Bourbon Glazed Chicken

This has quickly become my "go to" grilled chicken.  I've used a whole chicken (as the original recipe states); boneless, skinless thighs; and most recently a whole mess of legs.  So far, the best has been the boneless, skinless thighs.  They turn into these  wonderfully tender little bits of goodness.  A testament to how good these are is the fact that my kids are positively covered in the sauce when dinner is done, which makes this the perfect outside meal!  Oh, almost forgot!  A good friend of mine was making this recently and she and her daughter pulled a Julia Child, bourbon for the chicken, bourbon for me!

Ingredients:

1 Tbs canola oil 

1 small yellow onion finely chopped

2 cloves garlic, minced

1 cup ketchup

1/4 cup molasses

1/4 cup balsamic vinegar

1/4 cup bourbon

1 chicken, about 4 lb cut into 8 pieces (I purchased a whole, cut up fryer. Much easier)

3/4 tsp salt

1/2 tsp freshly ground black pepper

Preparation:

Bourbon Glaze:

In heavy saucepan over medium heat, warm oil.  Add onion and cook, stirring often, until golden brown, about 5 minutes.  Stir in garlic and cook until fragrant, about 1 minute.  Stir in ketchup, molasses, vinegar, and bourbon.  Bring to a boil and reduce heat to medium low, simmer until slightly thickened, about 10 minutes.  Remove from pan and set aside.

Grill Chicken:

Season chicken with salt and pepper.  Lightly oil grill rack.  Place chicken, skin side down, on the rack.  Position legs, thighs, and wings closest to the heat.  Cover and cook, turning pieces occasionally, until an instant-read thermometer reads 170, about 50 minutes.  During last 10 minutes of grilling, brush pieces generously with sauce.  Remove from grill and serve immediately.

Serves 4

*Derived from Williams-Sonoma

Tortilla Chicken Casserole

I'm always looking for dishes that will give me the most bang for my effort, i.e., very little effort, enough for lunch the next day, and it has to reheat well. This does not disappoint!  You can also see from my ingredients, I used as many shortcuts as possible :-)

Ingredients:

8 flour (of any variety) or whole wheat tortillas

3 cups cooked chicken

1 Tbs olive oil

1 cup chopped onion
1 cup chopped red bell pepper
19oz black beans (about 1 1/2 cups)
2 cups corn (frozen, canned, fresh)
1tsp Mexican blend seasoning ( can sub chili powder for more heat)
3 cups salsa
1 1/2 cups sour cream
1 1/2 cups shredded Monterey Jack cheese
1 1/2 cups shredded cheddar cheese
1 Tbs finely chopped cilantro (can sub parsley)

Preparation:

Preheat oven to 350. Spray casserole dish large enough to fit tortillas, with cooking spray. Heat olive oil, sauté onion and red bell pepper for 5 minutes, until softened. Mix in seasoning, remove from heat and stir in black beans and corn.

Serves 12

Derived from FoodieFamily.com

New Orleans Gumbo Wanna Be

This is my very loose interpretation of a New Orleans Gumbo. The kids couldn't get enough of the shrimp and the flavors were wonderful!

Ingredients:

2 cups chicken broth

1 cup uncooked converted rice

2 celery ribs, chopped
1 medium onion, chopped
2 cloves minced garlic
28oz can crushed tomatoes
1 lb boneless skinless chicken cut into 1/2" cubes
1/2 lb smoked kielbasa or Polish sausage, cut into 1/2" slices
1 tsp dried thyme
1 tsp pepper
2 bay leaves
1/4 tsp cayenne pepper (optional)
3 Tbs all-purpose flour
1/4 cup cold water
1 lb uncooked medium peeled and deveined shrimp
1 large green pepper chopped
1/4 cup minced fresh parsley

Preparation:

In rice cooker, stir in rice, celery, onion, and garlic. Cook according to rice cooker directions.

In a Dutch oven, combine the tomatoes, chicken, kielbasa, thyme, pepper, bay leaves, and cayenne. Bring to a boil. Reduce heat, cover and simmer 10 minutes.

Combine flour and water until smooth; gradually stir into chicken mixture. Stir in shrimp and green pepper. Cook, uncovered, over medium heat for 4 to 6 minutes or until shrimp turn pink and gumbo is thickened. Discard bay leaves.

Stir rice mixture into gumbo and serve immediately.

