Tags: Chicken, Cooking, Food, Food Storage, Kitchen Hints, Poultry
Chicken hint, thank you to Dorthy G. for passing this one along!
When purchasing a whole chicken look for skin that is cream-to-yellow in color never gray or discolored. Store it in its original wrap no more than two days in the coolest part of your refrigerator.
Tags: bacon, Cheese, Chicken, Chicken Helper Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta, Cooking, Dinner, Food, Healthy Life Whole Grain Bread, Pasta, Perdue Perfect Portions Chicken Breasts
Today’s Menu: Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta
Wow, some major thunderstorms going on since about 10:00 last night. It put on quite a light show all night last night. Then more storms on and off all day. Started off the morning making a Turkey Sausage Pattie out of some Jennie – O Turkey Ground Breakfast Sausage. Served it on a Healthy Life Whole Grain English Muffin. Not much going on with all the rain throughout the day. For dinner tonight Chicken Breasts and a box of Chicken Helper. I prepared Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta.
I really enjoy using the Hamburger Helpers/Chicken Helpers, easy to prepare, not too bad on calories and carbs, and makes a delicious dinner! I’ve tried a few of the Helpers now but this is my favorite by far. The Rotini and Cheese Sauce is excellent and the Seasoned Crumb Coating with Natural Bacon Flavor for the Chicken is one of the better Crumb Coatings I’ve had for Chicken. To prepare it first go ahead and make the Pasta, by the box directions. Then prepare your Chicken and you have one fine meal! The Chicken Helper box contains Rotini Pasta with Naturally Flavored Cheesy Sauce Mix & Seasoned Crumb Coating with Natural Bacon Flavor. I added the Chicken, Water, 2% Milk, Canola Oil, Sea Salt and Pepper. It all comes together for one easily made and delicious dinner. I also had a slice of Klosterman Wheat Bread. For dessert later a Jello Sugar Free Dark Chocolate Mousse.
* Rotini pasta with naturally flavored cheesy sauce mix and seasoned crumb coating with natural bacon flavor
* Add chicken
* Pasta side dish included
For Pasta: 1 – You Will Need: 1-1/2 cups water, 1/2 cup milk, 2 tbsp butter. For Chicken You Will Need: 1 lb uncooked boneless skinless chicken breasts, 1 tbsp milk, 2 tbsp butter, 2 tbsp vegetable oil. Success Tips: Start with completely thawed chicken. Adjust heat setting, cook times and amount of oil as needed. Pasta: 1 – Stir water, 1/2 cup milk, butter, sauce mix and pasta in 2-quart nonstick sauce pan. Heat just to boiling, stirring frequently. Reduce heat. Simmer uncovered about 17 minutes, stirring frequently, until pasta is tender. Meanwhile, continue with step 2.
Chicken: 2 – Cut each chicken breast into 3 to 5 slices, holding knife at an angle. (Slices should be about 1/2 inch thick). 3 – Coat, Place chicken in medium bowl. Add 1 tbsp milk to moisten. Add seasoned crumbs to coat chicken. 4 – Brown, Heat butter and oil in 10-inch nonstick skillet over medium heat until butter is melted. Carefully add chicken to hot butter and oil; cook 4 to 6 minutes or until golden brown. Reduce heat to medium-low. Turn chicken; cook 4 to 6 minutes longer or until golden brown and centers are no longer pink (165 degrees F). Serve with potatoes. Refrigerate leftovers. Add Your Own Twist: Stir 1/2 cup cooked broccoli or shredded cheddar cheese into the finished pasta. If you want a bit of crunch, top with 1/3 cup crushed garlic croutons!
1 cup prepared
Amount Per Serving
Calories: 390 Calories from Fat: 170 % Daily Value* Total Fat 19g 29% Saturated Fat 8g 40% Cholesterol 85mg 28% Sodium 690mg 29% Total Carbohydrate 30g 10% Dietary Fiber 7%
Tags: Chicken, Cooking, Food, Kitchen Hints, Meats, Poultry
When preparing dishes like chicken or cooked meat salads, use chilled ingredients. Always make sure your chicken has been cooked and chilled before it gets mixed with other salad ingredients.
Tags: BBQ, Chicken, Cooking, EatingWell, Food, Grilling, Marinades, recipes, Salsa, Seasoning
Get your grill on with EatingWell’s Ultimate Grilled Chicken Recipes! Brines, Seasonings, and Grilling Recipes and it’s all from the EatingWell website.
Ultimate Grilled Chicken Recipes
Fresh ideas for grilled chicken plus amazing recipes for brines, rubs, marinades, sauces and more.
Go beyond basic grilled chicken for all your festive summer barbecues and easy weeknight dinners on the deck. Mix and match flavorful sauces, salsas and more with every form of chicken you can buy. Whether you’re grilling the whole bird, enjoying grilled chicken breast on a bed of fresh greens or serving up party-friendly chicken kebabs, you’re bound to be inspired by these healthy and delicious grilled chicken recipes. So get grilling—and enjoy perfectly done, juicy chicken every time.
