Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
I had a medical appointment today about an hours away from where I live. You know how those go. Your appointment is at a certain time. They want you to be there early to register and then you often sit waiting for quite a while after your appointment time before you even get in.
I knew that by the time I got home I would be really tired and I wouldn't feel a lot like cooking. I also knew however that I would be hungry and so I decided to make myself something quick and easy for my supper today.
I spied this recipe for Cheesy Ranch Chicken & Bacon Foil packs on the Kitchn the other day. They looked really simple and tasty to do.
I love foil pack cooking. These little foil pack dinners are really easy to make and cook very quickly. They are also very convenient. You can make them up ahead of time and just throw them in the oven or on the grill when you want to cook them.
I thought that it would make the perfect dinner for today when I knew time was short and my energy would be flagging. I actually put them together this morning before I left and stuck them in the refrigerator, ready to throw into the oven for my supper tonight.
I did take them out about half an hour before I cooked them in order to bring them to room temperature. Here you have a delicious mix of sweet and white potatoes, along with broccoli, topped with chicken, cheese and bacon, with the flavors of ranch dressing running through out.
Here in North America Dry Ranch Salad dressing is quite available. You can buy it in most grocery stores and online. I know that is not the case in some other countries. You can easily make your own however.
You will need 1 cup (140g) buttermilk powder, 4 tablespoons dried parsley, 2 tablespoons garlic salt , 2 tablespoons onion powder, 4 teaspoons dried chives, 2 teaspoons dried dill weed, 3 teaspoons salt, and 2 teaspoons pepper.
Just mix it all together in a food processor or spice grinder, give it a quick blitz, and Bob's your uncle. Dry Ranch Dressing Mix. Keep it stored in the refrigerator in an airtight container ready to use when you need some. It comes in very handy. It will keep for about six months.
I know that buttermilk powder can also be hard to come by and I have a confession, when I lived in the UK I used dry milk powder. It wasn't quite as tangy, but it still worked well.
WHAT YOU NEED TO MAKE CHEESY RANCH CHICKEN & BACON FOIL PACKETS
Quantities are for two basic servings You could multiply to feed more if you wish. It is very easily done.
- 1 medium baking potato, peeled and cut into six chunks
- 1 medium sweet potato, peeled and cut into six chinks
- 1 small broccoli crown, trimmed and broken into florets
- 2 smallish boneless, skinless chicken breast portions
- 1 TBS dry ranch dressing powder, divided
- 1/2 TBS canola oil
- 1/2 cup (60g) grated cheddar cheese, divided
- 3 rashers crisp cooked bacon, crumbled
Each one of my potatoes was about the size of my fist. I have a smallish hand so not overly large. My broccoli crown was also on the small size, I guess I got about 1 cup of florets from it, so 1/2 cup for each packet.
If you don't like broccoli you can use any other vegetable that you do like. Cut green beans, cauliflower, sliced carrots, halved brussels sprouts, etc. Just bear in mind that they need to cook in the specified time.
HOW TO MAKE CHEESY RANCH CHICKEN & BACON FOIL PACKS
Nothing could be easier. The hardest part is folding the foil over the chicken and vegetables, but if you cut your foil large enough, this is a real doddle too.
Preheat your outdoor grill to medium high. Alternately preheat your oven to 425*F/230*C/ gas mark 6.
Tear four strips of aluminum foil measuring 8 inches wide. Stack them one on top of the other, making two piles.
Place both potatoes and the broccoli in a bowl. Toss together with 1/2 of the ranch dressing mix and the oil. Divide the mixture evenly between the foil stacks, leaving a nice border around the edges.
Top each pile of vegetables with 1 of the chicken breasts. Season the chicken with the other 1/2 TBS of ranch dressing mix. Top with half of the cheese and half of the bacon.
Pull the foil up over the chicken and vegetables to meet in the centre. Pleat closed. Crimp the foil at both ends to completely contain the chicken. Place both foil packets onto a baking sheet.
Bake in the preheated oven or on the grill for 20 to 25 minutes, at which time the vegetables should be cooked and tender, the chicken juices should run clear and the cheese will have melted.
Take great care when opening as the steam from these is very hot.
