There was a time when chicken was reserved for the Sunday dinner table. (Think early- to mid-twentieth century.)
Now it's an anytime, anywhere meal. Check out today's offerings, including Chicken Piccata, Slow-Cooker Cheesy Chicken Enchilada Pasta, and STOVE TOP Easy Cheesy Chicken Bake. Enjoy!
BAKED BUFFALO WINGS
This comes from Ali Slagle in The New York Times cooking e-newsletter. Ali wrote, "For chicken wings that come out of the oven as crisp and tender as their fried counterparts, coat the wings in salt and baking powder. The combination promotes even browning, crackly-crisp skin and moist, tender meat. (Do this for roast chicken, too!) Then, cook them directly under the high heat of the broiler, which renders fat and fuses the spicy buttery sauce to each wing. You can buy any combination of meaty drumettes, wingettes (flats) or wing tips, or buy whole wings and break them down yourself, cutting at the joints to separate each wing into three pieces. Looking for a vegetarian version — or simply to add some vegetables to your spread? Try these Buffalo crudités."
Note: To get the recipe for the Buffalo crudités, you'll need to subscribe to The New York Times cooking e-newsletter. Subscribing is well worth it!
Yield: 4 servings; Time: 35 minutes, plus brining (optional)
To view this online, go to https://cooking.nytimes.com/recipes/1019952-baked-buffalo-wings.
Ingredients
For the blue cheese dip:
3 ounces blue cheese, crumbled (about 3/4 cup)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon fresh lemon juice or apple cider vinegar
1 to 3 tablespoons milk or buttermilk, or to taste
Kosher salt and black pepper
For the chicken wings:
3 pounds chicken wings, or any combination of drumettes, wingettes and tips
1 tablespoon baking powder
Kosher salt and black pepper
1/3 cup Buffalo-style hot sauce, such as Frank’s
3 tablespoons unsalted butter, melted
2 tablespoons fresh lemon juice
2 garlic cloves, minced (about 2 teaspoons)
Preparation
Make the blue cheese dip: In a small bowl, stir together blue cheese, mayonnaise, sour cream and lemon juice. Thin with milk until spoonable. Season with salt and pepper and set aside. (Dip keeps for up to 4 days in the refrigerator; thin as needed with more milk.)
Place an oven rack 4 to 6 inches from the broiler. Heat the broiler.
Prepare the chicken: Pat the wings dry. If the wings are not yet broken down into three pieces, cut each wing at the two joints. To do so, flip the wing over and wiggle each part to find the joint. Cut at the joint hinge to separate the meaty drumette from the wingette (also known as the flat) and the wingette from the smaller wing tip.
In a large bowl, toss the baking powder with 1 tablespoon kosher salt. Add the wings and toss until evenly coated. Spread the wings in an even layer on a foil-lined baking sheet. (To prepare them in advance and allow them to dry-brine, let the wings sit out at room temperature for up to 1 hour after coating, or in the refrigerator overnight. Let them come to room temperature before proceeding.)
Broil the wings in the oven until golden and crisp all over, turning halfway through, about 15 minutes per side.
As wings cook, make the buffalo sauce: In a large bowl, stir together the hot sauce, butter, lemon juice and garlic. Season to taste with salt and pepper.
Transfer the wings to the hot sauce-mixture and toss to coat. Using a slotted spoon, return the wings to the baking sheet, leaving extra sauce behind. Broil until sizzling and browned in spots, about 5 minutes. (Depending on your broiler, you may need to rotate the pan so all the food is exposed to the heat source.)
Serve with extra buffalo sauce and the blue cheese dip.
SLOW-COOKER CHEESY CHICKEN ENCHILADA PASTA
This is from Betty Crocker, and begins, "This slow-cooker pasta packed with Mexican-inspired flavors is cheesy, easy and sure to have everyone asking for seconds every time you make it."
Prep Time: 20 minutes; Total Time: 3 hours 45 minutes; Servings; 8
To view this online, click here.
Ingredients
1 can (10 oz) Old El Paso™ mild enchilada sauce
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1 package (20 oz) boneless skinless chicken thighs
1/2 cup chopped onion
3 cloves garlic, finely chopped
1 can (14.5 oz) Muir Glen™ fire roasted diced tomatoes
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 package (8 oz) cream cheese, cubed, softened
2 cups shredded sharp Cheddar cheese (8 oz)
8 oz cavatappi pasta, cooked and drained as directed on package (about 3 cups)
Chopped fresh cilantro leaves, if desired
Directions
Spray 5-quart slow cooker with cooking spray. In slow cooker, mix enchilada sauce, taco seasoning mix and chicken until chicken is coated.
Add onion, garlic, tomatoes and green chiles to slow cooker; mix well. Cover; cook on Low heat setting 3 to 3 1/2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F).
Remove chicken from slow cooker, and transfer to cutting board; let stand about 5 minutes or until cool enough to handle. Meanwhile, stir cream cheese and Cheddar cheese into slow cooker. Cover; cook on High heat setting 5 to 10 minutes or until cheese melts. Stir thoroughly to incorporate.
Meanwhile, shred chicken with 2 forks; return to slow cooker, and stir in cooked pasta. Cover; cook on High heat setting 5 to 10 minutes or until heated through. Garnish with cilantro before serving.
Expert Tips
Cavatappi pasta is available in the pasta aisle of the grocery store. For a similar substitute, try penne or rotini pasta, which also are great for soaking up that delicious enchilada-flavored sauce.
Old El Paso™ enchilada sauce also comes in a hot variety, for those who prefer more spicy heat.
ADAM RICHMAN'S CHICKEN CHILE VERDE
This comes from Adam Richman on Today's website. Adam wrote, "I think most people are used to the traditional brick red spicy, smoky chili that we all know and love. But in New Mexico, I was introduced to this delicious variation on the theme. The color is bright, it's still rich but oddly refreshing due to all the greens used in it.
"Technique tip: You can freeze homemade salsa for weeks and use for other dishes throughout the month.
"Swap option: Green tomatoes can be used in the place of tomatillos. A 2-pound pork picnic roast can be used instead of chicken."
Prep Time: 60; Cook time: 60 minutes; Servings: 8-10
To view this online, go to https://www.today.com/recipes/adam-richman-s-chicken-chile-verde-recipe-t172164.
Ingredients
Salsa Verde
1 pound tomatillos, peeled
1 large white onion, peeled and quartered
4 cloves garlic, peeled
3 to 4 jalapeños
Olive oil
1/2 cup fresh cilantro leaves
Salt and freshly ground black pepper
Chicken Chili
1 pound boneless, skinless chicken breast
1 pound boneless, skinless chicken thighs
Salt and freshly ground black pepper
Garlic powder
Four 15-ounce cans white beans, rinsed and drained
8 cups chicken broth
2 cups salsa verde (recipe above)
2 teaspoons cumin
1 teaspoon chili powder
1 yellow onion, diced
2 tablespoons olive oil
1 bunch cilantro, chopped
To serve
1 cup sour cream or plain Greek yogurt
1 cup Monterey Jack cheese, shredded
1 avocado, sliced
Lime wedges
Preparation
For the salsa verde:
Preheat oven to 400°F.
