Honey Dijon Chicken 17 November 2009

Found this recipe that I haven’t made in a while.  Planning on making it for dinner tonight.  From Recipezaar.

 

Ingredients

• 2 frozen boneless skinless chicken breasts  (can use thawed but frozen turn out better)
• 1 tsp. Hungarian paprika
• 4 thin lemon slices
• 1/4 cup honey
• 2 Tbsp. Dijon mustard
• 1 tsp. dried onion flakes
• 1 tsp. lemon juice
• 1/2 tsp. curry powder

 

Directions

1. Preheat oven to 350F.
2. Line a baking sheet with tinfoil and coat with cooking spray.
3. Rinse chicken breasts under lukewarm water, pat dry and place on baking sheet.
4. Sprinkle chicken with paprika and top with lemon slices.  Bake for 30 minutes. (15 minutes if you use thawed chicken breasts)
5. Prepare sauce mixture by mixing remaining ingredients in microwave-safe bowl.  Microwave for 1-2 minutes (until heated through).
6. Drain juices from chicken baking pan and remove lemon slices.
7. Spoon heated sauce mixture over chicken.
8. Return to oven and continue baking for 10-15 minutes, until done.

Chicken Bites and Creamy Pasta 3 November 2009

Chicken Ingredients:

• boneless, skinless chicken breast (cut into bite-sized pieces)
• olive oil
• pepper
• garlic powder
• 1/4 cup breadcrumbs
• 1/4 tsp cayenne pepper

 

Chicken Directions:

1. Coat chicken in olive oil, season with pepper and garlic powder.  Let marinate for 30 minutes.
2. Mix breadcrumbs and cayenne pepper, coat chicken with mixture.
3. Cook at 475F for 10 minutes.

 

Pasta Ingredients:

• 3/4 cup half-and-half
• 1/4 cup water
• 1/2 tsp. chicken bullion
• 3 Tbsp. stick butter or margarine
• 1 tsp. italian seasoning
• 1/2 tsp. garlic powder
• 1 lb. chosen pasta (spaghetti, linguine, or fettuccine is best)

 

Pasta Directions:

1. Cook pasta to desired consistency.
2. Mix remaining ingredients a small saucepan and boil for 10-15 minutes.
3. Pour over pasta and serve.

 

I made with garlic bread – butter, italian seasoning, garlic, & mozzarella cheese.

Spicy Stir-fry 16 August 2009

Only made this once so I don’t have any measurements for ingredients yet.  (I don’t cook that way)  So delicious I had to write it down immediately.  There are so many flavors in this that work together in perfect harmony.  And there’s just something about the combination of teriyaki sauce and sesame seeds that’s just amazing.

Ingredients

• pasta (I used linguini)
• vegetable oil
• boneless, skinless chicken breast (pork would likely also work well)
• salt & pepper
• red pepper flakes
• vegetables (I used carrots, snow peas, and water chestnuts)
• FRESH chopped green onions
• teriyaki sauce (I used JES Ginger Teriyaki marinade and sauce)
• toasted sesame seeds

Directions

1. Boil water and cook noodles to taste.
2. Meanwhile, cut chicken breast into1/4 inch pieces, season with salt, pepper, and red pepper flakes.
3. Chop vegetables as needed.
4. Cook chicken in hot oil in pan.
5. Add vegetables, cook 3 more minutes.  Add green onions, cook 1 more minute.
6. Add teriyaki sauce, stir.
7. Drain noodles and put back in pan.  Add meat, veggies, and sauce mixture to pasta and mix together.
8. Add sesame seeds, mix again.
9. Serve with sesame seeds sprinkled on top.

Slow-Braised Garlic Chicken 30 July 2009

Was difficult to get the bacon to stay on the chicken, but the flavors together were amazing.  From Recipezaar.

Ingredients

• 2 Tbsp. olive oil
• 4 oz. chestnut mushrooms, finely chopped
• 1 Tbsp. thyme, freshly chopped
• 6 chicken legs
• 18 slices streaky bacon
• 2 Tbsp. all-purpose flour
• 1 oz. butter
• 18 shallots, peeled
• 12 garlic cloves, unpeeled but split
• 3 cups white wine
• 2 bay leaves
• salt & pepper

Directions

1. Preheat the oven to 350F.
2. Heat 1 Tbsp. oil in a frying pan and fry the mushrooms and the thyme until all the excess moisture has evaporated and the mixture is quite dry.  Leave to cool.
3. Loosen the skin away from one chicken leg and spoon a little of the mushroom paste underneath.
4. Season the leg all over with salt & pepper, then wrap three bacon slices around the thigh end.  Repeat with remaining chicken legs, then dust using 1 Tbsp. flour.
5. Melt the butter with the remaining 1 Tbsp. olive oil in a frying pan.  Keeping the heat high, fry the chicken legs, in batches of two, seam side down, until golden.
6. Turn the legs, brown the other side, then transfer to a deep, ovenproof, lidded pot.  The browning process should take a good 8-10 min. per batch.
7. next, brown the shallots and garlic in the same frying pan.  Sprinkle over the remaining flour and cook for 1 minute.
8. Pour in the wine.  Bring to a boil, stirring, and add to the chicken with the bay leaves.
9. Cover and cook in the oven for 1 ½ hours.

Tarragon Chicken 28 June 2009

Drool……

Ingredients

• 1 ½ tsp. tarragon
• 1 ½ tsp. garlic
• oil for frying
• 4 boneless, skinless chicken breasts
• 1 cup dry white wine

Directions

1. Pour a bit of oil in a frying pan and heat on medium.
2. Add tarragon and garlic and heat for about 5 minutes.
3. Add chicken breasts, coat on both sides with spices.
4. Pan-fry until fully cooked and slightly browned.
5. Add wine and cook until it no longer smells like alcohol.  Flip chicken breasts every few minutes so they cook evenly.