Buttermilk-Brined Chicken Breast with Basil-Mint Sauce
This healthy buttermilk chicken breast recipe has all the flavor of buttermilk fried chicken without the frying. The herb sauce recipe brings together mint, basil and ground coriander—perfect for serving with the chicken, or make extra and toss with pasta.
Moroccan-Citrus Chicken with Grilled Peach-Lime Salsa
A potent blend of citrus zests and juices along with a quartet of aromatic spices makes this healthy and quick chicken marinade recipe amazing. For this sweet and peppery salsa recipe, fresh peaches are caramelized on the grill before being diced and stirred together with chopped jalapeño, lime juice and zest plus a sprinkle of chopped fresh cilantro. Serve the salsa with the grilled chicken or with a basket of chips.
* Click the link below to get the Ultimate Grilled Chicken Recipes
Tags: BBQ, Beef, Bison, Chicken, Cooking, EatingWell, Food, Grilling, Kabobs, Meat, Pork, Poultry, recipes, Skewers
ire up the grill and try these Grilled Chicken and BBQ Chicken Recipes from the EatingWell website. Then if you need some side dish ideas to go with that Chicken just check out the EatingWell website for those also! http://www.eatingwell.com/
Grilled Chicken and BBQ Chicken Recipes
Make healthy grilled chicken recipe or BBQ chicken recipe tonight for an easy family meal.
Fire up your grill for one of these easy grilled chicken recipes or BBQ chicken recipes. A jerk chicken marinade adds loads of flavor with little fat or try one of our lean grilled chicken breast recipes. Whichever grilled chicken recipe you choose, you’ll be rewarded with a delicious and easy-to-make chicken dinner.
Jacqui’s Jerk Chicken
Sweet, savory and spicy all at once, Jacqui Sinclair’s jerk marinade is absolutely addictive. Try it on pork loin, firm white fish or even goat if you can find it. The wood chips are optional if you’re grilling, but they add an authentic, subtle flavor to the chicken. Serve with a slightly sweet side dish, such as sweet potatoes or cornbread, to balance the heat…..
Butterflied Grilled Chicken with a Chile-Lime Rub
A quick and efficient way to cook a whole bird on the grill is to butterfly it. This method is so popular, especially in Southern California, that large chains have thrived selling chile-rubbed butterflied chicken to happy patrons. When cooking a whole chicken on the grill, try searing the chicken first over direct heat then finish cooking over indirect heat (as instructed in this recipe). That way you avoid the all too common problem when grilling—chicken burned on the outside and raw in the center. For best flavor, let the chicken marinate in the rub overnight in the refrigerator. Serve with lime wedges and fresh salsa…..
* Click the link to get all the Grilled Chicken and BBQ Chicken Recipes
Tags: BBQ, Chicken, Cooking, Festivals, Food, Grilling, Meats, Ohio
July 11-12, 2014 Ohio Veterans 8th Annual BBQ Cook-off – Kettering, OH
The 8th annual Kansas City BBQ Society sanctioned event is presented by American Legion Post 598 of Kettering.
July 11-13, 2014 67th Annual Italian American Festival – Akron, Ohio
Sponsored by the Italian-American Council, the festival will offer food, contests, music, fireworks and more. Attendance: 50,000.
July 11-13, 2014 Delta Chicken Festival – Delta, Ohio
Enjoy chicken dinners, a midway, elephant rides, entertainment, pageant, Chicken Run, pancake breakfast, volleyball and dodgeball tournaments, and a parade.
Tags: Baking, Chicken, Cooking, Dinner, Food, GREEN BEANS, Idahoan Potato Products, Mashed Potatoes, Pilgrim’s Southern Style Breast Strips
Today’s Menu: Chicken Breast Strips w/ Cut Green Beans and Mashed Potatoes
Still no break in this humid weather, very bad day out today. They say by Friday we’ll get a big break in this weather, Friday sunny and only a high of 72 degrees! Come on Friday and get here. Went to the bank and stopped by Walmart for a few items and home. Then for dinner tonight its Breaded Chicken Breast Strips w/ Cut Green Beans and Mashed Potatoes.
Nothing easier and delicious than Pilgrim’s Southern Style Breast Strips, it’s always a great go too when you want that easy to prepare meal! It’s the best Frozen Chicken that I’ve found by far. Very easy to prepare; Preheat oven to 350° F. Arrange frozen chicken breast fritters in a single layer on an ungreased baking sheet. Bake, uncovered, for 25-30 minutes until no pink remains or an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter. Chicken is served! As I said it’s some of the best frozen Chicken you can find! Excellent seasoned breading and very meaty, and easy to prepare. Served it with a side of JB’s Fat Boy Sticky Stuff BBQ Sauce.