Toss the tomatillos, onion, garlic cloves and jalapeños with a drizzle of olive oil and spread out evenly on rimmed baking sheet. Roast for 15 minutes turning at the halfway mark.
Carefully remove veggies from baking sheet and blend in blender or food processor, making sure you still leave some texture to the mixture.
Heat 2 to 3 tablespoons of olive oil over high heat in saucepan. When oil begins to ripple, add blended vegetables and stir.
Reduce heat to medium-low and cook for about 15-20 minutes then pour mixture back in blender, add cilantro and blend again.
Salsa can be used immediately, or kept in fridge for roughly three days.
For the chicken chili:
Season the chicken with salt and pepper and garlic powder.
Place chicken in a slow-cooker on low for 6-8 hours.
Take the chicken out, shred and cut into bite size pieces. Place back into the slow cooker with the juices.
Add the beans, chicken broth, salsa verde and spices. Place lid on the slow cooker and turn heat up to high.
In a skillet, place the diced onion with the olive oil, sprinkle with salt and cook until softened and translucent. Add the onions to the slow cooker and let simmer for 1 hour.
Add the chopped cilantro right before serving. Ladle into bowls and garnish with sour cream, Jack cheese, avocado and lime.
STOVE TOP EASY CHEESY CHICKEN BAKE
This is from My Food and Family, and begins, "Creamy and cheesy comfort food: This is just about the yummiest thing you can look forward to making in just 40 minutes after a hard day."
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Makes 6 servings, about 1 1/3 cups each
To view this online, go to https://www.myfoodandfamily.com/recipe/095138/stove-top-easy-cheesy-chicken-bake.
Ingredients
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 pkg. (14 oz.) frozen broccoli florets, thawed, drained
1 can (10-3/4 oz.) condensed cream of chicken soup
1/2 cup milk
1-1/2 cups KRAFT Shredded Cheddar Cheese
Directions
Heat oven to 400ºF.
Prepare stuffing as directed on package.
Combine remaining ingredients; spoon into 13x9-inch baking dish sprayed with cooking spray. Top with stuffing.
Bake 30 min. or until chicken is done and casserole is heated through.
Kitchen Tips
Substitute:
Prepare using fresh broccoli florets.
CHICKEN ENCHILADAS
This recipe is from Tyler Florence and was posted on the Food Network.
Prep Time: 1 hour; Cook Time: 15 minutes; Total Time: 1 hour 15 minutes; Yield: 16 enchiladas, 8 servings; Level: Intermediate
To view this online, click here.
Ingredients
3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
Ingredients
Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
CHICKEN PICCATA
This is from Ali Slagle at The New York Times cooking e-newsletter. Ali wrote, "Chicken piccata is an Italian-American staple beloved for its piquant flavors cradled in a silky, butter-rich pan sauce. It also doesn’t hurt that it cooks up very quickly. This version is mostly traditional except that it uses lemon two ways, calling for lemon slices to be caramelized (to soften their tang) and for a hit of fresh juice at the end (to brighten the whole dish). This ensures a sauce that's neither too rich, nor too puckery. Serve with a starch — pasta, polenta, rice or white beans — for sopping up the sauce, and a green vegetable."
Yield: 4 servings; Time: 25 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019883-chicken-piccata.
Ingredients
4 boneless, skinless chicken breasts (about 1 1/2 pounds), halved horizontally (see tip)
Kosher salt and black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil, plus more as needed
1 shallot, peeled and sliced lengthwise
1 lemon, halved (half thinly sliced and seeds removed; half juiced, about 2 tablespoons)
3/4 cup chicken stock
4 teaspoons drained capers
Coarsely chopped fresh parsley, for garnish (optional)
Preparation
Season both sides of the chicken with salt and pepper. Dredge the chicken in flour and shake off any excess.
In a large skillet, heat 3 tablespoons butter and the olive oil over medium-high heat until the butter has melted. Working in batches to avoid crowding the pan, add the chicken and sauté until golden brown and cooked through, about 3 minutes per side.
Remove the chicken, place on a plate and repeat with the remaining pieces, adding more olive oil if needed.
Once the chicken is cooked, add the shallot and lemon slices to the pan and sauté, stirring occasionally, until lightly caramelized and fragrant, 2 to 3 minutes. Add the stock and simmer until reduced by half, about 3 minutes.
Reduce the heat to low, then stir in the remaining 3 tablespoons butter, capers and lemon juice, to taste. Season with salt and pepper to taste. Serve the chicken with the sauce poured over the top. Garnish with parsley if desired.
Tip
Freezing the chicken breasts for 15 minutes will make slicing them through the middle easier.
Showing posts with label Baked Buffalo Wings. Show all posts
Showing posts with label Baked Buffalo Wings. Show all posts
Wednesday, July 1, 2020
Thursday, June 25, 2020
Chicken - Double-Post Thursday
Besides being Diabetic Thursday, it's also Double-Post Thursday. Today's double post deals with chicken, and includes Oven-Roasted Chicken Shawarma and Chicken Alfredo Pasta Skillet. Enjoy!
SLOW-COOKER CHEESY CHICKEN ENCHILADA PASTA
This is from Betty Crocker, and begins, "This slow-cooker pasta packed with Mexican-inspired flavors is cheesy, easy and sure to have everyone asking for seconds every time you make it."
Prep Time: 20 minutes; Total Time: 3 hours 45 minutes; Servings; 8
To view this online, click here.
Ingredients
1 can (10 oz) Old El Paso™ mild enchilada sauce
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1 package (20 oz) boneless skinless chicken thighs
1/2 cup chopped onion
3 cloves garlic, finely chopped
1 can (14.5 oz) Muir Glen™ fire roasted diced tomatoes
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 package (8 oz) cream cheese, cubed, softened
2 cups shredded sharp Cheddar cheese (8 oz)
8 oz cavatappi pasta, cooked and drained as directed on package (about 3 cups)
Chopped fresh cilantro leaves, if desired
Directions
Spray 5-quart slow cooker with cooking spray. In slow cooker, mix enchilada sauce, taco seasoning mix and chicken until chicken is coated.
Add onion, garlic, tomatoes and green chiles to slow cooker; mix well. Cover; cook on Low heat setting 3 to 3 1/2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F).
Remove chicken from slow cooker, and transfer to cutting board; let stand about 5 minutes or until cool enough to handle. Meanwhile, stir cream cheese and Cheddar cheese into slow cooker. Cover; cook on High heat setting 5 to 10 minutes or until cheese melts. Stir thoroughly to incorporate.
Meanwhile, shred chicken with 2 forks; return to slow cooker, and stir in cooked pasta. Cover; cook on High heat setting 5 to 10 minutes or until heated through. Garnish with cilantro before serving.
Expert Tips
Cavatappi pasta is available in the pasta aisle of the grocery store. For a similar substitute, try penne or rotini pasta, which also are great for soaking up that delicious enchilada-flavored sauce.
