Louisiana-Style Jambalaya Recipe from the New Orleans School of Cooking ¼ C. oil 1 Tbsp. chopped garlic 1 cooked chicken, cut up or boned 4 C. long grain rice 1½ lbs. sausage 5 C. stock or flavored water 2 heaping tsp. 2 C. chopped green onions or tomatoes 4 C. chopped onions 2 C. chopped celery (optional) 2 C. chopped green pepper Part One: Season and brown chicken in oil (lard, bacon drippings) over medium heat. Part Two: For brown Jambalaya, either add heaping Tbsp. brown sugar to hot oil and caramelize, make a roux, or use Kitchen Bouquet. Part Three: Sauté (in vegetable oil) onions, celery, green pepper and garlic to the tenderness that you desire. If using Kitchen Bouquet for brown Jambalaya, add 1 to 2 tablespoons. Then add rice and return to boil. If using an electric stove, reduce cooking time by three to four minutes. SERVINGS: Makes 12
Quick Dinner: Skillet Chicken with Creamy Cilantro Lime Sauce. - Sallys Baking Addiction One skillet and 40 minutes is all it takes to transform chicken into a flavor-packed meal! Error loading player: No playable sources found Tell me about your 4th of July! What did you do? Did you make any of my recipes? Seeing how many of you love my recent Asian-inspired salmon recipe inspires me to share more of my dinner favorites. Today I’m going to show you that one skillet is all it takes to transform chicken into something you and your fam will love. creamy √ buttery √ caramelized onions √ cilantro √ a little spice √ zesty lime √ This meal reminds me of my days waitressing at Chilis! Whomp whomp. So. Now, using the same skillet, make the pan sauce with the smorgasbord of tasty things mentioned above. For the sauce’s liquids, you’ll use chicken broth and cream. The sauce is easily the best part of this dish. Next step? About 40 minutes start to finish. Ingredients: Directions: Preheat oven to 375°F (190°C).If the chicken breasts are uneven in thickness, pound them down so they're all even.
General Tso’s Chicken It’s difficult to imagine that anyone in China has ever eaten anything even remotely resembling General Tso’s Chicken. Even the origins of the dish are a little murky. Ostensibly a delicacy with origins in the Hunan province (though Hunan cuisine doesn’t typically feature very much sweetness, opting instead for sour flavors), and named after General Tso Tsung-tang, the dish’s “history” reads like the stuff of legend, or at least, the stuff from the back of an imaginative Chinese restaurant menu in NYC. In the United States, however, it is the number one selling item in Chinese takeout restaurants; often, a combination of heavily-breaded overcooked chicken tossed in a thick, gloppy, sickeningly-sweet brown sauce, with a few dried chiles thrown in for good measure. I had never been exposed to the dish until my first year in college, where the school’s hospital-style dining program was wildly out of sync with its high tuition. Today, everything changed. Ingredients Method
Greek Marinated Chicken Need something easy and flavorful to throw on the grill this weekend? This is it. The marinade (similar to what I used for this Chicken Shawarma ) takes just a few minutes to stir together and creates an absolute explosion of flavor. It’s incredible. I served this with my Lemony Cucumber and Couscous Salad, which was the perfect cold summer side, and incorporated both starches and vegetables into the meal. Greek Marinated Chicken Greek Marinated Chicken Total time Total Cost: $8.97 Cost Per Serving: $1.12 Serves: 8 pieces Ingredients 1 cup plain yogurt $0.63 2 Tbsp olive oil $0.32 4 cloves garlic, minced $0.32 ½ Tbsp dried oregano $0.08 1 medium lemon $0.49 ½ tsp salt $0.02 freshly cracked pepper $0.05 ¼ bunch fresh parsley $0.20 3½ to 4 lbs chicken pieces $6.86 Instructions To make the marinade, combine the yogurt, olive oil, minced garlic, oregano, salt, and some freshly cracked pepper in a bowl. Notes This recipe is extra garlicky. Step by Step Photos First prepare the marinade.
Skinny Chicken Enchiladas If you're an enchilada lover like me, you will love these!! Enchiladas are always my dish of choice when I go out for Mexican and this recipe is as good as any recipe you'll find in a restaurant (if not better) without all the fat! If you're new to my site and seeing this for the first time, you are in for a treat! If you are a regular on my site, you're probably wondering why this is posted as new. This recipe was originally posted February 26th, 2010 back when I had a full time job and wasn't able to get home in time to shoot in natural light. I like to serve these with yellow rice, re-fried beans and a little fat free sour cream topped with chopped scallions and cilantro. I always have shredded chicken breast on hand, I usually make a whole package of chicken breast in my crock pot to use for recipes throughout the week. , or Mission Low Carb Whole Wheat Tortillas. Ingredients: For the sauce: In a medium saucepan, spray oil and sauté garlic. Preheat oven to 400 degrees.
