Grilled Chicken Drumettes with Pineapple Pomegranate BBQ Sauce. | The Jey of Cooking. A few weeks ago, there was a big food blogger conference in Atlanta. I thought about going but was supposed to fly to Boston that weekend to see my Cubbies take on the Red Sox (my number 2 team) at Fenway for the first time in many, many years. By the time we decided that the baseball trip wasn’t going to happen, tickets for the conference were sold out and I was bummed that I would be spending the weekend on my couch instead of making new blogger friends and learning how to improve my blogging skills. Then, a post on The Nest informed me that the fine folks over at POM Wonderful were giving away a ticket for the conference.
I immediately entered and waited impatiently for them to let me know that I had won. Well, I didn’t win, but they did send me a package chock full of their awesome products, so I made the most of that weekend on the couch and got to work looking for ways to use it. Grilled Chicken Drumettes with Pineapple Pomegranate BBQ Sauce – adapted from About.com 2 Tbsp. Tangy Honey & Mustard Chicken | Cafe Campana - Another Sydney Food & Cooking Blog. W00t W00t I have my first DSLR Camera. I have made the plunge. After an unsuccessful attempt to score one as a Christmas present (even after heavy suggestions for much of November and December), I have made the plunge and purchased one. I have spent the last three days going to every website, camera shop and electronic shop in the Great Sydney region searching for a good deal. It was frustrating at times but I have come up with the goods.
I decided on the Canon 550D as it has a lot of good features and isn’t too expensive. The dish below is nothing special, it’s just an everyday dinner that I felt the need to photograph just to play with my new toy. Time for me to kick back after all that shopping and suck down some beers. Tangy Honey & Mustard Chicken Serves 4 Ingredients Chicken Thighs 2 tbsp Tomato Paste Honey 1 tbsp Dijon Mustard Worcestershire Sauce Hot Dog Buns 3 tbsp Butter Garlic Cloves, finely chopped 1 tsp Dried Italian herbs Method Preheat grill to 180°C and heat the barbeque. Honest Vanilla: Herb, spice & everything nice: Roasted Chicken with Dijon Sauce. Apricot Chicken with Cranberry Rice Pilaf. QVC channel? No interest. Nordstrom’s half yearly sale? Oh please… I avoid it like the plague. But put me into a grocery store and it’s all over – I have no willpower. None. Something interesting in aisle nine?
Fortunately, that wasn’t a problem with my latest impulse purchase - a bag of Trader Joe’s Brown Rice Medley. Apricot Glazed Chicken with Cranberry Rice Pilaf – I used the Brown Rice Medley from Trader Joe’s. (Serves 4) Chicken 1/4 cup apricot preserves1 Tbsp. balsamic vinegar1 1/2 tsp. dijon mustard4 skinless, boneless chicken breasts, rinsed and patted drysalt and white pepper to taste Rice Pilaf 1 cup Trader Joe’s Brown Rice Medley2 1/2 cups low sodium chicken stock1 leek, washed and sliced into 1/4 inch thick rounds1 Tbsp. olive oil1/2 cup dried cranberries2 tsp. dried thymesalt and pepper to taste Directions: Pre heat the oven to 375 degrees.In a small bowl, combine the apricot preserves, balsamic vinegar and dijon mustard. Notes: This makes a great base for a “leftover lunch”!! Baked Teriyaki Turkey Meatball Recipe. A few days ago, I was cruising around the internet, looking through some of my favorite food blogs when I stumbled upon a recipe for Cherry Coke & Jalapeno Meatballs from Kay of Kayotic Kitchen.
Kay, otherwise known as the cooking Dutch girl, hails from Gouda in the Netherlands. For those of us who are not multilingual, I personally thank her for blogging in English so that we can enjoy her inventive recipes and beautiful photos. Well, I guess we could enjoy her photos in any language, but you get my drift. Not only is Kay a talented photographer, but she has a wit and joyful spirit that shines through in her writing and in the stories she tells about her beautiful little boy. Back to the meatballs. There was something about the spice mix of paprika, nutmeg and cayenne that caught my attention and wouldn’t let go.
Or perhaps it was the glaze, bubbling and rich with the flavors of cherry, brown sugar, and jalapeno peppers. Thank you for the inspiration, Kay. The recipe: The teriyaki sauce: Cheddary chicken pie « The Domestic Mama & The Village Cook. Mmmm, doesn’t that title sound good? Anything cheesy sounds good to me… I love this recipe~ total keeper. 1st of all, it’s easy.The ingredients are easy to find, and you can just keep them on hand for whenever you want a quick meal. 2nd of all, it’s Cheddar-cheese3rd of all, one pot clean up and you can chill with some wine while it’s baking. Oh yeah! Woohoo! I got this recipe from Sargento, and I added just a few extra seasonings , which I will tell you about, too. I got all fancy with my crust, because I get down with some dough… but you can simply top it with the crust. If you want to do the lattice top; it isn’t that hard, just make sure your filling has cooled a bit.