Old El Paso™ enchilada sauce also comes in a hot variety, for those who prefer more spicy heat.
HEARTBURN-FRIENDLY CHICKEN POT PIE
This is from Sharon Gillson, who wrote for Verywell Health. Sharon wrote, "This delicious and indulgent chicken pot pie recipe is made from scratch with heartburn-friendly ingredients, including skinless chicken breasts and skim milk.
"Foods with a high-fat content are typically the culprit affecting those with heartburn. This low-fat recipe puts chicken pot pie back on the menu."
Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes; Servings: 4
To view this online, click here.
Note: Check out the More About Chicken Pot Pie and Pot Pie History at the end of the recipe; they're from Sharon.
Ingredients
1 pound boneless, skinless chicken breasts
1/2 teaspoon salt
1 tablespoon olive oil
1 cup frozen carrots, thawed and drained
1 cup frozen peas, thawed and drained
1 (14.75-ounce) can cream-style corn
3/4 cup skim milk, divided into 1/4 cup and 1/2 cup portions
1 cup biscuit mix
Directions
Heat oven to 400 degrees F.
Cut chicken breasts into 1-inch cubes and season with 1/2 teaspoon salt.
Heat 1 tablespoon olive oil or vegetable oil in a skillet over medium-high heat.
Add the 1 pound of salted chicken breast cubes and cook for 8 minutes, stirring occasionally, or until browned.
Place chicken into a 3-quart baking dish, and add 1 cup frozen, thawed and drained carrots, 1 cup.
Cover and bake for 25 minutes.
In a mixing bowl combine 1 cup biscuit mix and remaining 1/2 cup of skim milk. Stir until a soft dough forms.
Remove baking dish from oven and uncover.
Spoon dough onto chicken and vegetables with a tablespoon and spread evenly to cover entire surface of chicken mixture.
Bake uncovered for 10 minutes, or until the biscuits are golden brown.
More About Chicken Pot Pie
“Chicken pot pie is comfort food at its best. It's the perfect vehicle for leftover roast or grilled chicken and vegetables mixed with gravy or sauce. Where one can get into trouble is the crust. Typically, high-fat pie dough or puffed pastry crusts are used, which can cause problems for heartburn sufferers. This recipe is a lighter version.”
Pot Pie History
“Meat pot pies go back to the Roman Empire where they were served at lavish banquets, sometimes with live birds under the crust (remember "four and twenty blackbirds baked in a pie"?).
“16th-century English gentry continued the custom of meat pies made with pork, lamb, game, and birds. This meat pie craze spread to the New World with early settlers who eventually took them to the West where they have become firmly entrenched in the U.S. culinary repertoire.
“Some say English pasties, favored by Cornish tin miners, is actually a portable version of a classic pot pie. You decide.”
OVEN-ROASTED CHICKEN SHAWARMA
This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, "Here is a recipe for an oven-roasted version of the classic street-side flavor bomb usually cooked on a rotisserie. It is perfect for an evening with family and friends. Serve with pita and tahini, chopped cucumbers and tomatoes, some olives, chopped parsley, some feta, fried eggplant, hummus swirled with harissa, rice or rice pilaf. You can make the white sauce that traditionally accompanies it by cutting plain yogurt with mayonnaise and lemon juice, and flecking it with garlic. For a red to offset it, simmer ketchup with red pepper flakes and a hit of red-wine vinegar until it goes syrupy and thick, or just use your favorite hot sauce instead.
Yield: 4 to 6 servings; Time: 45 minutes, plus marinating
This was featured in "Chicken Shawarma Deluxe, No Rotisserie Required", and can be viewed online at https://cooking.nytimes.com/recipes/1017161-oven-roasted-chicken-shawarma.
Ingredients
2 lemons, juiced
1/2 cup plus 1 tablespoon olive oil
6 cloves garlic, peeled, smashed and minced
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon turmeric
A pinch ground cinnamon
Red pepper flakes, to taste
2 pounds boneless, skinless chicken thighs
1 large red onion, peeled and quartered
2 tablespoons chopped fresh parsley
Preparation
Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.
When ready to cook, heat oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.
Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.) Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.
BAKED BUFFALO WINGS
This comes from Ali Slagle in The New York Times cooking e-newsletter. Ali wrote, "For chicken wings that come out of the oven as crisp and tender as their fried counterparts, coat the wings in salt and baking powder. The combination promotes even browning, crackly-crisp skin and moist, tender meat. (Do this for roast chicken, too!) Then, cook them directly under the high heat of the broiler, which renders fat and fuses the spicy buttery sauce to each wing. You can buy any combination of meaty drumettes, wingettes (flats) or wing tips, or buy whole wings and break them down yourself, cutting at the joints to separate each wing into three pieces. Looking for a vegetarian version — or simply to add some vegetables to your spread? Try these Buffalo crudités."
Note: To get the recipe for the Buffalo crudités, you'll need to subscribe to The New York Times cooking e-newsletter. Subscribing is well worth it!
Yield: 4 servings; Time: 35 minutes, plus brining (optional)
To view this online, go to https://cooking.nytimes.com/recipes/1019952-baked-buffalo-wings.
Ingredients
For the blue cheese dip:
3 ounces blue cheese, crumbled (about 3/4 cup)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon fresh lemon juice or apple cider vinegar
1 to 3 tablespoons milk or buttermilk, or to taste
Kosher salt and black pepper
For the chicken wings:
3 pounds chicken wings, or any combination of drumettes, wingettes and tips
1 tablespoon baking powder
Kosher salt and black pepper
1/3 cup Buffalo-style hot sauce, such as Frank’s
3 tablespoons unsalted butter, melted
2 tablespoons fresh lemon juice
2 garlic cloves, minced (about 2 teaspoons)
Preparation
Make the blue cheese dip: In a small bowl, stir together blue cheese, mayonnaise, sour cream and lemon juice. Thin with milk until spoonable. Season with salt and pepper and set aside. (Dip keeps for up to 4 days in the refrigerator; thin as needed with more milk.)
Place an oven rack 4 to 6 inches from the broiler. Heat the broiler.
Prepare the chicken: Pat the wings dry. If the wings are not yet broken down into three pieces, cut each wing at the two joints. To do so, flip the wing over and wiggle each part to find the joint. Cut at the joint hinge to separate the meaty drumette from the wingette (also known as the flat) and the wingette from the smaller wing tip.
In a large bowl, toss the baking powder with 1 tablespoon kosher salt. Add the wings and toss until evenly coated. Spread the wings in an even layer on a foil-lined baking sheet. (To prepare them in advance and allow them to dry-brine, let the wings sit out at room temperature for up to 1 hour after coating, or in the refrigerator overnight. Let them come to room temperature before proceeding.)
Broil the wings in the oven until golden and crisp all over, turning halfway through, about 15 minutes per side.
As wings cook, make the buffalo sauce: In a large bowl, stir together the hot sauce, butter, lemon juice and garlic. Season to taste with salt and pepper.
