Tag Archives: chicken

July 21, 2013 · 6:26 pm

Fifty Shades of Chicken… Recipes

I got this hilarious (cook)book from a friend, called “Fifty Shades of Chicken.”

50 shades chicken

 

It is a parody on “Fifty Shades of Grey,” but is all about chicken.  It takes the tone of the original book, but if you read closely, actually has chicken recipes in it, too!  It is very funny to read…spices up your time in the kitchen.  I recently made a recipe out of it that was delicious, called Roasted Chicken Thighs with Sweet and Sour Onions.  I made a few personal changes (like using half the chicken and onion amounts, using chicken broth instead of wine, and using ground cinnamon instead of a cinnamon stick), but loved the overall flavor.  I will definitely make this again.

Roasted Chicken Thighs with Sweet and Sour Onions

Pieces:

  1. one half pound boneless, skinless chicken thighs
  2. 1 tsp. chopped garlic
  3. 1 tsp. salt
  4. 1 tsp. pepper
  5. one half of a sweet onion, diced
  6. 1 cup chicken broth
  7. 1 bay leaf
  8. 1 tbsp. ground cinnamon
  9. 1 tbsp. honey
  10. 2 tbsp. (vegan) butter
  11. (I added 1 tsp. hot honey mustard, too)

 

Process:

  1. Preheat the oven to 450 degrees.
  2. Toss the chicken with the garlic, salt, and pepper.
  3. In a saucepan, simmer the onion, chicken broth, bay leaf, cinnamon about 15-20 minutes, until liquid has almost evaporated.
  4. Add the honey and butter (and hot honey mustard).
  5. Spoon the mixture over the chicken and bake for 15 minutes, until chicken is cooked through. (Although next time, I would probably simmer the chicken in the onion mixture over the stove, covering with a lid until done.)

 

drippy thighsHappy Allergy Free Eating… and Reading!

 

 

 

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July 9, 2013 · 6:48 pm

Pineapple Grilled Chicken

Oh I don’t know how summer has gotten away from me already!  We have had a heat wave in Boston, which makes me not want to heat up the stove.  Well hello there, grill!  I made some grilled chicken this week that was perfect for summer… it has a fruit juice base which makes for great flavor.  Hope you enjoy it!

Pineapple Grilled Chicken

Pieces:

  1. one cup pineapple juice
  2. one half cup raspberry vinegar
  3. 2 tbsp. olive oil
  4. 2 tsp. chopped garlic
  5. one quarter cup chopped green onion
  6. 2 tsp. chili powder
  7. salt and pepper to taste
  8. 2-3 chicken breasts

 

Process:

  1. Combine all ingredients in a large plastic bag or bowl and mix well.
  2. Add 2-3 chicken breasts and marinate about 3-5 hours.  Turn to ensure that all surfaces of chicken are covered.
  3. Grill on medium heat about 15 minutes, until chicken is cooked through.
  4. Serve hot.

marinated grill chicken

 

 

Happy Allergy Free Eating!

 

 

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May 9, 2013 · 8:11 pm

Mexican Chicken Casserole

I love Mexican Food, but often find that store bought corn tortillas often fall apart.  So, I tried to make a Mexican Chicken Casserole that I could have for dinner that didn’t need a corn tortilla.  I like the base that I created, but would definitely change a few things next time I make it.  Next time, I would add a little cilantro, salsa, and sliced avocado.  Then I think this recipe would really pop.  But here is take one…

Mexican Chicken Casserole Take One

Pieces:

  1. one pound chicken tenderloins
  2. one can diced tomatoes with green chilis
  3. one packet taco seasoning
  4. one can pinto beans, drained
  5. 2 cups frozen corn
  6. juice of one lime
  7. 1 cup white rice, cooked to package directions

 

Process:

  1. In the slow cooker, add the chicken tenderloins, diced tomatoes, and half of the taco seasoning.
  2. Cook on high for 3 hours.
  3. When the chicken is cooked through, use two forks to shred the chicken.
  4. Cook the rice to package directions.
  5. When the rice is just about done cooking, add the rest of the taco seasoning to it.
  6. While the rice is cooking, combine the drained beans, corn, and lime juice in a pan.  Saute on medium heat until beans and corn are hot.
  7. In a casserole dish, layer the rice, chicken mixture, and beans and corn on top.  Bake at 350 degrees for 15-20 minutes.
  8. Serve hot, and top with cheese if desired.

mexi casseroleHappy Allergy Free Eating!

