Garlic Parmesan Wings are one of our most popular posts. Go figure. I tried to take that concept and apply it to the idea of a Buffalo Chicken Dip with roasted garlic and jalapenos, and a wing sauce base. Debuting at the Superbow – uh I mean big game this easy and deeply tasteful dip was a great success.
We are back from Christmas break and starting it off with a pretty simple dish of chicken cordon bleu and creamed spinach. It is just chicken pounded thin then rolled up with ham and cheese inside. As easy as it sounds.
Posted in Chicken, Uncategorized
Tagged baked, beaten egg, chicken, creamed spinach, easy, ham, oregano, panko breadcrumbs, pepper, rosemary, salt, swiss cheese
If you haven’t noticed we’ve been on a bit of a pumpkin kick lately and originally the idea for this dish was to make a pumpkin stuffing. Well, a butternut squash arrived in our CSA and one thing lead to the next and here we are. I had never cooked with butternut squash before and I was up for the challenge. I decided to work off the recipe I used the one other time I’ve made stuffing from scratch and developed a tasty recipe!
Whew that title is a mouthful… a delicious mouthful at least! We received tomatillos two weeks in a row from our CSA and felt inspired to make some yummy green-sauce enchiladas. I searched the interwebs and found this recipe. I liked the idea of “suizas” or Swiss cheese flavored enchiladas and though I typically shy away from Rachael Ray recipes this one seemed pretty fun to make and rather unique. Not only did the flavor profile intrigue me but also the idea of a “stacked casserole”. The whole rolling up the enchiladas into cigar shaped tubes can be very messy and painstaking so why not skip it? I made a few modifications to her recipe both while making it and afterwards (link at the end of the post).
I had a hankering for Chinese street style chicken on a stick and decided to expand and make my own glaze. I have used Soy Vay brand teriyaki sauce before but wanted to make my own and make it spicier and alcoholier. These are boneless skinless chicken thighs with my improvised recipe of a bourbon teriyaki glaze.
Posted in Asian, Chicken, Sauces
Tagged boneless, bourbon, chicken thighs, Chinese, cornstarch, garlic, Ginger, glaze, jalapeno, sesame seed, skewered, skinless, soy sauce, street style, teriyaki
We had a coupon for a few dollars off any prepared food at Giant Eagle Market District and picked up some of their lemon almond chicken salad and I knew instantly upon eating it that I would soon be recreating it in my own kitchen. So here it is!
Posted in Chicken
Tagged chicken breasts, giant eagle market district, lemon almond chicken salad, lemon thyme, lemon zest, recipe
We recently went to the Greek Food Festival at St. Nicks Church and were inspired to go Greek as you will see reflected in a few dishes to come. This was simple, quick, and cheap! Some spices and fresh oregano, roast for about an hour, and you seem like a genius!
What to do when you want chicken enchiladas but you don’t have any tortillas? Make this and you won’t even miss ‘em! This is all the good stuff of the chicken enchiladas you know and love without all the needless filler of tortillas. You’re probably a little unsure right now about not using tortillas… which is very understandable. I’m here to tell you that we really enjoyed this a lot and realized that the tortillas were never really that necessary after all. Maybe you’ll agree.
Posted in Chicken
Tagged bake, cheddar cheese, chicken enchilada casserole, enchilada sauce, Green onion, homemade, low carb, no tortillas, recipe
Thanks to my sis we now receive Bon Appetit magazine! This recipe comes from the January 2011 issue. I adapted it in a couple of ways. First, I nixed the pomegranate relish that was supposed to accompany it and secondly, I used chicken thighs instead of making kebobs with breast meat. Once it’s grilling season I would love to make this again, this time by making the kebobs. The thighs came out great though too!
Tagged baharat seasoning, bon appetite, chicken, chicken thighs, cinnamon, coriander, cumin, garlic, lemon juice, mint, nutmeg, oregano, recipe, Seared, tahini yogurt sauce, Turkish
You see that gravy on the plate there? I have been calling it liquid gold because it was so, so good. You will be licking your plate clean, I can almost guarantee it. We recently received a Staub and this is another recipe from Molly Steven’s All About Braising using the cocotte. This was definitely a dish of a lot of firsts for me. This was the first time I ever cooked a whole chicken before, made stuffing from scratch (cooked inside the bird), and made such a delicious pan sauce. This may have been the best thing I ever made and it really was not too difficult at all. Like the pot roast it entailed many steps and a good few hours, but nothing was too technical or intimidating to take on. Again, this was a time consuming Sunday cooking event. I tried to time it so we ate before the AFC Championship game, but it took a little longer than expected and we ate at half time. Luckily since the Steelers had taken such a big lead my nerves were calm enough that I was able to eat!
Tagged All About Braising, bacon, baked ham, bay leaves, brasied, bread stuffing, carrots, cocette, gizzards, heart, homemade, lemon zest, Molly Stevens, neck, onions, recipe, rendered chicken fat, rosemary, schmaltz, staub, thyme, whole chicken