Serves 8

Derived from Sam's Club



Arroz con Pollo

What a hit this was (well, except with D, but that's because girlfriend skipped her nap and was falling asleep in the arroz)! The chicken was so moist, the rice tender, and the flavors so earthy and subtle. Definitely a wonderful family dinner for Sunday, but I can also see myself serving this to friends. I'll let you know later today how it reheats for lunch :-)  UPDATE:  Reheat for lunch the next day = WOW!!  So, so good!

Ingredients:

2 Tbs olive oil

6 boneless skinless chicken thighs

4 bone-in chicken thighs (original recipe called for 4 skinless drumsticks, but I already had the thighs in the freezer)

2 medium onions, chopped

3 cloves of garlic chopped

1 red bell pepper de-seeded and chopped

2 tsp Mexican Blend season (can use 2 tsp cumin instead)

1 tsp chopped fresh oregano (or 1/2 tsp dried)

1 (15 oz) can chopped tomatoes with juice

3 cups chicken broth (plus more, if needed)

1 cup white wine (can substitute additional cup of broth)

1 tsp paprika

1/2 tsp turmeric

2 cups white rice

1 cup defrosted frozen or freshly shucked peas

Garnish:

Cilantro

Sour cream

Preparation:

Heat oil in large casserole on medium. Sprinkle chicken with salt and brown, about 2 minutes per side. Transfer chicken to platter lined with paper towels. Pour off all but 2 Tbs fat from casserole.

Add onion and bell pepper, cooking until soft, 5-6 minutes, stirring occasionally. Add Mexican blend seasoning (or cumin), garlic, and oregano, until fragrant, stirring often. Next add chopped tomatoes, return chicken to casserole, stirring well to coat chicken with tomato mixture.

Add stock, wine (don't forget to pay homage to Julia Child, and have a sip for yourself!), spices, and rice. Bring to a boil and reduce heat to simmer. Cover and simmer about 20 minutes. If it starts to dry out and the rice is not quite done, add more broth. If it's too soupy, on cover and cook additional 5 minutes.

Stir in peas just before it's done, around the last 5 minutes. Garnish with cilantro. Serve with a side of sour cream.

Serves 6

*Courtesy of Kristin Uhrenholdt



Slow Cooker Jambalya

I have never made jambalaya before, and will make this one many more times.  The flavors were amazing, and that was even without the ground red pepper!  When I reheated it for lunch the next day, I couldn't get it in my mouth fast enough!

Ingredients:

1 lb lean turkey sausage, cut into 1-inch pieces
2 bell peppers, coarsely chopped
2 yellow onions, coarsely chopped
1 (14 1/2 oz) can diced tomatoes
1 cup sliced celery
2 lbs boneless, skinless chicken thighs
1 pkg McCormick Slow Cookers Savory Pot Roast Seasoning Mix
1 cup water
1/4 tsp ground red pepper (optional)
1/2 lb large peeled and deveined shrimp
1 1/2 cups instant rice

Preparation:

Place sausage, bell peppers, onions, tomatoes, and celery in slow cooker.  Top with chicken.  Mix seasoning mix, water, and red pepper until well blended.  Pour over chicken.  Cover

Cook 8 hours on low or 4 hours on high.

Gently stir in shrimp and rice.  Cover.  Cook 15 to 20 minutes longer on high or until shrimp turn pink and rice is tender.

Serves 12



*Derived from McCormick

Chicken with Asparagus, Mushrooms and Thyme

This is a wonderful dish to share with just the family or when including friends! The asparagus being crisp tender is perfect with the creamy sauce and earthy mushrooms. I love to serve with mashed potatoes, but rice or noodles are great options, too!

Ingredients:

1 tsp Old Bay seasoning

4 boneless, skinless chicken breast halves (though my kids love it when I use legs!)
2 Tbs olive oil divided
1/2 medium onion, chopped
1/4 lb shiitake mushrooms, thinly sliced (I used baby bellas)
1/2 lb asparagus, trimmed and cut into 1 1/2" pieces
1 Tbs cornstarch
1 1/2 tsp dried thyme leaves, lightly crushed
1/2 tsp dried basil leaves, lightly crushed

3/4 cup chicken broth

2 Tbs white wine
1/2 cup half-and-half

Perpetration:

Sprinkle Old Bay over both sides of chicken. Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Add chicken and cook 5-7 minutes per side until chicken is done (increase time for bone-in chicken). Remove chicken and cover with foil to keep warm. Add remaining tablespoon of olive oil to skillet and sauté onion, mushrooms, and asparagus for 5 minutes. In a small bowl, mix cornstarch, thyme, and basil. Stir in chicken broth and wine. Add to skillet and cook, stirring constantly, 2-3 minutes or until slightly thickened. Stir in half-and-half. Heat through. Top with chicken and serve.