 

 

 

 

 

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April 28, 2013 · 6:37 pm

Chicken with Bacon and Honey Caramelized Onions

Oh what a treat this meal was!  I was dreaming of a sweet and salty chicken dish, and this came together in my mind.  I bought good quality turkey bacon which came in thick slices and made the dish that much more hearty.  Hope you enjoyed it as much as I did.

Chicken with Bacon and Honey Caramelized Onions

Pieces:

  1. 4 slices good quality turkey bacon
  2. 2 chicken breasts
  3. 1 tsp. pepper
  4. 1 tsp. garlic salt
  5. one half of an onion, sliced into thin rounds
  6. 1 tbsp. olive oil
  7. pinch of regular salt
  8. 2 tbsp. water
  9. 2 tbsp. honey

 

Process:

  1. Season the chicken breasts with pepper and garlic salt.
  2. Wrap two pieces of turkey bacon around each chicken breast.
  3. Bake at 375 degrees about 30 minutes, until chicken cooked through.
  4. While the chicken is baking, caramelize the onions.  Put the olive oil in a sauté pan and heat on medium for 1 minute.
  5. Add the onion rounds and sauté for 2 minutes.
  6. Add the 2 tbsp. water and honey to the onions and cover.  Let simmer of medium-low heat, periodically stirring.
  7. Simmer onions for about 15-20 minutes, until soft and brown (caramelized).
  8. Place caramelized onions on top of cooked chicken and serve hot!

bacon onion chicken

Happy allergy free eating!

 

 

 

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April 23, 2013 · 7:23 pm

Chicken with Goat Cheese, Sundried Tomatoes, and Tarragon

Here is another recipe from my mom’s kitchen!  She is such a fabulous cook and I love sharing her creations with you.  Here is her latest delicious offering from Mom’s Kitchen.  Enjoy!

Chicken with Goat Cheese, Sundried Tomatoes, and Tarragon

Pieces:

  1. 2 oz goat cheese
  2. 2 Tablespoons chopped sundried tomatoes (in oil and drained)
  3. 2 Tablespoons chopped fresh tarragon leaves
  4. 1 lb boneless, skinless chicken breasts
  5. 1/2 to 1 teaspoon salt
  6. 1/2 to 1 teaspoon freshly ground pepper
  7. 1 to 2 ounces chopped or diced pancetta
  8. 1 Tablespoon olive oil
  9. 1 chopped shallot
  10. 1/2 cup gluten-free chicken broth
  11. 1/2 cup dry white wine

 

Process:

  1. Rinse and dry chicken breasts.  Salt and pepper each side and refrigerate for at least one hour.  
  2. Combine goat cheese, sundried tomatoes and tarragon in a small bowl and set aside to soften.  
  3. Heat a large skillet over medium heat.  
  4. Add olive oil and pancetta and cook until pancetta is crispy.  
  5. Remove pancetta with slotted spoon and set aside.  
  6. Add the chicken to the pan with the pancetta drippings.  
  7. Brown each side, about 3 minutes per side, may need to add bit more olive oil.  
  8. Add chicken broth and cook chicken, covered, @30 minutes, turning over half-way, till chicken is cooked through.  
  9. Remove the chicken from the pan.  
  10. Add the shallot and saute till soft.  
  11. Add the pancetta and deglaze the pan with the white wine, scraping up any brown bits.  
  12. Add the chicken back to pan and simmer till sauce is reduced by half. 
  13.  Plate chicken with shallots, pancetta and pan sauce.  Top with goat cheese mixture before serving. 

pancetta chicken

Happy Allergy Free Eating!