Transfer the wings to the hot sauce-mixture and toss to coat. Using a slotted spoon, return the wings to the baking sheet, leaving extra sauce behind. Broil until sizzling and browned in spots, about 5 minutes. (Depending on your broiler, you may need to rotate the pan so all the food is exposed to the heat source.)
Serve with extra buffalo sauce and the blue cheese dip.
STOVE TOP EASY CHEESY CHICKEN BAKE
This is from My Food and Family, and begins, "Creamy and cheesy comfort food: This is just about the yummiest thing you can look forward to making in just 40 minutes after a hard day."
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Makes 6 servings, about 1 1/3 cups each
To view this online, go to https://www.myfoodandfamily.com/recipe/095138/stove-top-easy-cheesy-chicken-bake.
Ingredients
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 pkg. (14 oz.) frozen broccoli florets, thawed, drained
1 can (10-3/4 oz.) condensed cream of chicken soup
1/2 cup milk
1-1/2 cups KRAFT Shredded Cheddar Cheese
Directions
Heat oven to 400ºF.
Prepare stuffing as directed on package.
Combine remaining ingredients; spoon into 13x9-inch baking dish sprayed with cooking spray. Top with stuffing.
Bake 30 min. or until chicken is done and casserole is heated through.
Kitchen Tips
Substitute:
Prepare using fresh broccoli florets.
CHICKEN ALFREDO PASTA SKILLET
Here's a simple, yet yummy, meal from Betty Crocker that begins, "A scratch dinner done in 40 minutes using just one pan? It’s not too good to be true—but it is so very good! A classic homemade Alfredo sauce gets tossed with cooked chicken, peas and ziti pasta for an impressive meal that you can make on the fly."
Prep Time: 40 minutes; Total Time: 40 minutes; Servings: 6
To view this online at the Betty Crocker site, click here.
Ingredientsbr />
2 tablespoons butter
2 teaspoons finely chopped garlic
3 cups Progresso™ chicken broth (from 32-oz carton)
8 oz uncooked ziti pasta (2 1/2 cups)
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups heavy whipping cream
1 cup grated Parmesan cheese
2 cups shredded deli rotisserie chicken
3/4 cup frozen sweet peas
Chopped Italian (flat-leaf) parsley, if desired
Directions
In 12-inch nonstick skillet, heat butter over medium heat until melted; add garlic. Cook and stir constantly about 1 minute or until fragrant. Add broth, pasta, salt and pepper; heat to boiling. Reduce heat to medium. Cook uncovered 12 to 14 minutes, stirring occasionally, until pasta is al dente and most of liquid is absorbed.
Stir in whipping cream and Parmesan cheese; cook over medium-high heat 2 to 3 minutes, stirring frequently, until bubbly. Stir in chicken and frozen sweet peas; cook 2 to 3 minutes, stirring occasionally, until thoroughly heated through.
Let stand 5 minutes before serving. Garnish with parsley.
Expert Tips
Leftover shredded cooked chicken may be used in place of deli rotisserie chicken.
Penne pasta may be substituted for the ziti pasta.
SLOW-COOKER CHEESY CHICKEN ENCHILADA PASTA
This is from Betty Crocker, and begins, "This slow-cooker pasta packed with Mexican-inspired flavors is cheesy, easy and sure to have everyone asking for seconds every time you make it."
Prep Time: 20 minutes; Total Time: 3 hours 45 minutes; Servings; 8
To view this online, click here.
Ingredients
1 can (10 oz) Old El Paso™ mild enchilada sauce
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1 package (20 oz) boneless skinless chicken thighs
1/2 cup chopped onion
3 cloves garlic, finely chopped
1 can (14.5 oz) Muir Glen™ fire roasted diced tomatoes
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 package (8 oz) cream cheese, cubed, softened
2 cups shredded sharp Cheddar cheese (8 oz)
8 oz cavatappi pasta, cooked and drained as directed on package (about 3 cups)
Chopped fresh cilantro leaves, if desired
Directions
Spray 5-quart slow cooker with cooking spray. In slow cooker, mix enchilada sauce, taco seasoning mix and chicken until chicken is coated.
Add onion, garlic, tomatoes and green chiles to slow cooker; mix well. Cover; cook on Low heat setting 3 to 3 1/2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F).
Remove chicken from slow cooker, and transfer to cutting board; let stand about 5 minutes or until cool enough to handle. Meanwhile, stir cream cheese and Cheddar cheese into slow cooker. Cover; cook on High heat setting 5 to 10 minutes or until cheese melts. Stir thoroughly to incorporate.
Meanwhile, shred chicken with 2 forks; return to slow cooker, and stir in cooked pasta. Cover; cook on High heat setting 5 to 10 minutes or until heated through. Garnish with cilantro before serving.
Expert Tips
Cavatappi pasta is available in the pasta aisle of the grocery store. For a similar substitute, try penne or rotini pasta, which also are great for soaking up that delicious enchilada-flavored sauce.
Old El Paso™ enchilada sauce also comes in a hot variety, for those who prefer more spicy heat.
HEARTBURN-FRIENDLY CHICKEN POT PIE
This is from Sharon Gillson, who wrote for Verywell Health. Sharon wrote, "This delicious and indulgent chicken pot pie recipe is made from scratch with heartburn-friendly ingredients, including skinless chicken breasts and skim milk.
"Foods with a high-fat content are typically the culprit affecting those with heartburn. This low-fat recipe puts chicken pot pie back on the menu."
Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes; Servings: 4
To view this online, click here.
Note: Check out the More About Chicken Pot Pie and Pot Pie History at the end of the recipe; they're from Sharon.
Ingredients
1 pound boneless, skinless chicken breasts
1/2 teaspoon salt
1 tablespoon olive oil
1 cup frozen carrots, thawed and drained
1 cup frozen peas, thawed and drained
1 (14.75-ounce) can cream-style corn
3/4 cup skim milk, divided into 1/4 cup and 1/2 cup portions
1 cup biscuit mix
Directions
Heat oven to 400 degrees F.
Cut chicken breasts into 1-inch cubes and season with 1/2 teaspoon salt.
Heat 1 tablespoon olive oil or vegetable oil in a skillet over medium-high heat.
Add the 1 pound of salted chicken breast cubes and cook for 8 minutes, stirring occasionally, or until browned.
Place chicken into a 3-quart baking dish, and add 1 cup frozen, thawed and drained carrots, 1 cup.
Cover and bake for 25 minutes.
In a mixing bowl combine 1 cup biscuit mix and remaining 1/2 cup of skim milk. Stir until a soft dough forms.
Remove baking dish from oven and uncover.
Spoon dough onto chicken and vegetables with a tablespoon and spread evenly to cover entire surface of chicken mixture.
Bake uncovered for 10 minutes, or until the biscuits are golden brown.
More About Chicken Pot Pie
“Chicken pot pie is comfort food at its best. It's the perfect vehicle for leftover roast or grilled chicken and vegetables mixed with gravy or sauce. Where one can get into trouble is the crust. Typically, high-fat pie dough or puffed pastry crusts are used, which can cause problems for heartburn sufferers. This recipe is a lighter version.”
