Showing posts with label chicken. Show all posts
Baked Quartered Chicken with Dried Apricots!!! & Delicious Rice!!!
Ingredients:
1 chicken quartered
½ cup dried apricots – sliced
½ onion – sliced
Healthy handful of fresh basil
Healthy handful of fresh Italian parsley
1 cup chicken broth
Marinade:
¼ cup of olive oil
1 tablespoon vinegar
4 tablespoons of honey
Dashes of ground curry
Dashes of fresh ground black pepper
Dashes of sea salt
Preheat Oven 350 degrees:
Place the chicken in a baking dish and top with the fresh parsley, fresh basil, sliced onion and dried apricots.
Combine in a small bowl all of the ingredients for the marinade and pour over the chicken. Fill the bottom of the pan with the cup of chicken broth. Add a little extra broth as the broth evaporates.
Bake 45-50 minutes, until a beautiful golden color or until the juices run clear on the thigh.
This is very delicious and slightly exotic!
For the Delicious Rice!!!
Ingredients:
2 cup uncooked rice – prepared with dashes of curry & turmeric in the water
1 bunch of scallions – chopped
Healthy handful of fresh cilantro
4 cloves of garlic – chopped
1 Jalapeño - chopped
½ cup of raisins
Olive oil for drizzling
Dressing:
1 tablespoon lemon juice
3 tablespoons of honey
Dashes of powdered curry
Dashes of fresh ground black pepper
Dashes of sea salt
Prepare rice as directed.
Heat a large frying pan with a drizzle of olive oil. Add the scallions, garlic, raisins and jalapeño. Sauté for a minute or two. Add the cooked rice, cilantro and toss.
In a small bowl prepare the dressing, pour over the rice and plate.
This is easy and very delicious and goes perfect with the chicken.
With Love,
Catherine
xo
Baked Lemon~Lime Chicken Wings!!
Ingredients:
3 lbs. chicken wings
Marinade:
Juice of 1 lemon
Juice of 1 lime plus the zest
3 cloves of garlic – sliced
4 tablespoons of honey
½ cup of sugar
½ cup of red wine
1 cup of chicken broth
¼ cup vegetable oil
Handful of fresh Italian parsley
Handful of fresh cilantro
Dashes of salt
Dashes of fresh ground black pepper
Combine all of the ingredients for the marinade. Add the chicken wings and place in the refrigerator for at least 1 hour or up to a few hours.
Preheat Oven 350 degrees:
Place the chicken wings in a baking pan and spoon the marinade over the wings.
Place in the oven for 35-40 minutes until a beautiful golden color.
These wings are a perfect appetizer or a light dinner with a side salad.
With Love,
Catherine
xo
Stuffed ~Three Herb Roasted Chicken
Ingredients:
7 ½ pound chicken
Stuffing:
Healthy handful of fresh basil - chopped
Healthy handful of fresh marjoram - chopped
Healthy handful of fresh sage - chopped
7 cloves of garlic – chopped
Dashes of sea salt
Dashes of fresh ground black pepper
Olive oil
Outer Rub for the Chicken:
Juice of 1 lime
Dashes of ground curry
Dashes of ground cumin
Dashes of fresh ground black pepper
Dashes of sea salt
¼ cup Olive oil
Preheat Oven 350 degrees:
Clean chicken inside and out and pat dry.
In a small bowl combine the chopped basil, marjoram, sage and garlic. Add the dashes of salt and pepper to taste and drizzle olive oil over the herbs and garlic.
Place the chicken in a baking pan and gently separate the skin from the meat. Push the garlic and herbs under the skin around the chicken breast and thighs.
For the Outer Rub:
In a small bowl combine the lime juice, curry, cumin, black pepper, sea salt and add olive oil. Rub this all over the chicken.
Place in oven for about 20 minutes per pound, until the juices run clear and the skin is a beautiful crisp golden color.
This chicken is delicious.
With Love,
Catherine
xo
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Pilgrim’s, one of the largest chicken producers in the country, would like to invite you to submit an original chicken recipe to our 22nd annual Winning Taste Recipe Contest. We have some fantastic prizes, including an all-inclusive 4-day spa package to Lake Austin Spa, which includes a cooking school “The Culinary Experience,” a KitchenAid Mixer, a Wusthof Knife Set, and a KitchenAid Blender. You can find the details of the contest and enter it here:http://winningtaste.pilgrims.com/. Please Like us on Facebook and share the page with your friends and ask them to enter the contest too. https://www.facebook.com/pilgrimschicken.
