Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
I am a person that really loves vegetables. I always have done, and none more so than those in the brassica family . . . cabbage, broccoli, cauliflower . . .
I think of them all cauliflower is my absolute favourite. All white and tasty, I love it raw and I love it cooked, on it's own, or in a soup. Anyway you cut it, or cook it, I just love cauliflower.
It's not a vegetable that I ever had when I was growing up. We never had broccoli either. I was an adult before I had either one, and I think my first taste of broccoli was in a Chinese stir fry, and it was absolute love at first bite.
I love chicken and I love sweet potatoes and I love the two of them put together. Often when I roast poultry I will bake some sweet potatoes on the side, so it seemed a really natural thing for me to put them together into a casserole. A very delicious casserole, I hasten to add.
We do eat a lot of chicken in this house. You've probably noticed. That's because it is pretty economical and very versatile. Especially chicken breasts. They are a virtual canvas for many flavours and textures. I love to play with them and come up with delicious ways of preparing them. This turned out to be one of our favourites! Chicken with Cheesy Leeks and Spinach!
I made us a really delicious pot of soup the other day for our supper. Its nice to have soup for supper once in a while. They are filling and delicious. This soup was so simple to make. The recipe came from the back of a package of Hungry Jack's Organic Soup Mix, which is a hearty healthy mix of organic dried peas, lentils, barley and flakes. I had never thought of using this type of soup mix in a chicken soup before, but it worked really well!
This is a delicious chicken recipe that I made for our tea the other night. I had some partially boned chicken breasts that I wanted to use. I adapted the recipe from one that I found in a Diana Henry cookery book entitled A Bird in the Hand, chicken recipes for every day and every mood. It's a great book. I have a number of Diane's cookerybooks and I have to say I really like her recipes. They are very good.
When I worked at the Manor one of the appetizers that was quite popular for the Dinner Parties was a Hot Artichoke Dip. It was cheesy and garlicky and went down a real treat.
I also used to do a baked chicken dish slathered in artichokes that the Mr was gaga over. This week, I created a casserole which incorporates the best of those two things into one delicious dish!
It's creamy and rich . . . just like the dip . . . cheesy, without being overly so . . .
Makes good use of cooked chicken, leftover or otherwise . . . . and store cupboard ingredients.
Pasta, cream cheese, cheddar, tinned artichokes, mayonnaise, sour cream and yes tinned cream of chicken soup. I am not a tinned soup snob like some people.
It has its uses, and I am not ashamed to admit it.
I grew up on it and it didn't kill me. In fact, we thought it was delicious, and there are certain recipes and dishes that just wouldn't be the same without it, so there!
You could call me a lot of things, but I don't think you could ever call me pretentious, that's for sure!
You could just crush garlic croutons on top, but I like to make fresh bread crumbs. I leave them a bit chunky and then toss them with some melted butter and garlic.
These get scattered on top prior to baking and get all nice and crispy, like garlic bread. Altogether this is quite, quite delicious! I like to serve a salad on the side.
*Chicken and Artichoke Casserole*
Serves 6
Mix well to
combine. Pour into the prepared baking dish. Sprinkle with the
seasoned bread crumbs.
DEEEEE-licious!
I cooked the chicken that I used in this dish in a Lékué Deep Steam Case! This is one of the nicest kitchen tools I have recently gotten.
- Steam cook your way to a healthier lifestyle
- For use in the microwave
- Faster and more convenient way to cook
- Retains more nutrients and flavour
- 100% Platinum Silicone
- BPA Free
- 10 year guarantee
- Dishwasher safe
I was a little bit dubious at first about cooking a whole chicken in it, I have to admit. Complete instructions are included in a little booklet that comes with it, for steaming meats, fish, vegetables etc.
I had a small chicken, about 2 pounds. I followed the instructions in the booklet, crossed my fingers and went with it!
You cook it first one one side for 10 minutes (with some herbs and a bit of white wine, I used apple juice). Then you flip it over and do the other side for 10 minutes.
With a standing time of about 5 minutes, you are rewarded 25 minutes later with a perfectly cooked chicken.
I checked the temperature with my met thermometer to be sure. (Like I said I was a bit dubious.) It was spot on, and not only that, but the chicken meat was deliciously moist and I had some lovely juices in the cooker to use for gravy if I wanted to.
Perfectly cooked whole chicken, moist and delicious, in less than half an hour. Way to go Lekue! I love this! And they come in a variety of sizes.
Why not make more of your microwave and use one of these silicone containers from Lékué to steam cook your way to a healthier lifestyle. Offering a faster, more convenient way to cook your food than traditional pots and pans, microwave steam cooking retains nutrients and flavour, so not only will your food be ready quicker but it cooks in its own juices and will taste much better too. Ideal for cooking rice, pasta, stews, soups, meat, fish and vegetables, they’re easy to use
Note - Although I was sent a steam case for free to try out, I was not required to write a positive review. Any opinions are entirely my own. I really am impressed with this piece of kitchen kit!
