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Posts Tagged ‘chicken’

I think potatoes are my favourite side. I could eat them with almost any dinner! I especially love roasted potatoes…and while these were good, and I might make them again – I am still on the hunt for the perfect recipe. I also need to work on my execution of course, but these just didn’t turn out crispy and fluffy for me. Too much oil? In the oven too long? Just not sure – but at least the flavour was great, so I’ll share the recipe with you! The chicken turned out pretty well too!

Let’s start with the potatoes.

starring tonight...

starring tonight...

Not much going on here, but potatoes don’t need much help! I used really rich, yellow-flesh potatoes, and I’m wondering if that might be why they didn’t turn out nice and fluffy. Regular baking potatoes usually work pretty well, but I do like the flavour of these baby ones. (Plus they were starting to go bad and I had to use them up, haha…)

chop them up

chop them up

Give the potatoes a quick chop – I did halves or quarters on these little ones. Keep the pieces roughly the same size, and they’ll all bake up nicely at the same time.

ready to go

ready to go

Toss them with the oil in a baking dish, then add the other ingredients and do a second toss. I like to make sure I get everything evenly distributed. Then get the dish in the oven, and start on the chicken!

getting ready

getting ready

Pretty simple stuff with the chicken too. I don’t generally drink wine, so I don’t often have it on hand – but I do like to cook with it!

start browning

start browning

First, you’ll want to brown your chicken. I was rushing it, so I haven’t done a very good job here – you definitely want more colour on it than that!

measure up

measure up

I probably didn’t need a full cup, but the trouble with not drinking wine is that I hate to waste so much of a bottle just for one meal – and it doesn’t keep well either! So I tend to go overboard when I do use it, haha.

bubbles!!

bubbles!!

You’re using the wine here pretty much just to deglaze the pan – but personally, I use non-stick pans with a touch of oil or butter, so I don’t often have much left stuck to the pan when I’m done! Oh well. Go for it anyway!

everybody's in

Now we sit and wait…the hardest part at 7pm when you just want to eat already, haha. Make sure you give the poatoes several good stirs, especially if you’ve got them in a dish like this, not on a baking sheet. The more air that each side is exposed to, the crispier they get!

mmm potatoes

mmm potatoes

And they’re done! Now for the chicken…

chicken's ready

chicken's ready

Keep in mind, I flipped these twice. Each time I did so, I added a little more salt and pepper. I think that worked pretty well, but I would like to find a way to thicken up the wine and turn it into a nice glaze or sauce. It was very flavourful and tasted great – but you couldn’t spoon it over the chicken because it just ran all over the plate! I hate that, haha. So next time I do this, I’ll experiment on thickening the sauce and let you know if I have any success.

dinner is served

dinner is served

Have I reminded you lately that presentation is not my thing? It’s not. Besides, if I started fussing with the way the food LOOKED on the plate, I would never hear the end of it. The RT prefers to eat, not admire. Oh, and I’ll give you three guesses as to what’s on our wedding registry…yes, yes. Wine glasses. Lol!

And the recipes! Both came from cooks.com, and include my changes. I made temperature and time adjustments on each, so that I could bake them in the oven at the same time. If you do these seperately, you can do the chicken at 400 degrees, and the potatoes at 450!

Lemon Baked Chicken

1 tbsp butter
1 tbsp olive oil
3-4 boneless, skinless chicken breasts
1 cup dry white wine
1/2 tsp thyme
4 tbsp lemon juice
(I like my lemon! Let’s be honest, I probably used more than 4 tbsp!)

1. Heat oven to 425 degrees F. In a frying pan, heat the butter and oil over moderately high heat and let it foam. Add the chicken when the foam subsides, and saute it, turning repeatedly until golden. Transfer to baking dish.

2. Add the wine and thyme to the pan and bring to boil. Scrape up any brown bits and pour over the chicken. Season with salt and pepper, sprinkle with lemon juice. Bake for 30-35 minutes.

