Grilled Chicken Tenderloins (Without The Grill!) | Southern Plat. Okay, ya'll, listen to me here, YOU ARE GOING TO LOVE THESE!! Seriously, you are going to absolutely love, love, LOVE these! So you need to make them, alright? Trust me. This is a widespread copycat version of Cracker Barrel's grilled chicken tenderloins and they are absolutely amazing, I think they are much better than Cracker Barrels, actually! I'm not sure where I got the recipe because it is all over the internet, but I got it five or seven years ago and have been making it on a very regular basis ever since with rave reviews each time. Did I mention that I really think y'all are going to love this? You'll need: Lime juice, Zesty Italian Dressing, honey, and some chicken. You can purchase chicken tenders or just do like I do and buy boneless skinless breasts and cut them yourself (its cheaper!).
Oh, and in a pinch you can use lemon juice if you like. Pour in your Salad Dressing. I like to mix this up in a mason jar because it is so dern easy that way. Add your honey.. Add Lime juice. Asian Chicken on a Stick. The other night I had a pile of boneless-skinless chicken thighs on death row, so I thought I'd use them as an opportunity to work up a new recipe. It's nothing really fancy, just some Asian-marinated thighs grilled on skewers that I served over some fried rice and stir-fried veggies. Ingredients15 Boneless/skinless chicken thighs, trimmed of excess fat10 skewers (I use bamboo) Marinade1/2 cup Soy sauce3/4 cup Pineapple juice3/4 cup Coke classic (a natural tenderizer)4 cloves Garlic, crushed1 Tbsp Ginger paste1 tsp Chinese five spice1/2 tsp Black pepper, ground fresh1/2 tsp Red pepper flakes Glaze1/2 cup Chili sauce (Heinz, of course)1/3 cup Hoisin sauce1/4 cup Rice wine vinegar1/4 cup Pepper jelly1/4 tsp Chinese five spice MethodCombine all of the marinade ingredients in a large zip-top bag, seal and shake gently to combine.
Add the chicken thighs to the bag, seal (removing the excess air) and squish the chicken around to ensure even coverage. Remove from the heat and set aside. Grilled Tandoori Chicken. Grilled Spicy Chicken Sandwich. The weather here in Vancouver was just perfect recently, not too cold and lots of sunshine. So, I jumped on the opportunity to fire-up the outdoor grill that’s been sitting idle and cooked up a flavorful Vietnamese inspired grilled chicken. Grilled chicken is fantastic on it’s own or as topping for salad, pizza, etc. Today, I'm using it for a Grilled Spicy Chicken Sandwich recipe. The “spicy” here comes from the mango salsa and not the chicken meat. So, just reduce the amount of chilies in the salsa recipe to suit your taste bud.
Grilled Spicy Chicken Sandwich(Printable Recipe)Ingredients 3 Potato Baguette (halved) or 6 French Sandwich Rolls, split horizontally 3 pcs Grilled Chicken Breast, slice thickly 1 Large Green Leaf Lettuce Mango salsa A handful of Cilantro leaves Sea Salt and Black Pepper, or to taste Grilled Chicken Breast 3 Pcs (about 530g) Chicken Breasts, boneless Method In a medium bowl whisk all the marinade ingredients. Preheat the grill for direct cooking over medium heat.
Chicken Biryani | Nourish Network. By Cheryl Sternman Rule Here’s a streamlined version of Amma’s Rice, a beautiful, golden-hued biryani recipe from Pat Tanumihardja’s heartfelt The Asian Grandmothers Cookbook (Sasquatch Books). Any type of chutney is a good condiment with this rice dish; I enjoy it with tamarind. 1/4 teaspoon saffron 2 tablespoons boiling water 1 teaspoon salt 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon garam masala 6 whole black peppercorns 4 whole cloves Seeds from 5 cardamom pods 1 cinnamon stick 1 1/2 cups basmati rice 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 1 medium white onion, diced 5 garlic cloves, minced 1 tablespoon minced fresh ginger (packed) 1 pound organic skinless, boneless, chicken breast, cut into 1-inch cubes 1/2 cup plain nonfat yogurt, divided Toasted almonds (optional) Chutney (optional) Place the saffron in a small ramekin and cover with the water. Set aside. Stir together salt, cumin, coriander, and garam masala in a small bowl.
Tandoori Chicken Quesadillas. Tandoori Chicken Melt. Real Kung Pao Chicken | Noodle Fever. My first date with my husband only lasted a couple of hours, but in that short time he managed to inform me that he hated sunshine, karaoke, coffee, San Francisco, and Chinese food. Item for item that was pretty much my go-to response for the "things I love" section of the multiple dating social networking sites I belonged to at the time. I guess it's true what they say about opposites attracting. Still, you'd better believe I launched my campaign to convert him to a Chinese food lover as soon as the words were out of his mouth.
