So My friend Andrea gave me this recipe and now that it’s getting to be chillier out, this had to be on the menu. Unfortunately for me, my sump pump #2 decided to be a total bitch during my prep work. Fifty dollars, one trip to Menard’s (I know!  No project ever only takes a single trip to the hardware store, right?) and several hours later I got back to making this. 

4 Bone-in Chicken Breasts (skin on too!)
3 Carrots, peeled and chunked
1 Green Pepper, chunked
1 Jalapeno, seeded
2 Sweet Potatoes, peeled and cubed
1 Small to Medium Onion, chunked
1 Cup Peas
3 TBSP Flour, Heaping
4 Cups Chicken Stock
2 tsp Garlic Powder
2 tsp Curry Powder
1 tsp Soy Sauce
Salt and Pepper to taste
1 Cup Unsweetened Coconut Milk
Olive Oil for sauteeing

In a large soup pot, add in some olive oil (2TBSP) and heat over medium heat. Lightly sprinkle the chicken breasts with some salt and pepper. Add to the pot and gently brown on each side, about 2 minutes per side.  Depending on the size of your pot, you may want to dig out your poultry shears and cut each breast in half.  This will also help them to cook faster as well. Once they’re lightly browned, transfer them to a platter and set aside. Add in all of the veggies except for the peas.  Sautee for about 3 minutes then seasoning with all of the seasonings, including the soy sauce. Cook for about another 3 minutes. Add in the flour and stir, cook for about 2-3 minutes.  Slowly add in the chicken stock and stir, making sure to scrape up any brown bits on the bottom of the pan.  Once all the stock is added, place chicken breasts and any juices that collected on the platter into the pot as well.  Bring to a simmer and simmer for about 20 minutes or so until the chicken is cooked through. Depending on how big the breasts are, will determine cooking time.

When the chicken is cooked, remove from pot and set aside on a clean platter for a few minutes to cool.  With an immersion blender, lightly blend the soup. Not too much, you don’t want the soup to be pureed. You want it to be chunky and thick.  Once the soup is blended, remove skin from chicken and start to shred the chicken.  Add the shredded chicken back into the soup along with the 1C of peas. Add in the coconut milk as well.  Bring back to a simmer and cook for about another 10 minutes.

Dish into bowls and serve!

Notes:  I threw in some cauliflower that I had on hand as well and probably will still add another carrot and another sweet potato the next time I make this. Maybe a bit more flour also so that the stew is thicker and the liquid is more gravy-like.

China:  Southampton Garden by Lenox

curried chicken stew

Posted by Mike on Saturday, October 15, 2011 at 08:09 PM
Filed in: PoultrySoups & Stews • ◊ Permalink
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since being funemployed I’ve had a lot more time on my hands which I normally would have filled by cooking but until yesterday it was too damn hot and the diet I’ve been on didn’t allow for much playing with my food. Since it was cold, cloudy and rainy, today was the perfect day to cook.

Sriracha-soy roasted chicken with vegetables*
For The Marinade
1/4 cup soy sauce


1/4 cup Sriracha
2 Tbs extra-virgin olive oil
2 Tbs lemon juice
1 Tbs Dijon mustard
1 Tbs brown sugar
1 tsp salt
1 tsp freshly ground black pepper

For The Roast
8 chicken thighs
6 ribs celery, cut into 1 1/2 inch pieces
4 garlic cloves, smashed
2 medium yellow onions, quartered
2 medium sweet potatoes, cut in 1½-inch pieces
1 small cauliflower, broken into 1½-inch florets
2 Tbs extra-virgin olive oil
1 tsp salt
1 tsp freshly ground black pepper

Whisk all of the marinade ingredients together in a small bowl and set aside.

oven ready

Preheat oven to 400 degrees.

Rinse the chicken and pat dry with paper towels. Place in a large bowl. Pour the marinade over the chicken. Coat all over the chicken, including between the skin and meat. Transfer chicken to a roasting pan, skin-side up, leaving any excess marinade in the bowl. Add vegetables, olive oil, salt and pepper to the same bowl. Toss to coat. Scatter the vegetables around the chicken in the roasting pan. Bake in oven 30 minutes.

