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Chicken

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Dak Bulgogi (Korean Bbq Chicken) I seem to be cooking a lot of chicken dishes lately, probably because I find that chicken is such a versatile ingredient that can be prepared in so many ways and rather quickly too. Also, I don't tend to get tired of eating chicken as much as I do other meats like beef, lamb or pork. In today's post, I am sharing with you a recipe for Dak Bulgogi by Hyosun of Eating and Living fame.

I'm sure many of you are familiar with her blog and the mouth-watering photos and recipes of delicious Korean food. I was captivated by photos of her Dak Bulgogi and couldn't wait to try making it too. So I went out to buy some Ssamjang, which is like a spicy soybean paste type of chilli sauce (or paste) that you will usually find at Korean bbqs where you add it to your grilled meats before wrapping them in lettuce leaves. It tastes so good with the chicken bulgogi! Dak Bulgogi Ingredients: 500g (or 1 pound) boneless chicken thigh fillets To serve: Lettuce leaves, washed and dried Ssamjang/Doenjang Method. Get your cook on. - StumbleUpon.

Restaurant Style Southern White Gravy Recipe. (Note: if you’re looking for traditional, made with bacon grease southern Gravy, then check out this post for real-deal, Southern White Gravy made with bacon grease, as it was intended to be made.) White gravy is a staple of Southern cooking. In the South and Southwest we use it to top everything from biscuits to French-Fries. Every family has its own unique method of making Gravy, and most families will tell you theirs is the best gravy ever made. (They’re all right, by the way. It’s a family thing.) Then of course, there’s the stuff you get in restaurants across the country. In the South and Southwest it’s pretty close to what’s made in homes all across the area but once you start moving North, the story changes.

Some companies have obviously noted that this foul mix needs more attention. It doesn’t help, it’s still awful and there’s no getting away from that. So restaurant owners, listen up and let me tell you how to do it right! You may wonder why I call this restaurant style gravy. Southern Fried Chicken -DK. Spicy Honey Chicken. This is one of my family’s favorite meals. Both kids and adults gobble it up every time I make it. I love the combo of a savory spice rub combined with a sweet honey glaze. It’s pretty quick and easy too. You don’t have to think ahead about marinating because you’re just throwing together a spice rub.

And after the spices have grilled into the chicken, you slather on a honey glaze. In addition to cider vinegar and honey, you’ll need an assortment of spices: garlic, chipotle chili powder, chili powder (oops, forgot that one in the pic!) Spicy Honey Chicken Recipe by Our Best Bites 8 boneless skinless chicken thighs, about 2lbs (Yes, Thighs!!) 2 t vegetable oil Rub 2 t granulated garlic 2 t chili powder 1/2 t onion powder 1/2 t coriander 1 t kosher salt 1 t cumin 1/2 t chipotle chili powder Glaze1/2 C Honey 1T Cider Vinegar Combine the rub spices in bowl and mix well. Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces.Pat dry. Ingredients: Cilantro Chicken Recipe. Baked Creamy Chicken Taquitos. Make them with some sides for a fun dinner or for appetizers or snacks at a party. Whatever you make them for, this is totally “fun food”!

And if you’re viewing this in a feed reader, come on over and check out our Daily Bite section that’s full of links to more fun food! Baked Creamy Chicken Taquitos 1/3 C (3 oz) cream cheese 1/4 C green salsa 1T fresh lime juice 1/2 t cumin 1 t chili powder 1/2 t onion powder 1/4 t granulated garlic, or garlic powder 3 T chopped cilantro 2 T sliced green onions 2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!) 1 C grated pepperjack cheesesmall corn tortillas (and actually, flour ones are really good as well) kosher salt cooking sprayHeat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Then roll it up as tight as you can. Take a Break from Take-out: Homemade Pot Stickers.

There are some things that just seem too daunting to make from scratch, and far easier to order in: potstickers, if you haven’t made them yourself, can be one of those things. The truth is, they’re far simpler to make from scratch than you might think. And if you have little fingers around that need occupying, they will most likely be happy to sit around the kitchen table for an hour and assemble little dumplings that you can then cook on the stovetop until golden-bottomed and crisp, or freeze in zip-lock bags to pop into simmering chicken stock with noodles for a quick wonton soup.

(No need to thaw them first – just boil straight from frozen.) Northern Chinese guotie, (literally “pot stick”) are said to date back over four millennia, and were known by the ancient Chinese as being exceptionally good for the human soul. When filling your dumplings, make sure you squeeze any air bubbles out, lest they become floatation devices once they enter a pot of water.