I did it by laying down one series of dough strips, and then starting from the center, I inter-weaved dough strips in opposite directions. My edges were kind of ugly, so I used some extra dough as a border there. I love after pics of baked goods, but…. I have leftovers. Oh yes! Misty The Conqueror. Don't let that adorable face fool you. She might be comically chubby, covered in thick colourful fur and slow as molasses, but she's a ninja just waiting for her moment to strike.
As cute as cats are they're just as mean. Evil. Malicious. Diabolical even. Be rest assured they're plotting to kill you in your sleep right now. And the best part is you know I'm right. Misty here is a swirling contradiction of good and evil. Normally Misty isn't violent. Needless to say Misty still has sap in her fur and Lee's arm is now covered in cuts. I guess what I'm trying to say is after a long day filled with exciting and relentless cat attacks it's just nice to sit down to a steaming plate of pasta.
Lemon Pesto Linguine Makes about 5 - 6 servings. Source: My imagination. 500g linguine 3 chicken breasts 2 tbsp salted butter 1 clove garlic, minced Salt and pepper to taste 2 tbsp lemon juice Note: I paired Focaccia bread with this meal. Printer-Friendly Version. Lemon chicken with walnuts — Home cooking rocks! This dish was inspired by a recipe called tangerine beef which I found in one of my cookbooks. I don’t have access to fresh tangerines but I like the idea of adding nuts to deep fried meat coated in a sweet sticky glaze. I substituted lemon for the tangerine and chicken for the beef. If you prefer the lemon sauce that’s bright yellow in color, use white sugar and add a little grated turmeric. If you like the sauce to be a deep amber, ditch the turmeric and use dark brown sugar. Ingredients 6 to 8 chicken thigh fillets 2 tsps. of salt about 1 tsp. of ground black pepper about 1/3 c. of corn or tapioca starch 2 to 3 c. of cooking oil for deep frying 3/4 c. of whole walnutsFor the sauce:juice of 2 lemons about 1 c. of brown sugar 1/2 tsp. of saltFor the garnish:1 small carrot, julienned about 10 onion leaves, cut into two-inch lengths then finely sliced vertically Instructions Cut the chicken thighs into 1-1/2 inch cubes.
Cooking time (duration): 30 minutes Number of servings (yield): 4 to 5. Parmesan Crusted Chicken - Once Upon A Chef. This is a great chicken dish to add to your repertoire. It’s easy enough to make for a quick weeknight dinner but also elegant enough for company. Even kids love it — I think mostly because it bears some resemblance to chicken fingers. There are two secrets to success: first, pounding the chicken breasts to an even 1/4-inch thickness tenderizes the meat and ensures even cooking; and, second, a three step breading method ensures that the coating adheres to the meat while it cooks, resulting in a crispy crust and juicy interior every time.
The fresh herbs are totally optional; use what you have on hand, or none at all. Ingredients For Breading 1/2 cup all purpose flour2 eggs2/3 cup seasoned Italian breadcrumbs (I use Progresso)1/3 cup freshly grated Parmigiano-Reggiano cheese1/4 teaspoon salt1/4 teaspoon freshly ground black pepper2 tablespoons finely chopped fresh herbs, such as thyme, parsley, chives or rosemary For Chicken Instructions Set up three large shallow bowls in an assembly line. Sriracha Honey Buffalo Wings Recipe | Sriracha Chicken Wings. Buffalo wings are fairly hard to pass up at a party, unless you’re a vegetarian. And if that’s the case, there’s always a platter of crispy celery and carrots with the bonus buffalo wing sauce for our veg-head friends. So everyone wins at our parties. A memorable buffalo or chicken wing recipe is all about having a great sauce, one that will keep people licking their fingers between every touchdown hoorah. Adding a bit of heat and lively spice doesn’t hurt either and if your guests leave the party with their palates till tingling, then you know you have a winning recipe.
Our buffalo wing repertoire normally will have mild selection (for the quitters) and an amped up, spice packed wing variation for the more daring and bold friends. Both are great, but the buffalo wings that are kicked up on the scoville level are so much more fun to eat. We have a siriracha chicken wing recipe that we developed last year and it’s been a huge hit.