Pot Pie History
“Meat pot pies go back to the Roman Empire where they were served at lavish banquets, sometimes with live birds under the crust (remember "four and twenty blackbirds baked in a pie"?).
“16th-century English gentry continued the custom of meat pies made with pork, lamb, game, and birds. This meat pie craze spread to the New World with early settlers who eventually took them to the West where they have become firmly entrenched in the U.S. culinary repertoire.
“Some say English pasties, favored by Cornish tin miners, is actually a portable version of a classic pot pie. You decide.”
OVEN-ROASTED CHICKEN SHAWARMA
This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, "Here is a recipe for an oven-roasted version of the classic street-side flavor bomb usually cooked on a rotisserie. It is perfect for an evening with family and friends. Serve with pita and tahini, chopped cucumbers and tomatoes, some olives, chopped parsley, some feta, fried eggplant, hummus swirled with harissa, rice or rice pilaf. You can make the white sauce that traditionally accompanies it by cutting plain yogurt with mayonnaise and lemon juice, and flecking it with garlic. For a red to offset it, simmer ketchup with red pepper flakes and a hit of red-wine vinegar until it goes syrupy and thick, or just use your favorite hot sauce instead.
Yield: 4 to 6 servings; Time: 45 minutes, plus marinating
This was featured in "Chicken Shawarma Deluxe, No Rotisserie Required", and can be viewed online at https://cooking.nytimes.com/recipes/1017161-oven-roasted-chicken-shawarma.
Ingredients
2 lemons, juiced
1/2 cup plus 1 tablespoon olive oil
6 cloves garlic, peeled, smashed and minced
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon turmeric
A pinch ground cinnamon
Red pepper flakes, to taste
2 pounds boneless, skinless chicken thighs
1 large red onion, peeled and quartered
2 tablespoons chopped fresh parsley
Preparation
Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.
When ready to cook, heat oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.
Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.) Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.
BAKED BUFFALO WINGS
This comes from Ali Slagle in The New York Times cooking e-newsletter. Ali wrote, "For chicken wings that come out of the oven as crisp and tender as their fried counterparts, coat the wings in salt and baking powder. The combination promotes even browning, crackly-crisp skin and moist, tender meat. (Do this for roast chicken, too!) Then, cook them directly under the high heat of the broiler, which renders fat and fuses the spicy buttery sauce to each wing. You can buy any combination of meaty drumettes, wingettes (flats) or wing tips, or buy whole wings and break them down yourself, cutting at the joints to separate each wing into three pieces. Looking for a vegetarian version — or simply to add some vegetables to your spread? Try these Buffalo crudités."
Note: To get the recipe for the Buffalo crudités, you'll need to subscribe to The New York Times cooking e-newsletter. Subscribing is well worth it!
Yield: 4 servings; Time: 35 minutes, plus brining (optional)
To view this online, go to https://cooking.nytimes.com/recipes/1019952-baked-buffalo-wings.
Ingredients
For the blue cheese dip:
3 ounces blue cheese, crumbled (about 3/4 cup)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon fresh lemon juice or apple cider vinegar
1 to 3 tablespoons milk or buttermilk, or to taste
Kosher salt and black pepper
For the chicken wings:
3 pounds chicken wings, or any combination of drumettes, wingettes and tips
1 tablespoon baking powder
Kosher salt and black pepper
1/3 cup Buffalo-style hot sauce, such as Frank’s
3 tablespoons unsalted butter, melted
2 tablespoons fresh lemon juice
2 garlic cloves, minced (about 2 teaspoons)
Preparation
Make the blue cheese dip: In a small bowl, stir together blue cheese, mayonnaise, sour cream and lemon juice. Thin with milk until spoonable. Season with salt and pepper and set aside. (Dip keeps for up to 4 days in the refrigerator; thin as needed with more milk.)
Place an oven rack 4 to 6 inches from the broiler. Heat the broiler.
Prepare the chicken: Pat the wings dry. If the wings are not yet broken down into three pieces, cut each wing at the two joints. To do so, flip the wing over and wiggle each part to find the joint. Cut at the joint hinge to separate the meaty drumette from the wingette (also known as the flat) and the wingette from the smaller wing tip.
In a large bowl, toss the baking powder with 1 tablespoon kosher salt. Add the wings and toss until evenly coated. Spread the wings in an even layer on a foil-lined baking sheet. (To prepare them in advance and allow them to dry-brine, let the wings sit out at room temperature for up to 1 hour after coating, or in the refrigerator overnight. Let them come to room temperature before proceeding.)
Broil the wings in the oven until golden and crisp all over, turning halfway through, about 15 minutes per side.
As wings cook, make the buffalo sauce: In a large bowl, stir together the hot sauce, butter, lemon juice and garlic. Season to taste with salt and pepper.
Transfer the wings to the hot sauce-mixture and toss to coat. Using a slotted spoon, return the wings to the baking sheet, leaving extra sauce behind. Broil until sizzling and browned in spots, about 5 minutes. (Depending on your broiler, you may need to rotate the pan so all the food is exposed to the heat source.)
Serve with extra buffalo sauce and the blue cheese dip.
STOVE TOP EASY CHEESY CHICKEN BAKE
This is from My Food and Family, and begins, "Creamy and cheesy comfort food: This is just about the yummiest thing you can look forward to making in just 40 minutes after a hard day."
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Makes 6 servings, about 1 1/3 cups each
To view this online, go to https://www.myfoodandfamily.com/recipe/095138/stove-top-easy-cheesy-chicken-bake.
Ingredients
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 pkg. (14 oz.) frozen broccoli florets, thawed, drained
1 can (10-3/4 oz.) condensed cream of chicken soup
1/2 cup milk
1-1/2 cups KRAFT Shredded Cheddar Cheese
Directions
Heat oven to 400ºF.
Prepare stuffing as directed on package.
Combine remaining ingredients; spoon into 13x9-inch baking dish sprayed with cooking spray. Top with stuffing.
Bake 30 min. or until chicken is done and casserole is heated through.
Kitchen Tips
Substitute:
Prepare using fresh broccoli florets.
CHICKEN ALFREDO PASTA SKILLET
Here's a simple, yet yummy, meal from Betty Crocker that begins, "A scratch dinner done in 40 minutes using just one pan? It’s not too good to be true—but it is so very good! A classic homemade Alfredo sauce gets tossed with cooked chicken, peas and ziti pasta for an impressive meal that you can make on the fly."
Prep Time: 40 minutes; Total Time: 40 minutes; Servings: 6
To view this online at the Betty Crocker site, click here.
Ingredientsbr />
2 tablespoons butter
2 teaspoons finely chopped garlic
3 cups Progresso™ chicken broth (from 32-oz carton)
8 oz uncooked ziti pasta (2 1/2 cups)
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups heavy whipping cream
1 cup grated Parmesan cheese
2 cups shredded deli rotisserie chicken
3/4 cup frozen sweet peas
Chopped Italian (flat-leaf) parsley, if desired
Directions
In 12-inch nonstick skillet, heat butter over medium heat until melted; add garlic. Cook and stir constantly about 1 minute or until fragrant. Add broth, pasta, salt and pepper; heat to boiling. Reduce heat to medium. Cook uncovered 12 to 14 minutes, stirring occasionally, until pasta is al dente and most of liquid is absorbed.