It started with the really easy-to-like stuff: homemade potstickers, wonton soup. Soon he was seeking out the best Szechuan hot pot with me. I understand what his problem was. Real Kung Pao Chicken (adapted from Land of Plenty by Fuchsia Dunlop) MARINADE 2 teaspoons light soy sauce 1 teaspoon Shaoxing rice wine 1½ teaspoons corn starch 1. 2. 3. 4. 5. 6. Chicken Burgers with Spicy Peanut Sauce Recipe. General Tsao Chicken with Brown Rice and Broccoli. I didn’t have time to do an elaborate recipe today after taking the kids to swimming lessons after school. I found this General Tsao sauce at Trader Joe’s and decided to give it a try. I am so glad I did! It was very flavorful and spicy on the chicken and my husband and I both loved it. I served this chicken with brown rice and steamed broccoli. 2 tsp olive oil5 chicken thighs, fat removedSea salt and freshly cracked pepper, to tasteGarlic powder, to tasteGeneral Tsao Stir Fry Sauce (or teriyaki sauce)Brown Rice, cooked per instructionsFresh broccoli crowns, steamed until tenderGreen onions, chopped (optional) Cook the rice, per instructions.
Slow Roasted Chicken with Cilantro-Citrus Butter. My daughter is finally on the mend from her terrible cold but now my husband and son are sick. I decided to roast a chicken and loaded it up with citrus to get as much vitamin c in my family as possible. I slow roasted the bird and my house smelled fantastic all afternoon – I love that. I served this chicken with Roasted Tomatoes with Cotija Cheese and Cilantro and Lime Rice for a tasty and healthy dinner that we all enjoyed. 5 lb free range chicken1-2 tbsp butter2 tbsp fresh cilantro, choppedZest of one orangeZest of one lemonZest of one lime1 clove of garlic, mincedSea salt and fresh cracked pepper, to taste Preheat the oven to 275 degrees.
Place the meat thermometer into the thickest part of the thigh, making sure not to touch bone. Fragrant And Hot Chicken. This is the 3rd and the last recipe using the salted chilies for my Hunan recipes series. I have tweaked this particular dish a few times. The original recipe from the cookbook wasn’t what I had envisaged. The meat turned out too dry and bland. So, here is my version of Fragrant and Hot Chicken recipe. My family enjoyed this dish very much. Fragrant And Hot Chicken(Printable Recipe) Ingredients 1 lb Chicken Legs, boneless, skinless 2 tsp Soy Sauce 1 Tbsp Shaoxing Wine 1 Tbsp Finely Chopped Ginger 1 Clove Garlic, finely chopped 1 ½ tsp Chili Bean Paste 1 Tbsp Chopped Salted Chilies ¼ Cup Water 1 tsp Dark Soy Sauce 2 Scallions, finely sliced Peanut Oil Method Cut the chicken into bite-size cubes.
Heat enough oil for deep-frying in the wok over high heat. Pour off all but 3 Tbsp of the oil, and return the wok to a medium heat. Mix in the chicken pieces and then cook over a high heat to reduce the sauce, stirring constantly. Naga Hot, Hot, Hot Wings | Noodle Fever. Is there a more perfect party food than hot wings? They're cheap, easy-to-make, and people go completely kookoo for them. The only way to make hot wings even better, in my book at least, is to make them hotter. Enter naga hot sauce. The infamous naga is the hottest known pepper on the planet—a blistering three times hotter than the habanero (that's forty times hotter than the wimpy jalapeno). These peppers are guaranteed to make even the most experienced spice eater break a sweat, so you know I was dying to cook with them.
I made these wings in batches, both in a 425 degree oven, and under the broiler, and the broiler version was hands-down the best hot wing I've ever eaten. Extra crispy skin, tender meat, and just enough heart-pounding heat to keep you reaching for the next adrenaline rush. Naga Hot, Hot, Hot Wings 3 dozen wings 2 tablespoons of butter, melted 1 5 oz. bottle Frank's Original Red Hot sauce 1 tablespoon Dave's Insanity Ghost Pepper sauce Salt and Pepper 1. 2. 3. 4. Asian Chicken Lettuce Wraps. Lettuce wraps are one of those foods that seem really healthy, but the calories and sodium are actually pretty shocking. You figure, its meat wrapped in lettuce, how bad can it be for you? Well, I'd venture to say close to 1000 calories for an order from some popular chain restaurants. These, however, are nice and light. I really liked the sweet-spicy-salty combo of these, and Joey said he really enjoyed them too.
Even Caroline couldn't get enough. 1 1/2 cups water1 cup short-grain rice, such as sushi rice, rinsed3 Tablespoons fish sauce3 Tablespoons fresh lime juice, plus 2 teaspoons grated lime zest1 1/2 Tablespoons brown sugar1 teaspoon cornstarch1 pound ground chicken or turkey2 teaspoons canola oil1 Thai or jalapeno chile, stemmed, seeded, and minced1/4 cup chopped fresh basil3 scallions, sliced thin12 Bibb or Boston lettuce leaves (about 1 head)Bring the water and rice to a boil in a medium saucepan set over high heat.
