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Home Posts tagged "chicken" (Page 6)
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Pizza on the grill

Published on May 30, 2011, by in Recipes.

Pizza on the grill is one of my favorite meals. I think it is so fun to make. All you have to do is make the dough and a toppings station and everyone makes their own. It’s perfect for small get togethers and picky eaters. One batch of dough with make 4 decent sized pizzas. Turn the grill burners on medium and let the grill heat up. While the grill is heating, have each person roll out their piece of dough to desired thickness. Keep in mind that the dough will almost double in thickness while grilling. Once dough is rolled out, carefully spray grill with non-stick spray and lay dough on grill grate. Grill for 4-6 minutes for until dough is golden brown on one side. Remove from grill and place toppings on grilled side of dough. Return to grill(raw side of dough on grates) for 5-7 minutes or until dough is golden

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Bust-a-gut buffalo chicken

Published on May 28, 2011, by in Recipes.

If you like buffalo chicken, this is a MUST MAKE recipe. Why is it called “bust-a-gut”? Well, you won’t want to stop eating it. The best part? Amazing simple. I adapted this recipe from What’s Cookin with Mary. Put on your easy pants, because this easy. And make sure they have an elastic waist band. Ingredients: 2 pounds of raw chicken breast(trim all fat off) 1 1/2 to 2 cups Frank’s wing sauce (or your favorite wing sauce) 3 Tablespoons butter 5 cloves garlic(peeled and lightly smashed) Additional wing sauce for sandwich Place chicken in the bottom of your slow cooker, in a single layer if possible. Tuck garlic cloves around chicken. Cube butter and place on top of chicken. Pour wing sauce over chicken. Place lid on slow cooker and cook on low for 6 hours. After six hours, shred chicken. It should be so tender that you can

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Thai coconut chicken

Published on February 24, 2011, by in Recipes.

I’m on the constant hunt for healthy recipes that don’t taste like cardboard. Which fuels my addiction to cooking magazines. Really, if I don’t subscribe to it already, I’ll probably buy it in the store if it looks like it has one promising recipe. In my Cooking Light subscription for Jan/Feb 2011 there was an article called, Chicken Breasts 25 Ways, most of them being marinated. I love the method of marinating. It gives you a lot of flavor without all the fat. Now I give you Thai Coconut Chicken, adapted from previously mentioned issue of Cooking Light. Combine:  1 cup of light coconut milk 1/4 cup low-sodium soy sauce, 2 tablespoons fresh lime juice 1 tablespoon minced fresh ginger 2 teaspoons Thai chili paste 1/2 teaspoon sugar 1/2 onion thinly sliced Reserve and refrigerate 1/2 cup of coconut mixture. Pour remaining coconut mixture in a Ziploc bag and add four 6 ounce

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Wild rice and chicken soup

Published on February 23, 2011, by in Recipes.

With the temperatures dropping again over the past few days and the possibility of more snow, I decided it was time to make another(and possibly the last of the season) batch of soup. I adapted this recipe from the Feb 2011 issue of Midwest Living. Ingredients: 2 1/2 cups chopped or shredded cooked chicken 2 cups sliced fresh mushrooms 1 cup baby carrots, thinly sliced 2 stalks celery, sliced 1 10.75 ounce can of reduced fat cream of chicken soup 1 8.8 ounce package of long grain and wild rice 1 tablespoon white pepper(black would work in a pinch) 4 cups reduced-sodium chicken broth 4 cups water Directions: In a 5-6 quart slow cooker, stir together chicken, fresh mushrooms, carrots, celery, cream of chicken soup, pepper and rice. Gradually stir in chicken broth and water. Cover and cook on high setting for 3-4 hours(or low setting for 6-8 hours). Makes 8-10

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Cha Cha’s white chili

Published on February 17, 2011, by in Recipes.

Ring the alarm! This chili is hot! Not right away, but that after you swallow, wow there’s something warming up in my mouth type of way. The best way. Adapted from allrecipes.com: Ingredients: 1 tablespoon vegetable oil 1 onion, chopped 3 cloves garlic, crushed 1 (4 ounce) can diced jalapeno peppers 1 (8 ounce) can chopped green chile peppers 2 teaspoons ground cumin 1 teaspoon dried oregano 1 teaspoon ground cayenne pepper 2 (14.5 ounce) cans chicken broth 3 cups chopped cooked chicken breast 3 (15 ounce) cans white beans 1 cup shredded Monterey Jack cheese   Directions: Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion and garlic until tender. Mix in the jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans.

