Creamy Chicken and Sundried Tomato Pasta. I have been seeing this tasty looking creamy chicken and sundried tomato pasta on pinterest for a while now and it was time that I made my own version of it! You really can't go wrong with a creamy sauce packed with the flavour of sundried tomatoes but this pasta takes things a step further with the addition on plenty of melted cheese including both fresh mozzarella, which only adds to the creaminess, and parmesan! This recipe is super easy and it only takes as much time to make as it takes to bring the water to a boil and cook the pasta!
You start off by cooking the chicken, deglazing the pan with some white wine, adding some broth and cream along with the sundried tomatoes and cheese and you're done! Other than tweaking the recipe I made one important addition and that was to add some roasted grape or cherry tomatoes for their juiciness and acidity which complements and contrasts the creaminess of the pasta perfectly! Closet Cooking is now on Instagram! Ingredients directions. Calories Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough.
How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day. Carbs Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. Sugar We all deserve a treat sometimes, but try to limit your sugar intake. Fat We all need to eat a small amount of fat because it protects our organs and helps us grow. Saturates Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Protein Protein helps our muscles to grow and repair, as well as providing you with essential amino acids.
Calories Calories are just a unit of energy. Carbs Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. Sugar We all deserve a treat sometimes, but try to limit your sugar intake. Fat Saturates Protein. Honey Lime Chicken. There is a major heat wave passing through Los Angeles right now. It’s hot, hot, hot. So as much as I feel ready for fall foods – pumpkins, chili, hearty soups – it’s just too hot. All I want to eat is fresh, light salads and easy grill or no cook options. This simple chicken dish is packed with flavor from the lime, cilantro, honey, and red pepper flakes. Seriously, it’s some of the best chicken around. The yogurt and lime juice make the chicken incredibly tender and then there is the sauce.
You’ll want to swim in it. Curious about the salad? Honey Lime ChickenServings: 4Serving Size: around 6 oz. chickenNutritional Info: 223 calories, 7.8g of fat, 3.1g carbohydrates, 0g dietary fiber, 34.1g of protein, 2.5g of sugarWeight Watchers® PointsPlus®: 5 * Ingredients 1.33 lbs. chicken, cut into thick strips1/4 cup cilantro, packedJuice of 3 limes2 garlic cloves1.5 tsp. honey1/2 tsp. kosher salt1/2 tsp. cumin1/2 tsp. red pepper lakes2 tsp. olive oil1 tbsp. plain nonfat yogurt Instructions. Chicken Francese. Thanksgiving Osso Buco recipe from food52. Spicy Sweet-and-Sour Grilled Chicken Recipe. Photo by Lara Ferroni yield Makes 6 servings active time 45 minutes total time 1 hour 50 minutes There are hundreds, if not thousands, of barbecue chicken recipes out there, and we've certainly had our share, so we can say with authority that this spicy sweet-and-sour grilled chicken is the best we've had to date.
It's got enough heat to titillate your taste buds, but not so much that kids will steer clear. Editor's Note: This recipe is part of Gourmet's Modern Menu for Fiery Fare. Sauce: 1 cup water 1/4 cup plus 2 tablespoons tomato paste (from a 6-ounce can) 1 cup soy sauce 1 cup distilled white vinegar 3/4 cup sugar 3/4 cup minced onion (about 1 medium) 1/3 cup minced serrano or jalapeño chiles with seeds 1/4 cup minced garlic (about 9 large cloves) Chicken: 6 large chicken drumsticks (about 1 1/2 pounds) 6 large chicken thighs (about 2 pounds), trimmed of any excess fat and skin Lime wedges for serving Preparation Pat chicken dry (do not season with salt and pepper).
Buttermilk Fried Chicken. Photo credit: Jody Horton, courtesy Chronicle Books From Yahoo Food’s Cookbook of the Week: Brown Sugar Kitchen Buttermilk Fried Chickenby Tanya HollandServes 4-6 When I was growing up, my mother fried chicken at least three times a week. She cooked it in a cast-iron skillet and always used vegetable shortening.
