Jan 212011
 

Pictures

Chicken with Pineapple Kebobs

Chicken with Pineapple Kebobs

the Ingredients

the Ingredients

Pineapple Juice

Pineapple Juice

Adding Cumin

Adding Cumin

Adding Ground Coriander

Adding Ground Coriander

Adding Minced Garlic

Adding Minced Garlic

Adding Chili Powder

Adding Chili Powder

Adding Salt

Adding Salt

LADYBUG!!! (It was in my cilantro!)

LADYBUG!!! (It was in my cilantro!)

Adding Cilantro

Adding Cilantro

Adding Yogurt

Adding Yogurt

Adding Orange Food Coloring

Adding Orange Food Coloring

Stirring

Stirring

All Stirred Up

All Stirred Up

Adding Pineapple Juice

Adding Pineapple Juice

Stirring

Stirring

Added Chicken

Added Chicken

Mixing

Mixing

Ready to Marinade

Ready to Marinade

Kebob Station

Kebob Station

Kebob Before Oven

Kebob Before Oven

The Messy Aftermath

The Messy Aftermath

Halfway Done

Halfway Done

Justin Basting Them

Justin Basting Them

This Time You Can See Justin!!

This Time You Can See Justin!!

Kebob Close-Up

Kebob Close-Up

With Rice Ready to Eat!

With Rice Ready to Eat!

Chicken with Pineapple Kebobs

1 1/2 8 ounce cans pineapple chunks in juice, reserve juice
1 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon garlic, crushed
1 teaspoon chili powder
1 teaspoon salt
2 tablespoons plain yogurt
1 tablespoon fresh cilantro, chopped
orange food coloring
3 7 ounce boneless skinless chicken breast
1/2 whole red bell pepper
1/2 whole green bell pepper
1 pint cherry tomatoes
1 tablespoon vegetable oil

Drain the pineapple juice into a bowl. You should have about 1/2 cup juice.

In a large mixing bowl, blend together cumin, ground coriander, garlic, chili powder, salt, yogurt, cilantro and a few drops of food coloring. Pour in the reserved pineapple juice and mix together.

Cut the chicken into bite size cubes, add to the mixing bowl witht he yogurt and spices and leave to marinade about 1-1 1/2 hours.

If using wooden skewers, soak 6 in water for 30 minutes. Cut onion and peppers into bite size chunks.

Prepare a barbecue, if using. Arrange the chicken, pepper, onions, tomatoes and reserved pineapple chunks alternately on the skewers.

Baste the kebabs with the oil. Cook on the barbecue or under the broiler for about 15 minutes, turning and basting the chicken with the marinade regularly.

Once the chicken pieces are cooked, remove from the grill and serve with either salad or plain rice.

I’m not sure where this recipe came from but I love it!! I love pineapple and I’m sure this would be even better with fresh pineapple and using canned pineapple juice. I think I will try that!!!

Dec 222010
 

Pictures

Ingredients

Ingredients

5 Pounds of Wings!

5 Pounds of Wings!

Onion

Onion

Adding Tomato Sauce

Adding Tomato Sauce

Adding Yogurt

Adding Yogurt

Adding Ground Coriander

Adding Ground Coriander

Minced Garlic

Minced Garlic

Adding Chopped Ginger

Adding Chopped Ginger

Adding Salt

Adding Salt

Adding Cumin Seeds

Adding Cumin Seeds

Adding Chili Powder

Adding Chili Powder

Adding Food Coloring

Adding Food Coloring

About to Process

About to Process

Processing

Processing

All Processed and VERY Red!

All Processed and VERY Red!

Pouring on the Wings

Pouring on the Wings

Ready to Marinade in the Fridge

Ready to Marinade in the Fridge

Going in the Oven

Going in the Oven

Ready to Flip and Broil

Ready to Flip and Broil

Ready to Eat!

Ready to Eat!