Remove pan and, using tongs, carefully turn chicken over in pan, breast-side down. Continue roasting 20 minutes. Remove pan and turn chicken over once again, breast-side up. Continue roasting until thoroughly cooked and juices run clear from thigh when pierced with a knife, about 20 minutes.

Remove from oven and transfer chicken to cutting board. Tent loosely with foil and let rest 15 minutes before carving. Stir vegetables in the pan with the juices and keep warm. Serve chicken with vegetables and reserved juices.

Serves 4
*Adapted from a whole-chicken recipe found on NPR
China: Rose Garden by Lenox


Posted by Mike on Wednesday, September 07, 2011 at 07:41 PM
Filed in: EntreesPoultry • ◊ Permalink
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I cut this recipe out of a newspaper ages ago and keep making it because it’s tasty and throws together easily with stuff i usually have sitting in the freezer and pantry.  I sub in dried fruits like cherries and cranberries because I loathe raisins and have made it vegetarian by adding extra garbanzos and using extra firm tofu in place of the chicken.  As it is, it’s got a Moroccan/middle eastern vibe but changing the spice mixture and the type of beans can get you to a Mexican or Italian-style meal… Cajun is pretty easy to do as well.

2 tsp ea ground cinnamon, cumin, coriander
1/2 tsp cayenne
salt to taste
1 1/2 lb boneless skinless chicken breast
2 Tbs olive oil
1 onion, chopped
1 tsp grated ginger
3 cloves crushed garlic
1 cup chicken broth
2 cups diced tomatoes
2 cups garbanzos, rinsed
1/4 cup kalamata olives, chopped
1/2 CUP cranberries
2 Tbs honey
1 bay leaf
1 Tbs honey
2 Tbs lemon juice

Cut chicken into bite sized pieces.  Combine cinnamon, cumin, coriander, cayenne and salt (if using) in a big-ass plastic bag.  Add the chicken and toss around until well coated.

Heat the oil in a large saucepan or dutch oven and add the chicken.  Saute until browned, but not cooked through, about 4-5 minutes, then remove chicken.

Add the onion and saute until just tender, about 3 minutes. Add the ginger, garlic and broth to the pan and cook an additional 5 minutes.

Toss the chicken back into the pot along with the remaining ingredients.  Bring to a simmer, cover and cook for half an hour.

Serve over couscous or rice.

Serves 4


Posted by Mike on Tuesday, December 28, 2010 at 12:06 PM
Filed in: Poultry • ◊ Permalink
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Curried chicken casserole

This is pretty tasty as well as an awesome way to use up leftovers from a chicken or turkey dinner since you can also substitute leftover veggies like corn or green beans.  A rotisserie chicken works too, and it’s especially nice if you can catch one marked down when the supermarket deli closes. If you like your casserole a bit… soupier… use an extra half cup milk.


casserole plated

1 large onion, chopped
3 ribs celery, chopped
3 Tbs unsalted butter, divided
1 cup frozen peas & carrots
3 Tbs flour
1 tsp curry powder (I used Penzey’s hot curry powder)
1 1/2 cups chicken broth
1/2 cup milk (skim is ok)
2 cups cubed chicken
2 Tbs chopped parsley or cilantro
1/2 tsp salt
1/2 tsp pepper
2 cups mashed potatoes
1/4 tsp paprika

Over medium heat, saute the onion and celery in 1 Tbs of butter until just tender and fragrant.  Add the frozen veggies and remaining butter.  Cook for another 2 minutes or so.

Stir in the flour and curry powder and cook for a few minutes more so that it forms a roux. Gradually add the milk and chicken broth. Increase heat and bring to a boil. Cook and stir until the sauce thickens until it’s a bit less thick than you want it to end up.  Add the chicken, parsley, salt and pepper and stir to combine.

Spoon into a greased 2 qt baking dish.  Spread mashed potatoes over the top and sprinkle with paprika. Bake, uncovered at 350 for 20-25 minutes.  Remove from oven and let stand 10 minutes or so before serving.

