Grilled Chicken Sliders Sliders are easy to make and even better to eat, but sometimes sourcing buns for them can be a problem. If Alexis doesn't have time to bake a batch from scratch, I usually just use Kings Hawaiian Sweet Rolls. But yesterday, she found a 16 pack of slider buns from Pepperidge Farm at Wallyworld. It might not be a new product but it's new to us so I thought I'd share. Anyway, here are some grilled chicken sliders that I made last night. The first time I made them, I didn't add the beer to the glaze and it burned almost instantly because of the sugars. Grilled Chicken Sliders Makes: 8 sliders Ingredients A new Food Network series is looking for FOOD ENTREPRENEURS.
Easy Low Calorie Alfredo Sauce with Chicken and Fettuccine I got a huge wake up call the other day when my blood results came back. High cholesterol! Not what I wanted to see or hear from my doctor as my paternal side of the family all have high cholesterol and are on medications. My paternal grandfather died at a young age in 1981 with a massive heart attack in his sleep. I do not want to be on this path, I am only 30. I was actually in shock, because breakfast, snacks and lunch are all healthy meals for meal. The day my results came back I was craving the fettucine alfredo sauce with chicken I first made in the spring. I made basic changes and this is actual very easy to make. Low Calorie Chicken Fettuccine Alfredo Sauce Low calorie alfredo sauce, with chicken and fettuccine Author: Nichol@KiddiesCorner Deals Type: Entree Serves: 8 Ingredients Instructions Heat oil in a large skillet over medium heat. Notes Use whole wheat fettuccine to make this even healthier and you can also top with steamed fresh broccoli! Nutrition Information
Stuffed Chicken | Zen Can Cook - StumbleUpon Like many chefs, what I crave on a day off is the comfort of a simple roast chicken. However, in this blog you probably noticed we aren’t in the business of keeping it that simple, are we? Stuffing it under the skin is a great way to infuse more flavor into a chicken while keeping the breast meat moist and the skin crispy. The delicious stuffing consists of sauteed mushrooms, chestnuts and pine nuts deglazed with Cognac and mixed with panko, herbs and butter. You could pull out all the stops and replace the wild mushrooms with black truffle and foie gras but let’s keep it budget friendly for now. Our stuffed chicken agreed to pose “au naturel” for a photo. When you’re ready to stuff the bird run your fingers under the skin to detach it (put gloves on!) Sunday, February 5th, 2012Chicken, Entree, Poultry
Chicken Pot Pie Earlier this week I posted a recipe for classic macaroni and cheese. One of the most basic recipes and one which I think every cook should have in their recipe box. Today I’m continuing with that same concept of good, solid, basic recipes by sharing with you my recipe for a classic Chicken Pot Pie. To get started on this simple pot pie, put the diced carrots and potatoes along with the frozen pearl onions in a dish, cover it with plastic wrap, and microwave them for 8 minutes. In a large, deep skillet, melt the butter and oil over medium-high heat. Add the carrots, potatoes, onions, mushrooms, peas and remaining salt. Unfold the thawed puff pastry onto a lightly floured surface. Place the pot pie on a baking sheet. Bake for 10 minutes. Remove from the oven and allow to cool for at least 10 minute before serving. Enjoy! Classic chicken pot pie with a puff pastry top Ingredients Instructions Preheat oven to 425 degrees. Notes
Chicken Parmesan Wraps My use of egg roll and wonton wrappers is getting out of hand. In the past few months, I’ve used them to make petite lasagnas, buffalo chicken rolls, tuna rangoon, and now chicken parmesan wraps. We could call it me expressing my creativity, but I’ll be fair and admit it’s more closely resembling of obscenity. For these delicious fold overs, I combined sweet marinara sauce, shredded chicken, baby spinach, mozzarella, and parmesan cheese. I did what any self-respecting individual would do and used my most earnest voice to bribe Daniel. I took to the kitchen with a wicked scowl and a vengeance. These are a cross between a hand pie and a calzone, but much smaller and without that lovely doughiness. And though I’d like to say that I withheld love, affection, and delicious chicken parmesan wraps from Daniel who refused to budge after many dire pleas for him to go to the store for sub rolls, I’ll admit that I shared them with him. Here’s how to make them for yourself: Chicken Parmesan Wraps
recipe: sweet & sour chicken I was ridiculously excited when I came across this recipe for homemade sweet and sour chicken. You guys, it is SO GOOD. It’s a little involved with several steps (coating chicken, frying a little bit, then baking) but it is all worth it. Trust me. Start with a plate of chicken breast, cut into chunks. Mix up your sauce: ketchup, sugar, vinegar, soy sauce, and garlic powder. Dip the chicken into cornstarch and then in beaten egg. Transfer the chicken to a baking dish and coat all the pieces with the sauce. Bake that for about an hour, turning the pieces once or twice. Serve it all together and enjoy! Sweet and Sour ChickenIngredients 3-4 boneless, skinless chicken breasts Salt and pepper 1 cup cornstarch 2 eggs, beaten 1/4 cup canola oilFor the sauce (1 batch) 2/3 cup sugar 1/2 cup ketchup 1 cup vinegar 2 tablespoon soy sauce 1 teaspoon garlic powderPreparation Cut boneless chicken breasts into chunks, season with salt and pepper.
Simple Buffalo Chicken Soup Recipe Welcome to the easiest soup ever. Ever ever. Just 30 minutes and you can have a big, steaming bowl of chicken soup with a cute and cheesy toasted baguette and tons of other stuff piled on top. In a snap I tell you. You are going to like this. This is what it looks like when you ladle soup into a bowl from behind a camera. This is what it looks like when you miss. These things down here… they equal the best flavor combo ever. Here is my really tan hand. See? When I first started this blog thing, my brother mentioned that he had an incredible buffalo chicken soup that I needed to recreate. Then I’d make something out of Cinnamon Toast Crunch. Luckily for me and my mouth, I was in the mood for buffalo chicken soup. Not luckily for my lips, which are the most chapped (chappiest? This soup is straight up broth. So let’s get all of the bits and pieces out of the way: Do I think you can make this in the crockpot? Do I think you should add heavy cream? Do I think you can use other cheese?
Honey Mustard Chicken with Bacon and Mushrooms | Everyday Home Cook - StumbleUpon “This is probably my favorite way to eat chicken.” That’s a quote from my husband the last time I made Honey Mustard Chicken with Bacon and Mushrooms for dinner. Marinate some chicken breasts in honey, mustard, and lemon, then top with bacon, mushrooms and cheese… How could that go wrong? I love to serve this dish with a side of oven fries and a crisp lettuce salad. It’s a meal full of flavor! Begin by making the marinade for the chicken. Here’s what you’ll need for the toppings: sliced fresh mushrooms, mostly cooked bacon (it will cook more when baked in the oven), grated cheddar, and fresh parsley. After the chicken has marinated, heat a small amount of oil in a large skillet. Scrape out the pan, and toss in the mushrooms. Assemble the chicken in a large baking dish. After baking for about 20 minutes, chop up some fresh parsley and sprinkle atop before serving! Honey Mustard Chicken with Bacon and Mushrooms 1 to 1 1/2 pounds boneless skinless chicken breasts 1/4 cup Dijon mustard