682

Mrpiggy has soylent green? on his and he and his wife were in a bit of a fender bender so they are banged up and bruised but the Mrs.got it worse with some broken bones, stop by and wish them well. http://mrpiggy001.multiply.com/journal/item/885/Chicken_Tuesday_brief_blog_this_week

Springchild has Tandoori Chicken http://springchild.multiply.com/journal/item/676?mark_read=springchild:journal:676

LadyDrago has more ways to recycle chicken http://ladydrago.multiply.com/journal/item/130?mark_read=ladydrago:journal:130

RochelleR has Chicken with Pineapple http://rocheller49.multiply.com/journal/item/176?mark_read=rocheller49:journal:176

Creamy Tex-Mex Chicken Spaghetti

    * 1 (16 ounce) package spaghetti pasta
    * 2 tablespoons olive oil
    * 1 onion, chopped
    * 2 (9 ounce) packages precooked chicken slices or 2 cups chopped cooked turkey
    * 1 (16 ounce) jar chunky salsa
    * 1 (15 ounce) jar four cheese Alfredo sauce
    * 1/2 cup grated Parmesan cheese
    * 2 avocados, peeled and chopped

PREPARATION:
Bring a large pot of salted water to a boil. Meanwhile, in large skillet cook onion in olive oil over medium heat until onion is tender, about 5 minutes.

Cook pasta according to package directions.
While pasta is cooking, add chicken or turkey and salsa to onions and bring to a simmer. Then stir in Alfredo sauce.

Drain pasta and add to mixture in skillet. Toss over medium heat for a few minutes. Then serve, sprinkling with Parmesan cheese and topping with avocado. Serves 6

Chicken Tortellini Casserole

This simple five ingredient recipe uses foods that you can easily keep on hand; make this one part of your emergency repertoire.
INGREDIENTS:

    * 9 oz. pkg. refrigerated tortellini
    * 2 cups frozen broccoli, thawed and drained
    * 10 oz. container refrigerated four cheese alfredo sauce
    * 10 oz. pkg. refrigerated grilled chicken breast strips
    * 1/3 cup soft bread crumbs

PREPARATION:
Preheat oven to 350 degrees. Cook tortellini according to package directions and drain. Combine with broccoli, sauce and chicken in large bowl. Transfer to 1-1/2 quart casserole dish and top with bread crumbs.
Bake at 350 degrees for 25-35 minutes or until casserole is bubbling and bread crumbs are browned. Serves 4

Enchiladas Verdes

    * 2 (9 oz.) pkg. frozen cooked chicken breast strips, thawed
    * 2 Tbsp. olive oil
    * 2 onion, chopped
    * 3 cloves garlic, minced
    * 8 oz. pkg. cream cheese, softened
    * 1/2 cup heavy cream
    * 1 cup questo blanco (white Mexican cheese) or Monterey Jack cheese
    * 2 (10 oz.) cans tomatilloes, drained
    * 12 oz. bottle green chili sauce
    * 4 oz. can chopped green chilies or jalapeno peppers
    * 3 Tbsp. chopped fresh cilantro
    * 1 cup heavy cream
    * 12 corn tortillas
    * 1-1/2 cups grated Parmesan cheese

PREPARATION:
Shred chicken and set aside. Heat oil in heavy skillet and saute onions and garlic until softened.

Beat cream cheese until smooth and add heavy cream. Mix well. Stir in chicken, onions, and garlic.
Add crumbled cheese and set aside.

In food processor bowl or blender, place tomatillos and chili sauce. Puree or blend until smooth. Add green chilies, chopped cilantro, and 1 cup heavy cream. [p[]Soften tortillas in microwave on high heat for 1-2 minutes. Fill tortillas with cream cheese/chicken mixture, roll up, and place in 9x13" glass baking dish. Pour tomatillo/chili sauce over filled enchiladas and sprinkle with Parmesan cheese. Bake at 350 degrees for 20-30 minutes until bubbly and heated through. Serves 10

Cassoulet Soup

Duck, turkey or dark chicken meat can substitute for the goose with equally delicious results. Fine accompaniments are a green salad with Roquefort vinaigrette and hot crusty bread. For a quick and sophisticated dessert, add a bit of red wine and ground cinnamon to canned pears with their syrup.

Servings: 2 Servings; Can be doubled.

1 small onion, chopped
3 ounces kielbasa sausage or other, fully cooked smoked sausage, thinly sliced into rounds
1 teaspoon dried thyme
2/3 cup dry white wine

2 cups canned low-salt chicken broth
1 15-ounce can cannellini (white kidney beans) or Great Northern beans, drained
1 1/2 cups diced leftover cooked goose, turkey or other dark poultry meat
2 tablespoons chopped fresh parsley

Sauté onion and kielbasa in heavy large saucepan over medium heat until onion is soft and sausage is light brown, about 8 minutes. Add thyme and stir 1 minute. Add wine and boil until slightly reduced, about 2 minutes. Mix in broth, 1 cup beans and goose or turkey. Mash remaining beans to coarse puree; add to soup. Partially cover pan and simmer soup until flavors blend, stirring occasionally, about 10 minutes. Season to taste with salt and pepper. Sprinkle parsley over and serve.

Chinese Fried Rice Deluxe

The secret of making fried rice lies in the use of cold, cooked rice. Freshly cooked rice will only produce a sticky mess.

Servings

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ѕєα's posts with tag: chicken tuesday

quick coq au vin

Chicken Thighs Oven Fried

Wash chicken, pat dry and set aside.

In bowl beat half and half with egg.

In another bowl combine bread crumbs, potato flakes, garlic salt and pepper.

Dip chicken in egg mixture and then in bread crumb mixture.

Sprinkle with butter and oil.

Bake at 400°F for 35 minutes.

Increase heat to 450°F and bake an additional 15 minutes.