Tag: chicken

Posted in Recipes

Crock-Pot Orange Ginger Chicken

Posted on by Sherri

2- chicken breasts 2-teaspoons minced ginger 1/4-cup ginger liquer

1/4-cup chopped onion 2-teaspoons sriracha sauce 1-teaspoon minced garlic

1-cup orange juice 1/4-cup soy sauce 1-Table spoon corn starch

1-cup rice 1- bag of mixed vegetables

I use crock pot liners to keep clean up to a minimal. I hate to scrub a crock pot after it’s been cooking all day. So my first step is to place a liner in the pot.

Cook chicken, orange juice, seasoning in crock pot on low heat for several hours. I put it on in the morning before going to work.

When I come home I make a pot of rice. Two cups of water to one cup of rice, in a medium saucepan over medium heat. Bring water to a boil. Then bring back to a simmer, cover with a lid, cook on lower heat 18 minutes or until tender.

Take the chicken from the crock pot and set aside. Make a slurry of corn starch and cold water (1 Table spoon corn starch to 1/4 cup water). Stir cooking juice and corn starch together and cook in a saucepan over medium heat. I like to add a package of frozen vegetable (California Mix with cauliflower, broccoli, carrots and sweet pea pods).

Shred chicken combine with sauce and spoon over rice for a delicious, easy Asian-inspired dish.

Posted in Recipes

Homemade Chicken Strips

Posted on by Sherri

Note: I use chicken breasts. If you prefer dark meat, I suggest thighs. I take off skin, cut meat off in strips. Save the skin and bones to make chicken broth.

4- chicken breasts

1- Cup flour

Seasonings: I use cayenne pepper, black pepper, salt, paprika, onion powder, garlic powder, poultry seasoning and celery salt

2- Tables spoon Dukes Mayo

2- Teaspoons honey mustard salad dressing

1- Teaspoon siracha sauce

Vegetable oil about an inch in bottom of frying pan. Heat oil.

Flour cut chicken.

Mix mayonnaise, salad dressing and siracha sauce together and dredge floured chicken in the mixture. Flour a second time. Drop into heated oil. Brown and turn. Place cooked chicken on a plate or platter lined with paper towels to drain excess oil.

Great for snack or supper. My husband calls this my upgraded chicken nuggets.

Posted in Recipes

Leftover Rotisserie Chicken Ideas

Posted on by Sherri

With NaNoWriMo coming up I’m thinking ahead to fast and easy recipes.

I love rotisserie chicken. I often pick up one for my husband and I on days I’ve spent shopping or running errands and don’t want to cook. Since it is now just the two of us at home, after the first meal we are left with half a chicken or more. While I love chicken, it isn’t my husband’s favorite. I look for different ways to serve the chicken that keeps my husband happy.

Rotisserie Chicken and gravy

1 table spoon butter

1 table spoon flour

Milk

Chopped chicken with some skin

Add a spoon or two of congealed juice and grease

The skin, juice and grease have the most flavor.

In a sauce pan melt butter, add flour and stir until creamy yellow. As it starts to turn golden, add in milk, juice and grease from chicken, stir and add chopped chicken until warm.

This is great over mashed potatoes or rice. You could even serve it with buttered noodles, add some parmesan cheese and spinach.

It’s also great as a base for potpie. If you have leftover vegetables, especially corn, potatoes, peas or carrots, add them to the gravy, add them into the pie shell. Something quick and easy, chicken sloppy joe, just spoon the chicken and gravy into rolls.

Posted in Uncategorized

New Recipe “Asian Chicken Salad”

Posted on by Sherri

My children tell me I should be on an episode of Chopped. I love the Food Network! Raising six sons I learned to use whatever was in the house to create a meal for whoever was home, I never knew how many I was feeding. Now that the kids are out of the house, my husband and I are trying to eat a little lighter.

A friend gave me a recipe for Ramen noddle slaw using Napa cabbage. Well, I did not have Napa cabbage tonight but I had Romaine lettuce. Delicate cabbage versus hearty lettuce it might work. Well, the slaw didn’t call for meat but I wanted some chicken. So I used olive oil, sesame seed oil (the hot kind) and a little vegetable oil just enough to cover the bottom of the pan. I like the blend of the oils. Hot Chili Sesame oil is like ten dollars a bottle so I use it sparingly but there is nothing like the flavor, it is amazing. I chop three boneless chicken breast into bite size pieces as my oil is heating in my electric frying pan, chop three to four cloves of garlic or a table spoon of minced garlic, pour in good soy sauce and liquid smoke, crush two packages of Ramen noodle (minus the seasoning packets-you can save them for soup or toss them) add sesame seed and dry roasted sunflower seeds. Stir until Ramen is well coated with oil and sauce and browned. Turn off heat.

In separate bowl mix Romaine lettuce, carrots and onions all thinly sliced like a rough cut slaw add in a Balsamic Vinegar Dressing, toss add to cooled meat mixture serve room temperature or cooler. Very nice summer salad. Great additions pineapples, Mandarin oranges or mangoes, you could even try it with the Napa cabbage.August 2014 032