chicken recipe

Firecracker Chicken Appetizer

Firecracker Chicken

Sometimes the best recipes happen when you don’t have time to plan. This is one of those recipes. Even better because it only uses 4 ingredients. Fun for the 4th of July, too.

I needed an appetizer, but didn’t have extra time for prep. I also did not have time to go to the store, so used what I had on hand. I had some boneless chicken breasts. I could also have used boneless thighs or even chicken wings. I used what I had.

I cut them into strips and poured a bunch of hot sauce over them. Put them in the fridge to marinade overnight.  The next day I just tossed the chicken strips in breadcrumbs and fried them in a little oil. Served with extra hot sauce on the side, they were a big hit.

Firecracker Chicken

2 lbs. boneless chicken, I used breasts, but thighs would be good, or wings

3/4 c. hot sauce, plus extra when serving

2 c. bread crumbs

2 c. oil, for pan frying

Cut chicken into strips and place in a bowl. Pour over the hot sauce and stir to coat evenly. Cover and chill overnight, or even for a couple of days. Place bread crumbs in a plastic bag. Place a small handful of chicken in the bag and shake to coat. Place on a plate and continue with the rest of the chicken. Heat oil in skillet to 350- 375 degrees. fry chicken in several batches- you don’t want to crowd them in the skillet- that will make the oil col down too much. Fry for a minute or two per side. Remove to platter lined with paper towels and cook the rest of the chicken. Keep chicken warm until ready to serve. serve with extra hot sauce on the side. Serves 8 or more as an appetizer, but can be served as a main dish, too.

Firecracker Chicken Appetizer

 

Firecracker Chicken Appetizer

Firecracker Chicken Appetizer

Sometimes the best recipes happen when you don’t have time to plan. This is one of those recipes. Even better because it only uses 4 ingredients. I needed an appetizer, but didn’t have extra time for prep. I also did not have time to go to the store, so used what I had on hand. I had some boneless chicken breasts. I cut them into strips and poured a bunch of hot sauce over them. Put them in the fridge to marinade overnight.  The next day I just tossed the chicken strips in breadcrumbs and fried them in a little oil. Served with extra hot sauce on the side, they were a big hit.

Firecracker Chicken

2 lbs. boneless chicken, I used breasts, but thighs would be good

3/4 c. hot sauce, plus extra when serving

2 c. bread crumbs

2 c. oil, for pan frying

Cut chicken into strips and place in a bowl. Pour over the hot sauce and stir to coat evenly. Cover and chill overnight, or even for a couple of days. Place bread crumbs in a plastic bag. Place a small handful of chicken in the bag and shake to coat. Place on a plate and continue with the rest of the chicken. Heat oil in skillet to 350- 375 degrees. fry chicken in several batches- you don’t want to crowd them in the skillet- that will make the oil col down too much. Fry for a minute or two per side. Remove to platter lined with paper towels and cook the rest of the chicken. Keep chicken warm until ready to serve. serve with extra hot sauce on the side. Serves 8 or more as an appetizer, but can be served as a main dish, too.

 

Chicken with Herb Dumplings

Chicken and Herb Dumplings

Chicken and Herb Dumplings

There are foods I will always associate with my childhood. Chicken with dumplings is one of those dishes. I can remember watching my Mother spooning the dumpling batter over the simmering pot of chicken and vegetables. She’d cover the pot and wait. When she uncovered it the dumplings had puffed up and pretty much covered the whole dish. It was magical to me. The dumplings were so tender and light. I can’t make this dish, all these years, later without thinking of her.

 

  Chicken and Herb Dumplings

1 T. oil
1 (3 lb.) broiler, cut into pieces
salt and pepper
flour for dredging
1 medium onion, chopped
2 carrots, peeled and sliced
3-4 potatoes, cut into chunks
2-3 c. chicken stock
1 t. each marjoram and thyme
1 c. buttermilk baking mix
1/3 c. milk
2 t. fresh parsley
2 t. snipped chives or green onions                                                                                                1/2 t. red pepper flakes
Season chicken pieces with salt and pepper and dredge pieces in flour. Heat oil in large skillet and brown chicken pieces on all sides. Remove chicken pieces and sauté onion until tender. Add carrots, potatoes, broth and chicken to skillet and cook, covered, 20 minutes. Sprinkle herbs over the chicken. Combine baking mix with milk, parsley, chives and red pepper flakes and spoon batter in skillet in 8 mounds. Cover and cook over low heat 20 more minutes. Serves 4.

Chicken Florentine Soup

Chicken Florentine Soup

Chicken Florentine Soup

This was one of those spur of the moment recipes that really exceeded expectations. I just had a few ingredients to start with- one of those times when you look through the fridge for inspiration and get lucky. I knew I was making soup and that I had chicken  and chicken stock. Adding onions and carrots to soup- pretty standard for me.  I’ve been on a spinach kick lately so that seemed like a natural addition as well. Found a few mushrooms I’d forgotten about and put them in, too. For some reason it was such a perfect combination. I love when it works that way. I am also happy when I remember to write down what I did so I can make it again someday- and share the  recipe with all of you. So here is the recipe.