Serves 6

Bowl:  Maddock Stoniers for Cunard Line, ca 1939-1064

Posted by Mike on Friday, October 15, 2010 at 01:29 PM
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As a rule I’m not a big fan of ground chicken or turkey. Unless it’s used as an ingredient in a more complex dish, the flavor factor ranks right down there with plain-jane tofu.  I also have an ever-growing problem with ground meat in general. The salmonella outbreaks from those disgusting industrially produced chubs of beef that don’t even get packaged by the people who do the butchering are bad enough, but when I worked in a Grocery Ranch@#153; I worked in the meat department. I loved working there, but the making of ground meat was always good for a bit of squeamishness. After seeing how and what it’s made of, I pretty much prefer to ‘grind’ my own from poultry and good cuts of pork or beef in the food processor at home.  I know the meat is exactly what I want, I can control the fat content and even add spices and herbs from the start. 

This is why I decided to try this recipe, which I adapted from one found at Wicked Good Dinner. Note: You will need an oven-proof skillet or 2.

Tarragon Chicken Burgers
Yields: 4-5 patties

tarragon chicken burger
dishes on permanent loan from Indiana University

For the patties:
2 Tbs olive oil, divided
1 medium onion chopped
1 large green pepper, chopped
3 cloves garlic, minced (more if you like)
1 lb. boneless, skinless chicken thighs,
cut into 1” cubes
1 tsp Kosher salt
1/2 tsp freshly cracked black pepper
1 Tbs sour cream
1 tsp lemon juice
1 Tbs chopped fresh tarragon
1 Tbs chopped cilantro
1 Tbs flour
3 Tbs canola oil for pan frying

For the topping:
4 Tbs Sour cream
zest of 1 lemon
1 clove garlic, minced
Kosher salt and pepper to taste

Cut the chicken into 1” pieces, removing skin and most if not all of the fat. Toss the chicken, salt, pepper, 1 Tbs olive oil, yogurt and lemon juice into the bowl of a food processor and pulse until chicken is well minced and no big hunks remain, about 10 pulses.  It will have kind of a disgusting, gluey consistency and you might have to spread it out if it bunches up.

Add one tablespoon of olive oil to a skillet heated over medium heat. Saute onion and green pepper until softened, about 6 minutes. Toss in the garlic and cook for 30 seconds.

Add onion mixture, tarragon, parsley and flour to the chicken glop and pulse until well combined, about 5 pulses.  Fair warning:  the texture will still be gluey… but chunkier.  Divide mixture into four or five equal portions and flatten into patties onto a cookie sheet lined with parchment paper. Slide the patties in the fridge for 30 minutes to set shape, or in the freezer for 10 minutes.  While the burgers are chilling, preheat oven to 400 degrees F.

chicken burger cooking

When the burgers are chilled, season them with salt and pepper. Heat the oil in an oven-proof skillet over medium heat, until shimmery. Add patties to pan and cook for 4 minutes. Flip patties and throw the pan in the oven for about 12 – 16 minutes. Remove from oven and loosely tent with aluminum foil for 10 minutes.

While the burgers are resting, mix Greek yogurt, lemon zest and garlic in a small bowl. Add salt and pepper to taste and place a dollop on top of each burger.

Thoughts after cooking:

  • The original recipe specifies it, but I prefer dark meat because it’s moister and tastier than breast meat. For those of you concerned with fat?  You have ample opportunity to remove as much fat as you want in this recipe, but let’s face it… a little bit of fat goes a long way towards keeping the meat moist and nobody really likes leatherburgers.
  • This could easily be served on a leaf of lettuce with a salad and/or some steamed or sauteed veggies. For that matter, it would probably make a damn fine meatloaf.
  • I’d probably use a bit more flour as a binding agent the next time.
  • Finely shredded carrots might be nice if added to the onions and peppers and a bit of chopped tarragon to the sauce.
  • I really liked the short frying period to brown the burgers and finishing them up in the oven. It seemed to really cut down on the spatter factor.

  • Posted by Mike on Monday, September 20, 2010 at 08:12 AM
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    Chicken in a pepper

    So peppers were a buck apiece last week and chicken thighs were on sale too. Regular stuffed peppers aren’t high on my list of things to eat, but these were pretty darn tasty.  They looked pretty too.


    4 boneless, skinless chicken thighs
    1/4 cup olive oil
    2 cloves minced garlic
    2 Tbs pesto
    2 flat bottomed bell peppers


    Combine the oil, garlic and pesto and toss into a plastic bag. Add the chicken and marinate in the fridge for up to an hour.