Stir in whipping cream and Parmesan cheese; cook over medium-high heat 2 to 3 minutes, stirring frequently, until bubbly. Stir in chicken and frozen sweet peas; cook 2 to 3 minutes, stirring occasionally, until thoroughly heated through.
Let stand 5 minutes before serving. Garnish with parsley.
Expert Tips
Leftover shredded cooked chicken may be used in place of deli rotisserie chicken.
Penne pasta may be substituted for the ziti pasta.
Monday, May 11, 2020
Chicken - Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Today's double post deals with chicken recipes, and include Ranch Cheddar Chicken and Sweet and Sour Chicken. Enjoy!
BAKED BUFFALO WINGS
This comes from Ali Slagle in The New York Times cooking e-newsletter. Ali wrote, "For chicken wings that come out of the oven as crisp and tender as their fried counterparts, coat the wings in salt and baking powder. The combination promotes even browning, crackly-crisp skin and moist, tender meat. (Do this for roast chicken, too!) Then, cook them directly under the high heat of the broiler, which renders fat and fuses the spicy buttery sauce to each wing. You can buy any combination of meaty drumettes, wingettes (flats) or wing tips, or buy whole wings and break them down yourself, cutting at the joints to separate each wing into three pieces. Looking for a vegetarian version — or simply to add some vegetables to your spread? Try these Buffalo crudités."
Note: To get the recipe for the Buffalo crudités, you'll need to subscribe to The New York Times cooking e-newsletter. Subscribing is well worth it!
Yield: 4 servings; Time: 35 minutes, plus brining (optional)
To view this online, go to https://cooking.nytimes.com/recipes/1019952-baked-buffalo-wings.
Ingredients
For the blue cheese dip:
3 ounces blue cheese, crumbled (about 3/4 cup)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon fresh lemon juice or apple cider vinegar
1 to 3 tablespoons milk or buttermilk, or to taste
Kosher salt and black pepper
For the chicken wings:
3 pounds chicken wings, or any combination of drumettes, wingettes and tips
1 tablespoon baking powder
Kosher salt and black pepper
1/3 cup Buffalo-style hot sauce, such as Frank’s
3 tablespoons unsalted butter, melted
2 tablespoons fresh lemon juice
2 garlic cloves, minced (about 2 teaspoons)
Preparation
Make the blue cheese dip: In a small bowl, stir together blue cheese, mayonnaise, sour cream and lemon juice. Thin with milk until spoonable. Season with salt and pepper and set aside. (Dip keeps for up to 4 days in the refrigerator; thin as needed with more milk.)
Place an oven rack 4 to 6 inches from the broiler. Heat the broiler.
Prepare the chicken: Pat the wings dry. If the wings are not yet broken down into three pieces, cut each wing at the two joints. To do so, flip the wing over and wiggle each part to find the joint. Cut at the joint hinge to separate the meaty drumette from the wingette (also known as the flat) and the wingette from the smaller wing tip.
In a large bowl, toss the baking powder with 1 tablespoon kosher salt. Add the wings and toss until evenly coated. Spread the wings in an even layer on a foil-lined baking sheet. (To prepare them in advance and allow them to dry-brine, let the wings sit out at room temperature for up to 1 hour after coating, or in the refrigerator overnight. Let them come to room temperature before proceeding.)
Broil the wings in the oven until golden and crisp all over, turning halfway through, about 15 minutes per side.
As wings cook, make the buffalo sauce: In a large bowl, stir together the hot sauce, butter, lemon juice and garlic. Season to taste with salt and pepper.
Transfer the wings to the hot sauce-mixture and toss to coat. Using a slotted spoon, return the wings to the baking sheet, leaving extra sauce behind. Broil until sizzling and browned in spots, about 5 minutes. (Depending on your broiler, you may need to rotate the pan so all the food is exposed to the heat source.)
Serve with extra buffalo sauce and the blue cheese dip.
ALOHA CHICKEN BURGERS
This is from Chris McDaniel at AllRecipes. Chris wrote, "This tasty sandwich is like a luau on a bun!”
Time: 1 hr 20 minutes; Prep: 20 min; Cook Time: 30 min; Makes 2 servings
To view this online, click here.
Ingredients
2 skinless, boneless chicken breast halves
1/4 cup soy sauce
3 slices thick cut bacon
2 large hamburger buns, split
1 tablespoon softened butter
1/4 cup teriyaki sauce
2 tablespoons mayonnaise
2 slices pineapple
2 slices tomato
2 slices of iceberg lettuce
Directions
Place chicken breasts into a plastic zipper bag with soy sauce, seal the bag, and marinate in refrigerator for 30 minutes. While chicken is marinating, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, and set aside. Spread cut sides of hamburger buns with butter.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Remove the chicken from the soy sauce, and discard the excess soy sauce. Place the chicken breasts onto the preheated grill, and grill until chicken shows good grill marks, is no longer pink inside, and the juices run clear, 4 to 5 minutes per side.
When chicken is almost done, brush each piece generously on both sides with teriyaki sauce to finish grilling. Place a slice of Swiss cheese on each chicken breast, and cover with a lid to help the cheese melt onto the chicken.
While chicken is grilling, spread the buns open on the grill and cook until toasted and showing grill lines, about 2 minutes. Set the buns aside.
To assemble, spread the grilled sides of each bun with mayonnaise, and top each bottom bun with a cooked chicken breast, 1 1/2 slices of bacon, a slice of pineapple, a slice from a head of lettuce, a slice of tomato, and the top bun.
Footnotes
Cook's Note:
If you don't want to grill, loosely roll up marinated chicken breast with teriyaki sauce in foil, and bake at 400 for 20 minutes. Then open foil, and melt cheese on top.
Tip
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
CHICKEN FAJITA PASTA
This is from tbsp.com, and begins, “Tex-Mex meets Italian in this awesomely easy weeknight dinner dish.”
Prep: 20 minutes; Total: 40 minutes; Servings: 4
To view this online, click here.
Ingredients
1 tablespoon olive oil
1 lb. chicken breast, sliced thin
1 packet Old El Paso™ taco seasoning mix chicken
1/4 cup water
1/2 red bell pepper, sliced thin
1/2 green bell pepper, sliced thin
1/2 yellow bell pepper, sliced thin
1/2 red onion, sliced thin
1/2 lb. spaghetti (1/2 of a 16 oz. box)
4 oz. cheddar cheese, grated
Salt and pepper
Directions
In a large skillet, add olive oil over medium heat. Once hot, add the chicken and cook, stirring regularly, until chicken is cooked through, around 8 minutes.
Add chicken seasoning to the skillet along with 1/4 cup water and stir together. Add sliced bell peppers and onion and cook until they are softened a bit.