Tandoori Wings

5 pounds chicken wings
1 whole onion, quartered
1 8 ounce can tomato sauce
1 6 ounce carton plain yogurt
1 tablespoon coriander
4 cloves garlic, coarsely chopped
2 teaspoons fresh ginger, chopped
1 1/2 teaspoons salt
1 teaspoon cumin seeds
1 teaspoon garam masala
1/2 teaspoon cayenne, upto 1 teaspoon, optional
1/4 teaspoon red food coloring
2 whole cloves

Place chicken wings in a 3-quart rectangular baking dish.

For the tandoori masala: In a blender or food processor, combin eonion, tomato sauce, yogurt, coriander, garlic, ginger, salt, cumin seeds, garam masala, cayenne, red food coloring and whole cloves. Blend to a very smooth paste. (The color should be bright red.)

Pour the tandoori masala over the chicken wings: turn wings to coat. Cover and refrigerate for 4 to 24 hours.

Preheat oven to 400. Arrange as many of the wings on the unheated rack of a broiler pan as will fit in a singe layer. Bake for 25 minutes. Turn oven to broil. Broil chicken 4 to 5 inches from heat for 6 to 8 minutes or until no longer pink and pieces start to blacken, turning once halfway through broiling.

Transfer wings to a serving platter. Repeat with the rest of the wings. If desired, serve with lemon wedges and red onion wedges.

I found this recipe in a Better Homes and Garden Appetizer Magazine.

I’m not a big fan of the wings, but Justin loves them!!! So usually when we watch UFC, I make wings. I made these for UFC 124. There were less then 10 of us and I don’t eat wings, and there was a vegetarian there, and these were gone in like 20 minutes! People like them! They are a good amount of work but I believe they were worth the effort.

Oct 062010
 

Pictures

This Post Brought to You By My NEW Kitchen Aid Food Grinder!!

This Post Brought to You By My NEW Kitchen Aid Food Grinder!!

The Ingredients

The Ingredients

Cubed Chicken

Cubed Chicken

The Grinder

The Grinder

Grinding the First Little Bit

Grinding the First Little Bit

More Grinding

More Grinding

Even More Grinding

Even More Grinding

All Ground Chicken Breast

All Ground Chicken Breast

In the Pan

In the Pan

Adding Onions

Adding Onions

Adding Garlic

Adding Garlic

Cooked

Cooked

Adding Milk

Adding Milk

Adding Corn

Adding Corn

Adding Canned Diced Tomatoes

Adding Canned Diced Tomatoes

Adding Canned Diced Jalapenos

Adding Canned Diced Jalapenos

Adding Cream of Chicken Soup

Adding Cream of Chicken Soup

Adding Chili Powder

Adding Chili Powder

Pre-Stir

Pre-Stir

Post-Stir

Post-Stir

Boiling

Boiling

Adding the Cheese

Adding the Cheese

CHEESE!!!

CHEESE!!!

All Stirred Up

All Stirred Up

Ready to Eat

Ready to Eat

Tex-Mex Cream of Chicken Soup

2 pounds ground turkey, or ground chicken
1/2 cup onion
4 cloves garlic, minced
4 cups 2% low-fat milk
2 10 3/4 ounce cans condensed cream of chicken soup
2 11 ounce cans mexi corn, drained
1 14.5 ounce can diced tomatoes
2 4.5 ounce cans diced green chiles or jalapenos, drained
4 tablespoons cilantro, chopped, optional
1/2 teaspoon chili powder
2 cups lowfat cheddar cheese, shredded

In a large saucepan or Dutch oven cook ground chicken or turkey, onion, and garlic until chicken or turkey is brown and onion is tender. Drain fat from pan.

Stir in milk, cream of chicken soup, corn, chopped tomato, chili peppers, cilantro or parsley, and ground red pepper. Bring to boiling. Reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally. Add cheese; cook and stir until cheese melts. Garnish each serving with additional cilantro or parsley, if desired.

I got this recipe from here. This version (a double batch) serves about 8.