    Cut the tops off the peppers. Remove the ribs and seeds and brush the insides with a bit of oil, then season with salt and pepper.  Take the chicken from the marinade and roll up jelly roll style. Stuff two thighs into each pepper and place in a baking pan.

    Bake at 350 until chicken is done--about 45-50 minutes.

    Serve with rice (fried would be extra nice) and sauted veggies.


    Posted by Mike on Thursday, July 22, 2010 at 02:22 PM
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    This is a great tasting and super easy to prepare combo with mostly stuff you probably have in the pantry. You may be tempted to use boneless chicken, but if you do, you’ll wind up with shredded chicken once you take it out of the crock.  Which actually doesn’t sound too bad now that i think about it.  It’d be kind of a spicy chicken stew to serve over the rice.

    chipotle lime chicken

    Chipotle Lime Chicken
    · 1 cup sliced onion
    · 1 cup chopped celery
    · 1 cup chopped carrots
    · 4 pounds skinless chicken thighs
    · Salt and freshly ground black pepper
    · 1 (15-ounce) can tomato sauce
    · 1/4 cup lime juice
    · 2 tablespoon minced chipotle chiles in adobo sauce with 2 teaspoon sauce from can
    · 2 cloves garlic, minced
    · 1 avocado, diced
    · 1/4 cup chopped fresh cilantro leaves
    · Lime wedges, for garnish

    Arrange onion, celery and carrots in bottom of slow cooker. Season chicken thighs with salt and pepper and arrange over vegetables.
    In a medium bowl, whisk together tomato sauce, lime juice, chipotle chiles with sauce, and garlic. Pour mixture over chicken.
    Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. Serve over rice (recipe below) and top with diced avocado and cilantro.

    · 2 cups instant brown rice
    · 1 (14-ounce) can coconut milk
    · 1 cup water
    · 1 (15-ounce) can red beans, rinsed and drained
    · 1 teaspoon dried thyme
    · zest of one small lime
    · 1/4 cup chopped scallions
    · Salt and freshly ground black pepper

    In a medium saucepan, combine rice, coconut milk, water, beans, thyme, and lime zest. Set pan over high heat and bring to a simmer. Reduce heat to low, cover and simmer 5 minutes, until liquid is mostly absorbed. Fold in scallions and season to taste with salt and pepper.

    Plate:  California Poppies for the Santa Fe Railroad by Syracuse China

    Posted by Mike on Thursday, June 17, 2010 at 06:06 PM
    Filed in: Crock PotEntreesPoultry • ◊ Permalink
    Comments (1)

    This turned out better than I expected, both as a pulled sandwich and sliced. If you have a large crockpot use a whole turkey breast cut along the keelbone.  If you’ve only got a 3.5 qt crock like me?  Your best bet will be to de-bone them or use breast fillets.


    1 whole turkey breast (or 2 boneless fillets)
    1/4 cup dark molasses
    1/4 cup red wine vinegar
    1/4 cup ketchup
    2 Tbs Worchestershire sauce
    2 tsp liquid smoke
    1 small onion, chopped very fine
    1/2 tsp salt
    1/4 tsp pepper


    if using a whole turkey breast, place it flesh side down in the crock to make sure that the meat is covered by the sauce. If using fillets, just lay them in.

    Whisk remaining ingredients together in a bowl and pour over the turkey. Cover and cook on low for at least 4 hours.

    Slice and serve over rice OR…

    Remove turkey to a plate and cover with foil to keep warm.  Pour the stewing juices into a saucepan, add a nubbin of unsalted butter and reduce to the consistency you like.  Shred turkey before placing it on a bun and top with a nice dollop of the Q sauce. 

    Posted by Mike on Monday, April 12, 2010 at 10:58 AM
    Filed in: Crock PotEntreesPoultry • ◊ Permalink
    Comments (2)

    This smells really great when it’s baking and tastes great, even if it doesn’t look lime much. The yogurt is an awesome blank slate for whatever you want to flavor it with (Balsamic vinegar or mixed citrus juices and zests instead of the Worchestershire sauce maybe?) and helps keep the chicken amazingly moist even if you take the skin off as I did.  It also doesn’t take much prep time.  Maybe 10-15 minutes depending on whether you have to remove the skin yourself or not.

