Category Archives: Chicken

Foodie Friday: Asian Orange Chicken

AsianOrangeChicken

Ingredients

  • Sauce:
  • 1 1/2 cups water
  • 2 tablespoons orange juice
  • 1/4 cup lemon juice
  • 1/3 cup rice vinegar
  • 2 1/2 tablespoons soy sauce
  • 1 tablespoon grated orange zest
  • 1 cup packed brown sugar
  • 1/2 teaspoon minced fresh ginger root
  • 1/2 teaspoon minced garlic
  • 2 tablespoons chopped green onion
  • 1/4 teaspoon red pepper flakes
  • 3 tablespoons cornstarch
  • 2 tablespoons water
  • Chicken:
  • 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil

Directions

  1. Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
  2. Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
  3. In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
  4. Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
  5. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

Nutritional Information

Amount Per Serving  Calories: 445 | Total Fat: 11.2g | Cholesterol: 34mg

 

What to Drink?

Wine Riesling
Cocktail Smirnoff Lemon Drop Martini
Beer Beer

 

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Foodie Friday on a Budget: 10 Meals on $10

10 meals 10 bucks

Ten Meals on $10

On a budget? Here are 10 great meal ideas–each for about $10!

Splurge on a few ingredients; penny-pinch on others. Striking that balance makes it easy to be creative while feeding a family of four.

Roast Chicken Feast

The meal: Roast chicken makes the perfect special occasion meal. Use smaller broiler/fryers and roast potatoes along with the bird to save money. Carrots gussied up with butter and dill make an inexpensive side. Cost: about $7.

The splurge: A Tin Roof Sundae bar for dessert. Buy a pint of generic vanilla ice cream, a jar of fudge sauce, and snack-pack peanuts. Cost: about $6.


Mangia, Mangia

The meal: Less costly than spaghetti and meatballs, Spaghetti Carbonara calls for eggs, bacon, and Parmesan to flavor noodles. Serve with chopped iceberg salad. Cost: about $9.

The splurge: Garlic Bread. Cost: about $3.


Chili for Four

The meal: One-pot meals are crowd pleasers, not to mention easy on the cook. Elevate this bare bones recipe with the garnishes below and a side of baked cornbread. Cost: about $8.

The splurge: Shredded cheddar cheese, chopped scallions, cilantro, and sour cream. Cost: about $5.


Mac & Cheese Comfort

The meal: The ultimate in comfort food can be a little pricey with four cheeses and cream, so buy bulk dairy products to keep cost down. Serve with steamed broccoli. Cost: about $10.

The splurge: Chocolate Pudding. Cost: about $4.


Made in China

The meal: A veggie-rich stir-fry is so easy on the budget you’ll have money left over to add a few extras. Start the meal with Egg Drop Soup and finish with fresh fruit. Cost: about $9.

The splurge: Fresh pineapple. Cost: about $4.


Tomato Soup & Grilled Cheese

The meal: Tomato soup goes gourmet with the addition of roasted bell peppers and cream. Try different cheeses and breads to send your usual grilled cheese upscale. Cost: about $10.

The splurge: Fresh basil to stir in soup. Cost: about $2.


Quick Quiche

The meal: A store-bought piecrust keeps this broccoli and cheese quiche simple. Serve with a side of mixed salad greens. Cost: about $9.

The splurge: In-season fresh berries. Cost: about $5.


Stroganoff Savvy

The meal: Switching to hamburger instead of beef tips cuts down the price of Stroganoff without sacrificing flavor. Serve with steamed zucchini. Cost: about $10.

The splurge: Fresh parsley to garnish Stroganoff and zucchini. Cost: about $1.


The Ultimate Tuna Noodle

The meal: What budget meal repertoire would be complete without Tuna Noodle Casserole, particularly one with a crunchy potato chip topping? Serve with steamed broccoli florets. Cost: about $9.

The splurge: Homemade butterscotch brownies. $4.


Magnificent Mexican

The meal: This well-loved enchilada recipe is made to serve eight, so cut it in half, or make the full recipe and freeze leftovers. Cost: about $10.