Here’s the complete list of our chicken wing recipes. Lemony Chicken Saltimbocca. I am really excited with this month’s Cooking Light because I have found several recipes I want to make, starting with this one. This recipe was perfect to try with my new olive oil I received from Olivari. It’s a light and flavorful olive oil that is great to use with cooking or with finishing and flavoring dishes. I especially loved the pop-up spout in the cap. This recipe was quick and simple to make but tasted gourmet and delicious. I loved the look and taste the sage and prosciutto added to the chicken breasts and the lemony sauce was amazing. This chicken was a big hit with all of us, especially my husband, who really loved it! Lemony Chicken Saltimbocca: Adapted recipe and photos by For the Love of Cooking.net Original recipe Cooking Light ~ Jan/Feb 2011 Place the chicken breasts between two pieces of wax paper.
Heat 3 teaspoons of olive a skillet over medium high heat. Combine the chicken broth, lemon juice, and cornstarch together in a small bowl and whisk until well combined. Fiber-One Parmesan Crusted Chicken Recipe. Baked Teriyaki Turkey Meatballs. General Tso's Chicken | Once a month, my family gets together for family dinner.
We rotate houses every month, and if it’s your turn to have the dinner at your house, you choose the menu and assign out what you want everyone to do. A lot of the time, there will be a theme to the meal – Mexican, or Italian. Well, a few months back, my mom was saying that she would like to do a Chinese food night. My brother in law claimed that there is no such thing as good Chinese food made at home. So, I do have to kind of agree with him – but not completely. This recipe caught my eye for a couple of reasons. Ingredients Instructions In a small bowl, mix together the brown sugar, hoisin sauce, rice wine vinegar, ketchup, soy sauce and water.
Recipe from www.tasteandtellblog.com. BALSAMIC CHICKEN. Asian BBQ Chicken - Once Upon A Chef. Think of this dish as Chicken Teriyaki with a South Asian flair, or India meets the other flavors of Asia. It sounds exotic but it’s actually kid-friendly and easy to make. The marinade is a simple mix of soy sauce, brown sugar, fresh lime juice, a bit of oil, garlic, ginger and spices.
What makes it unique is Garam Masala, an aromatic Indian and South Asian spice blend containing cinnamon, coriander, cardamom, cumin, nutmeg, mace, peppercorns and cloves. You can find it at Whole Foods or other specialty markets — it’s worth adding to your spice rack for sure. After the chicken marinates a few hours, you simply grill it until it turns a dark, golden brown, then scatter finely sliced scallions over top. Note: For the chicken, you’ll need boneless, skinless chicken thighs. Ingredients Instructions In a medium bowl, mix together all of the ingredients except for the chicken and scallions. Add your review or comment! Chicken fillets with honey, lemon and ginger sauce — Home cooking rocks! One of the most popular recipes in this blog is the Vietnamese style honey ginger chicken which uses bone-in chicken thighs. Here is a version that uses chicken thigh fillets which cooks in less than half the time. For best results, I recommend that you season the chicken thigh fillets with salt and pepper a couple of hours before cooking.
Just keep them covered in the fridge then take them out when you’re ready to throw them into the pan. Ingredients 8 chicken thigh fillets with skin on, seasoned with salt (or fish sauce) and pepper a thumb-sized piece of ginger, grated and juice included juice of one lemon (for an exceptionally aromatic dish, grate the rind and add to the sauce) 4 to 6 tbsps. of honey 2 tbsps. of finely sliced onion leaves, for garnish Instructions Heat a non-stick frying pan. Cooking time (duration): 20 minutes Number of servings (yield): 4 Meal type: lunch / supper 130Print this post (for personal use only). Chicken with Mustard Mascarpone Marsala Sauce Recipe : Giada De Laurentiis. Directions Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat.
Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly. While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Meanwhile, bring a large pot of salted water to a boil. Kung Pao chicken — Home cooking rocks! Sweet, sour, salty and spicy, kung pao chicken is a dish that originates from the Sichuan Province of central-western China. The most important ingredient of Kung Pao chicken is the Sichuan peppercorn. Curious that by the time the dish became a hit in America, the recipe rarely included Sichuan peppercorns.
Perhaps, it’s the unavailability. But if you have access to Sichuan peppercorns and you want to cook kung pao chicken at home, I really suggest that you not underestimate the wonderful flavors and aroma that only Sichuan peppercorns can impart to this dish. Kung pao chicken is meant to cook within a few minutes and very high heat all throughout the cooking is essential. Serves four. Ingredients: For the marinade: 1 tbsp. of light soy sauce 1 tsp. of salt 2 tbsps. of rice wine 1 tbsp. of rice vinegar 1/2 tsp. of sesame seed oil 3 tbsps. of corn or tapioca starch For the sauce: Place the diced chicken in a bowl. Heat the cooking oil in a wok. Grilled Chicken with Spinach and Pine Nut Pesto Recipe : Giada De Laurentiis. Sweet and Sour Chicken Recipe.