Garlic-Roasted Potatoes

3/4 lb. red and yellow potatoes
1-2 tbsp olive oil
salt and pepper
6 garlic cloves, or to taste
1 tsp rosemary

1. Heat oven to 425 degrees F. Cut potatoes into halves or quarters, keeping the cuts about the same size.
2. Toss potatoes, garlic, oil and rosemary in a baking dish. Season with salt and pepper. Roast until potatoes are tender and crusty, stirring often, for about 45 minutes.

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I love pot pies (beef or chicken), but I’m really not a fan of heavy pastry with dinner. Whenever we have pot pies I usually scoop out the insides and leave the crust…talk about wasteful! So this recipe over at The Crepes Of Wrath has my name written all over it. It’s a chicken pot pie without the pie! I had a ton of frozen chicken pieces in the freezer waiting to be used up, so it was the perfect opportunity to give this one a try.

all systems go!

all systems go!

It’s not often that I cook using all four elements at once. This recipe will keep you busy ­čśë

plenty of chicken

plenty of chicken

I had a lot of chicken to use up, so I just went for it and cooked it all – it turned out fine, lots of chicken in each serving!

a lot of shredding to be done

a lot of shredding to be done

It might take awhile, but it’s definitely worth it. Plus you’ll get a ton out of this recipe, so there’s plenty to share (I passed a few bowls to my grandparents) or use for workday lunches (I had enough to do this too!).

looks a little weird at first!

looks a little weird at first!

It all looks good after the milk is added though! Make sure you have plenty on hand – you’ll be using 4 cups or so for this. I used 1%, it worked well.

just about done

just about done

Then just add the vegetables and chicken. Told you it made a lot! I should mention – the recipe calls for peas, which I forgot to grab at the store, so I increased the corn and carrots a little (and I already had extra chicken anyway). Next time though, I’ll definitely add peas – it did seem like it was missing something. I also think it could have used some extra seasoning…not sure what, but I’ll play around with it when I make this again.

finished!

finished!

I baked some quick rolls for the side, they were pretty good. You could do a salad or something as well, but there’s a good amount of vegetables in it already.

Check the link at the top for the recipe!

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Lemon-Herbed Chicken Pasta Toss

I have sat here for five minutes trying to figure out how to introduce this dinner. Is it simple? Yes. Quick? Yes. Light? Well…it seems like it should be, but angel hair pasta is deceptive. There’s a LOT of it. So no, not light. Flavourful? Well…again, seems like it should be but it came out pretty tame. That being said, it’s not bad either. It’s good, I liked it, I’ll make it again. But it does seem like it’s missing something. I think a good strong Caesar salad would be perfect for this. It’s also great for a group – it makes a lot and would be easy to increase. And of course, there’s nothing hard about a Caesar salad (especially if you pick it up from a store!). So if you’re looking for something that will feed a group and should keep everyone’s tastes happy (kids and adults alike), then try this.

frying chicken

frying chicken

Fry it up after coating the chicken in some flour and poultry seasoning.

waiting for the pasta

waiting for the pasta

Add the rest of the ingredients, bring to a boil, and then remove from heat and wait for the pasta to finish.

pasta's on

pasta's on

Boil away. Like I said, quick and simple.

mix it up and serve

mix it up and serve

Drain pasta, reserve 1/4 cup of the water, and add the chicken mixture and parsley. Toss and serve.

That’s it! And if you’re looking for more flavour, increase the herbs and lemon as you like. Next time I’ll be doubling the lemon (or more) and adding a bit more seasoning. And a Caesar, of course ­čÖé

This is from Comapny’s Coming – Perfect Pasta and Sauces.

2 Tbsp flour
3/4 tsp poultry seasoning
(I don’t have any of this, so I used Italian and a few other herbs I had around.)
1 lb (450g) boneless, skinless chicken breast halves, cut into strips
1 Tbsp butter
1 Tbsp olive oil
2 garlic cloves, minced
1/4 cup prepared chicken broth
1 Tbsp lemon juice
1 1/2 tsp dried marjoram
1 tsp grated lemon zest
1/2 tsp salt
1/4 tsp pepper
12 cups water
1 1/2 tsp salt
8 oz (225 g) angel hair pasta
1/4 cup chopped fresh parsley