The splurge: Sliced avocado to serve on the side. Cost: about $2.

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Foodie Friday: Beer Can Chicken

BeerCanChicken

Ingredients

  • 1 (12 fluid ounce) can beer
  • 1 orange
  • 1 (3 pound) whole chicken
  • 1 large sweet onion, sliced
  • 4 sprigs fresh rosemary
  • seasoned salt, to taste
  • 1 (14.5 ounce) can low-sodium chicken broth
  • 4 red potatoes, sliced

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish. Pour out half the beer from the can, spray the can with cooking spray, and set it upright in the center of the baking sheet.
  2. Cut 2 thin slices from the orange, and set aside. Cut the rest of the orange into large chunks. Loosen the skin over the breast of the chicken, and insert an orange slice, an onion slice, and 1 rosemary sprig under the skin of each side of the breast. Place the orange chunks and 2 sprigs of rosemary into the cavity of the chicken.
  3. Spray the outside of the chicken with cooking oil spray, and sprinkle with seasoned salt to taste. Place the chicken onto the beer can in an upright position, with the can inserted into the cavity of the chicken. Pour the chicken broth into the baking dish, and place the rest of the sliced onion and the potatoes into the broth.
  4. Roast in the preheated oven until the skin is crisp, the meat is no longer pink at the bone, and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Let the chicken rest for 10 minutes before slicing.

Footnotes

  • Editor’s Note
  • You can substitute a can of lemon-lime soda for the beer.

Nutritional Information

Amount Per Serving  Calories: 431 | Total Fat: 17.4g | Cholesterol: 97mg

What to Drink?

Wine Types of Wine: Chardonnay

BeerCanChickenQR

 

 

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Foodie Friday: Easy Honey Mustard Mozzarella Chicken

Ingredients

  • 4 skinless, boneless chicken breast halves
  • 3/4 cup honey
  • 1/2 cup prepared mustard
  • lemon pepper to taste
  • 4 slices bacon, cut in half
  • 1 cup shredded mozzarella cheese

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place the chicken breast halves in a baking dish, and drizzle evenly with honey and mustard. Sprinkle with lemon pepper.
  3. Bake chicken 25 minutes in the preheated oven. Top each breast half with 2 bacon slice halves, and sprinkle evenly with cheese. Continue baking 10 minutes, or until chicken juices run clear, bacon is crisp, and cheese is bubbly.

Nutritional Information

Amount Per Serving  Calories: 467 | Total Fat: 12.4g | Cholesterol: 95mg

What to Drink?

Wine Pinot Noir

Food Friday : Easy Baked Italian Style Chicken

Ingredients

  • 3/4 cup mayonnaise
  • 1/2 cup grated Parmesan cheese
  • 3/4 teaspoon garlic powder
  • 3/4 cup Italian seasoned bread crumbs
  • 4 skinless, boneless chicken breast halves

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a bowl, mix the mayonnaise, Parmesan cheese, and garlic powder. Place bread crumbs in a separate bowl. Dip chicken into the mayonnaise mixture, then into the bread crumbs to coat. Arrange coated chicken on a baking sheet.
  3. Bake 20 minutes in the preheated oven, or until chicken juices run clear and coating is golden brown.

Nutritional Information

Amount Per Serving  Calories: 554 | Total Fat: 39.6g | Cholesterol: 92mg

What to Drink?

Wine Chardonnay

Foodie Friday: Pepper Chicken Piccata

Ingredients

  • 3 tablespoons vegetable oil
  • 2 red bell peppers, seeded and diced
  • 2 large sweet onions, peeled and cut into wedges
  • 1 1/2 pounds skinless, boneless chicken breast halves – cut into cubes
  • 2 cloves garlic, minced
  • 1 pinch ground cayenne pepper
  • 1 lemon, juiced
  • 2 tablespoons butter
  • 2 tablespoons chopped fresh parsley
  • salt and pepper to taste

Directions

  1. In a large skillet, heat oil. Saute red bell peppers and onions until they begin to soften. Remove from skillet with a slotted spoon and set aside. Add cubed chicken to skillet and brown lightly. Add garlic and ground red pepper. Reduce heat slightly and saute, covered, for 1 to 2 minutes, until garlic is golden brown.
  2. Using a wooden spoon, add lemon juice, stirring to break up particles on bottom of skillet (deglazing). Add butter/margarine, stirring and blending well into the sauce. Return bell pepper and onion to skillet, stir all together and add parsley. Season with salt and pepper to taste and serve.