Serves 4

*Derived from BetterRecipes.com

Creamy Chicken Enchiladas

I've made so many changes to this recipe it doesn't even resemble the original. A couple of bits of information that is good to know 1) if it is an enchilada, it MUST be made with corn tortillas, otherwise it's a burrito with sauce; 2) to get corn tortillas pliable to work with, heat in a skillet set at low.

Ingredients:

1 small onion chopped (about 1/2 a cup if using pre-chopped onion like me)

1 clove minced garlic (or 1 tsp of the jarred minced)

1 lb cooked, shredded skinless chicken breasts (such as Del Real shredded chicken)

1 cup tomato sauce (can use salsa, too)

4 oz cream cheese, at room temperature

1 15oz can black (or kidney beans) rinsed and drained

1 tsp Mexican seasoning (such as Morton & Bassett)

1 cup shredded Mexican blend cheese

8-10 corn tortillas (depends on how full you like them)

Preparation:

Heat oven to 350. Prepare 13x9-inch baking dish by spaying with cooking spray.

Heat large non-stick skillet to medium heat. Add onions and garlic; cook and stir about 2 minutes. Add chicken, 1/4 cup tomato sauce, cream cheese, and Mexican seasoning; mix well and heated through, stirring occasionally.

Spoon 1/4 to 1/3 cup chicken mixture down center of each tortilla and roll-up. Place seam side down in 13x9-inch baking dish, top with remaining tomato sauce and cheese.

Bake 15 - 10 minutes, until heated through.

Serves 4

* Derived from Spread A Little Joy

Pan-Roasted Chicken with Leeks

The kids love drumsticks!  I'm not even sure it matters how they are cooked, can they hold it in their cute little hand?  Yes.  Score! 

Ingredients:

3 bacon slices, but into ½" pieces

8 chicken drumsticks (about 2 lbs)

Kosher salt and ground pepper to taste

3 cloves chopped garlic

1 bunch leeks, white and light green parts only, halved lengthwise and sliced

2 Tbs all-purpose flour

1 cup low-sodium chicken broth

½ cup half-and-half

2 Tbs chopped fresh parsley

Lemon wedges for serving (optional)

Preparation:

Preheat oven to 425.  Cook bacon on medium-high in a heavy-bottomed ovenproof skillet until some of the fat renders, about 5 minutes.  Remove bacon from pan and drain on a plate.  Season chicken with salt and pepper, then add to pan and cooking, turning, until it starts to brown, about 5 minutes.  Stir in garlic and leeks.  Return bacon to pan, mix with garlic and leeks.  Arrange chicken on top of bacon-leek mixture.  Roast in oven until chicken is golden and thermometer inserted in thickest portion registers 160, about 25 to 30 minutes.  Transfer chicken to platter and keep warm.

Return skillet to stovetop over medium-high heat.  Sprinkle in flour and cook, stirring, about 1 minute.  Add broth and half-and-half and cook, stirring, about 2 minutes.  Bring to a boil and cook until slightly reduced, about 5 minutes.  Stir in parsley and a squeeze of lemon juice.  Spoon leek mixture over chicken.  Serve with remaining lemon wedges.

Serves 4

*Derived from Food Network Magazine

Classic Roast Chicken

Who doesn't like roast chicken?  Perfect comfort food, PLUS, with the leftovers you can make dinner on another night!  That equals pretty good in my book.

Ingredients:

1 5-6 lb chicken
1 bunch fresh rosemary
1/2 head garlic
1/4 lb unsalted butter, softened
1lemon, halved
Salt and freshly ground pepper
2 medium white onions, thickly sliced
4 Carrots cut into 2" chunks
1 bulb fennel, to removed, thickly sliced (I omitted this completely, NOT a fan of fennel)
Olive oil
1/2 cup dry white wine
1/2 cup chicken stock
1 Tbs all-purpose flour

Preparation:

Preheat oven to 425. Rinse chicken and pat dry.  Salt and pepper chicken liberally.  Chop half rosemary and half garlic finely and mash with softened butter.  Lift chicken skin gently and rub herbed butter under skin, and all over outside of chicken.  Stuff cavity with rest of rosemary, a few cloves of garlic, and the lemon halves.  Tie legs together with kitchen twine.  Scatter onions, carrots, fennel and rest of the garlic in roasting pan.  Add salt, pepper, and olive oil and place the chicken, breast-side up, on top.  Roast the chicken for about 1½ hours, or until the juices run clear when you cut between a leg and thigh.  Remove the chicken and vegetables to a platter, cover with aluminum foil and let stand about 10 minutes.