Girard's Epicurean Expert
I am very pleased to bring all of you a ‘sneak-taste’ of Girard’s new line of gourmet salad dressings, all of which are tastier than ever! With each variety being as healthy as it is delicious, these dressings are certain to become a part of your culinary essentials.
Here are four easy and delicious recipe’s I put together using the Girard’s salad dressings:
Girard’s Fried Boneless Pork Cutlets with Grilled Veggies & Apricots!!
Ingredients:
2 lbs. bones pork loin – sliced thin
2 cups flour
3 eggs plus a splash of water – beaten
Vegetable oil for frying
Veggies:
1 quart button mushrooms – sliced
1 Jalapeño – grilled
2 bunches of scallions – split
5 cloves of garlic – crushed
1 cup of dried apricots
Handful of fresh Italian parsley - chopped
Olive oil for drizzling
Girard’s White Balsamic Vinaigrette Sauce:
¾ cup Girard’s White Balsamic Vinaigrette
2 tablespoons honey
1 tablespoon butter
For the Pork:
Dip the sliced pork first in the flour then in the egg and back in the flour.
Heat a large frying pan with the vegetable oil, about ½ inch, and carefully place the prepared pork in the hot oil. You should hear it sizzle, if you don’t the oil is not ready.
Turn the pork only once so that the coating does not fall apart.
Veggies:
While the pork is cooking, heat a griddle and place the scallions and Jalapeño on to grill. Drizzle with a little olive oil and grill until slightly charred. Next, place the mushrooms, apricots and garlic on the griddle, drizzle a little olive oil over them and grill until slightly charred. When the Jalapeño is slightly charred slice it with seeds.
Place the scallions on a serving platter first and top with the pork. Place the mushrooms, apricots, sliced Jalapeño and garlic over the pork and sprinkle the chopped parsley for garnish.
Girard’s White Balsamic Vinaigrette Sauce:
In a small frying pan place the tablespoon of butter and melt. Add the Girard’s White Balsamic Vinaigrette and heat to a slight bubble add the honey and stir.
Pour this over the pork with veggies and serve.
This dish is both delicious and quite beautiful to present to your table.
Girard’s Champagne Dressing with Garden Salad!
Ingredients:
1 head red leaf lettuce
½ red onion - sliced
1 cup grape tomatoes
1 cup black olives
½ cup sliced baby carrots - sliced
½ red bell pepper – sliced
2 Kirby cucumbers – sliced
Girard’s Greek Feta Salad Dressing & Pork Souvlaki!!
Ingredients:
Salad:
1 head of Romaine lettuce
½ cup of grape tomatoes
1 red onion – sliced thin
½ cup black olives
2 Kirby cucumbers – sliced
Clean the Romaine and leave whole and place on serving plate with the onion, olives, cucumbers and tomatoes.
Pork Rub:
1 tsp. brown sugar
1 tsp. chili powder
½ tsp. paprika
Juice of 1 lime
4 cloves of garlic – crushed & chopped
Combine all of the ingredients for the pork rub in a small bowl and mix well. Place the pork in a medium sized bowl and mix the rub with the pork.
Heat a griddle and place the pork on the hot griddle and grill.
Drizzle the Girard’s Greek Salad Dressings over the Romaine lettuce and place the grilled Pork on top and serve.
This is a delicious and satisfying dish for all to enjoy.
Italian Style Chicken & Girard’s Olde Venice Italian Salad Dressing!!
Ingredients:
1 quartered chicken
½ cup Girard’s Olde Venice Italian Salad Dressing
¼ cup red wine
Dashes of fresh ground black pepper
Dashes of dried oregano
Grated fresh Romano cheese
Handful of fresh Italian parsley - chopped
Handful of fresh basil – chopped
Drizzle of olive oil
Preheat the Oven 350 degrees:
Place chicken parts in a baking pan. Combine the Girard’s Olde Venice Salad Dressing with the ¼ cup red wine and pour over the chicken parts. Sprinkle the chicken with dashes of fresh ground black pepper and dashes of dried oregano. Grate fresh Romano cheese over the chicken and bake for about 45 minutes or until the juices run clear.
Plate the chicken and grate a little more fresh Romano cheese over the top and garnish with the fresh parsley and basil.
This chicken is easy to prepare and tastes delicious.
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A big thank you to Girard’s for inviting me to be a part of their Epicurean family, and to preview their products.
Enjoy with Much Love,
Catherine
xo
Fried Boneless Pork Cutlets with Grilled Veggies & Apricots!!
Champagne Dressing with Garden Salad!
Greek Feta Salad Dressing & Pork Souvlaki!!
Italian Style Chicken & Girard’s Olde Venice Italian Salad Dressing!!
Fried Chicken Breast with Creamy Garlic Peanut Butter & Tomato Sauce!!!