I LOVE THIS SOUP!!! Okay now that I got that out of my system. This is a favorite around the house, well at least with Justin and I. The 6 year old, she’s not that into it, but hopefully she will learn to love it as we do!

As you can see I finally got the Kitchen Aid Grinder!!! I usually just use my food processor to “grind” the chicken breast, but the Grinder is awesome! You can use ground turkey in this and it’s really good too.

Oct 052010
 

Pictures

First Ingredients

First Ingredients

Chicken

Chicken

Adding Lemon Juice

Adding Lemon Juice

Adding Sugar

Adding Sugar

Adding Salt

Adding Salt

Mixing

Mixing

Second Ingredients

Second Ingredients

Sour Cream and Half and Half

Sour Cream and Half and Half

Stirring it Up

Stirring it Up

Adding Cumin

Adding Cumin

Adding Ground Coriander

Adding Ground Coriander

Adding Garam Masala

Adding Garam Masala

Adding Turmeric

Adding Turmeric

Adding Chili Powder

Adding Chili Powder

Adding Garlic (I use minced)

Adding Garlic (I use minced)

Adding Ginger

Adding Ginger

Adding Chick Pea Flour

Adding Chick Pea Flour

Stirring

Stirring

Magically Mixed!

Magically Mixed!

First Step Marinated Chicken

First Step Marinated Chicken

Mixing in Second Step Marinade

Mixing in Second Step Marinade

All Mixed Up

All Mixed Up

Skewered

Skewered

Basting with Butter

Basting with Butter

Done

Done

Chicken Tikka with Jasmine Rice

Chicken Tikka with Jasmine Rice

Chicken Tikka

1 1/2 pounds boneless skinless chicken breast
1 1/2 tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon sugar
1/3 cup plain yogurt
1/3 cup half and half
1 tablespoon fresh ginger, finely grated peeled fresh
2 teaspoons garlic, purreed (I use minced and it’s all good!)
2 teaspoons cumin
1 teaspoon coriander
1 teaspoon balti garam masala
1 teaspoon turmeric
1/2 teaspoon chili powder
1 tablespoon chickpea flour, besan (garbanzo bean or chickpea flour)
1/4 cup butter, melted for basting
Garnish
raw onion rings
lemon wedges
tomato wedges
chopped fresh green chile

Cut the chicken into 1-inch chunks and place in a mixing bowl and add the lemon juice, salt and sugar. Mix thoroughly and set aside for 30 minutes.

Beat the yogurt and cream together in a bowl until smooth and add the remaining ingredients except for the oil, butter and the garnish. Pour the marinade over the chicken and stir to distribute and mix well. Cover and leave to marinate for 3 to 4 hours or overnight in the refrigerator. Once marinated it can be left in the refrigerator up to 48 hours.

Preheat the broiler to high. Line a grill pan with aluminum foil and brush with a little oil. Thread the chicken pieces onto skewers, leaving a slight gap between each piece. Place the skewers in the prepared grill pan and cook 4 inches from the element for 5 minutes. Baste generously with melted butter, reduce heat slightly and cook for a further 5 minutes. Turn the skewers over and brush with more butter. Cook for 4 to 5 minutes, remove the chicken from the skewers and place in a serving dish. Garnish with the onion, lemon, tomatoes and chili.

This is a favorite of mine and Justin. I love the way all the flavors blend together. It’s not too spicy but I usually double the cumin and the chili powder. We don’t do the garnishments, none of us like onions and I’d be the only one eating the rest.

This serves 4.

Aug 302010
 

Pictures

Ingredients

Ingredients

Marinade Pre-Mix

Marinade Pre-Mix

Marinade Post-Mix

Marinade Post-Mix

4 lbs. of Wings and Marinade

4 lbs. of Wings and Marinade

Ready to Marinade

Ready to Marinade

Wings on the Grill

Wings on the Grill

All Ready for UFC!