 

 

*Derived from Chef Michael

Slow Cooker Teriyaki Chicken

This recipe is so amazingly simple, yet so incredibly good!  I had no problem eating these leftovers!

Ingredients:

12 boneless skinless chicken thighs (about 3 lbs)
3/4 cup of sugar
3/4 cup soy sauce
6 Tbs cider vinegar
3/4 tsp ground ginger
3/4 tsp minced garlic
1/4 tsp pepper
4 1/2 tsp cornstarch
4 1/2 tsp cold water

Preparation:

Place chicken in a 4 qt slow cooker.  In a large bowl, combine sugar, soy sauce, cider vinegar, ginger, garlic, and pepper.  Pour over chicken.  Cover and cook on low 4 - 5 hours, or until chicken is tender.  Remove chicken to a serving platter, keep warm. Skim fat from cooking liquid. Place liquid in a saucepan and bring to a boil.  Combine cornstarch and water until smooth. Gradually stir into liquid and stir until sauce is thickened.  Serve with chicken over rice.

Serves 6

*Derived from Lake Lure Cottage Kitchen

Honey Cashew Chicken with Rice

The flavors in this dish are really wonderful!  Something the whole family enjoyed.

Ingredients:

2 (6 oz) boneless, skinless chicken breast halves, cut into 1" cubes
2 Tbs cornstarch
1/2 tsp salt
1/2 tsp black pepper
1 Tbs canola oil
1 Tbs dark sesame oil
2 cups broccoli florets
2 garlic cloves minces
1 medium yellow onion, finely chopped
1 red bell pepper sliced
1 yellow bell pepper sliced
1/2 cup unsalted cashews
1 Tbs rice vinegar
3 Tbs honey
2 Tbs low sodium soy sauce
1 Tbs Sriracha (Can be omitted for people that don't like spicy foods)

Preparation:

Combine chicken and next 3 ingredients in a bowl; toss to coat.
Heat a large skillet over medium-high heat.  Add canola and sesame oils. Add chicken mixture, and s
sauté 4 minutes or until lightly browned.  Increase heat to high, add broccoli and the next 4 ingredients (through yellow bell pepper).  Cook 5 minutes or until vegetables are crisp-tender and chicken is done, stirring frequently.  Stir in cashews.
Combine vinegar and remaining ingredients in a small bowl; stir with a whisk.  Add vinegar mixture to chicken mixture; toss to coat.  Serve with rice.

Serves 4

*Derived from Cooking Light

Buttermilk Fried Chicken

I'm a mom that works full time, while I appreciate using the freshest ingredients possible and understand the benefits to the taste, I will never tell you that you need to use "fresh" anything. We all use what we can, when we have it.

Ingredients:

1 (3 lb) fryer

2 cups butter milk
1 large onion sliced (I omitted)
1/4 cup chopped minced fresh herbs (such as parsley, tarragon, thyme) or 1 tsp each of the dried herbs (I opted for the dried herbs and used the Italian Seasoning)
1/2 tsp paprika
1/2 tsp cayenne pepper (I omitted b/c my children would not have liked it)

2 cups flour
1/2 tsp garlic salt
1/2 tsp onion salt
1 tsp cayenne pepper (again, omitted)
Salt & pepper to taste
2 cups canola oil, or other high smoke-point oil, such as peanut oil or gape seed oil

Preparation:

Soak chicken overnight (or at least 8 hours or up to 2 days) in buttermilk with onions (I did not include onions, I just didn't have time to slice them and still get the chicken soaking for 8 hours), herbs, paprika, and cayenne pepper.

Drain in colander, leaving some herbs on chicken.  In large Ziploc bag, mix flour, seasonings.  Heat 2 cups oils in a large, heavy-bottomed skillet (I used a huge pot, I've been told it helps minimize the splatter) on medium heat until a pinch of salt starts to sizzle when dropped in the hot oil.

Place chicken pieces in bag with flour and shake until thoroughly coated.  Add chicken to hot pan and fry on 1 side for 12-15 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10-12 minutes until golden brown.

When chicken is golden brown, use tongs to remove chicken to a rack over a cookie sheet or broiler pan, for the excess oil to drain.  Add more salt and pepper to taste.

Serves 4

*Derived from Simply Recipes