    3 pounds bone-in chicken pieces, skin removed (one cut up chicken or whatever parts yank your crank)
    2 Tbs lemon juice
    salt & pepper
    2 cups plain non-fat yogurt
    2 Tbs Worchestershire sauce
    2 Tbs Dijon mustard
    1 tsp thyme
    1/2 tsp cayenne
    1/2 cup grated Parmesan cheese
    1/2 cup thinly sliced green onions (for garnish)

    Preheat oven to 350.

    Place chicken pieces in rectangular baking dish.  Drizzle with lemon juice and season with salt and pepper.

    Toss the next five ingredients in a bowl and whisk together, then pour over and around the chicken pieces.  Bake chicken, uncovered, for 50 minutes. Sprinkle with Parmesan and broil for 3 minutes before serving. 

    Posted by Mike on Saturday, April 03, 2010 at 07:25 AM
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    imageMany moons ago when blogs were still young, I frequented the blog of a nice guy from Pennsylvania, btezra. His blog has gone the way of the dinosaurs (so don't bother clicking) but this recipe, which he originally posted there and graciously permitted me to copy, has survived. I've done a couple of things differently but only in the prep. The ingredients are the same.

    This lasagne is whatchacall a special occasion dish. It's labour intensive and makes for lots of dirty dishes. I make this maybe once or twice a year but trust me, once you've tried it, you'll find it's worth the trouble. If you're especially industrious, double the recipe and freeze the second pan for a quick heat-and-eat meal when you're busy. It will take a good 3 months worth of freezing with no problem. And seriously? This is damned good. Really good. Really, really good. It's also very rich and very filling. Be prepared to need a nap after dinner. You can, of course, substitute all that low-fat ricotta, milk, etc., but why would you want to? I mean, it's not like you'd eat this everyday.


    1/2 C butter + 2 TBSP
    2 cloves garlic, minced
    1/2 C flour
    2 C milk
    2 C chicken broth
    2 C (8 oz bag) shredded mozzarella - divided
    1/2 C parmesan cheese
    1/2 C onion, diced
    1-2 tsp Italian seasoning, to taste
    1 packet G. Washington Golden
    1 tsp Nature's Seasons
    1 C cottage cheese
    1 C ricotta
    1 egg
    2 boneless chicken breast
    1 pkg fresh or frozen spinach **Important - see footnote
    9 lasagne noodlesimage


    Cook lasagne noodles, dry and lay on waxed paper until ready to use. Slice chicken breast (easier if partially frozen) from the short side about 1/4" thick. Cutting from the short side creates little medallions. In a non-stick frying pan, melt 2 TBSP butter. Add sliced chicken and cook through, letting it brown a little. Remove to a plate and set aside. To the same pan, add your washed and dryed spinach. Slap a cover on it, let it cook for 2 minutes then turn off the heat leaving the lid on.

    In a 3 or 4 qt saucepan, melt the butter. Add garlic and onion and cook until translucent. Whisk in flour and all the seasonings. Cook for 2-3 minutes. Whisk in milk and broth and bring to a boil. If the sauce is too thick, add more broth. Remove from heat, sauce will thicken as it sits so you might have to add a bit more broth. It should be thick and spreadable.

    imageCombine cottage cheese, ricotta, 1 C mozzarella and egg. Mix well.
    Spread about 1/3 of the sauce in 13 x 9 pan, top with noodles. Spread 1/2 of the cheese mixture over noodles. Repeat sauce/noodle/cheese mixture. Top with chicken, then spinach. Add last layer of noodles and then remaining sauce. Cook covered @ 350° for 1 hour. Uncover and sprinkle the rest of the mozzarella cheese on top. Bake until cheese is melted and bubbly.

    **After the spinach has wilted in the pan and cooled, put it in a triple layer of papertowels and squeeze out all of the excess moisture. You do not want the spinach to be wet. If you use frozen spinach, thawed it out first then squeeze out the excess moisture. Even though the original recipe calls for 1 bag, I always use two. I like the extra spinach.