Nutritional Information

Amount Per Serving  Calories: 420 | Total Fat: 18.6g | Cholesterol: 114mg

What to Drink?

Wine Pinot Grigio

Foodie Friday: Rosemary Chicken with Orange-Maple Glaze

Ingredients

  • 1 cup orange juice
  • 1/2 cup dry white wine
  • 1/2 cup maple syrup
  • 2 teaspoons chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 2 tablespoons olive oil

Directions

  1. Bring orange juice and wine to a boil in a small saucepan. Reduce heat slightly, but keep high enough to continue a low boil for 5 minutes, stirring occasionally. Stir in maple syrup and continue boiling for another 5 to 6 minutes, stirring frequently, until glossy and just slightly thickened. Set aside.
  2. In a small bowl mix together the rosemary, salt and pepper. Rub mixture on both sides of chicken breasts, and set aside.
  3. Melt butter and olive oil in a large skillet over medium high heat. Add chicken breasts, cover skillet and saute for about 5 minutes on each side until lightly browned. Pour orange-maple mixture over chicken (mixture will boil and bubble). Reduce heat to simmer; cover and let cook for another 10 minutes, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze.

Nutritional Information

Amount Per Serving  Calories: 398 | Total Fat: 14.2g | Cholesterol: 84mg

What to Drink?

Wine Riesling

Foodie Friday: Feta and Bacon Stuffed Chicken with Onion Mashed Potatoes

Ingredients

  • 3/4 pound bacon, cut into 1 inch pieces
  • 1 cup crumbled feta cheese
  • 3 tablespoons sour cream
  • 1/8 tablespoon dried oregano
  • 1/8 teaspoon ground black pepper
  • 3 (4 ounce) skinless, boneless chicken breast halves
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup dry bread crumbs
  • 4 potatoes, peeled and cubed
  • 1 sweet onion (such as Vidalia®), chopped
  • 2 tablespoons butter
  • 3 tablespoons sour cream

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned but still soft. Reserve the bacon grease in the skillet, and cool the bacon slices on a paper towel-lined plate. Once cool, mix the bacon together with the feta cheese, 3 tablespoons of sour cream, oregano, and black pepper in a small bowl; set aside.
  2. Lay a chicken breast flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a 2-inch pocket in the chicken breast. Repeat with the remaining chicken breasts. Spoon the bacon mixture into the pockets. Pour the flour, egg, and bread crumbs into separate, shallow dishes. Gently press the chicken breasts into the flour to coat. Dip each into the beaten egg, then press into bread crumbs.
  3. Reheat the bacon grease over medium heat. Brown the chicken breasts on both sides in the hot fat, about 2 minutes per side. Reserve the bacon grease in the pan. Place the breasts on a baking dish, and bake in the preheated oven until the chicken is no longer pink and the filling is hot, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  4. Meanwhile, place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain.
  5. While the potatoes are boiling, cook the onion in the remaining bacon grease over medium heat until very tender and golden brown, about 10 minutes. Once the potatoes are done, mash together with the onion, butter, and remaining 3 tablespoons of sour cream. Serve the chicken breasts accompanied by the mashed potatoes.

Nutritional Information

Amount Per Serving  Calories: 1498 | Total Fat: 84.2g | Cholesterol: 360mg

What to Drink?