The seasoned flour went into a paper bag. 2 Tbsp. minced fresh parsley1 Tbsp. dried tarragon1 Tbsp. onion powder1 Tbsp. sweet paprika2 tsp. kosher salt, plus 1 Tbsp.2 tsp. garlic powder1 tsp. cayenne pepper1 tsp. freshly ground black pepper, plus 1 Tbsp.1 tsp. dried oregano1 tsp. dried thyme3½ lb. chicken, cut into 8 pieces1 cup buttermilkCanola or rice bran oil for deep-frying1½ cups all-purpose flour In a large bowl, combine the parsley, tarragon, onion powder, paprika, 2 tsp. salt, garlic powder, cayenne, 1 tsp. black pepper, oregano, and thyme. Preheat the oven to 350°F. In a large wide bowl, combine the flour, 1 Tbsp. salt, and 1 Tbsp. black pepper. Yummy Ugly Chicken - A Super Easy Chicken Recipe - The Kitchen Snob.
Honey Dijon Pretzel Chicken. When the days are busy it's always nice to have some quick, easy and tasty recipes in your box and this honey dijon pretzel chicken is one such recipe! This recipe comes together in under 30 minutes and it's hard to beat sweet and tangy honey dijon coated chicken with a crispy and salty pretzel crust! I have been wanting to try this honey dijon pretzel chicken ever since I came across it on pinterest, via cinnamon, spice and everything nice, and I only made a few tweaks to the honey dijon sauce to make it more to my tastes. I added some grainy mustard for the texture and visual affect, cut back on the oil, replaced the vinegar with fresh lemon juice, added garlic and some miso which goes fabulously well with the honey dijon flavour combo. I have to say that this is some tasty chicken and I know that I will be making it again and again, along with the tasty honey dijon sauce! Serve with extra honey dijon sauce! Honey Dijon Pretzel Chicken ingredients directions Nutrition by:
Crispy Baked Peanut Sweet Chili Chicken Wings. Ever since I discovered just how easy it is to make crispy chicken wings at home by baking them I have been much more willing to make them! I mean it is really as easy as tossing the chicken wings in a touch of oil, laying them out on a rack on a baking sheet before baking them on the top shelf of the oven and they come out nice and crispy and so good! After you are done baking them you just need to toss them in your favourite sauce and you are good to go in less than 10 minutes of minimal effort.
Speaking of tasty sauces, I have a new one for you today a peanut sweet chili sauce this is irresistible and ridiculously easy to make! To the base of the sweet chili sauce you add some peanut butter, lime juice, fish or soy sauce and extra chili sauce to taste before heating it a bit to melt the peanut butter; the perfect blend of sweet, spicy, tart and salty! Sweet, spicy, sticky and finger licking good! Crispy Baked Peanut Sweet Chili Chicken Wings ingredients directions Nutrition by: Slow Cooker Smothered Chicken with Mushroom Gravy. It's Day 3 of Slow Cooker Week and I will admit, I was leery about using my slow cooker to cook a whole meal. I've owned a slow cooker for as long as I can remember but I've only used it to keep my collard greens warm during the Holidays. A few of my foodie friends told me to try it, and I am so glad I listened. If you're stuck in the ice ages like I was, this is the perfect dish to convince you that a slow cooker can be your new best friend!
I used bone-in, skinless, chicken thighs for this dish because I was concerned about breast meat drying out. I fried a little bacon until crisp, then I browned the lightly floured chicken in bacon grease with a little olive oil added, for about 3 minutes on each side. Make sure you do this in batches, then transfer chicken to slow cooker.
I sauteed onions, peppers, celery and garlic, added the cream of mushroom and hot tomato sauce to pan. After four hours of cooking time on low we have perfectly smothered chicken. I topped my chicken with green onions. Sous Chef Recipe Clipper - Chicken Francese. Chicken Parmesan Grilled Cheese - Hello Brit - Food. As you can tell, we here at Brit are pretty excited there’s an entire month dedicated to the Grilled Cheese Sandwich. Let’s just say we’ve had no trouble celebrating. Our latest grilled cheese creation is courtesy of Jaymee Sire at e is for eat. She took a popular Italian dish and sandwiched it in a soft deli roll to get Chicken Parmesan Grilled Cheese. Buon Appetito!