    Posted by Donna on Thursday, February 18, 2010 at 08:30 PM
    Filed in: CasserolesEntreesPastaPoultry • ◊ Permalink
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    So I saw this in one of Giada’s cookbooks and immediately thought, “Ewww.  Gross,” when I read what the word ‘tonnato’ meant. Roast turkey breast with Tuna sauce?  As one of my friends said after reading the ingredients “Sounds like cat vomit.” Gut it’s Giada and I’d probably eat dog food if she recommended it. Turns out that it’s damn tasty though.  The sauce gives bland-assed turkey a much needed flavor boost and would probably just as tasty on the lean, bland pork we’re forced by the health police to buy.  Be sure to have plenty of bread or rolls around to help soak it up.turkey tonnatto with semi-creamed spinach

    Turkey Tonnato

    * 2 lb turkey breast, skinless and boneless
    * 1 Tbs oregano
    * 1 Tbs thyme
    * 1 Tbs basil
    * 2 Tbs extra-virgin olive oil
    * 1 cup chicken stock
    * Salt and freshly ground black pepper

    Tuna Sauce:
    * 6 oz canned white meat tuna, packed in olive oil – do not drain
    * 1 tsp anchovy paste or 1 anchovy fillet, drained
    * 1 TBS fresh lemon juice
    * 1 Tbs capers
    * 1/3 cup mayonnaise
    * Chopped parsley leaves, for garnish

    Preheat oven 375.

    Season the turkey with salt, pepper and herbs. Coat with olive oil, place in a baking pan and pour the chicken broth around the turkey. Bake for 30 to 40 minutes. Remove from oven and let cool in the baking pan for 10 minutes. Slice into 1/2-inch slices, on an angle. Allow to sit in baking pan with juices as you make sauce.

    Toss the tuna, anchovy, lemon juice, mayo and capers in the food processor. Puree until creamy, about 1 minute. Pour the tuna mixture into a bowl.

    Place the slices of turkey on a platter with some of the pan juices and pour the tuna sauce on top. Garnish with chopped parsley.

    China: Lenox Tosca. crazy ornate, eh? 

    Posted by Mike on Wednesday, January 20, 2010 at 02:05 PM
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    This was originally a recipe for the grill but, well, it’s too damn cold out to grill so I adapted it for the oven. It actually turned out to be more sweet than spicy, but it was still pretty good. Next time I may add some cayenne pepper or chili powder.  Maybe some horseradish too.

    Chili Sauce Chicken
    1 bottle chili sauce
    1/3 cup chicken broth (plus a little more)
    1/4 cup olive oil
    1/8 tsp pepper
    4 1/2 tsp basil
    2 tsp crushed red pepper flakes
    1/2 tsp salt
    12 cloves minced garlic
    8-10 skinless chicken thighs
    1/2 Tbs unsalted butter
    dash balsamic vinegar

    Place the first seven ingredients in a large zip-lok bag and moosh around to mix. Remove 1/3 cup of the marinade to use for basting and add the chicken.  Put in the fridge and let marinate for at least 2 hours.Chili Sauce chicken

    Preheat oven to 350.  Place chicken in a baking dish.  Pour a little of hte marinade from the bag onto each thigh and add enough chicken broth to just cover the un-chickened areas of the pan and bake 40-50 minutes, basting with reserved marinade once.

    When chicken is done, put the chicken in a platter and keep warm.  Pour juices in the baking pan into a saucepan along with a shot or two of balsamic vinegar and simmer until reduced and kind of thickened.  Add butter and whisk till melted.  Serve chicken over rice and top with a few spoonfuls of sauce.

    Posted by Mike on Tuesday, January 05, 2010 at 07:03 AM
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    Having experienced the piss-poor driving habits of the Bubbastan-area natives after last week’s tiny snowfall, I opted to stay home after getting off of work at 6:00 am.  The only pizza delivery place in town is both overpriced and unparalleled in it’s its general suckitude and nastiness of taste so I foraged around the kitchen.  This is what I came up with.  I’ll be the first to admit that I’m not a fan of citrus unless it’s with seafood, but this turned out pretty okay. The soy and ginger gives it a bit of an oriental flavor that you can emphasize further if you want, and you could use grapefruit juice if you prefer a sauce that is a bit less sweet.

    Kinda Oriental Chicken

    4-5 skinless chicken thighs*
    1 1/2 cups orange juice
    4 Tbs soy sauce
    2 clove minced garlic
    2 tsp grated ginger
    4-5 Tbs soy sauce


    Score the chicken pieces with a knife and place in a gallon-sized zip-top storage or freezer bag.