Heat the oil in a 12-inch skillet over medium heat. What's in the Fridge: Teriyaki Chicken Strips. A few weeks ago, while my kids were with their dad, I spent dinnertime at my friends’ house. Rather than just hang around while my friend took care of her four kids, I thought I’d help with dinner. It was one of those instances where there was a ton in the fridge but nothing to eat. They did have a bowl of leftover rice, though, and plenty of Asian condiments (they each spent part of their college age years in the Philippines). So I went with the obvious: fried rice. Finding the right vegetables required a bit more searching (we almost couldn’t find an onion), but I am sure we put together something almost as good as Jenny’s fantastic recipe for fried rice she just posted today.
My friend has a lot of kids, though, and I knew the rice wouldn’t be enough. Lesson learned by both my friend and me: The value of a personal chef. Teriyaki Chicken Strips 1. 2. Serial killer chicken curry | Coconut Raita. Lemony Chicken. Baked Chicken Chimichangas. Frugalicious. That's the "word" hubby used to describe me the other day as I was explaining to him that the chicken we were eating in these chimichangas was more or less free because in preparing the chicken, I also managed to get about 2 quarts of chicken stock out of the deal. If you've ever priced store-bought chicken stock you know that it's not exactly cheap. And making your own is so easy, especially if you cook your whole chicken in the crockpot as I did.
Frugalicious and lazylicious. (He's not the only one who can make up words.) I seasoned a whole (approximately 3 1/2 lbs.) chicken with salt and pepper and put it in the crockpot along with some sliced onions, celery, carrots, a couple of smashed garlic cloves and some fresh herbs. Baked Chicken Chimichangas (makes 4 chimichangas) Puree drained Ro-tel tomatoes and chilies in food processor or blender and pour into medium mixing bowl. Preheat oven to 400 degrees.
Fold bottom up, then fold in sides. Oven Roasted Mexican Chicken. One thing that I miss about Arizona is being able to grill! We live on the top level of our apartment building, so we don’t have anywhere to store a grill. There’s nothing like being able to grill in the summer; it keeps your house cool, it allows you to enjoy some sunshine and fresh air, and it makes clean-up a breeze!
If you’ve got a grill, use it, you never know when it’ll be ripped away from you! I can’t wait until we can move to a building where we might be able to have a grill. A girl can dream, right? So, here I am, grill-less and deeply saddened. That’s not going to stop me from making my favorite summer staples, though, like corn and simply marinated chicken. The simple ingredients. Combine your marinade ingredients in a sealable bag and add the chicken. Bake on a wire rack placed on a cookie sheet at 400 degrees F for 30-40 minutes, until cooked through. Serve with some nice summer veggies (like sweet corn) and enjoy! Oven Roasted Mexican Chicken Cook time: Total time: Grilled Balsamic Chicken | $5 Dinners™ So it’s almost 90 today here in Ohio. I’m sure it’s some sort of heat record. And if it’s not it should be. It’s making me tired. And cranky. And the bazillion little cottonwood seeds drifting through the air, and some other pollen are wrecking havoc on my allergies. I turned the A/C on this week.
All this to say, I have a new obsession with my grill. And a new love for cooking outside. Ingredients 3 chicken breasts ($2.53) 1/4 cup balsamic vinegar ($.25) 1/4 cup extra virgin olive oil ($.40) Salt and pepper 1 cup brown rice ($.40) 4 ears corn ($.80) Yeah for $.20/ear sale…looking forward to the days of $.10 ears! Directions 1. Cost $4.38 (Someone recalculate that for me…I’m starting to feel sleeeeeeeppppppyyyyy.) The Ultimate Turkey Burger Recipe - Bon Appetit | Culinary Cover.
Cover recipe- Bon Appetit, Grilled Turkey Burgers with Cheddar and Smoky Aioli: August 2009 I love this cover of Bon Appetit… just a simple photograph of this really delicious-looking burger, labeled with the title of being The Ultimate Turkey Burger. That’s a pretty big title to live up to, right? This recipe was placed into a section of the magazine called, “fast easy fresh,” quick dishes for every-night cooking from the Bon Appetit test kitchen. I’ve tried so many different burger recipes, and many of them have been turkey burgers.
I was pretty excited to try this “ultimate” version- Turkey Burgers with Cheddar and Smoky Aioli- to see if it was the real deal. A simple Moroccan-spiced aioli is mixed in with the ground turkey to keep the burgers moist and give them tons of flavor. A Healthy Bites tip shares that cumin seeds (in the turkey burger’s aioli) are a good source of iron and magnesium. The results: Did this recipe deserve the cover spotlight? Yes! Recipe Review: Tyler's Ultimate Chicken and Dumplings. Reader (72) Chicken Mole and a Mexican Menu. Perrys' Plate: Easy Chicken Masala Meal + Next Day's Lunch. Chicken Katsu Oyakodon | My Home-Cooking Recipes and Dining Expe. Panko Chicken Tenders. Perrys' Plate: Roasted Chicken and Potatoes with Garlic, Lemon,