Meanwhile, cook spaghetti according to package until al dente. When pasta is cooked through, use tongs to move it directly from the cooking water to the chicken fajita skillet. Stir to combine, and season with salt and pepper to taste.
Top the skillet with grated cheddar cheese and reduce heat to low until cheese is melted. Serve hot.
CHICKEN & BROCCOLI ALFREDO
This is from FamilyTime, and begins, “In just 30 minutes, you can serve this delectable dish, with a rich, satiny Alfredo sauce that coats chicken, broccoli and pasta.”
Serves: 4 servings (about 1 3/4 cups each); Prep Time: 10 minutes; Cook Time: 20 minutes
To view this online, click here.
Ingredients
1/2 of a 1-pound package linguine
1 cup fresh or frozen broccoli florets
2 tablespoons butter
1 1/4 pounds skinless, boneless chicken breast half, cut into 1 1/2-inch pieces
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
1/2 cup milk
1/2 cup grated parmesan cheese
1/4 teaspoon ground black pepper
Directions
Prepare the linguine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of the cooking time. Drain the linguine mixture well in a colander.
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned and cooked through, stirring often.
Stir the soup, milk, cheese, black pepper and linguine mixture in the skillet and cook until the mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.
Grilled Chicken & Broccoli Alfredo: Substitute grilled chicken breasts for the skinless, boneless chicken.
Shrimp & Broccoli Alfredo: Substitute 1 pound fresh extra large shrimp, shelled and deveined for the chicken. Cook as directed for the chicken above until the shrimp are cooked through.
Easy Substitution: You can substitute spaghetti or fettuccine for the linguine in this recipe.
Serving Suggestion: Serve wth a mixed green salad topped with orange sections, walnut pieces and raspberry vinaigrette. For dessert serve almond biscotti.
Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
SWEET AND SOUR CHICKEN
This was posted in MyRecipes, and is originally from CookingLight. This begins, “Our take saves 446 calories, 22 grams of fat, and 1,260 milligrams of sodium over one serving of a leading chain's sweet and sour chicken.”
Yield: Serves 4 (serving size: 1 cup)
To view this online, click here.
Ingredients
2 large egg whites
4 teaspoons cornstarch, divided
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
6 tablespoons unsalted ketchup
1/4 cup water
3 tablespoons cider vinegar
2 tablespoons brown sugar
1 1/2 tablespoons lower-sodium soy sauce
2 tablespoons canola oil, divided
1 red bell pepper, cut into 1-inch pieces
1 1/2 cups fresh pineapple chunks
2 teaspoons grated fresh ginger
3 green onions, cut into 1-inch pieces
Directions
Combine egg whites and 1 tablespoon cornstarch in a large bowl, stirring with a whisk. Add chicken to bowl; toss to coat.
Combine remaining 1 teaspoon cornstarch, ketchup, and next 4 ingredients (through soy sauce) in a bowl, stirring with a whisk.
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add bell pepper to pan; cook 2 minutes, stirring frequently. Add pineapple, ginger, and onions to pan; cook 2 minutes, stirring occasionally. Transfer bell pepper mixture to a plate.
Add remaining 1 tablespoon oil to pan. Add chicken mixture, allowing any excess egg white mixture to drip back into bowl. Stir-fry 6 minutes or until chicken is browned and done. Add ketchup mixture and bell pepper mixture to pan. Bring to a simmer; simmer 1 minute or until slightly thickened. Sprinkle with salt; serve immediately.
RANCH CHEDDAR CHICKEN
This came from the infamous long-since-forgotten emailing list. Chicken couldn't get much simpler than this!
Ingredients
1/2 c. Hidden Valley Original Ranch dressing
1 Tbsp. flour
4 chicken breasts (skinless & boneless)
1/4 c. shredded sharp cheddar cheese
1/4 c. grated Parmesan cheese
Directions
Preheat oven to 375 degrees, mix together dressing and flour. Coat each chicken breast with mixture. Place chicken on baking sheet. Combine both cheeses and sprinkle over chicken. Bake 20-30 minutes until tender. Enjoy.
BAKED BUFFALO WINGS
This comes from Ali Slagle in The New York Times cooking e-newsletter. Ali wrote, "For chicken wings that come out of the oven as crisp and tender as their fried counterparts, coat the wings in salt and baking powder. The combination promotes even browning, crackly-crisp skin and moist, tender meat. (Do this for roast chicken, too!) Then, cook them directly under the high heat of the broiler, which renders fat and fuses the spicy buttery sauce to each wing. You can buy any combination of meaty drumettes, wingettes (flats) or wing tips, or buy whole wings and break them down yourself, cutting at the joints to separate each wing into three pieces. Looking for a vegetarian version — or simply to add some vegetables to your spread? Try these Buffalo crudités."
Note: To get the recipe for the Buffalo crudités, you'll need to subscribe to The New York Times cooking e-newsletter. Subscribing is well worth it!
Yield: 4 servings; Time: 35 minutes, plus brining (optional)
To view this online, go to https://cooking.nytimes.com/recipes/1019952-baked-buffalo-wings.
Ingredients
For the blue cheese dip:
3 ounces blue cheese, crumbled (about 3/4 cup)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon fresh lemon juice or apple cider vinegar
1 to 3 tablespoons milk or buttermilk, or to taste
Kosher salt and black pepper
For the chicken wings:
3 pounds chicken wings, or any combination of drumettes, wingettes and tips
1 tablespoon baking powder
Kosher salt and black pepper
1/3 cup Buffalo-style hot sauce, such as Frank’s
3 tablespoons unsalted butter, melted
2 tablespoons fresh lemon juice
2 garlic cloves, minced (about 2 teaspoons)
Preparation
Make the blue cheese dip: In a small bowl, stir together blue cheese, mayonnaise, sour cream and lemon juice. Thin with milk until spoonable. Season with salt and pepper and set aside. (Dip keeps for up to 4 days in the refrigerator; thin as needed with more milk.)
Place an oven rack 4 to 6 inches from the broiler. Heat the broiler.
Prepare the chicken: Pat the wings dry. If the wings are not yet broken down into three pieces, cut each wing at the two joints. To do so, flip the wing over and wiggle each part to find the joint. Cut at the joint hinge to separate the meaty drumette from the wingette (also known as the flat) and the wingette from the smaller wing tip.
In a large bowl, toss the baking powder with 1 tablespoon kosher salt. Add the wings and toss until evenly coated. Spread the wings in an even layer on a foil-lined baking sheet. (To prepare them in advance and allow them to dry-brine, let the wings sit out at room temperature for up to 1 hour after coating, or in the refrigerator overnight. Let them come to room temperature before proceeding.)
Broil the wings in the oven until golden and crisp all over, turning halfway through, about 15 minutes per side.
As wings cook, make the buffalo sauce: In a large bowl, stir together the hot sauce, butter, lemon juice and garlic. Season to taste with salt and pepper.
Transfer the wings to the hot sauce-mixture and toss to coat. Using a slotted spoon, return the wings to the baking sheet, leaving extra sauce behind. Broil until sizzling and browned in spots, about 5 minutes. (Depending on your broiler, you may need to rotate the pan so all the food is exposed to the heat source.)