For one side I cooked up some fresh Green Beans that we purchased out in Ross, Ohio the other day. Then I also prepared a cup of Idahoan Homestyle Mashed Potatoes. It comes in a microwavable cup, another heat and serve item. I also had a slice of Klosterman Wheat Bread that I buttered with I Can’t Believe It’s Not Butter. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.
Pilgrim’s Southern Style Breast Strips evoke memories of growing up in a sleepy southern town. The crickets chirping, the moss hanging from the trees, the air humid and everything moving slow in the heat. And your grandmother’s delicious home cooking brought the entire family around the table on the weekends.
Our Southern Style Breast Strips feature a juicy piece of chicken with a breading just right to deliver that southern flair. Our special blend of spices and seasonings with the whole muscle goodness of white breast meat will please kids and old-timers alike.
Lunch or Dinner Entrées
Oven: Preheat oven to 350° F. Arrange frozen chicken breast fritters in a single layer on an ungreased baking sheet. Bake, uncovered, for 25-30 minutes until no pink remains or an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter.
Fryer: Heat oil to 350° F. Fry frozen chicken breast fritters for 6 minutes or an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter.
Due to variations in equipment, heating times and/or temperature may require adjustment. DO NOT MICROWAVE.
Serving Size: 4 oz. (112g)
Calories per Serving: 190
Servings per Container: About 8
% Daily Value*
Total Fat 6 g 9 %
Cholesterol 40 mg 13 %
Sodium 940 mg 39 %
Total Carbs 17 g 6 %
Dietary Fiber 1 g 4 %
Sugars 1 g
Protein 17 g
Tags: Chicken, Dinner, Domino's, Domino's Speciallty Chicken - Spicy Jalapeño-Pineapple, Food, Jalapeño, Pineapple, Pizza
Today’s Menu: Domino’s Chicken Fried Chicken Pizzas – Spicy Jalapeño-Pineapple
Our weather is miserable out today, the humidity level is around 70. No fun being outside today. I did go to Jungle Jim’s International Market this morning. Stocked up on some Snapple, Boar’s Head Meat and Cheese, Antipasto, Peanut Oil, and a couple of new Cheese I thought I would give a try. You could spend the day there and still not see everything, love that Market! Came home and then took Mom to a flooring store, we’re going to replace the kitchen linoleum. Got my results back for my Sugar, Cholesterol, and such with everything looking real good. Didn’t feel like cooking so the kitchen is closed and I tried something new from Domino’s, the Domino’s Chicken Fried Chicken Pizzas – Spicy Jalapeño-Pineapple.
I had seen the commercials for the Domino’s Chicken Fried Chicken Pizzas – Spicy Jalapeño-Pineapple and finally gave in to it! I ordered Mom and Dad a Pizza and for myself the Chicken Specialty. I had seen bad reviews and good reviews of them so I thought I would see for myself. Basically it’s fried chicken pieces covered in sauce, cheese, veggies and meat. Pizza with a breaded chicken crust—basically, all the makings of a pizza, except, instead of a traditional crust, the base for these dishes are pieces of fried chicken. They have 4 different kinds; Classic Hot Buffalo, Crispy Bacon & Tomato, Sweet BBQ Bacon, and the one I tried Spicy Jalapeño-Pineapple.
Of course Mom and Dad’s Pizza was great, as always, and my Chicken was incredible! The toppings were perfect and the Chicken was cooked perfect! The serving size is 4 pieces but I went with 6 pieces, very hungry! 6 pieces were about 255 calories and about 23 carbs, not too bad at all. If you haven’t tried them give them a try, I enjoyed them. For dessert later a weight Watchers Mini Dutch Chocolate and Vanilla Bean Ice Cream Sandwich.
Domino’s Speciallty Chicken – Spicy Jalapeño-Pineapple
Ingredients: Fried boneless chicken, sweet mango habanero sauce, mozzarella cheese (again, “pizza cheese”), pineapple, jalapeño peppers, cheddar cheese.
Serving size: Four chicken pieces.
Servings per container: Three.
Nutrition facts per serving: 170 calories, 7 fat grams (including 2.5 grams saturated fat), 30 milligrams cholesterol, 610 milligrams sodium, 15 grams carbs, 1 gram dietary fiber, 7 grams sugar, 11 grams protein.
Tags: Chicken, Cooking, Dinner, Food, GREEN BEANS, Jalapeno Cheddar Fried Potatoes, Jalapenos, JB's Fat Boy Sauces, Perdue Perfect Portions Chicken Breasts, Roasting, Sargento Reduced Fat Shredded Cheese
Today’s Menu: Roasted BBQ Chicken Breasts w/ Jalapeno Cheddar Fried Potatoes and Green Beans
I guess I hurt my wrist more than I had thought. It was really aching throughout the night, but as the day wore on it eased up. Ran a friend to the Cincinnati Airport, he was off to New York. Went to the store for a few items and back home. For dinner a new Potato recipe along with Chicken. Tonight its Roasted BBQ Chicken Breasts w/ Jalapeno Cheddar Fried Potatoes and Green Beans.