You could round out the meal with some garlic bread which could be thrown in the oven along side of the foil packets, or a packaged salad or coleslaw. Today I could be bothered with anything as I was just that tired from all the running around.
It was also garbage day and I had to get all my garbage ready to put out by the road for tomorrow. Days like that I wish I did have a man around to do that chore for me. I know, that is sexist. Like garbage is a man job. lol
To my way of thinking, it is, but alas, I have to do what I have to do! There are worse things to suffer through! 😏
I have always been a huge fan of foil cooking. Especially in the summer months when we can just throw the packs on the grill. If you are too, you may enjoy the following:
GRILLED CHICKEN FOIL PACKS - I give you three different versions here for ways to make chicken foil pack dinners. There is a Sweet and Sour Chicken pack, a Hunter's Chicken and Potato pack and a Honey Mustard Chicken pack. All are equally delicious!
You can cook anything in a foil pack like this. Salmon fillets are nice. Pork, lamb, beef. You can really use your imagination and put them together very easily. If you have children you can let them put together their own. Children love to think they are cooking! These really are great for camping or cookouts!
Yield: 2
Cheesy Ranch Chicken & Bacon Foil Packs
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
Quick, easy and delicious. No fuss, no muss and very little to clean up. You can cook this easy dinner for two in the oven or on the grill.
Ingredients
- 1 medium baking potato, peeled and cut into six chunks
- 1 medium sweet potato, peeled and cut into six chinks
- 1 small broccoli crown, trimmed and broken into florets
- 2 smallish boneless, skinless chicken breast portions
- 1 TBS dry ranch dressing powder, divided
- 1/2 TBS canola oil
- 1/2 cup (60g) grated cheddar cheese, divided
- 3 rashers crisp cooked bacon, crumbled
Instructions
- Preheat your outdoor grill to medium high. Alternately preheat your oven to 425*F/230*C/ gas mark 6.
- Tear four strips of aluminum foil measuring 8 inches wide. Stack them one on top of the other, making two piles.
- Place both potatoes and the broccoli in a bowl. Toss together with 1/2 of the ranch dressing mix and the oil. Divide the mixture evenly between the foil stacks, leaving a nice border around the edges.
- Top each pile of vegetables with 1 of the chicken breasts. Season the chicken with the other 1/2 TBS of ranch dressing mix. Top with half of the cheese and half of the bacon.
- Pull the foil up over the chicken and vegetables to meet in the centre. Pleat closed. Crimp the foil at both ends to completely contain the chicken. Place both foil packets onto a baking sheet.
- Bake in the preheated oven or on the grill for 20 to 25 minutes, at which time the vegetables should be cooked and tender, the chicken juices should run clear and the cheese will have melted.
- Be extremely careful when opening the packets due to steam escaping. Serve hot.
Thanks so much for visiting! Do come again!
Chicken is something I eat a lot of. I try to only eat red meat very rarely. Maybe only once or twice a month. The rest of the time I eat chicken, or fish, or no protein at all.
Chicken used to be a fairly cheap protein, at least in the UK. I have found it to be fairly expensive here in Canada, but not quite as expensive as beef, which is extortionate in price!
Having said that, it is not at all unusual to pay almost $10 for two boneless skinless chicken breasts, which to me seems like a lot of money. I do like to buy the free-from chicken, which means it is chicken which hasn't been fed anti-biotics.
Most of the time what I will do is buy whole chickens when they are on offer and then cut them into pieces at home myself. It is a well known fact that the more your food is handled at the store, the more expensive it will be.
So, buying whole chickens and cutting them into smaller portions yourself only makes sense.
Don't get me started on the cost of good fish. The local fish plant around the corner from me will sometimes have it on offer at $6 a pound, which is a steal, but you have to buy ten pounds of it.
The breast of the chicken is the healthiest part of the chicken to eat. Its a very lean source of protein and fits into many diets including the Mediterranean Diet, and is considered to be quite heart healthy.
It also lends itself to a variety of methods of cooking and flavors. It actually has a very benign flavor itself, which means that it adapts to other flavors very easily!
Unfortunately, as it is so lean, it also lends itself to being over-cooked very easily and therefore becoming dried out. There is nothing so unpalatable as an over cooked chicken breast!
