background preloader


Facebook Twitter

Somebody Give Me A Cookie! Big news everybody – BIG news! Last night, I had my first experience with cooking Chinese/Asian food!!! That deserves a big ‘ol freaking cookie! I know that sounds ridiculous, but for whatever reason, I’ve just never gotten around to cooking Chinese food – we usually just head over to Pei Wei or the local take-out place. Southwestern Skillet… I always, always, always have cans of black beans, diced tomatoes and Mexi-corn in my pantry (Mexi-corn is just canned corn with chopped red and green peppers). They can transform pretty much anything into a spicy, fun, Tex-Mexy meal- which we just love. Slow Cooker Mole Chicken Chili. Fiesta Chicken and Rice. Creamy Mushroom-Garlic Chicken - Campbell's Kitchen - Campbell's Kitchen. 1 tablespoon(s) vegetable oil 4 skinless, boneless chicken breast half 1 can(s) Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup 1/2 cup(s) milk Heat the oil in a 10-inch skillet over medium-high heat.

Creamy Mushroom-Garlic Chicken - Campbell's Kitchen - Campbell's Kitchen

Add the chicken and cook for 10 minutes or until well browned on both sides. Stir the soup and milk in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Using Campbell's{{{reg}}} Condensed Cream of Mushroom with Roasted Garlic Soup Calories 230, Total Fat 9g, Saturated Fat 2g, Cholesterol 76mg, Sodium 512mg, Total Carbohydrate 8g, Dietary Fiber 1g, Protein 29g, Vitamin A 3%DV, Vitamin C 0%DV, Calcium 6%DV, Iron 5%DV Here are some alternate versions of this recipe created by our wonderful community of chefs!

Honey-Orange Chicken with Sesame Sauce - Easy Chicken Recipes - Chicken Breasts Stuffed with Apple and Goat Cheese - How to: Cook Chicken Breasts. So when a recipe calls for X cups of cooked or shredded chicken, I usually just use leftover chopped Fauxtisserie Chicken.

How to: Cook Chicken Breasts

But what about those days when I don’t want to cook a whole chicken just to use the leftovers the next day? Or when, maybe, it’s 3:00 in the afternoon and I haven’t started a chicken and my 2-year-old is napping and I can’t go buy a rotisserie chicken at the store (which reminds me of the time when my husband and I were broke college students and I was supposed to be cutting back on the grocery bill. I did NOT want to cook one night, so I got a rotisserie chicken, put it in the crock pot with the juices, and discarded the evidence). Crispy Coconut Chicken Fingers. You know what I secretly love?

Crispy Coconut Chicken Fingers

Those cheesy commercials for places like Red Lobster or Sizzler. You know the ones I’m talking about? Where they pour butter over lobster in slow motion and then you see the fried coconut shrimp bouncing onto the plate in crispy perfection? Well they make me hungry. I’ve always been intriged by the shrimp in particular thinking that fried coconut breading would be super good. If you’re not familiar with Panko, it’s a Japanese style bread crumb. Crispy Coconut Chicken FingersRecipe by Our Best Bites 12 chicken tenders (ya know, more or less…) 1-2 eggs (start with one and crack another if it runs out) 1/2 C flour 1 C sweetened coconut flakes 1 C panko bread crumbs 1 1/2 tsp garlic powder 3/4 tsp table salt 3/4 tsp curry powder 1/4 tsp onion powder 1/8 tsp cayenne pepper (you can leave this out if you want to skip the spice for the kiddos) preheat oven to 450 degrees.

Give coconut a rough chop so it’s about the same size as the panko pieces then dip in egg… Chicken Pot Pie for Two. Baked chicken meatballs. As it turns out, I’m a sucker for a good meatball.

baked chicken meatballs

It’s a funny thing because ground meat has rarely done it for me; I’m certain I’m the lone American who doesn’t get in a frenzy over hamburgers or meatloaf. But something happens when you mix otherwise dull ground meats up with softened bread, herbs, seasonings and bits of extra ingredients, oof — I will swat your fork away to get at them first. I’ve found some good ones over the years, such as the only ones you should ever serve with your spaghetti and these guys, which, if you have not already, you should not wait until next summer to try, not to mention the ones I sneak into sliders and soup. But as I hadn’t tried these before, my meatball recipe collection — and possibly even my life — was woefully deficient. They’re the best, and really only, reason I’ve found to enthusiastically welcome the purchase of ground chicken.

KFC Chicken Recipe Kentucky Fried Chicken Recipes. KFC Original Fried Chicken - Recipes - Recipe Trove. Ultimate Chicken and Dumplings. Season 3 of Recipe to Riches has come to an end.

Ultimate Chicken and Dumplings

I had a lot of fun watching the show and was honoured to be sponsored to write about it. I was very impressed with the quality of the product ideas Canadians came up with. There was not a bad bite among all of them but some were definitely better than others. It was wonderful to see so many cultural takes on food, from Italian to Acadian, Jamaican to Mexican. Canadians love a world of flavours in their food. All the contestants were lovely. Chicken Pot Pie with Puff Pastry Crust Recipe. Martha and I go way back.

Chicken Pot Pie with Puff Pastry Crust Recipe

Years and years, actually. And somewhere along the way, we had a bit of a falling out. Parmesan Chicken Recipe. When we were kids, my mother used to make this Parmesan chicken dish that was so good we would fight for drippings, every last crumb.

Parmesan Chicken Recipe

She would start with a whole chicken, remove the skin and bones (and use them for making chicken stock), and then cut the meat into small pieces. (She made “nuggets” before anyone called them that!) Chicken in a Pot: The Garlic and Lemon Version. Makes 4 servings Recipe copyright 2010 by Dorie Greenspan, Photo © Alan Richardson, reproduced with permission of Houghton Mifflin Harcourt.

Chicken in a Pot: The Garlic and Lemon Version

All rights reserved. I can’t remember exactly when I first made a chicken cooked in a casserole that was sealed tighter than the ancient pyramids, but I do remember that it was called Chicken with 40 Cloves of Garlic and that the recipe came from Richard Olney’s deservedly classic cookbook Simple French Food.

In his version of this traditional dish, the chicken is cut up and tucked into a casserole with four heads of garlic, separated into cloves but not peeled; dried herbs; a bouquet garni; and some olive oil. Everything is turned around until it’s all mixed up, the casserole is sealed tight with a flour-and-water dough, and the whole is slid into the oven to bake until the chicken is done and the garlic is cooked through, sweet and soft enough to spread on bread.

Center a rack in the oven and preheat the oven to 450 degrees F.