Ingredients: For the tomato sauce: - 1 tablespoon olive oil - 2 cloves garlic, minced - 1/4 of a yellow onion, chopped - 2-3 roma tomatoes, seeded and chopped - 1 tablespoon tomato paste - 1 teaspoon Italian seasoning blend - pinch red pepper flakes (optional) - salt - pinch of sugar (optional) For the chicken: - 1 boneless, skinless chicken breast - salt & pepper - 1/2 cup flour - 2 teaspoons Italian seasoning, divided use - 1 egg - 1 tablespoon olive oil - 2/3 cup bread crumbs - 1/4 cup Parmesan cheese For the grilled cheese: - Tomato sauce - Cooked chicken - Fontina cheese - Deli Rolls - Butter - Fresh Basil, ribboned. Maple Glazed Chicken Kabobs with Sweet Jalapeno Salsa.
The Bush’s Grillin’ Beans/Pioneer Woman Recipe Contest is nearly closed. I’m getting tremendously excited for the big cookout next month, when the recipe contest winners (and their guests) will travel to the ranch, cook their winning dishes on camera (I’ll share the videos here), and enjoy a cookout on the ranch—Oklahoma style. The recipes submitted so far are ridiculously scrumptious-sounding. If I’m even remotely hungry while I’m reading them…well, it gets a little dicey around here. You have until May 4th (two more days) to enter your own recipe! Submit your very best recipe for grilled chicken, steak, chops, shrimp… you name it!
To submit, enter your grilling recipe served with your favorite flavor of Bush’s Grillin’ Beans in the Comments section of this post. Here’s my third grilling recipe! Maple Glazed Chicken Kabobs with Sweet Jalapeno Salsa This dish will be served with Bush’s Bourbon and Brown Sugar Grillin’ Beans. If you’re using metal skewers, you can soak them, too. Ha. Cumin, Lime and Garlic Grilled Chicken. Chinese Honey Chicken | Chinese Honey Chicken Recipe. Ingredients: 1 lb boneless chicken breast, cut into 1-inch cubes Oil, for deep-frying 2 teaspoons cornstarch mixed with 4 teaspoons of water, for sauce thickening Salt and sugar to taste Toasted sesame seeds, to garnish Marinade: 1/2 teaspoon salt 3 dashes ground white pepper Frying Batter: 1 egg white 1/2 cup all-purpose flour, sifted 1/4 cup cornstarch 1/2 teaspoon baking powder 1/2 cup water, ice cold 1 tablespoon peanut oil, or regular cooking oil 1/4 teaspoon salt Honey Garlic Sauce: 2 cloves garlic, sliced or lightly bruised 1/3 cup pure honey 1 teaspoon salt 1 teaspoon Chinese cooking wine, or dry sherry wine 1 teaspoon apple cider vinegar 1/4-1/2 cup of water Method: Marinate the chicken cubes with the Marinade for 5 minutes.
Make the Frying Batter. Prepare to make the Honey Garlic Sauce mixture. Heat up a wok with deep-frying oil. Reserve 3 tablespoons of deep-frying oil in the wok, and stir-fry the garlic until it is browned and the oil is fragrant. Cajun Chicken Pasta. Note: Since this recipe is featured on the Food Network episode this morning, I’m bringing it to the front for easy reference.
This really is one of my favorite recipes here on The Pioneer Woman Cooks, and I regularly hear from people who’ve made it with great success. Crowd-pleaser! This is an exceedingly yummy, decadent pasta dish with chicken, vegetables, and lots and lots of scrumptious carbs. It’s a cinch to throw together, and if you don’t have prepared Cajun spice in your cabinet, you can just throw a few spices together to make your own combination. Just remember: part of the deliciousness of this pasta dish is the spicy kick. Here’s how you make it. The Cast of Characters: boneless, skinless chicken breast, olive oil, butter, Cajun spice (make your own or buy the prepared stuff; whichever you prefer), salt, pepper, red onion, green bell pepper, red bell pepper, garlic, fresh parsley, low sodium chicken broth, white wine, and heavy cream.