Serve with extra buffalo sauce and the blue cheese dip.
ALOHA CHICKEN BURGERS
This is from Chris McDaniel at AllRecipes. Chris wrote, "This tasty sandwich is like a luau on a bun!”
Time: 1 hr 20 minutes; Prep: 20 min; Cook Time: 30 min; Makes 2 servings
To view this online, click here.
Ingredients
2 skinless, boneless chicken breast halves
1/4 cup soy sauce
3 slices thick cut bacon
2 large hamburger buns, split
1 tablespoon softened butter
1/4 cup teriyaki sauce
2 tablespoons mayonnaise
2 slices pineapple
2 slices tomato
2 slices of iceberg lettuce
Directions
Place chicken breasts into a plastic zipper bag with soy sauce, seal the bag, and marinate in refrigerator for 30 minutes. While chicken is marinating, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, and set aside. Spread cut sides of hamburger buns with butter.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Remove the chicken from the soy sauce, and discard the excess soy sauce. Place the chicken breasts onto the preheated grill, and grill until chicken shows good grill marks, is no longer pink inside, and the juices run clear, 4 to 5 minutes per side.
When chicken is almost done, brush each piece generously on both sides with teriyaki sauce to finish grilling. Place a slice of Swiss cheese on each chicken breast, and cover with a lid to help the cheese melt onto the chicken.
While chicken is grilling, spread the buns open on the grill and cook until toasted and showing grill lines, about 2 minutes. Set the buns aside.
To assemble, spread the grilled sides of each bun with mayonnaise, and top each bottom bun with a cooked chicken breast, 1 1/2 slices of bacon, a slice of pineapple, a slice from a head of lettuce, a slice of tomato, and the top bun.
Footnotes
Cook's Note:
If you don't want to grill, loosely roll up marinated chicken breast with teriyaki sauce in foil, and bake at 400 for 20 minutes. Then open foil, and melt cheese on top.
Tip
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
CHICKEN FAJITA PASTA
This is from tbsp.com, and begins, “Tex-Mex meets Italian in this awesomely easy weeknight dinner dish.”
Prep: 20 minutes; Total: 40 minutes; Servings: 4
To view this online, click here.
Ingredients
1 tablespoon olive oil
1 lb. chicken breast, sliced thin
1 packet Old El Paso™ taco seasoning mix chicken
1/4 cup water
1/2 red bell pepper, sliced thin
1/2 green bell pepper, sliced thin
1/2 yellow bell pepper, sliced thin
1/2 red onion, sliced thin
1/2 lb. spaghetti (1/2 of a 16 oz. box)
4 oz. cheddar cheese, grated
Salt and pepper
Directions
In a large skillet, add olive oil over medium heat. Once hot, add the chicken and cook, stirring regularly, until chicken is cooked through, around 8 minutes.
Add chicken seasoning to the skillet along with 1/4 cup water and stir together. Add sliced bell peppers and onion and cook until they are softened a bit.
Meanwhile, cook spaghetti according to package until al dente. When pasta is cooked through, use tongs to move it directly from the cooking water to the chicken fajita skillet. Stir to combine, and season with salt and pepper to taste.
Top the skillet with grated cheddar cheese and reduce heat to low until cheese is melted. Serve hot.
CHICKEN & BROCCOLI ALFREDO
This is from FamilyTime, and begins, “In just 30 minutes, you can serve this delectable dish, with a rich, satiny Alfredo sauce that coats chicken, broccoli and pasta.”
Serves: 4 servings (about 1 3/4 cups each); Prep Time: 10 minutes; Cook Time: 20 minutes
To view this online, click here.
Ingredients
1/2 of a 1-pound package linguine
1 cup fresh or frozen broccoli florets
2 tablespoons butter
1 1/4 pounds skinless, boneless chicken breast half, cut into 1 1/2-inch pieces
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
1/2 cup milk
1/2 cup grated parmesan cheese
1/4 teaspoon ground black pepper
Directions
Prepare the linguine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of the cooking time. Drain the linguine mixture well in a colander.
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned and cooked through, stirring often.
Stir the soup, milk, cheese, black pepper and linguine mixture in the skillet and cook until the mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.
Grilled Chicken & Broccoli Alfredo: Substitute grilled chicken breasts for the skinless, boneless chicken.
Shrimp & Broccoli Alfredo: Substitute 1 pound fresh extra large shrimp, shelled and deveined for the chicken. Cook as directed for the chicken above until the shrimp are cooked through.
Easy Substitution: You can substitute spaghetti or fettuccine for the linguine in this recipe.
Serving Suggestion: Serve wth a mixed green salad topped with orange sections, walnut pieces and raspberry vinaigrette. For dessert serve almond biscotti.
Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
SWEET AND SOUR CHICKEN
This was posted in MyRecipes, and is originally from CookingLight. This begins, “Our take saves 446 calories, 22 grams of fat, and 1,260 milligrams of sodium over one serving of a leading chain's sweet and sour chicken.”
Yield: Serves 4 (serving size: 1 cup)
To view this online, click here.
Ingredients
2 large egg whites
4 teaspoons cornstarch, divided
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
6 tablespoons unsalted ketchup
1/4 cup water
3 tablespoons cider vinegar
2 tablespoons brown sugar
1 1/2 tablespoons lower-sodium soy sauce
2 tablespoons canola oil, divided
1 red bell pepper, cut into 1-inch pieces
1 1/2 cups fresh pineapple chunks
2 teaspoons grated fresh ginger
3 green onions, cut into 1-inch pieces
Directions
Combine egg whites and 1 tablespoon cornstarch in a large bowl, stirring with a whisk. Add chicken to bowl; toss to coat.
Combine remaining 1 teaspoon cornstarch, ketchup, and next 4 ingredients (through soy sauce) in a bowl, stirring with a whisk.
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add bell pepper to pan; cook 2 minutes, stirring frequently. Add pineapple, ginger, and onions to pan; cook 2 minutes, stirring occasionally. Transfer bell pepper mixture to a plate.
Add remaining 1 tablespoon oil to pan. Add chicken mixture, allowing any excess egg white mixture to drip back into bowl. Stir-fry 6 minutes or until chicken is browned and done. Add ketchup mixture and bell pepper mixture to pan. Bring to a simmer; simmer 1 minute or until slightly thickened. Sprinkle with salt; serve immediately.
RANCH CHEDDAR CHICKEN
This came from the infamous long-since-forgotten emailing list. Chicken couldn't get much simpler than this!
Ingredients
1/2 c. Hidden Valley Original Ranch dressing
1 Tbsp. flour
4 chicken breasts (skinless & boneless)
1/4 c. shredded sharp cheddar cheese
1/4 c. grated Parmesan cheese
Directions
Preheat oven to 375 degrees, mix together dressing and flour. Coat each chicken breast with mixture. Place chicken on baking sheet. Combine both cheeses and sprinkle over chicken. Bake 20-30 minutes until tender. Enjoy.
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