This chicken recipe I am sharing with you today has been adapted from a site called BellyFull and promised to be moist and tender, being perfectly cooked and filled with loads of flavor. Fool proof and delicious was the promise.
I have to say it delivered on all counts. I did adapt it to make only two servings. With there only being myself in this house, I don't want to be eating chicken for four days on the trot. Two I can manage!
WHAT YOU NEED TO MAKE OVEN BAKED CHICKEN BREASTS
Simple ingredients really. You know me. I don't do complicated if I can help it! Simple and easy is my favorite way to go!
- 2 (6 ounce) boneless, skinless chicken breasts
- 3/4 TBS soft light brown sugar
- 1/2 tsp Italian seasoning
- 1/4 tsp fine sea salt
- 1/3 tsp smoked paprika
- 1/8 tsp black pepper
- 1/8 tsp garlic powder
- 1/2 TBS light olive oil
Italian seasoning is a specific mix of herbs, etc. meant to be used in Italian cookery. It is composed of a mix of basil, oregano and parsley, plus a few other bits. It is very easy to make your own. You can find my recipe for it here.
Other than that I used light olive oil because basically I think it is a waste to use Extra Virgin Olive oil in cooking. Save EVOO for recipes that you know its delicious flavor will be highlight in and not hidden!
HOW TO MAKE OVEN BAKED CHICKEN BREAST FOR TWO
Easy, easy, easy. Success is all in the timing!
Preheat the oven to 425*F/220*C. Line a small baking sheet with some aluminum foil and spritz lightly with some non-stick cooking spray.
Measure the brown sugar and all of the spices and herbs into a small bowl and combine well using your fingertips to break up any lumps of sugar if there are any and thoroughly combining everything.
Put the chicken pieces into a plastic bag and bash lightly with the side of a rolling pin to even out their thickness. They should be no more than 3/4 inch thick to enable even cooking.
Place the chicken on the baking sheet. Drizzle with the oil and then massage it into the chicken on both sides. Sprinkle with the herb seasoning, again on both sides, coating as much surface area as possible.
Cook in the preheated oven for 18 minutes. The inside temperature should reach 162*F/72*C. It will increase to 165*F/74*C as it sits and rests.
Leave to rest for five minutes before slicing and serving. This helps the chicken to reabsorb any juices.
Serve hot with your favorite sides. I served mine with brown rice and a frozen broccoli cauliflower mix!
This really turned out tender and moist and yes, perfectly cooked. Timings really are just suggestions however. If your breasts are really large, you may need a bit longer and if they are quite small, then it may finish cooking sooner.
This was delicious. I have enjoyed one piece of chicken on the day and will enjoy the other piece turned into fried rice or as a tasty sandwich. You really can't go wrong!
Some other Chicken Breast recipes which you might enjoy are:
CRISPY CHICKEN BREASTS WITH A HONEY GARLIC SAUCE - Perfectly cooked with a deliciously spicy coating and served with a lush sauce that is the perfect balance of hot, sweet, salty and garlicky.
PARMESAN CHICKEN BREASTS WITH CRISPY PROSCUITTO - Fabulously tasty.
Moist and tender chicken underneath a crust of crisp Prosciutto ham and meltingly tasty Parmesan cheese. The perfect blend of savory and salty. What's not to like?
Yield: 2
Oven Baked Chicken Breast
Prep time: 5 MinCook time: 18 MinTotal time: 23 Min
Chicken breasts are coated in a simple seasoning mix filled with complex flavors and then cooked to tender and moist perfection.
Ingredients
- 2 (6 ounce) boneless, skinless chicken breasts
- 3/4 TBS soft light brown sugar
- 1/2 tsp Italian seasoning
- 1/4 tsp fine sea salt
- 1/3 tsp smoked paprika
- 1/8 tsp black pepper
- 1/8 tsp garlic powder
- 1/2 TBS light olive oil
Instructions
- Preheat the oven to 425*F/220*C. Line a small baking sheet with some aluminum foil and spritz lightly with some non-stick cooking spray.
- Measure the brown sugar and all of the spices and herbs into a small bowl and combine well using your fingertips to break up any lumps of sugar if there are any and thoroughly combining everything.
