Chicken Stuffed with Pesto, Ham, and Fontina Cheese. A mulligan, so Wikipedia tells me, is when a player gets a second chance to perform a certain move or action.
I gather it’s used mostly in sports. It’s also used quite frequently in my house. Daniel does something wrong….”Andie I just need a mulligan. I’m sorry; please let me start over.” I take a few too many liberties with hot sauce and Daniel’s mouth catches fire at the dinner table. Daniel gets frustrated a moment too soon, abruptly yells at me…he begs for a mulligan. I do that funny thing I like to do where I lick up that last drippety drop of maple syrup before my love has even opened his eyes on Sunday mornings. Daniel recants to all our friends about that time I picked up hitchhikers and took them to the police station. I wake him up no less than four times because all five of my previously recorded episodes of The View are positively bla-ring as I cook straight through Saturday and well into Sunday.
Both of us. This chicken couldn’t be boring if she tried. Oh. That. serves 2. Lemon Chicken Gyros with Tzatziki and Feta « Can You Stay for Dinner? First it was falafel, then burgers, and now, chicken gyros.
This place reeks of a street food fair. Someone get me a curbside cart. And a megaphone. Always a megaphone. [Please come over? My criteria is rigid: all food I make lately must be stuffed inside a buttery flatbread and then wrapped once more in parchment or foil. Creamy Chicken and Brie Soup. I’ve been in the midst of a torrid love affair this winter.
And if you haven’t noticed, the subject of my devotion begins with “s” and ends with “oup.” [Look at that big hunk of burning love up there.] Mahogany Chicken Wings Recipe. Chinese Chicken Wings Recipe. Chicken Breasts Caprese with Ham. Autumn is rumored to have arrived in the northern hemisphere, but I’ve seen no sign of it yet at my Florida home.
Here the temperature still hovers in the upper 80s F., as it has done for months. Shorts and tank tops are still de rigueur. And quickly cooked dishes that won’t heat up the kitchen, such as this one, are still on the menu at my house. This recipe combines the flavors of two much loved dishes — chicken cordon bleu and caprese salad — into one package. From chicken cordon bleu, I’ve borrowed the idea of boneless chicken breasts filled with layers of ham (or prosciutto) and cheese.
Ingredients 4 large boneless, skinless chicken breast halves 4 thin slices of ham or prosciutto (I use the latter) 16 or more fresh basil leaves 3 ripe plum tomatoes, cored and cut across into thin slices 4 ounces mozzarella cheese, cut into 1/2-inch by 1/2-inch sticks Salt and pepper, to taste 2 teaspoons good quality balsamic vinegar 2 tablespoons olive oil 2 garlic cloves, peeled Preparation. Red Thai Duck Curry.
I almost can’t speak.
It really was that delicious. Tinga de Pollo. As I said on Wednesday, Kramer and I have really been missing Mexican food, so we decided to make our own at home.
I shared the corn tortillas that I made with you then, and now I present the best chicken tacos that I have ever made. These tacos were nice and spicy while still being a bit sweet, and the chicken was tender and moist. I had always shied away from making tacos with chipotle chilies in adobo sace because I thought it was just another unnecessary ingredient. Wrong! These chilies were what was standing between me and the most perfect tacos. Chipotle chilies are basically smoke-dried jalapeño chilies, and they’re very popular in Mexico and the Southwestern United States. Your ingredients. Restaurant Style Orange Chicken. Alright you guys, seriously, this orange chicken tastes exactly like the best orange chicken you’ve ever had at any restaurant.
I was very, very, very skeptical at first because I’ve never fried meat before and I was afraid it would turn out terribly. Kramer was adamant about having me make orange chicken that would remind me him Chinese take-out, though, and I couldn’t let him down! It was perfectly crispy and crunchy and the sauce was right on point; sweet and tangy and with a little bit of heat. I honestly can’t emphasize how good this orange chicken is. You won’t be able to stop eating it, and it heats up great in the microwave as leftovers the next day. Your ingredients. Mix together the chicken, egg, salt, pepper, and 1 tablespoon of canola or vegetable oil, then add in 1/2 cup of cornstarch and 1/4 cup all-purpose flour. Heat enough vegetable or canola oil in a pot or a wok (about an inch deep in the pot) for about 5 minutes over high heat. In one more bowl, zest your orange. Crock Pot Chicken Curry with Apple, Banana, and Tomato. This is a great “beginner” curry, and by that I mean if you or your family have never had a curry before, this is a great place to start!
It’s mild and incorporates a lot of ingredients that are kid and picky-eater friendly, such as bananas, apples, coconut milk, and chicken breast. I know, I know; bananas and apples? But believe me, it’s delicious! This curry has lots of great texture and flavor, and to be honest, is even better the second or third day. But don’t worry; it doesn’t taste like fruit! Your ingredients.
Chop up your onion and throw it in the crock pot. Same goes for your jalapeno pepper. Slow Cooker Chicken and Biscuits Recipe: Recipes: RecipeTips. Chicken Cacciatore. I am a lover of braised meats, whether it be pot roast or short ribs or beef brisket…or the chicken dish I’m sharing with you today.
Just give me some meat, a pot with a lid, some combination of liquid ingredients, and I’ll be eating out of your hand…as long as your hand is holding braised meat. That might have been the weirdest introductory sentence of any recipe I’ve ever posted. This is a delightful meal, and a comfort food classic. Chicken Cacciatore generally involves browning chicken pieces in a pot over high heat, then sauteing a mix of vegetables—onions, peppers, mushrooms, tomatoes—in the same pot.
Spices are added, followed by a little wine, and the chicken and veggies are allowed to cook together in the oven long enough for magic to happen… Chicken with Tomatoes and Garlic. This is a pantry meal!
Well, sorta. Yesterday afternoon, after surveying the state of my refrigerator, I realized I had a slew of chicken legs that were going to be skating dangerously close to expiring if I didn’t act fast. After giving them a sniff and deeming them fit for human consumption, I decided to whip up two separate dishes using the chicken legs…and whatever I could find in my pantry and fridge. Here’s the first of the two dishes. Buffalo Chicken Rolls « Can You Stay for Dinner? I’m thinking we’re very comfortable together at this point, me and you. You and me. At best, we’re virtual soul mates bonded through food and cooking.
At worst, we’re in a one-sided pen pal relationship and you’re not keeping up your end of the bargain. I’m tired of paying for postage when you never write back.