Ingredients:4 Chicken Breasts – with bone and skin2 cups all-purpose flour3 eggs plus a splash of waterVegetable oil for fryingChopped Italian parsley for garnishCreamy Garlic Peanut Butter Sauce with Tomato:2 vine ripe tomatoes – chopped5 cloves garlic – chopped1 tablespoon Worcestershire Sauce1 tsp. Sesame oilDrizzle of olive oilJuice of 1 lime2 tablespoons creamy peanut butter1 tsp. brown sugar½ cup chicken brothFor the chicken:Dip chicken first in flour, then egg and then flour again.Heat a large frying pan with vegetable oil, about ½ inch. Carefully place the chicken in the hot oil. Let the chicken cook fully on one side, turning only once and finish cooking on the other side.For the peanut butter sauce:Combine all of the ingredients for the peanut butter sauce, mix well. Heat a medium sized frying pan and place the sauce in to simmer on low until fully heated.Plate the chicken and spoon the peanut butter sauce over top. Garnish with chopped fresh parsley.This is a unique and delicious way to serve up fried chicken.Enjoy with Much Love,Catherine xo
Grilled Chicken with Fresh Garden Tomatoes!!!
Ingredients:
2 ½ lbs. of boneless chicken breast – sliced
4 tablespoons of butter – softened
Dashes of salt
Dashes of fresh ground black pepper
Drizzle of Olive oil
Bunch of fresh basil
4 vine ripe tomatoes sliced
Fresh grated Romano cheese
In a bowl combine the sliced chicken and the butter, drizzle of olive oil and seasonings and toss.
Heat a large frying pan with a drizzle of olive oil and place the chicken breast in the heated pan to sauté.
Heat a griddle with a drizzle of olive oil and place the tomatoes on to grill. Add the fresh basil to crisp and top with the grilled tomatoes and basil.
This is easy, delicious and pretty.
Enjoy with Love,
Catherine
xo
Fried Chicken Strips with Onion Salsa!!
Ingredients:Chicken Strips:2 ½ lbs. boneless chicken breast – sliced1 cup flour1 cup milk1 cup cornmeal – plus 1 tablespoon brown sugar2 cloves of garlic - slicedVegetable oil for fryingDip chicken strips first in the flour then the milk and finally in the cornmeal.Heat a large frying pan with about 1 inch of vegetable oil plus the garlic slices and carefully place the chicken in the pan. Do Not Overcrowd the pan. When the chicken is a beautiful golden color, remove and place on a platter lined with paper towels.For the Onion Salsa:8 oz. of your favorite salsa1 large red onion – sliced3 cloves of garlic – choppedHealthy handful of Italian parsley – chopped2 tablespoons of balsamic vinegar2 tablespoons of honeyOlive oil for drizzlingHeat a frying pan with a drizzle of olive oil and add the onion and garlic. Let the onion sauté until slightly soft. Add the parsley and salsa. Continue to sauté on low.Combine the honey and vinegar in a small bowl and then add to the pan and toss.Plate the chicken strips on a platter and top with the onion salsa.This dish is easy and delicious and will please your taste for fun!!Enjoy with Much Love,CatherinexoPlease Don't Forget to Visit: TMPLiterary
What a Macaroni Dish!! I Don’t Know What to Call It, But Really Good!!
Ingredients:
2 lbs. chopped fresh chicken
9 oz. frozen creamed spinach
1 bunch of fresh cilantro – chopped
5 cloves of garlic – crushed & chopped
½ red onion - chopped
2 vine ripe tomatoes – chopped
1 tsp. chicken bouillon – (such as Vegeta) plus ½ cup of water
½ cup of sour cream
½ cup of milk
4 slices of Italian bread rubbed with a garlic clove
Olive oil
Romano cheese for grating
1 box of your favorite macaroni
Heat a griddle. Rub the Italian bread with a sliced garlic clove and drizzle with olive oil and let it become a beautiful golden.
Prepare the macaroni as directed and set aside.
Heat a large frying pan with a drizzle of olive oil and place the chopped chicken meat in the pan to sauté. When the meat is almost cooked add the cilantro, frozen creamed spinach, onion and garlic to sauté with the meat. Add the tomatoes and continue to sauté. Add the ½ cup of chicken broth and toss.
Break up the bread, add it to the pan and toss.
Combine the sour cream with the milk and stir, add to the pan and toss.
Add the macaroni and a drizzle of olive oil and grated Romano cheese and toss.
My kids loved this; I hope that you will too. Imagination is funny!
Enjoy with Love and Laughter,
Ciao Bella,
Catherine
xo
Ground Chicken Macaroni