 

Chicken Florentine Soup

2 T. oil
1 medium onion, sliced
1 large carrot, peeled and sliced thin
6-8 cups chicken stock
1½ lbs. boneless, skinless chicken, cubed – I used thighs
1-2 c. sliced mushrooms – I used the baby Bellas
8 oz. fresh spinach, washed well
¼ c. chopped fresh parsley
Salt and pepper to taste
Dash of hot sauce

Heat oil in soup pot and cook onion until tender. Add carrot and cook a few minutes more. Add stock and bring to a boil. Reduce to simmer and cook 10 minutes. Add chicken and mushrooms and cook 10 minutes longer. Add spinach and cook 5 minutes more. Adjust seasonings and serve. Makes 6 servings

 

Cinnamon and Lime Chicken

Cinnamon and Lime Chicken

Cinnamon and Lime Chicken

I made this dish as part of a Mexican inspired dinner with friends the other night. We spooned it into homemade tortillas, but it would be just as good in a taco shell or over hot rice. The combination of cinnamon and lime juice really works, even though you might not expect it to. A simple dish to prepare it packs a lot of flavor.

 

 

 

Cinnamon and Lime Chicken

4 boneless, skinless chicken breast halves
1 tablespoon ground cinnamon
salt and pepper to taste
2 T. oil
1 large onion, chopped
1 large clove garlic, peeled and minced
1 tablespoon chopped jalapeno peppers
1 lime, juiced I use more if the limes are small
Fresh chopped cilantro
Preheat oven to 400 degrees. Season chicken with cinnamon, salt, and pepper. Arrange in the prepared baking dish, and bake 30 minutes in the oven, until no longer pink and juices run clear. Cool and shred. Heat oil in a medium skillet, over medium heat, and sauté onion and garlic until tender. Mix in shredded chicken, jalapeno, and lime juice. Cook until heated through. Spoon into serving dish and sprinkle with cilantro. Serve as is, over rice or wrapped in tortillas.

Pizza Chicken Skillet

Pizza Chicken Skillet

Pizza Chicken Skillet

I had a busy day and needed something fast for dinner. I also hate doing dishes so the idea of a one pot meal was very appealing. I looked at what I had on hand and this is the dish I came up with. I started with some basics, browned onion and chicken in a skillet. I also had some fresh tomatoes and peppers and pizza seasoning so it all came together quite nicely. By adding some chicken stock and pasta I was able to finish it all together  in the same skillet. It was wonderful just the way it was- but you could top it with shredded cheese, if you like.

 

 

Pizza Chicken Skillet

1 T. oil

 1 large onion, chopped

1 chicken, cut up

4 c. chopped fresh tomatoes

1 sweet pepper, seeded and diced

3 c. chicken stock- you might need a little more*

2 t. pizza seasoning

8 oz. uncooked pasta- I used rotini**

salt and pepper to taste

In large skillet brown onion in oil. add chicken pieces and brown on both sides. Add tomatoes to skillet and cook a few minutes more. Add remaining ingredients, except pasta,  and bring to a simmer. Place lid on skillet and cook over medium low heat for about 20 minutes, or until chicken is cooked. Add pasta and cook, covered, about 12 minutes longer, or until pasta is cooked. Stir from time to time to prevent sticking and to see if you need more stock. Time will vary depending on which pasta you choose. Adjust seasonings and serve as is or with cheese on top. Serves 4.

* Depending on how juicy your tomatoes are you might need a little more stock. I wanted to have some sauce with the dish so I liked the amount of stock I used.

** You could use more pasta just add more stock.

 

 

Beachwood Camp- Chicken Nuggets

Chicken Nuggets

Chicken Nuggets

I actually made these for the kids when they were making their salads on Wednesday. The kids loved them so I promised to post the recipe. My favorite comment of the day was when one of the girls came over to watch me making the nuggets- I was breaded them at the time. She was amazed and called out to a friend to come watch because I was using real chicken!!! I am not sure what surprised her about that but she later asked me if I make everything from scratch. I said I often did. Liked it better that way. Here is the recipe. It is very easy. The nuggets are baked, not fried.

 

Chicken Nuggets

1 egg

3 T. milk

1 t. dried parsley

1/2 t. paprika

1/2 t. salt

1/4 t. pepper

1/4 t. garlic powder

1 lb. boneless chicken, cubed into 1-inch pieces

bread crumbs- about a cup

oil

Combine egg with milk and seasonings in a bowl and mix with a fork until smooth. Add the chicken to the egg mixture and stir to coat well. Using a fork remove the chicken pieces and drop in the breadcrumbs, rolling to coat evenly. Place breaded chicken pieces on a baking sheet. Drizzle with a little oil and place in a preheated 450 degree oven. Bake for 10-12 minutes, or until juices run clear and chicken is cooked. Serve with barbecue sauce, sweet and sour sauce, honey  mustard or whatever dipping sauces you like. Serves 3-4.