Oh, I do so love a good Caesar Salad, but more often than not, unless I make it myself, I am always always disappointed. Limp lettuce. Stale croutons. Too much dressing. I don't understand why most restaurants get it so wrong, when it is such a simple thing. I refuse to pay a small fortune (and they charge a small fortune) for something which is so poorly executed, but no matter. I just make my own at home, and then I am always, always happy with it.
There is so much lovely fresh and local produce available in the summer time. I really, really enjoy it and love to make the most of it. Dishes like this simple one pan supper make it really easy! I love, LOVE Gnocchi and recently picked up some fabulous Dell'Ugo Spinach Gnocchi and I thought it would be perfect for this.
I made us a deliciously light supper tonight of some golden, tender and moist . . . lightly sauteed chicken breasts and a fabulous avocado and tomato salad! It is a recipe meant to feed only two, but could very easily be doubled if you have more to feed, but you might want to use two skillets for sauteeing the chicken. Easy peasy.
There is one thing with the British weather that you can rely on for sure, and that is that it is highly unpredictable and unreliable! Today (Sunday) has been cold and rainy. The perfect day to make something delicious like this White Chicken Chillie!
I saw this recipe on Julies Eats and Treats the other day and as soon as I saw it, I wanted to make it. I love mexican flavours and I love pasta. I did have to adapt it somewhat according to the ingredients I have available over here in the UK, but I was very pleased with the end results.
I was in the mood for something quick and easy the other night and so I threw together these delicious foil packets, BBQ Chicken Packets. So simple to make and so tasty when done! You can either cook them in the oven or on the BBQ. Its all up to you!
I confess to having a certain fondness for Mexican food. I have never been to Mexico actually, no even close, but I do love the flavours of that type of cuisine Now I don't want purists messaging me here telling me that this is nothing like Mexican food. This may well be true, but this is what I know as Mexican and this is what I like, and well . . . it's my kitchen, afterall!
This casserole is much simpler to make than traditional enchiladas. I have adapted the recipe from one which I discovered on Whats Gaby Cooking. It looked so delicious that I wanted to try it. I have taken the liberty of using already poached chicken and changing out a few steps . . .
But that is what cooking is all about isn't it? Finding inspiration and then using that inspiration to create something delicious depending on what is available and what you like or don't like . . .
I always have poached chicken on hand. I use it all the time. I probably poach a whole chicken every week., or a bag of chicken breasts or thighs, a mixture, etc. Its a very versatile ingredient to have and it works well in impromptu salads, sandwiches and quick suppers like this!
*Chicken Enchilada Bake*
Serves 6
1 TBS oil
1 medium onion, peeled and chopped
This was really, really, REALLY good! It was quick to make and was something which I would make again! I served this with a simple salad. It was fairly low in carbs, high in protein and delicious.
Bon Appetit!
I used some of that chicken I poached the other day and made a pot pie for our supper the other night. It gave me the chance to use my new pie dish and my new Cockeral/Rooster Pie Funnel.
It's just so adorable, and well, Chicken Pot Pie . . . what's not to like? I love pies of any kind, but chicken pies are my favorite.
I was watching the Pioneer Woman cook a Chicken Pot Pie the day I made this, and she inspired me to want to make one for us, but I have my own way of doing things.
I had a mother who made great pies, and she taught me to do the same.
Just look at that rooster sitting there all proud . . . so cute, but I am eyeballing that little speck of gravy which bubbled up on the side. Tasty. Tasty.
There it is again, down in the corner . . . I love it when the juices bubble up over the crust in a pie. Don't you? Those are the most delicious bits.
The filling is really simple, just chicken, carrots, parsnips, celery, onions and mushrooms. I normally also add peas also, but didn't have any that day.
The filling is really simple, just chicken, carrots, parsnips, celery, onions and mushrooms. I normally also add peas also, but didn't have any that day.
The gravy is flavoured with summer savory and thyme . . . and yes there is a smidgen of cream in there.
Normally I would use leftover gravy, but this day I didn't have leftover gravy, so I had to make a sauce from scratch.
All we needed was a salad on the side and the leftovers were mighty tasty too. You just can't beat a nice pie for supper.
*Chicken and Mushroom Pot Pie*
Serves 6
1 parsnip, peeled and finely chopped
1 stalk celery, finely chopped
1 large handful of mushrooms, finely sliced
2 TBS flour
salt and black pepper to taste
1/2 tsp summer savory
1/4 tsp dried thyme
350ml of chicken stock (1 1/2 cups)
3 chicken breast fillets, poached and broken into chunks
4 ounces plain flour (1 1/4 cup)
pinch of salt
1 ounce of butter (scant 2 TBS)
1 ounce of vegetable shortening (Scant 2 TBS)
2 TBS cold water
1 egg beaten together with 2 TBS water.