- Put the chicken pieces into a plastic bag and bash lightly with the side of a rolling pin to even out their thickness. They should be no more than 3/4 inch thick to enable even cooking.
- Place the chicken on the baking sheet. Drizzle with the oil and then massage it into the chicken on both sides. Sprinkle with the herb seasoning, again on both sides, coating as much surface area as possible.
- Cook in the preheated oven for 18 minutes. The inside temperature should reach 162*F/72*C. It will increase to 165*F/74*C as it sits and rests.
- Leave to rest for five minutes before slicing and serving. This helps the chicken to reabsorb any juices.
- Serve hot with your favorite sides.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: theenglishkitchen@mail.com
Thanks so much for visiting. Do come again!
Chicken Tender Nachos. Chicken tenders are one of my favorite pieces of the yard bird! Always moist and tender, quickly cooked, and crazy adaptable to many tastes and flavors.
When I worked at the Manor I used to cook up a huge iron skillet of Chicken tenders to put into the refrigerator them to snack on every week. Simply seasoned and quickly cooked, they were a real favorite!
I had some chicken tenders I wanted to use up and spied this recipe for Texas Chicken Nachos on Real Food By Dad. They not only looked delicious but are low carb and low GI.
This makes them very Diabetic friendly. How could I resist! As a Diabetic I am always looking for recipes which promise delicious flavors but are keto friendly, low carb and low GI as well!
Chicken tenders are one of those things that are really delicious and easy to cook and use. They do have a tough tendon running through them however. I always ALWAYS remove this as I find it a bit unpalatable.
The tendon is a white piece of connective tissue that helps the muscle of the meat attach to the bones. It is not inedible, but it can be rather tough and rubbery when cooked. I find it best to remove it. This is very easily done.
Place the tender, top side up, on a cutting board, with the pointy end facing you. Using a piece of paper towel, firmly grasp the white end of the tendon between your pincher fingers.
Using a sharp knife at a 30 degree angle, trap the tendon between your knife and the cutting board.
Slowly, holding the tendon firmly, wiggle the knife back and forth to reveal more of the tendon, and get a better grip on it.
Once you have a solid grip on the first inch or so of the tendon, you should be able to hold it firmly and slide the angled knife against the board to cut the tendon out without damaging the meat.
You can also watch a video on how to do it here on YouTube. She uses a fork and a piece of paper towel.
I am a huge fan of Tex Mex flavors, and these chicken tenders are loaded with them. From the spicy coating mix, to the cheese, to the crunchy mix of toppings you choose to load them up with!
I like a mix of peppers, bacon, onion and olives, but you can use whatever you enjoy. I also served them with some tasty dips. Guacamole and Sour cream. Salsa would also be good. You could serve some rice or pasta with these as well, if you are not watching your carb count.
I have to show you this new form of Guacamole I discovered in the grocery shop the other day. It's in a tube! I wish I could calculate how much ready made guacamole I have thrown away in my life time.
As a single person I just can't get it eaten up fast enough without it going brown and nasty. This squeeze tub of guacamole prevents that from happening and is so easy to use. Just squeeze it into a bowl and dip away!
The leftovers are stored easily in the refrigerator and apparently it will stay nice and green for up to 14 days! I am impressed and its delicious too! Love, LOVE, LOVE!
WHAT YOU NEED TO MAKE CHICKEN TENDER NACHOS
It looks like a lengthy list, but most of it is spices. Don't let that put you off!
For the spice mix:
- 3/4 tsp of fine sea salt
- 3/4 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper
For the chicken:
- 3/4 pound (340g) chicken tenders, trimmed
- 1/2 TBS avocado oil (or whatever oil you like to use)
You will also need:
- 3/4 cup (65g) grated Tex Mex blend cheese
- 2 TBS chopped peppers
- 1 spring onion chopped or 1 TBS chopped red onion
- 6 kalamata olives pitted and chopped
- 3 slices of streaky bacon cooked and crumbled
- Guacamole, salsa, and or sour cream for dipping
You can use whatever cheese and toppings you enjoy on these. I like the Tex Mex blend of cheese. It is a mix of mozzarella, cheddar and spicy Monterey Jack cheeses. Very tasty!
