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Herb Marinated Chicken

Herb Marinated Chicken

Herb Marinated Chicken

Hello everyone, it’s been a long while since I have posted. I have no good excuse except I have just been too busy enjoying things around the house and yard.  I’m glad to have picked up the computer again and hope you all will enjoy this simple yet flavorful marinade recipe. It’s early summer and my herb garden is in full bloom and that always get my taste buds anxious for new recipes.

Ingredients:

  • juice of 2 lemons
  • 1 white onion
  • 3 to 4 garlic cloves
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • handful of fresh parsley leaves
  • handful of fresh spearmint leaves
  • a pinch of saffron
  • a splash of rosewater
  • 1 cup of water

Using a food processor, combine all the ingredient and pulse until completely blended. This fresh tasting marinade is a great pair with chicken. Just place some chicken thighs in a zip-lock gallon sized freezer bag, add the marinade, seal and refrigerate for at least 4 hours. Grill or bake when ready. We like to pair it with a little onion-peach salsa for dipping.

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Posted by on June 8, 2014 in Chicken, Dry Rub & Marinades

 

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Pesto Crusted Baked Chicken

Pesto Crusted Baked Chicken

Pesto Crusted Baked Chicken

As I am sure many of you have been told by some people, mostly for me, women, that tell me they hate to cook. Throughout the years I continually find this humorous, as they generally love to eat good food or their family needs to be fed.

So here’s my thoughts and suggestions on this. Cooking for those that don’t totally enjoy the planning, prepping, dicing and saucing of it all can begin to feel like a chore. But we all need to eat so why not try making something that taste great instead of picking up fast food for the convenience of it all. By learning new recipes, developing your skills a bit and learning to cut corners, you too can create meals for yourself and your loved ones that are enjoyable rather than just edible.

Go ahead, those of you that declare you don’t enjoy cooking try some of my recipes. Those of you that love to cook, help someone learn the functionality of it all. Nutrition, feeding our bodies and souls. Try cutting corners to make something specially delicious for yourself and then tell me you didn’t enjoy the process just a tiny bit.

DSC_1203 (2)Ingredients for a quick pesto sauce

  • 1 couple handfuls of fresh basil leaves
  • 1 handful of fresh parsley leaves
  • 1/3 cup of so of grated or shredded Parmesan Cheese
  • 1/4 cup or more of Olive Oil
  • a handful of walnuts
  • Kosher salt to taste
  • ground black pepper to taste

Ingredients for the chicken

  • Chicken Breast Tenderloins, no skin
  • 1 box of “Shake N Bake” original chicken seasoning mix

Using a food processor or blender add all of the above ingredients for the pesto sauce, except the salt and pepper. Process until smooth. Add more oil if necessary. Taste, add more cheese if you like, process again then season with the Kosher Salt and ground black pepper to your liking.

Wow, now you have a flavorful pesto sauce that can be used for many different recipes. 

DSC_1211 (2)Place the chicken tenderloins and the pesto sauce in a gallon size ziplock baggy. Squish it all around to make sure each piece is covered. Refrigerate for at least 1 hour.

Take each piece of the chicken and apply the “Shake N Bake” seasoning  just like instructed on the box. Bake as per the instructions on the box also. The end result is a lovely flavored baked pesto crusted chicken for dinner tonight.

 
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Posted by on July 1, 2013 in Budget friendly dishes, Chicken

 

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Sweet & Sour Baked Chicken

Sweet & Sour Baked Chicken

Ingredients:

  • Chicken pieces, bone-in, skin-on, we like thighs but you can use thighs, drumsticks, breast, wings, whatever your preference is.
  • about 1 cup of Sweet & Sour BBQ Sauce, enough to coat the chicken pieces. (see my recipe)
  • An additional cup of Sweet & Sour BBQ Sauce for basting.

Using a gallon zip lock baggy, add your chicken pieces and enough Sweet and Sour BBQ Sauce to coat the pieces. Let marinade in the refrigerator at least 2 hours or over night.

Preheat your oven to 400 and prepare your broiling pan by lining the bottom with foil and spraying the grid with a non-stick spray.

Bake for 40 minutes. While the chicken is baking for the first 20 minutes, heat the Sweet & Sour BBQ sauce in a small sauce pan for basting. Baste the chicken twice during the last 20 minutes of baking. The chicken pieces are fully cooked when their juices run clear. (If your baking boneless chicken it should only take 20 to 30 minutes to bake.)

 
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Posted by on July 24, 2012 in Chicken

 

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Moroccan Wedding Chicken

This isn’t really a Moroccan Wedding Chicken, but it is the closest I could get to re-creating the chicken served at my Son’s Wedding. It was fabulous and I just couldn’t sleep without figuring out how to make it. The chicken was flavored after a Moroccan dish called Bisteeva.

Moroccan Wedding Chicken

Ingredients:

  • 1 1/2 to 2 pounds chicken thighs, boneless and skinless
  • 11 ounces Greek Plain Yogurt
  • 1/4 cup light brown sugar
  • “Ras El Hanout” spice rub,  (See my recipe, I used it all in this recipe.)

In a gallon size zip lock bag combine the chicken thighs and yogurt and marinade over night.