Wine Pinot Noir

Foodie Friday: Ultimate Tailgate Grub: Bacon, Shrimp, Wings, Slaw & Beverages

Bacon Wrapped Barbeque Shrimp

 

Ingredients

 

  • 16 large headless shrimp
  • 8 slices bacon
  • barbeque seasoning, to taste

 

Directions

  1. Clean and devein the shrimp, leaving the last section of the tail. Wrap with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp; the cooking time for the shrimp and the bacon is similar. If you do use mediums, you might want to precook the bacon a little–over cooked shrimp are tough and rubbery, and a real sin!
  2. Line a jellyroll pan (15x18x1 inch baking pan) with aluminum foil and place baking rack in pan. Place the shrimp on the rack, and sprinkle with barbecue seasoning to taste; turn and sprinkle second side. Set aside for 15 to 20 minutes while the oven preheats. The bacon will turn from creamy white to a little opaque, and the seasoning will soak in.
  3. Preheat oven to 450 degrees F (230 degrees C).
  4. Bake wrapped shrimp in preheated oven for 10 to 15 minutes. The bacon should be crisp, and the shrimp pink and tender. The rack keeps the shrimp from sitting in the draining bacon fat.

 

Amount Per Serving  Calories: 382 | Total Fat: 34.3g | Cholesterol: 108mg

 

 

 

 

 

 

Restaurant-Style Buffalo Chicken Wings

 

Ingredients

  • 1/2 cup all-purpose flour
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 10 chicken wings
  • oil for deep frying
  • 1/4 cup butter
  • 1/4 cup hot sauce
  • 1 dash ground black pepper
  • 1 dash garlic powder

Directions

  1. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
  2. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
  3. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

 

 

Nutritional Information

Amount Per Serving  Calories: 364 | Total Fat: 32.4g | Cholesterol: 44mg 

 

 

 

 

 

Asian Coleslaw

 

Ingredients

  • 6 tablespoons rice wine vinegar
  • 6 tablespoons vegetable oil
  • 5 tablespoons creamy peanut butter
  • 3 tablespoons soy sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons minced fresh ginger root
  • 1 1/2 tablespoons minced garlic
  • 5 cups thinly sliced green cabbage
  • 2 cups thinly sliced red cabbage
  • 2 cups shredded napa cabbage
  • 2 red bell peppers, thinly sliced
  • 2 carrots, julienned
  • 6 green onions, chopped
  • 1/2 cup chopped fresh cilantro

Directions

  1. In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.
  2. In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.

 

 

Nutritional Information

Amount Per Serving  Calories: 184 | Total Fat: 12.6g | Cholesterol: 0mg 

 

 

 

What to Drink?

Wine Chardonnay
Cocktail Classic Whiskey Sour
Chilled Non-Alcoholic Cherry Limeade I
Beer Beer
Cocktail Beachcomber

 

 

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Foodie Friday: Slow Cooker Honey Garlic Chicken

Picture_5

 

Ingredients

  • 1 tablespoon vegetable oil
  • 10 boneless, skinless chicken thighs
  • 3/4 cup honey
  • 3/4 cup lite soy sauce
  • 3 tablespoons ketchup
  • 2 cloves garlic, crushed
  • 1 tablespoon minced fresh ginger root
  • 1 (20 ounce) can pineapple tidbits, drained with juice reserved
  • 2 tablespoons cornstarch
  • 1/4 cup water

 

Directions

  1. Heat oil in a skillet over medium heat, and cook chicken thighs just until evenly browned on all sides. Place thighs in a slow cooker.
  2. In a bowl, mix honey, soy sauce, ketchup, garlic, ginger, and reserved pineapple juice. Pour into the slow cooker.
  3. Cover, and cook 4 hours on High. Stir in pineapple tidbits just before serving.
  4. Mix the cornstarch and water in a small bowl. Remove thighs from slow cooker. Blend the cornstarch mixture into remaining sauce in the slow cooker to thicken. Serve sauce over the chicken.

Nutritional Information

Amount Per Serving  Calories: 236 | Total Fat: 6g | Cholesterol: 42mg

 

 

What to Drink?

Wine Riesling

 

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Prep Time:
 20 Min
Cook Time:
 4 Hrs
Ready In:
 4 Hrs 20 Min

 

 

 


 

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