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Guest blog: Crispy chicken with golden raisin and butternut squash compote

Published on February 13, 2011, by in Recipes.

First of all, I need to thank Stacey for the incredible opportunity to write for Spatoola. I’ve enjoyed reading and cooking many of her recipes, and I’m glad she enjoys my food enough to ask me to write a guest post for her blog. This January, I had the pleasure of cooking dinner for Stacey and Brian while I was in Chicago for an away elective. Knowing that Stacey and Brian are experienced foodies with discriminative taste buds, and keeping in mind their healthy cooking styles, I looked high and low for a recipe that was both healthy and tasty. Unfortunately, this excluded many of my recipes from Ina Garten, but I eventually discovered this gem from Food and Wine Magazine: Crispy Chicken with Golden Raisin and Butternut Squash Compote (adapted from Food and Wine Magazine): 1 tablespoon olive oil 6 chicken thighs with skin 2 tablespoons unsalted butter 5

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Cheater chicken pot pie

Published on January 3, 2011, by in Recipes.

Why do I call this “cheater chicken pot pie”? Well, it uses a lot of pre-made or pre-prepared ingredients  and it’s healthy.  So, it’s definitely not your traditional chicken pot pie. Start off by preheating your oven to 325F. Heat a pan on your stove top over medium heat. I diced one small onion and sliced about eight baby portabellas. I sprayed the pan with a healthy dose of non-stick spray and put in the onion and mushroom to cook on one side of the pan.  On the other side of the pan, I put in one pound of chicken breast. Once the veggies and the chicken are cooked, remove the chicken and dice or shred. Return to pan. Add one 98% fat-free can of condensed cream of chicken soup. Use the soup can to measure 1/2 of the can worth of skim milk and add to the pan. Stir soup and milk

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Curried Chicken and Cauliflower Soup

Published on December 29, 2010, by in Recipes.

I found this recipe at the same time I found the Thai Chili recipe that I recently blogged about. This soup is a perfect weeknight dinner since it only takes about 30 minutes to make from start to finish. Adapted from January 2011 Clean Eating Magazine: Cut up one pound of boneless skinless chicken breast into bite sized pieces. Set aside. Chop up 4 cups of cauliflower, one small red bell pepper and a medium red potato. Set aside. Pull out your  4-quart pan or your favorite soup making pot. Heat 2T of light coconut milk over medium heat, swirling to coat pot. Be careful not to let the milk boil. Add chicken, covering the bottom of the pot and season with 4 teaspoons of curry powder. When edges of chicken turn white, stir or flip chicken to cook other side. Cook chicken another 1-3 minutes or until lightly golden. Add in

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Epic Chicken Taco Soup

Published on September 21, 2010, by in Recipes.

I have been making this soup at least twice every fall and winter for the past few years. All the credit for the recipe goes to my brother, who found it, tried it out and passed it on. I sometimes think my brother has questionable taste(like that sweater vest in 8th grade) but this soup is awesome. Best of all, it’s ridiculously easy. Ingredients: half of a large sweet onion, diced one 15oz can of chili beans, drained one 15oz can black beans, drained one 15oz can of whole kernel corn, drained one 8oz can of tomato sauce two 10 oz cans of Rotel(I prefer the ones with lime juice added), heat preference of choice 1.25oz package of low-sodium taco seasoning 3 skinless, boneless chicken breast halves one 12oz Corona(or other Mexican beer) shredded cheddar cheese(optional) sour cream(optional) crushed tortilla chips(optional) Directions: Cook chicken breasts until just done in a

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Bleu cheese stuffed buffalo chicken breasts

Published on August 30, 2010, by in Recipes.

I love buffalo chicken. It was the only meat item I craved while I was a vegetarian. I craved it so much that I made batches and batches of buffalo tofu. Just not the same, but still delicious. I had seen several recipes for some sort of buffalo chicken with some sort of bleu cheese middle. I combined several recipes to make it more healthy, leaving off breading and frying. I did increase the bleu cheese mixture slightly, as the only negative reviews of the recipe that I took the mixture from said that there wasn’t enough of the cheesy goodness. Ingredients: 4 4oz chicken breasts, pounded flat 1 bottle of your favorite wing sauce 1 cup bleu cheese crumbles 2 tablespoon reduced-fat sour cream 2 teaspoon fresh lemon juice 1/4 teaspoon black pepper, freshly ground Directions: Place pounded-out chicken breasts in a one-gallon ziplock bag. Add enough buffalo sauce

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