I use Kalamata olives. Did you know that the black olives you buy at the shops in cans are not naturally that color? They are treated chemically to turn them black. I have only just learned this myself and so I have decided only to use Kalamata or some other naturally black olives.
HOW TO MAKE CHICKEN TENDER NACHOS
They really are very easy to make. A new favorite!
Whisk together all of the spice blend ingredients. Toast them in a dry skillet over medium heat until quite fragrant. Allow to cool
Preheat the oven to 350*F/180*C/gas mark 4. Line a baking tray large enough to hold the chicken tenders in a single layer without touching.
Trim the tendon from all of the chicken tenders. Sprinkle with the cooled spice mixture and rub it in to coat them. Drizzle with the oil and rub the pieces together to evenly coat them with the oil.
Place them onto the baking sheet in a single layer without touching. Roast in the preheated oven for about 4 minutes. Flip over and roast for a further 3-4 minutes.
Remove from the oven and increase the oven temperature to 425*F/220*C/ gas mark 7.
Place the chicken tenders in an iron skillet and sprinkle with the cheese. return to the oven until the cheese melts, about 3 to 4 minutes. (You can also just leave them on the baking sheet, just scrunch them closer together.)
Remove from the oven and sprinkle with the chopped peppers onions, bacon and olives.
Serve immediately with your choice of dips.
I enjoyed mine with some tasty guacamole and some dairy sour cream. They were absolutely delicious. I will definitely be making these again.
If you are wanting to make a heartier meal, add some cooked rice or pasta. Or even warmed tortillas to wrap them in. But, to be honest, they are fabulously tasty just as they are!
TEX MEX SMASHED POTATOES - When done these potatoes are golden brown and crispy with plenty of melted cheese on top. I serve them with a spicy yogurt drizzled over top and some chopped spring onions for the win!
TEX MEX PASTA SALAD - This easy to make salad is a delicious mix of cooked bow tie pasta and crisp fresh vegetables . . . . peppers, onions, corn niblets . . . tinned black beans, ripe avocado, ripe garden cherry tomatoes . . . and a punchy tex mex dressing.
SHEET PAN CHICKEN FAJITAS - Simple, simple, simple. Everything gets tossed together and baked to perfection on a sheet pan, ready to wrap up in soft warm tortillas. Quite simply delicious.
Yield: 2
Chicken Tender Nachos
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
These make a fabulous starter or a main dish, depending on how you choose to serve them. Serve with guacamole and sour cream for dipping. As is they are low carb and keto, and might I add incredibly delicious!
Ingredients
For the spice mix:
- 3/4 tsp of fine sea salt
- 3/4 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper
For the chicken:
- 3/4 pound (340g) chicken tenders, trimmed
- 1/2 TBS avocado oil (or whatever oil you like to use)
You will also need:
- 3/4 cup (65g) grated Tex Mex blend cheese
- 2 TBS chopped peppers
- 1 spring onion chopped or 1 TBS chopped red onion
- 6 kalamata olives pitted and chopped
- 3 slices of streaky bacon cooked and crumbled
- Guacamole, salsa, and or sour cream for dipping
Instructions
- Whisk together all of the spice blend ingredients. Toast them in a dry skillet over medium heat until quite fragrant. Allow to cool
- Preheat the oven to 350*F/180*C/gas mark 4. Line a baking tray large enough to hold the chicken tenders in a single layer without touching.
- Trim the tendon from all of the chicken tenders. Sprinkle with the cooled spice mixture and rub it in to coat them. Drizzle with the oil and rub the pieces together to evenly coat them with the oil.
- Place them onto the baking sheet in a single layer without touching.
- Roast in the preheated oven for about 4 minutes. Flip over and roast for a further 3-4 minutes.
- Remove from the oven and increase the oven temperature to 425*F/220*C/ gas mark 7.
- Place the chicken tenders in an iron skillet and sprinkle with the cheese. return to the oven until the cheese melts, about 3 to 4 minutes.
- Remove from the oven and sprinkle with the chopped peppers onions, bacon and olives.
- Serve immediately with your choice of dips.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks so much for visiting! Do come again!
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