Oh. Then slice the pepper down the middle. Teriyaki Turkey Burgers and Homemade BBQ Sauce | Grilling. Teriyaki Turkey Burgers and Homemade BBQ Sauce Burgers, Grilled Meats, Grilling, Main Dish, Poultry, Sandwiches, Seasonal Recipes, Summer Recipes | 22 comments When I mentioned that I had a craving for grilling and the desire for burgers the other day in my Homemade Whole Wheat Brioche Hamburger Buns post, these are the burgers I was talking about - Teriyaki Turkey Burgers and some Homemade Teriyaki BBQ Sauce. I’m kind of sad to be writing about this delicious warm, weather grilled meal today because the weather has been kind of nasty all week. Windy, cloudy, and cool. I’ve not been a regular user of ground turkey in the past, but when I saw a package at Costco a month or so ago I thought that it might be a nice change to give it a try. These turkey burgers turned out so moist and flavorful, but you could certainly use ground beef too if that’s what you prefer.
I’ve never made my own barbecue sauce before, and not that I had anything against it. More Recipes for Summer Barbecues: Drinks. Sweet and Sour Chicken. Chicken Scaloppini Limone. Garlic Caramel Chicken recipe - Fresh Juice. A caramel sauce coats sautéed chunks of boneless chicken in this unique sweet-and-savoury Chinese-style dish. Serve with rice to enjoy with the extra sauce. Ingredients 1 lb (500 g) boneless skinless chicken thighs or breasts 1 bunch green onions 1/2 cup (125 mL) granulated sugar 1/4 cup (60 mL) low-sodium soy sauce 8 cloves garlic, minced 1 tbsp (15 mL) toasted sesame seeds (optional) Pepper and vegetable oil Preparation Slice chicken into scant ½-inch (1 cm) thick slices; set aside. Cut green onions into 1-inch (2.5 cm) long pieces. In saucepan, cook sugar over medium-low heat, shaking pan occasionally but not stirring, until melted and golden brown.
In wok or skillet, heat 2 tbsp (30 mL) oil over high heat; stir-fry garlic until golden, about 30 seconds. Buffalo Chicken Potato Skins. I have had the idea to do buffalo chicken stuffed potato skins for a long time now and what better time to pull out the skins than for the the big football game? The basic idea was to stuff some potato skins with chicken in a buffalo hot sauce along with cheese and baked them until the cheese melts and gets all nice and bubbly. I mean you really cannot got wrong with spicy buffalo chicken covered in melted cheese right? I started out by baking the potatoes until the insides were tender, though you could always save some time by microwaving them. After scooping out the insides of the potatoes I threw them back into the oven for some more baking to harden them up a bit so that they would hold together better when filled to the brim with the spicy buffalo chicken. I guess this extra step makes them thrice baked and it gives the edges of the potato skins a semi-crunchy texture which is particularly nice.
Buffalo Chicken Potato Skins Servings: makes 4 servings Printable Recipe Ingredients. Whole Chicken in a Slow Cooker. Chicken Fajita Quesadillas. Our Version of Outback’s Alice Springs Chicken. Ginger Infused Honey Chicken. Easy Hot Wing Recipe. Buffalo Chicken Club Sandwich. BBQ Beer Chicken, in the Crockpot! Fried Chicken Recipe. Fried Chicken Sandwich with Slaw & Spicy Mayo Recipe. Chicken Parmigiana Burgers Recipe. Chicken Piccata. Tequila Lime Grilled Chicken. Buffalo Chicken Chili. Chicken Tikka Masala Recipe at Epicurious. Chicken Fajitas. Honey Lemon Chicken.