I used Perdue Perfect Portions Boneless and Skinless Chicken Breasts. Preheated the oven on 350 degrees. Took a small cookie sheet and lined it with Reynolds Wrap and sprayed it with Pam w/ Olive Oil Cooking Spray. Seasoned the Chicken with McCormick Grinder Sea Salt and Black Peppercorn and baked it for 23 minutes, turning once midway through the time. With about 6 minutes of baking time left I took them out of the oven and basted them with JB’s Fat Boy Sticky Stuff BBQ Sauce, JB’s is my favorite sauce. Removed from the oven after the final 6 minutes and they were done. Tender, Moist, and full of flavor!
While my Chicken was baking I prepared one of the side dishes, Jalapeno Cheddar Fried Potatoes. Came across this earlier in the week in the latest issue of Cuisine at Home Magazine. Made some changes from the original recipe. I used Simply Potatoes Steakhouse Seasoned Diced Potatoes, Canola Oil instead of Peanut Oil, Scallions, 1 Jalapeno (sliced), Sea Salt and Ground Pepper, Sargento Reduced Fat Mexican Style Shredded Cheese, and added some diced Red Onion. To prepare it heat oil in cast iron skillet. Add the Scallions and Jalapeno; saute 1 minute, then season with Sea Salt & Pepper. Off the heat sprinkle with the Sargento Reduced Fat Mexican Style Shredded Cheese. And we add another keeper Potato Dish! This turned out delicious, just a fantastic combination of ingredients. You got to try this one!
We also had some fresh Green Beans. My Mom purchased them Thursday and she prepared them. I also baked some Corn Muffins for Mom and Dad, I had a slice of Klosterman Wheat Bread. For dessert/snack later tonight I had some Ritz Whole Grain Crackers topped with some Philadelphia Fat Free Cream Cheese.
1 -Package Simply Potatoes Steakhouse Seasoned Diced Potatoes
2 T. Canola Oil
1/4 cup chopped Scallions
1 Jalapeno, sliced
1/2 Medium sized Red Onion, diced
Sea Salt & Pepper to taste
1/2 cup Sargento Reduced Fat Mexican Style Shredded Cheese
First, cook potatoes in sauce pan with salted water for 10 minutes; drain. Heat oil in cast iron skillet (this was key in our opinion). Add scallions and jalapeno; saute 1 minute, then season with salt & pepper. Off heat sprinkle with cheese.
Tags: Chicken, Cooking, Coriander, Food, PBS, recipes, Spices
A delicious sounding recipe idea from the PBS website, Coriander Chicken! I’ve left the link to the recipe at the end of the post, while there check out all their recipes.
Embrace the Herb: Make Coriander Chicken
Coriander is one of those controversial herbs that people either love or hate. The most frequent complaint I hear is from people who say it tastes like soap. The irony is that it’s often the people who hated it the most that end up loving it the most over time, myself included. It’s an acquired taste, if ever there was one.
Despite the fact that it can take some getting used to, coriander has been cultivated for at least 4000 years by humans. With a native habitat that spans from Southeast Asia to Southern Europe, it’s hard to say who started using it in food first, but the whole plant, from the roots to leaves to seeds is edible, each part with it’s own unique flavor……
1 teaspoon ground coriander seed
1/4 teaspoon salt
1/8 teaspoon ground white pepper
280 grams (10 ounces) chicken thighs (about 2 large thighs)
4 grams garlic (1 small clove), grated
20 grams minced cilantro, (1/4 packed cup finely minced)
4 grams ginger, finely minced
4 grams garlic, (1 small clove) finely minced
1 teaspoon doubanjiang (or your favorite Asian chili sauce)
1 tablespoon sesame oil
1 tablespoon vegetable oil
1/8 teaspoon salt
In a small bowl, combine the ground coriander seed, salt and white pepper.
Smear the grated garlic all over the chicken and then sprinkle the coriander mix onto the chicken.
To prepare the sauce, add the cilantro, ginger, garlic, doubanjiang, sesame oil, vegetable oil, and salt to a small bowl and stir to combine.
Place the chicken skin-side down in a non-stick pan and put a heavy pan on top of the chicken to press it down (cast iron skillets work great).
Turn the heat on to medium and let the chicken cook until the skin is browned and crisp (about 4-5 minutes).
Flip the chicken and fry until the chicken is cooked through (another 2-3 minutes). Slice the chicken and drizzle the sauce on top. Serve immediately.
Yield: 2 servings