 

 

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March 5, 2013 · 7:13 pm

Lemon Pepper Chicken over Pea Risotto

When I feel like something hearty for dinner, I tend to think of rice and pasta.  Risotto is a great alternative to pasta and is gluten free because it is really a rice.  And, you can come up with so many different variations!  This week, I sautéed a lemon pepper chicken breast and put it over risotto mixed with peas and lemon zest.  It was a great hearty winter meal, and gave great leftovers.

Lemon Pepper Chicken over Pea Risotto

Pieces:

  1. 1 cup risotto rice, cooked according to package directions
  2. 3 cups gluten free chicken broth
  3. 2 tbsp. minced shallots
  4. 2 tbsp. vegan butter
  5. 2 cups frozen peas
  6. 2 tbsp. lemon zest
  7. 2 chicken breasts
  8. 2 more tbsp. vegan butter
  9. 3 tbsp. lemon juice
  10. one half cup white wine
  11. 3 tbsp. freshly chopped parsley
  12. 1 tbsp. lemon pepper
  13. pinch of sea salt
  14. a pinch more fresh parsley and lemon zest for garnish

Process:

  1. In a large pan, combine the vegan butter and minced shallot.  Saute for about 3 minutes.
  2. Add the risotto rice and sauté for 2 minutes.
  3. According to package directions, slowly add the gluten free chicken broth, one half cup at a time, continuing to stir until all of the broth has been absorbed by the rice.
  4. When the risotto rice has just a few minutes left to cook, add the frozen peas and lemon zest.  Continue to stir until done.
  5. While the risotto is cooking, put the chicken breasts in another sauté pan with 2 tbsp. vegan butter.  Saute each side for 2 minutes, just until each side is browned.
  6. Add the lemon juice, white wine, parsley, lemon pepper, and salt.  Cover and let simmer for about 20 minutes, until chicken is cooked through.  If you notice the chicken starting to get dry, add more wine or gluten free chicken broth
  7. Serve chicken over lemon pea risotto, garnish with fresh parsley and lemon zest and enjoy!

leom pea risotto

Happy allergy free eating!

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February 14, 2013 · 7:30 pm

Curry Chicken Braised in Coconut Milk

I LOVE curry chicken… the kind from your favorite local Thai restaurant.  I love the color, flavor, and the sauce that just goes perfectly over white rice.  Here is my first attempt at my own version.  Not perfect, but decent flavor.  I want to try again soon… any suggestions are welcomed!

Curry Chicken Braised in Coconut Milk

Pieces:

  1. 4 chicken thighs
  2. 2 tbsp. olive oil
  3. 2 tbsp. rice vinegar
  4. salt and pepper
  5. one half of an onion, diced
  6. 5 tbsp. yellow curry powder
  7. 2 tbsp. chili powder
  8. 1 tbsp. ginger
  9. 3 tbsp. brown sugar
  10. 1 tbsp. dried parsley
  11. 1 cup frozen corn
  12. 1 cup frozen snap peas
  13. 2 cups frozen pepper strips
  14. 1 can lite coconut milk
  15. 1 tbsp. lime zest

 

Process:

  1. In a large sauté pan, add the oil, rice vinegar, and diced onion on medium heat.  Stir for a few minutes to get hot.
  2. Add the chicken thighs.  Season with salt and pepper.  Crisp each side about 3 minutes, just to get the chicken browned.
  3. Add the curry powder, chili powder, ginger, parsley, and brown sugar to evenly to each side of the chicken.
  4. Add the corn, snap peas, pepper strips, and coconut milk.
  5. Cover and let simmer about 20 minutes, until chicken cooks through.
  6. Serve hot, over rice, and with grated lime zest on top.

curry chicken

 

Happy Allergy Free Eating!

 

 

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January 22, 2013 · 5:10 pm

Dijon Chicken with Caramelized Leeks

I have never caramelized leeks before and wanted to give it a try.  So, I came up with this chicken recipe where the leeks could really shine.  It was a very easy dish to make on a weeknight and I will definitely be making it again!