    Add remaining ingredients to a medium sized bowl and whisk to combine. Add to the chicken in the bag and squeeze to remove all possible air before sealing. Throw the bag-o-bird parts into the fridge and allow to soak for 30-40 minutes up to all day, turning and squishing occasionally to make sure the liquid has circulated.

    About 2 hours before you want to eat, pull out the chicken and allow to come to room temperature.DSCF2568

    Preheat the oven to 350.  place the chicken parts in a rectangular baking dish and pour the marinade over them.  Bake for 35-40 minutes, or until done (bone-in pieces will cook a bit faster than boneless).

    Place the chicken on a warmed plate and cover to keep warm.  Transfer the liquid in the baking dish to a saucepan.  Simmer over medium heat until reduced to the consistency you like and spoon the sauce over the chicken.  Serve with steamed or sauteed veggies. Noodles with butter and a bit of cheese would work too

    * I prefer dark meat.  It’s got a lot more flavor and is boatloads more forgiving of overcooking as opposed to chicken breasts, which turn into chicken jerky if you don’t get ‘em out of the oven or frying pan exactly on time.

    Posted by Mike on Sunday, December 20, 2009 at 02:06 PM
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    Here’s a quick and easy dish to help use up the leftover Thanksgiving turkey.  It’s tasty and definitely qualifies for comfort food status.  image


    1/3 C butter + 2TBSP
    1/3 C flour
    1 stalk celery
    1/2 a small onion
    1 packet G. Washington Golden
    1-1/2 C turkey broth (You did boil your turkey carcass for broth and stock, right?) or 1 can chicken broth
    1/2 C half & half
    4 oz fresh mushrooms
    2 handfuls frozen broccoli florets
    1-1/2 C cooked turkey
    1/4 meat leftover pan drippings
    salt & pepper or Nature’s Seasons, parsely
    1/2 to 3/4 of a bag cooked wide egg noodles

    imageMelt 2 TBSP butter in a frying pan.  Add sliced fresh mushrooms and cook until brown and all liquid has been given off.  Melt 1/3 C butter in 3 or 4 quart pot.  Cook celery and onion until tender.  Add flour, G Washington and Nature’s Seasons all at once.  Stir well.  Cook for 5 minutes, stirring occasionally.  Slowly add about 1/2 the broth while whisking briskly.  Add the half & half and simmer for 5 minutes or so.  Add more broth as necessary to make a creamy sauce.  Add meat, mushrooms and broccoli to sauce.  Add noodles until you like the consistency of pasta to sauce.  Re-season to taste.  Add parsley.

    I always save the pan drippings from the turkey that I don’t use for gravy.  It will form a kind of jelly consistency.  This stuff is full of yum.  Seriously.  It adds so much flavour.  Save this and add it by tablespoonfuls to this sauce and other turkey or even chicken based dishes.  Good stuff.


    Oh and the pan I cooked this in?  My new best friend.  I do not kid.  I love this pan.  You can check it out on the sidebar in the Amazon ad.  You want one.  Really.

    Posted by Donna on Thursday, December 03, 2009 at 09:10 PM
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    Okay.  I wasn’t sure about this one, but I figured it was worth a shot.

    Cranberry Chicken
    5-6 boneless skinless chicken breasts
    1 can cranberry jelly
    1 pack onion soup mix
    8 oz bottle italian dressing

    Preheat the oven to 350. and pour yourself a glass of wine.

    Place chicken in a rectangular baking dish.

    De-can the cranberry jelly into a bowl and marvel at its ability to tower over the bowl while quivering as if it’s going to collapse. Once you’ve become un-hypnotized, mash the jelly and spread over the chicken.  Sprinkle the onion soup mix on top of the cranberry jelly and top with the Italian dressing. Toss in the oven and bake, uncovered, for 30-40 minutes.

    Despite my misgivings, this turned out to be damn tasty and it made my kitchen smell like autumn. I think that the next time I try this, I may substitute a balsamic vinagrette for the Italian dressing and chopped fresh onions and herbs for the onion soup mix. 

    Posted by Mike on Saturday, November 14, 2009 at 06:59 AM
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