1. Combine flour and poultry seasoning in large, resealable bag (I used a Ziploc). Add chicken and toss to coat.
2. Heat butter and olive oil in large frying pan on medium. Cook chicken until no longer pink. Reduce heat to medium-low.
3. Add garlic. Cook and stir for about two minutes, until garlic is fragrant and softened. Add chicken broth, lemon juice, marjoram, lemon zest, salt, and pepper. Stir. Bring to a boil. Remove from heat, cover to keep warm.
4. Combine water and salt in Dutch oven. Bring to a boil. Add pasta. Boil for 3-5 minutes, stirring occasionally, until tender but firm. Drain, reserving 1/4 cup cooking water. Return to same pot.
5. Add parsley, chicken mixture, and reserved cooking water to pasta. Toss.

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Chicken-Lime Fajitas

These are super easy and really fast too. And the lime gave the best touch right at the end.

chopped veggies

chopped veggies

I had a lot of onion to use up…in other words, we ended up with too much onion in these.

fajita spice

fajita spice

So I made a few changes here. I had no onion powder – I thought I did, but it turned out to be onion salt. Next time I’ll just skip the salt and use the onion powder, but this time I had already added salt so…no onion here, really. Also I added paprika which I like on just about anything, and it’s perfect for fajitas. Lastly, there wasn’t quite enough seasoning for everything, next time I’ll double the recipe, I think.

stir-fry veg

stir-fry veg

Stir-frying is my favourite way to cook vegetables. Oh, and the recipe called for chopped tomatoes but the Royal Taster and I like salsa on tortillas and figured that would be enough tomato!

slice chicken

slice chicken

So I was willing to spend the extra money on pre-sliced “stirfry” chicken breasts, but they were sold out. I hate slicing raw meat or even touching┬áraw meat for that matter –┬ádespite working in a deli for a year! Yeah, I don’t get it either. I once ripped off the necks and skewered 24 chickens for bbq-ing every day. Anyway, back to the food…who’s still hungry?

the best part!

the best part!

Yep, limes are my new favourite thing.

chicken frying up

chicken frying up

Chicken’s going…at this point you can stick the tortillas in the oven to warm up.

sun-dried tomato tortillas

sun-dried tomato tortillas

Tried sun-dried tomato this time…I think plain would have been better, the fajita flavour was more than good enough on it’s own!

this is about as good as i get at table setting

this is about as good as i get at table setting

Ready to eat!

definitely try these!

definitely try these!

Want the recipe? This one is from the Better Homes & Gardens book.

12 ounces beef flank steak or strips of chicken or turkey
1 Tbsp fajita seasoning 
(buy your own or make it with the directions at the bottom)
4-6 8inch tortillas
2 Tbsp cooking oil
1 cup thin strips of red/yellow/green pepper
1/2 cup thinly sliced onion
3/4 cup chopped tomatoes
(I left this out and it was fine)
1 Tbsp lime juice (I like to use more)
Guacamole, sour cream, and/or salsa on the table

1. Heat oven to 350 F for tortillas.
2. Slice meat. If using beef, place in bowl with half the seasoning, cover, and refrigerate for 30 minutes.
3. In a skillet, heat 1 Tbsp of the oil over medium heat, and add peppers, onion, and remaining seasoning. Cook and stir until crisp-tender. Remove from skillet.
4. Wrap tortillas in foil and place in oven.
5. Add remaining 1 Tbsp of oil and the meat to the skillet. Cook and stir until beef is to desired doneness, or chicken is no longer pink. Drain, and return onion mixture to skillet. Add tomatoes. Cook and stir until heated through. Remove skillet from heat, stir in lime juice.
4. To serve, fill tortillas with meat, add your toppings and roll them up!

Fajita Seasoning
In a small bowl, combine 1 1/2 tsp ground cumin, 1/2 tsp dried oregano, 1/4 tsp salt, 1/4 tsp ground red pepper, 1/4 tsp ground black pepper, 1/8 tsp garlic powder, and 1/8 tsp onion powder. (I preferred this at almost double the recipe, with at least 1/2 tsp paprika added as well.)

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