To freeze for later use you can freeze raw or cooked- I prefer to freeze the nuggets raw and cook when needed. Place nuggets on a baking sheet and place in freezer until hard. Place in freezer container. When using frozen uncooked nuggets- bake in a 425 degree oven for 20-25 minutes.

 

 

Peach Glazed Chicken

Peach Gglazed Chicken

Peach Gglazed Chicken

I was looking for something fun to put on chicken we were grilling this weekend. I looked at what I already had and discovered some very ripe peaches. I used them for my inspiration for this sauce/glaze. I started with caramelizing some onions and then adding the peaches, peeled and cut up. Kept adding ingredients until I got the flavor I wanted. We added some of the sauce to the chicken ahead of time so it would absorb into the meat. While grilling extra sauce was brushed on. There was an extra container of the sauce  so we served that on the side.

Peach Sauce/ Glaze

2 T. oil

1 onion, minced

salt to taste

2 cloves garlic, minced

6-7 ripe peaches, peeled and diced

1/2 c. apple cider vinegar

1/2 c. maple syrup

2 t. hot sauce

2 t. cinnamon

Saute onions in oil until tender. Sprinkle generously with salt and add the garlic and cook a couple of minutes longer. Add remaining ingredients and cook until peaches are tender and sauce has thickened. Adjust seasonings and add a little sugar, if you like. Makes 4 cups. Use as a marinade, barbecue sauce or as a side sauce with chicken, pork or other meats. Any marinade must be discarded after use as it will have raw meat juices in it.

 

Chicken with Weed Sauce

Chicken with Weed Sauce

Chicken with Weed Sauce

I know- not the most appetizing name for a dish- but it’s true. I harvested lambsquarters and oxalis from my yard to make the sauce for my chicken. I was tempted to just call it Chicken Florentine but that is made with spinach. I used a plant that tastes just like spinach when cooked so I was tempted. The nice thing is that lambsquarters are growing all over the place in my yard. It’s too hot for spinach but lambsquarters grow all summer long, giving me a free veggie whenever I want. The oxalis adds a lovely lemony flavor to the dish. It looks like clover and has yellow flowers. Oxalis is also called Wood Sorrel.

Chicken with Weed Sauce

6 boneless chicken thighs- you could use breasts

1 egg

salt and pepper to taste

cornstarch

oil

1 onion, sliced

4 T. flour

1-2 c. chicken stock

6-8 cups fresh lambsquarters, leaves and small stems

1 c. oxalis

In bowl combine egg, salt and pepper. Dip chicken pieces in egg wash and then dredge in the cornstarch. Heat oil in skillet and cook the chicken over high heat to brown. When chicken is browned place in baking dish and place in 350 degree oven to finish cooking. Remove all but a couple of tablespoons of the oil from the skillet. Cook onion until tender. Stir in flour until mixed well. Add chicken stock and lambsquarters and cook over medium heat, stirring often until lambsquarters are cooked and mixture is thickened and bubbly. Add oxalis and heat through.  Place chicken in the skillet, cover,  and let it cook another couple of minutes. Add salt and pepper if needed. Serve over pasta or rice. Serves 4-6.

Lambsquarters

Lambsquarters

Oxalis

Oxalis

Simmer together a few minutes before serving

Simmer together a few minutes before serving

Creamy Tomato and Chicken Sauce

Creamy Tomato and Chicken Sauce

Creamy Tomato and Chicken Sauce

This was one of those dinners created with what I happened to have on hand. I started with the idea of chicken with tomatoes – I had chicken in the fridge and home canned tomatoes. I also had some beautiful fresh parsley and an open container of half and half I needed to use so I went from there.  I cooked my pasta while the sauce was reducing. The whole dish took about 30 minutes from start to finish. I love orzo pasta, which looks like large grains of rice but feel free to try this with other pasta or maybe even rice.

Creamy Tomato and Chicken Sauce

2 T. oil
1 onion, sliced
1 lb. boneless chicken, cubed, I used thighs
1 (14 oz.) can tomatoes – I used a pint of home canned tomatoes
2/3 c. half and half
2 T. flour
½ c. chopped fresh parsley
1 t. hot pepper sauce
Salt and pepper to taste
½ c. grated Parmesan cheese
12 oz. orzo pasta, cooked – use whatever pasta you like

In skillet heat oil and cook onion until tender. Add chicken and cook until chicken is nearly cooked through. Add tomatoes and simmer mixture for about 10 minutes to reduce the tomato liquid a little and concentrate the flavor. In jar with a tight fitting lid combine the half and half with the flour and shake until smooth. Add to chicken mixture and cook until thickened and bubbly. Add parsley and seasonings and cook on low a couple of minutes. Combine chicken sauce with hot cooked pasta and sprinkle with cheese. Serves 4-5.