All Ready for UFC!

Grilled Spicy Thai Chicken Wings

4 pounds chicken wings
1/4 cup dry sherry, or Progresso® chicken broth (from 32-oz carton)
1/4 cup oyster sauce
1/4 cup honey
3 tablespoons fresh cilantro, chopped
2 tablespoons chili sauce, I used heaping tablespoons
2 tablespoons lime zest
4 whole green onions, chopped (1/4 cup)
3 cloves garlic, finely chopped

Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off excess skin; discard.

In resealable heavy-duty food-storage plastic bag or large glass bowl, mix remaining ingredients. Add chicken; turn to coat with marinade. Seal bag or cover dish; refrigerate, turning once, at least 1 hour.

Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. Place chicken on grill over medium heat. Cover grill; cook 45 to 60 minutes, brushing frequently with marinade and turning once(*see Notes), until juice of chicken is clear when thickest part is cut to bone (180°F). Discard any remaining marinade.

Recipes from here.

NOTES- These wings burn easily!!! You must turn them often!!! We were turning them about every 4 minutes and we still lost some to burning. So please be careful!

Aug 232010
 

Pictures

the Marinade Ingredients

the Marinade Ingredients

Marinading

Marinading

the Rest

the Rest

All Breaded

All Breaded

After the 20 Minutes

After the 20 Minutes

Frying

Frying

More Frying

More Frying

Ready to Eat

Ready to Eat

Ginger Fried Chicken

6 7 ounce boneless skinless chicken breast (I only used 4 since there is only 3 of us)
1/4 cup soy sauce
1/4 cup sake
2 teaspoons fresh ginger, minced (I used 3 teaspoons)
2 cloves garlic, minced
1/3 cup flour
1/3 cup cornstarch (or you can use 2/3 c. cornstarch and NO flour to make this gluten free)
1/2 teaspoon ground ginger
1/2 teaspoon granulated garlic
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/2 teaspoon fresh ground pepper

In a zip top bag, mix soy cause, sake, ginger and garlic. Add chicken, squeeze all the air out of the bag and let chicken marinate for at least an hour, but even better 4 hours.

In separate plastic bag, combine flour, cornstarch, salt and pepper, ginger powder, granulated garlic, and cayenne. Take chicken out of marinade. Shake chicken pieces in dry mixture and shake off excess. Place the chicken on a rack to dry for 20 minutes.

In large, deep skillet, heat enough oil to come halfway up sides of chicken. Fry until golden brown on both sides.

This was really good. It wasn’t that gingery but had a great flavor. Even my super picky daughter liked it.

Aug 192010
 

Pictures

Marinade Ingredients

Marinade Ingredients

All Prepped

All Prepped

Sauteing the Onions and Garlic

Sauteing the Onions and Garlic

Adding the Oranges and Jalapenos

Adding the Oranges and Jalapenos

Adding the Orange Juice

Adding the Orange Juice

Adding the Tequila

Adding the Tequila

Adding the Herbs and Vinegar

Adding the Herbs and Vinegar

Processing

Processing

Processed

Processed

Draining the Marinade

Draining the Marinade

Chicken Ingredients

Chicken Ingredients

Marinading the Chicken

Marinading the Chicken

Grilling the Chicken Part 1

Grilling the Chicken Part 1

Grilling the Chicken Part 2

Grilling the Chicken Part 2

Ready to Eat

Ready to Eat

Grilled Chicken with Hot ‘n’ Spicy Tequila-Orange Marinade

Marinade:
2 tablespoons olive oil
2 cups onion, chopped
4 cloves garlic, minced
4 whole jalapenos, seeded and chopped
4 whole oranges, peeled and sliced
1 cup orange juice
1 cup tequila
2 teaspoons fresh rosemary, chopped
2 teaspoons fresh cilantro, minced
2 teaspoons balsamic vinegar
Chicken:
2 pounds boneless skinless chicken breast, skinned
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon black pepper

To prepare the marinade, heat oil in a nonstick skillet over medium-high heat. Add onion and garlic; sauté for 3 minutes. Add jalapeño peppers and oranges; cook for 2 minutes, stirring occasionally. Add juice; cook 2 minutes. Add tequila; cook 3 minutes. Add rosemary, cilantro, and vinegar; cook 1 minute.