10 Healthy Mexican Recipes Craving a mouthwatering Mexican-inspired meal that won’t derail your diet? We’ve rounded up 10 of our favorite fiesta-inspiring dishes that are each slimmed down to under 300 calories per serving. From a juicy Fajita Burger to savory Next-Mex Tostadas and cheesy Bean, Spinach & Corn Quesadillas, these recipes will have you saying “Olé!” 300-Calorie Mexican Recipes: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.
Roasted Garlic Chicken Puffs Here’s one recipe which is famous in Spain. You can actually find these little bundles in bakeries and bars. But if you don’t live in Spain you are in bad luck! But that’s why I am here. Here is the everything you need to know about making Roasted Garlic Chicken Puffs. INGREDIENTS: 1 lb chicken breasts 2 oz pkgs cream cheese 1/2 cup shredded Swiss 1/2 cup shredded sharp cheddar 2 tbsp fresh chopped garlic 2 tsp chives 1/2 cup green onions DIRECTIONS Cook chicken and shred into fine chunks. Add minced garlic to cooking chicken and cook until garlic is browned/reduced. Place remaining ingredients in a mixing bowl, add warm chicken mix and incorporate. Spoon apps 2-3 tbsp of filling into canned crescent roll and cook as per directions. I recommend buying at least 4 cans of the large flaky rolls as the mixture goes a long way.
Spicy Pulled Chicken By Lauren Zembron, on December 15th, 2010 Do you like spicy food? I’m talking lip-tingling, sinus-clearing, runny nose-inducing spicy fare. Like this pulled chicken. Thanks to the trifecta of a whole jalapeno pepper, chipotle chile powder, and cayenne pepper, this Spicy Pulled Chicken definitely lives up to its name. I made this spicy pulled chicken on a cold, rainy afternoon, (where’s the snow, Boston?!) Plans for leftovers include pulled chicken quesadillas with an avocado & Greek yogurt sauce for dipping. Spicy Pulled Chicken serves 4-6 Ingredients: Directions: Heat a drizzle of oil in a large dutch oven (or other heavy-bottomed pot) over medium heat. *I like to make the pulled chicken early in the afternoon, let it sit at room temperature (off of the heat) for a few hours, and then warm it through right before serving. What is the best spicy meal you’ve ever had? Other recipes to check out:
Southwest Chicken Skillet So, you remember how much you love those Taco Chicken Bowls? And how they’re so easy because you just pour everything into the slow cooker and press go? Well guess what… You can do it in a skillet, too! Except this Southwest Chicken Skillet only takes about 30 minutes! #nolies As long as you have some precooked chicken, whether from a store bought rotisserie or some shredded chicken that you made yourself, those yummy taco chicken bowls are about a half hour away from being in your belly. I don’t know why beans, rice, and salsa are so good together, but I hope I never stop discovering new ways to eat them together. Southwest Chicken Skillet Southwest Chicken Skillet Total Cost: $5.21 Cost Per Serving: $1.30 Serves: 4-6 Ingredients 1 cup uncooked long grain white rice* $0.33 1 cup salsa $0.88 1.5-2 cups precooked shredded chicken** $0.93 1 (15 oz.) can black beans $1.08 1 Tbsp chili powder*** $0.30 1¾ cups chicken broth**** $0.23 1 cup shredded cheese $1.20 2-3 green onions, sliced $0.26 Notes
Chicken Chimichangas Recipe Chicken chimichangas require a little work but they are definitely worth it. I actually prefer these over the beef chimichangas. Tortillas are filled with a mixture, rolled, and then fried in oil. Ingredients: 1 ½ cups chicken broth 1 cup uncooked long grain white rice ½ cup red enchilada sauce 1 ½ onion (diced, divided) 6 (12 inch) flour tortillas 4 cups shredded cooked chicken breast 1 pound Monterey jack cheese (shredded) 1 (6 ounce) can sliced black olives 4 cups refried beans ¼ cup vegetable oilAvocado topping- 3 avocados (peeled and pitted) ½ cup cilantro (finely chopped) 2 tablespoons lemon juice 3 green onions (diced) ¼ cup jalapeno chile peppers 1 tomato (diced) 2 cups shredded lettuce 1 cup sour cream 2 cups shredded cheddar cheese Cooking Instructions: Step 1: In a medium saucepan combine chicken broth, rice, enchilada sauce, and diced onion. Step 4: Heat oil in a large skillet and fry the filled tortillas, turning once, until browned on both sides.
Cheddar Bacon Ranch Pulls A few weeks ago I shared my recipe for Cinnamon Roll Pulls, a sweet pull apart bread. In the post I mentioned a savory cheesy version. I had several requests for the cheesy bread recipe. Well, you asked for it, you got it! I went with a cheddar bacon ranch bread. I knew these flavors would work well together since they are in my favorite dip, Crack Dip. Cheddar Bacon Ranch Pulls (a.k.a. 1 unsliced loaf of (round is preferable) sourdough bread 8-12 oz cheddar cheese, thinly sliced 3 oz bag Oscar Mayer Real Bacon bits 1/2 cup butter, melted 1 Tbsp Ranch dressing mix Using a sharp bread knife cut the bread going both directions.