chicken

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.

Honey Mustard Chicken

Honey Mustard Chicken

Honey Mustard Chicken

I wanted to add the flavor of honey mustard dipping sauce into chicken I was making the other night. I thought it would be neater to eat the chicken with the sauce already in it as opposed to dipping it and having it be messy. No matter how careful I am I always drip on myself. It worked really well.

I decided to try to do that by using the dipping sauce ingredients as a marinade and then as the base for breading the chicken. I had about 1 1/2 pounds of boneless chicken thighs. I think the thighs stay juicier, but you could use breasts if you prefer or even bone-in chicken but cooking times would be longer.

Here is the marinade recipe

1/2 c. mayonnaise

1/4 c. whole grain mustard

2 T. honey

salt and pepper to taste

 

I combined  the marinade ingredients and put the chicken in it and put the whole thing in the fridge for a couple of hours. When I was ready to cook the chicken I preheated the oven to 425 degrees. I put some breadcrumbs in a shallow bowl and dredged the chicken pieces in the breadcrumbs one at a time and placed the breaded chicken on a baking sheet. I drizzled the tiniest amount of oil over the chicken and placed it in the oven to bake.  I cooked the chicken for about 30 minutes, turning it over after 15 minutes. I checked one of the thicker pieces after 30 minutes for doneness and we were good to go. The chicken tasted just like the honey-mustard dipping sauce I was looking for without the mess. It was moist and juicy on the inside but had browned very nicely on the outside. May try this soon with barbecue sauce.

Easy Chicken Nuggets-Baked!!

Easy Chicken Nuggets

Easy Chicken Nuggets

This might be a nice choice for kids to make for Mom. Easy to make and so much better than what is served at fast food places. I often make a big batch and freeze some for later.

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.

Chicken with Pasta

Chicken with Pasta

Chicken with Pasta

Simple can be so good. When I am pressed for time I often go to skillet meals. Something I can make quickly with plenty of flavor and not too much clean up afterwards. This chicken and pasta dish is one of my favorites. Great when I have company for dinner and I need a nice dinner- pronto.

Chicken with Pasta

8 ounces dry penne pasta
1 tablespoon cornstarch
2 c. chicken broth
2 tablespoons olive oil
1 tablespoon garlic, minced
4 skinless, boneless chicken breast halves – cut into cubes
1 onion, sliced
1 red bell pepper, seeded and thinly sliced
1 (14.5 ounce) can diced tomatoes- I had home-canned tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 cup medium-dry white wine
1/2 cup freshly grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add the penne pasta and cook until al dente, 8 to 10 minutes. Drain, and reserve pasta Whisk the cornstarch and chicken broth together in a bowl until smooth. Set aside until needed.
Heat the olive oil in a skillet over medium heat. Add the garlic and chicken; stir and cook until the chicken is no longer pink and juices run clear, about 10 minutes. Stir in the onion, and pepper; cook until tender, about 5 minutes. Stir in the chicken broth mixture, oregano, basil, and wine, if desired. Stir in the cooked pasta, and simmer over medium heat until thoroughly heated through, about 5 minutes. Serve garnished with Parmesan cheese. Serves 4-5.

Chicken with Romaine Lettuce Sauce

Chicken with Romaine Lettuce Sauce

Chicken with Romaine Lettuce Sauce

I found myself with some Romaine lettuce and was just not in the mood for a salad. Probably because it was snowing outside and very cold. I added the lettuce to my chicken and created a wonderful dish.

Chicken with Romaine Lettuce Sauce

oil

1 medium onion, sliced

6 boneless, skinless chicken thighs

flour

salt and pepper

6-8 cups shredded Romaine lettuce

1 c. chicken stock

fresh chopped parsley

hot pepper sauce

Heat oil in a large skillet and cook onion until golden. Meanwhile combine about 1/2 cup of flour in a plastic bag and season with salt and pepper. Add the chicken pieces and shake to coat. Add chicken to the skillet and brown chicken pieces on both sides. Cover and let the chicken cook on medium heat for about 5 minutes longer. Add lettuce and stir in along with the chicken stock, parsley and hot sauce. Cover and allow to cook for 5 -10 more minutes or until chicken in cooked through and sauce has thickened. Serve alone or over pasta or rice. Serves 2-3.