Dijon Chicken with Caramelized Leeks

Pieces:

  1. 2 leeks, washed and sliced into thin rounds (excluding the green parts)
  2. one quarter cup gluten free chicken broth
  3. pinch of salt
  4. one halt tbsp. sugar
  5. 3 chicken breast fillets
  6. 1 cup gluten free breadcrumbs
  7. 3 tbsp. Dijon mustard
  8. 3 tbsp. honey mustard
  9. 4 tbsp. diced fresh tarragon
  10. salt and pepper to taste

 

Process:

  1. After washing and slicing the leeks into rounds, put them into a large sauté pan.
  2. Over high heat, sauté the leeks for about 3 minutes, just until they start to wilt.
  3. Add the chicken broth, sugar, and pinch of salt.
  4. Cover and reduce heat to low.  Cook for about 25-30 minutes.
  5. While the leeks are cooking, prepare the chicken.  Evenly distribute the Dijon and honey mustard over both sides of the chicken breasts.  (I spread it with a spoon.)
  6. In a large bowl, combine the gluten free breadcrumbs and fresh tarragon.  Press each side of the chicken breasts into the breadcrumb mixture and then place each breaded chicken breast in a large oven safe sauté pan.
  7. On medium heat, crisp the outside of the chicken, about 3-4 minutes each side.
  8. Then put the entire sauté pan with the chicken in the oven at 375 degrees for about 25-30 minutes, until chicken is cooked through.
  9. Serve chicken hot with caramelized leeks on top.

chicken leeks

 

Happy Allergy Free Eating!

 

 

 

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January 8, 2013 · 7:50 pm

Orange Paprika Drummies

Sunday afternoons are when I clean the house, make lunches for the week, and enjoy some time to gear up for the always busy week.  I do love cooking, but sometimes I also love just throwing some ingredients in the crockpot and letting it simmer while I enjoy my Sunday afternoon.  So this week, I did just that.  The result was a delicious Sunday night dinner with very little effort!

Orange and Paprika Drummies

Pieces:

  1. 10 chicken drumsticks
  2. 1 cup gluten free chicken broth
  3. 2 tsp. chopped garlic
  4. juice of one orange plus 2 tbsp. orange zest
  5. one quarter cup gluten free soy sauce
  6. 2 tbsp. smoked paprika
  7. salt and pepper
  8. white rice, cooked to package directions
  9. one cup frozen peas
  10. one cup frozen corn

Process:

  1. In the crockpot, lay the chicken drumsticks in the chicken broth and smother the drummies with the garlic, orange juice, orange zest, soy sauce, smoked paprika, and salt and pepper.
  2. Cook on high for 3 hours.
  3. When the chicken is almost done, cook white rice according to package directions.
  4. When the rice is just about done cooking (with about 1-2 minutes left), add the frozen peas and corn and cook them in the rice.
  5. Serve the rice, corn, and peas in a bowl and top with the chicken drumsticks.

photo

 

Happy Allergy Free Eating!

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December 20, 2012 · 6:46 pm

Bacon Wrapped, Goat Cheese Stuffed Chicken

Honestly, I was never a big fan of bacon.  I would much rather have sausage with my breakfast.  However, since being gluten free and having to expand my fridge staples, I have tried to find more ways to use bacon because it is a safe food for me.  I thought of this chicken recipe and was pleasantly surprised at how good it was!  A great dinner idea for a cold night… and it is very easy!

Bacon Wrapped, Goat Cheese Stuffed Chicken

Pieces:

  1. 2 chicken breasts, either thin fillets or pounded thin
  2. 4 strips bacon (I used low sodium)
  3. 4 tsp. goat cheese
  4. 4 tsp. dried cranberries
  5. pepper

Process:

  1. Spread 2 tsp. goat cheese on top of each chicken breast fillet
  2. Sprinkle 2 tsp. dried cranberries on top of the goat cheese on each fillet.
  3. Wrap each chicken breast fillet with 2 strips of bacon to hold in the goat cheese and cranberries.
  4. Sprinkle pepper on top of the bacon strips.
  5. Bake at 375 degrees about 20 minutes, until chicken is cooked through.

goat cran bacon chix

 

Happy Allergy Free Eating!

 

 

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