Caramelized Chicken with Jalapeno Cream | How Sweet It Is - StumbleUpon. Want to know how to make one heck of a delicious chicken dish? Good. Because I was going to tell you anyway. First up. Chop up some jalapenos and other good stuff. Saute them in a little butter. Don’t stick your face over the pot. Caramelize some chicken. Then that whole jalapeno saute thing? Dump that sauce all over the CARAMELIZED chicken. Mmmm. Comfort food at it’s finest! Isn’t that what life is all about? And don’t worry about this meal being super spicy because frankly – it’s not. Caramelized Chicken with Jalapeno Cream serves 4 4 boneless, skinless chicken breasts 1 teaspoon salt 1 teaspoon pepper 2 tablespoons canola oil 2 jalapenos, seeded and chopped 1 shallot, sliced 2 garlic cloves, minced 2 tablespoons butter 1 tablespoon flour (any kind will do, I used whole wheat) 1/4 cup low-fat or skim milk 1 12-ounce can fat-free evaporated milk 2 tablespoons finely grated parmesan cheese Add chopped jalapenos, shallots and garlic to a food processor and pulse until very finely chopped (not pureed).

Quick Chicken and Gravy — Our Life In The Kitchen. It’s been a busy week, one where quick and easy is the only hope of cooking dinner instead of doing takeout. A bag of frozen chicken tenderloins pulled from the freezer, steamed rice and whatever veggie might be on hand and dinner’s ready in about 30 minutes. Chicken tenderloinsButterFlourSalt/PepperMarjoram and Thyme tonight, because I’m out of Sage.Chicken Broth Melt enough butter to generously cover the bottom of a large saute pan. Heat until it’s just barely turning brown. Add the chicken and season with salt, pepper and herbs. Once the chicken is starting to brown, turn it over.

Cook just another minute or two, stirring a bit. Sprinkle with enough flour to coat the chicken well. Stir until chicken is well coated, butter is absorbed and flour just starts to cook. Add 3 cups of chicken broth. And then stirring in Better Than Bouilion paste. Simmer over low heat until the chicken is completely done and the gravy is thickened. Serve over rice or mashed potatoes. 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. This orange chicken is a revelation. 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. White Cheese Chicken Lasagna Recipe | Italian Recipes | Simple Recipes. Be Sociable, Share! I always think of Lasagna as being Italian with a tomato sauce of some kind.

When my son requested I make this I was kind of surprised at the type of ingredients it had in it. I wasn’t sure about the spinach so I cut the amount down to one 10 oz box; the recipe called for two. I also added fresh mushrooms just because it seemed like they would go good in this type of dish, and the tasted great. If you are looking for something different to bring to the table this White Cheese Chicken Lasagna Recipe with fit the bill.

It is a little bit of work but it is well worth it. 1/2 cup butter 1 onion, chopped 3 cloves garlic, minced 1/2 cup all-purpose flour 1 teaspoon salt 2 cups chicken broth 1 1/2 cups milk 4 cups shredded mozzarella cheese, divided 1 cup grated parmesan cheese, divided 1 teaspoon dried basil 1 teaspoon dried oregano 1/2 teaspoon ground black pepper 9 lasagna noodles 2 cups ricotta cheese 2 cups cubed cooked chicken meat 1 8 oz package fresh sliced mushrooms Directions 1. Stylish Cuisine « Spinach and Chicken Tortilla Bake. My husband usually likes my food, but occasionally I make something that isn’t his favorite. The great thing about my husband is that he gives his honest opinion about everything he tries. If he doesn’t like something, he’s very diplomatic, but he’s clear about his dislike.

When I made this, I wasn’t sure what he was going to think about it because I’ve never made anything like it before. Well, you should have seen the smile on Charles’ face when he ate this. This recipe is spicy! This is a quick and easy dinner that will become a staple in our dinner rotation. Spinach and Chicken Tortilla Bake Recipe from Rachel Ray 1 tablespoon extra-virgin olive oil 4 chicken cutlets (about 1 pound) Salt and pepper 1 1/2 cups store-bought salsa verde 3/4 cup ricotta cheese 4 large (8″) flour tortillas 1/2 red onion, thinly sliced 3 cups baby spinach (about 1/4 pound) 2 cups shredded pepper jack cheesePreheat the oven to 450°. Print This Recipe.