Place marinade in a blender or food processor; process until smooth. Strain the mixture through a sieve into a bowl. Discard solids. Reserve 1/2 cup marinade. Place remaining marinade in a large zip-top plastic bag.

To prepare the chicken, pierce with a fork. Add the chicken, chili powder, salt, and pepper to marinade in bag. Seal and marinate in refrigerator 2 hours, turning bag occasionally.

Prepare grill.

Remove the chicken from bag; discard marinade. Place the chicken on grill rack coated with cooking spray; cook about 10 minutes (depending on the size of the chicken breasts) on each side or until chicken is done, basting frequently with reserved marinade.

This was a long process. The marinade alone took like an 1 1/2 hours. I did however like it but thought it needed something (besides rice) to go with it. Like grilled veggies. It would be an awesome kabob, but a lot of work. Also not that spicy.

Original recipe can be found here.

Jul 222010
 

This chicken doesn’t really have a recipe but I’ll do my best just for you!!

Garlic Chicken

the Ingredients

the Ingredients

the First Layer

the First Layer

More Layers

More Layers

Cooking in a Pan

Cooking in a Pan

Ready to Eat!

Ready to Eat!

Garlic Chicken

4 6 ounce boneless skinless chicken breast

4 teaspoons minced garlic

3 tablespoons olive oil

3 tablespoons crushed red peppers

Place the chicken in a bowl and just add everything to it! Feel free to add other things too. Cover it and put in the refrigerator and let it marinade for a couple of hours.

Place a skillet on medium heat and cook the chicken until its yummy!!

Now keep in mind that I love spicy food so you might not want to add that much crushed pepper. Use your own judgement. These measurement are just guesses anyway!

Jul 192010
 

This is another favorite about the house. I hope you like it!!

the Ingredients

the Crumbs

All Crumbed Up

Sauteing the Green Onions

Adding the Cheese

All Melted

Poured Over the Chicken

Cooked

Yummy!!!

Chicken Breasta Fiesta

3 ounces cheese crackers, crumbs
1 tablespoon taco seasoning mix
4 6 ounce  boneless skinless chicken breast
2 whole green onion, chopped
1 tablespoon butter, melted
3/4 cup whipping cream
4 ounces lowfat cheddar cheese, shredded
3/4 4.5 ounce can diced green chiles, drained

Combine cracker crumbs and seasoning mix, stirring well. Dredge chicken in crumb mixture, and place in a greased 11x7x2-inch baking dish.

Saute green onions in butter in a skillet until tender. Stir in whipping cream and remaining ingredients; cook until cheese is melted; pour over chicken. Bake, uncovered, at 350 degrees for 45 minutes.

This is cheesy, spicy and yummy!!!!!

Jul 022010
 

I made this for dinner last night. It is one of my favorites and super easy!!

the Ingredients

Putting them in the Pot

All Mixed Up

Already ready already!

Easy Taco Soup

1 1/2 pounds chicken breast, ground *
1 whole onion, chopped
1 16 ounce can chili beans in zesty sauce, with liquid
1 15 ounce can kidney beans, with liquid
1 15 ounce can corn, with liquid
1 8 ounce can tomato sauce
2 cups water
1 14.5 ounce can diced tomatoes
1 4 ounce can diced green chiles
1 1.25 ounce packet taco seasoning mix

In a medium skillet, cook the ground chicken until browned over medium heat. Drain, and set aside.

Place the ground chicken, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.

* I just use left over taco meat. I always make too much so I save it for this and Taco Chicken Pizza.

You can also use ground turkey or ground beef. It just depends on what you like.