Add lettuce to chicken in the skillet

Add lettuce to chicken in the skillet

Ready to serve

Ready to serve

 

Sweet and Sour Chicken

Sweet and Sour Chicken

Sweet and Sour Chicken

I have to admit to loving all things sweet and sour. Sometimes the color of commercial sweet and sour sauce is off putting to me. I like my own better. It’s not hard to make. With Chinese New Year here I seem to be making more Asian meals lately. I made this chicken for dinner the other day and made extra sauce to take to an Asian dinner last night.

Sweet and Sour Sauce

1/2 c. vinegar

1/2 c. sugar

1/2 c. pineapple juice

3 T. ketchup

2 T. soy sauce

2 T. cornstarch

1 t. dried minced garlic

1-t. fresh grated ginger

Hot pepper flakes to taste

In saucepan combine all ingredients. Cook over medium heat, stirring as mixture gets hot, until sauce begins to bubble. It will also get much clearer. Boil gently 1 minute, stirring constantly before removing from heat. Makes 1 1/2 c. Keeps in the fridge for a couple of weeks.

                Sweet and Sour Pork or Chicken

1-2 lbs. boneless pork or chicken

1 egg

1 t. cornstarch

1/4 t. salt

1 t. soy sauce

Additional cornstarch for dredging

2 T. oil

1 medium onion, chopped

1 medium carrot, peeled and sliced thin

1 sweet green pepper, seeded and chopped

1 sweet red or yellow pepper, seeded and chopped

1 20 oz. can pineapple chunks, drained, reserving juice for sauce

1/2 c. almonds, optional

1 recipe sweet and sour sauce (see note)

 Cut meat into cubes and place in bowl. Combine egg, 1-t. cornstarch, salt and soy sauce and pour over the meat, stirring to coat. Allow marinating at least 1 hour in fridge.

When ready to cook, heat 1T. oil in large skillet or wok. Sauté onions on high until tender. Add carrots and stir fry 3 minutes. Add peppers and sauté 3 minutes more. Remove to bowl and stir in pineapple. Dredge the meat in additional cornstarch and sauté in remaining oil until browned and when juices run clear when pierced with a fork.

Meanwhile, combine sauce ingredients in a saucepan and heat to boiling. Return vegetables to pan with meat and almonds, if adding, and add sauce to desired amount.  There is usually extra sauce for a later use. Serve over rice, makes 4-6 servings.

Note: If you make the sweet and sour sauce ahead of time it will get runny when reheated if made with regular cornstarch. Either use modified cornstarch (Clear Gel ) or make sauce just before using. You may also want to use only some of the sauce and save the rest for another use.

Sweet and Sour Sauce

Sweet and Sour Sauce

Chicken with Lemon Sauce

Chicken with Lemon Sauce

Chicken with Lemon Sauce

I did a cooking class yesterday and made lamb with lemon sauce. I loved it and wanted to make some when I got home- but alas I didn’t have any lamb defrosted. I also didn’t have the romaine lettuce the recipe called for. Part of the trouble with not going to the grocery store is having to swap our ingredients sometimes. I decided to swap out a few things and the end result was quite nice. I used boneless chicken thighs in place of the lamb and a combination of shredded cabbage and baby bok choy for the romaine lettuce. Frankly, I love the lemon sauce so much pretty much anything I served it with was going to taste pretty  good.

Here is the lamb recipe with my substitutions noted. Since I had boneless thighs I didn’t have to cook the dish as long, probably simmered it for 30 minutes in total.

Fricassee of Lamb with Lettuce

2 1/2-3 lbs. lamb shoulder, or use pork- I used boneless chicken thighs

3 medium onions, chopped

2-3 heads romaine lettuce, washed and sliced thin- I used 2 c. shredded cabbage and 2 heads of baby bok choy, sliced

1/2 c. olive oil

Egg and Lemon Sauce -recipe follows

Cut the meat into serving pieces. Heat the oil in a pot and sauté the meat. Add salt, pepper, the onions, lettuce and a small amount of water. Cover the pot and let the fricassee simmer for about an hour. Prepare the egg and lemon sauce, pour it over the fricassee and serve.

 Egg and Lemon Sauce

1-2 c. stock

2 eggs

juice of 1 lemon

flour, about 1-2 tablespoons, depending on how thick you want the sauce

Bring stock to the simmer. Beat eggs well. Mix the flour with the lemon juice.

Add to the eggs and keep beating. Add the hot broth slowly while you keep beating. Pour the egg and lemon sauce in the pot and bring to a simmer, stirring constantly. Makes 1-2 cups. For a thinner sauce eliminate the flour.