Add the cold water all at once, and stir in with a
fork. Blend quickly until the mixture clings together in a ball, leaving
the sides of the bowl clean. Turn the dough onto a lightly floured
surface and knead a couple times, lightly, to make a smooth fairly stiff
dough. Let rest, covered, for at least 10 minutes before using.
Melt
the butter for the filling in a large skillet. Add all of the
vegetables. Cook and stir, until the onion turns translucent and the
vegetables start to soften. Sprinkle the flour over top of the
vegetables. Stir in the chicken stock and the cream. Cook and stir until the mixture
thickens. Add the seasoning and herbs. Stir in the chicken. Pour
this mixture into a pie dish large enough to hold it.
Trim,
flute and press the edges. Cut several slits in top to vent. Brush the
top with beaten egg. Place onto a baking sheet.
Wades Milton Brook Pie Funnel is created in Stoke On Trent by Wade's Potteries. It is microwave salfe, dishwasher safe, freezer safe and oven safe. Simply place the pie funnel in the centre of the pie dish before filling. Pour in the filling around the pie funnel, drape the top crust over top and push down until the character and steam hole are revealed. They come in a variety of styles, including cherries and a duck.
You can buy them at The Kitchen Cook Shop for £9.95. I love it! It somehow makes a tasty dish even tastier, and it works a charm!
Many thanks to Eddingtons for sending it to me.
Note- although I was sent this product free of charge any and all opinions are my own. I was not required to write a positive review.
Chicken Parmo . . . no, that is not a mistype. I meant to say Chicken Parmo. Are you ready for some full on decadence Middlesbrough style?
Lock away the calorie counters because I am going to show you something today which is totally off the scales tastewise, not to mention caloriwise! Fastfood chicken as only the people in the North East of England, Teesside . . . do it!
Hang onto your hats, you're in for a real treat!
Not to be confused with the Italian Chicken Cutlet and cheese dish with the marinara sauce known as Chicken Parmigiana, this is a dish I had heard about for a long time and always wanted to try.
I have never been to the North East, but this dish is something I have been stalking for a while, ever since I heard my friend Julie (who is from the North East) talking about.
Breaded chicken cutlet is the only thing it has in common with its Italian Counterpart.
What you have here is a chicken breast, pounded and breaded . . . then deep fried . . . until it's crisp and golden on the outside and tender moist on the inside . . .
Slathered with a rich, well flavoured bechamel cream sauce . . . and loaded wth lots of grated strong cheddar cheese . . .
Then popped under a grill til the bechamel is bubbling away and the cheese is golden and gooey . . . the three together. Heavenly Bliss. Its as simple as that. In the North East they would eat them with chips, one per customer. Come big or stay home.
I cut it into three and was in heaven with every mouthful. I have given quantities for four, but really two would serve four people quite amply, especially if you added chips on the side.
*North East Chicken Parmo*
Serves 4
First
make the bechamel. Place the milk into a sauce pan with the onion,
clove/bayleaf. Bring just to the boil. Remove and set aside to infuse
for half an hour. Strain out the onion and clove/bayleaf.
Melt the
butter in a large saucepan. Whisk in the flour. Cook for one minute,
Whisk in the warm milk a bit at a time until the mixture thickens and
boils. Cook for about 5 minutes over low heat. Season with salt and
black pepper and nutmeg. Place a piece of parchment paper on the
surface to keep a skin from forming and set aside.
Season
the chicken breasts with salt and pepper. Beat the egg in a large
shallow bowl. Place the bread crumbs into another large shallow bowl. Place 1 inch of vegetable oil in a large skillet.
Dip the chicken
breasts into the egg and then into the bread crumbs, coating them well
all over, and lightly pressing to adhere. Place onto a parchment lined
baking sheet as you coat them.
Heat the oil in the skillet until hot.
Add the chicken breasts, two at a time, and cook for several minutes
on each side, until golden brown. (depending on the size of your
chicken breasts, you may not be able to cook two at at ime, in which
case cook one at a time, and add more oil as needed) They are done when
golden brown and cooked through. Don't have the oil too hot or they
will burn on the outside and not cook on the inside.
The History of Chicken Parmo:
The parmo is said to have been created by Nicos Harris, a chef with the American army in World War II. He was wounded in France, but was brought to the United Kingdom to be treated in a British hospital. He ended up moving to Middlesbrough and opened a restaurant where he created the parmo at The American Grill in 1958.
You do NOT want to know how many calories there are in one full size Parmo served with chips and salad on the side. Look it up on the net and prepare to be shocked. Suffice it to say that . . . as delicious as it is . . . this is one heck of a blue moon treat! I dare say once in a lifetime. I am glad that I only made one and had two other people to share it with. Whew!
(My chips were oven baked homemade)
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