Preheat oven to 400. Prepare a broiling pan by lining the bottom with foil and spraying the grid with a non-stick spray. Or cook these over a grill.

The next day, lightly pat dry the chicken pieces with  paper towels. Combine the light brown sugar with the “Ras El Hanout” spice rub and using your hands rub this mixture all over the chicken. Place on the broiling pan and bake for 45 minutes to an hour, until the juices from the chicken run clear.

 
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Posted by on July 19, 2012 in Chicken

 

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Easy Chicken and Stuffing Meal

I’ve been asked a few times if I ever just cook an easy meal. The answer is = All of the time. Here’s a quick and easy way to spruce up your chicken and store-bought stuffing. Nothing fancy, just pure yumminess.

Baked Chicken Ingredients:

  • 4 chicken thighs, bone-in, skin-on
  • Italian salad dressing

This is so simple it’s crazy that I had never heard of it until Mark’s sister told me about the way she baked her chicken.

In a plastic zip lock baggy place the chicken thighs and enough Italian salad dressing to coat them. Marinate them in the refrigerator for at least 3 hours. I let mine sit all day until we get home to begin fixing dinner.

Preheat the oven to 400.

Line the bottom of your broiler pan with foil and spray the top with Pam Spray. Place the marinated chicken thighs on the broiler pan and bake for 50 to 60 minutes. Let rest for about 5 minutes before serving.

I love stuffing, but the homemade process for my favorite recipe takes to long when I haven’t planned on making it ahead of time. This is how I spruce up a box of Stovetop Stuffing Mix.

Stuffing Ingredients:

  • 1 box of Stovetop Stuffing Mix, cornbread or regular (Use the measurement for 4 servings)
  • 1/2 a carrot, diced
  • 1/2 a celery stalk, diced
  • 1/4 onion, diced
  • 1 clove garlic, diced

Follow the directions on the Stuffing Mix box for serving 4. Melt the butter in a small saucepan over medium heat, then add the carrot, celery, onion and garlic, saute until soft and fragrant. Add the water and bring to a boil as per the boxed recipe. Once boiling add the Stuffing Mix, stir, cover and set aside for 5 minutes.

 
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Posted by on May 3, 2012 in Chicken, Stuffings

 

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Simple & Easy Roasted Chicken Taco Filling

I apologize in advance for the photos. They aren’t all that great but were a true after thought. I threw this chicken together this morning so that we could have tacos for dinner after work tonight. Then the chicken tasted so wonderful I just had to share it. Well if the truth be told, I threw it together, then called home and asked Mark to throw it in the oven so that when I got home all I had to do was throw some guacamole together, shred some spinach and get the cheese out. Mark even had the tortilla shells all fried up when I got home. I might have just warmed them but I love them fried. Thank you Mark.

Ingredients:  enough meat for 6 to 8 tacos

  • 4 to 5 Chicken Thighs, skin-on, bone-in
  • 2 cloves garlic, minced
  • cumin
  • ground black pepper
  • garlic salt
  • 2 Tb Italian dressing
  • 5 Tb salted butter, melted

Sprinkle the chicken thighs with some cumin, ground black pepper and garlic salt. Combine the seasoned thighs, garlic and Italian dressing in a gallon size zip lock bag and squish it all around. Refrigerate overnight, or through the day to marinate.

Preheat oven to 400.

In a small saucepan over low heat melt the butter. Place the marinated chicken thighs in a glass baking dish, skin side up, brush with melted butter and roast or bake for 1 hour. Baste one more time with the melted butter during this bake time. Remove from oven, let rest and cool for 15 minutes in the baking dish. Then shred the meat from the bone, and place in a bowl. I include the skin with my shred because it has so much wonderful flavor. Add a couple spoonfuls of the juices from the baking dish to the shredded chicken in the bowl and serve as the filling for your tacos.

Suggestions: This chicken works great in burritos, tostadas, and taquitos. This is also a great way to roast an entire chicken. After shredding the meat, use the bones and skin to create a lovely chicken stock.

 
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Posted by on April 26, 2012 in Chicken

 

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Baked Chicken with a Walnut Pesto Crust

Ingredients:   2-4 servings

  • 4 chicken thighs, skin on, bone in
  • 1 cup Walnut Pesto Sauce

Walnut Pesto Ingredients:

  • 3/4 cup Olive Oil
  • 1/2 cup chopped walnuts
  • 1/2 cup chopped fresh basil leaves
  • 1/2 cup chopped fresh parsley leaves
  • 3 cloves garlic
  • 1/4 cup grated Romano cheese
  • 1 tsp black pepper

In a food processor combine all of the Walnut Pesto ingredients and process until smooth.

Preheat oven 375.

Gently separate the skin from the chicken meat by sliding your fingers gently between them. With your fingers spread the Walnut Pesto between the skin and meat. If the skin slides a bit, just adjust it back where it should be. Continue to rub the Walnut Pesto on the top of the skin. Place the chicken on a broiling pan or a shallow rack in a roasting pan and bake for 50-60 minutes. Baste the chicken with remaining Pesto halfway through the baking process.

Tip: Freeze remaining Walnut Pesto in a freezer zip lock bag for future use in other recipes. Make sure you eliminate as much air from bag as possible…oh, and remember to label and date the bag.

 
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Posted by on January 17, 2012 in Chicken

 

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