buttermilk roast chicken

Buttermilk Roast Chicken

Adapted barely from Deb Perelman's Smitten Kitchen, the original version by Nigella Lawson can be found here.
Serves 4 to 6.
Prep time 10 mins, cook time approximately 20 mins.
Begin this recipe at least 1 day ahead.

Note: I made this in a cast iron skillet just because (1) I was too lazy to line a baking dish with parchment and (2) I wanted to use my cast ironware more often. There is really no need to line your baking dish if you're using this recipe as the sugar content is quite low and hardly any drippings result from it to give you a hard time at the sink. As usual, I made my own buttermilk as the boxed stuff had been from the store for weeks - use 1 tablespoon acid (lemon juice or vinegar) to 1 cup whole milk (I take no responsibilities if you use skim and then realize the outcome is short). I roasted 5 pieces after 48 hours and the rest 1 day later without incident.

• 2 cups buttermilk
• 5 garlic cloves, peeled and smashed
• 1 tablespoon kosher salt
• 1 tablespoon granulated sugar
• 1 1/2 teaspoons paprika, plus extra for sprinkling (I used smoked)
• Lots of freshly ground black pepper
• 2 1/2 to 3 pounds chicken parts (I used 3 thighs and 6 legs)
• Drizzle of olive oil
• Flaked or coarse sea salt, to finish
• 3 teaspoons goose/duck fat (optional)
• Chopped coriander (optional, parsley or thyme works well too)

In the measuring up of the buttermilk, whisk it with the garlic, salt, sugar, paprika and lots of freshly ground black pepper. Place all the chicken parts in a gallon-sized freezer bag (or lidded container) and pour the buttermilk brine over them. Swish it around so that all parts are covered. Refrigerate for at least 2 but preferably 24 and up to 48 hours (as mentioned earlier, we tried an extra 24 hours without incident).

When ready to roast, preheat oven to 425°F (fan on for convection). Heat up a cast iron skillet on medium high heat. Add in the goose/duck fat if using, drizzle over some olive oil. Remove chicken from buttermilk brine, shake off excess and arrange skin side up on the skillet. Turn off heat. (If using a baking dish, just arrange the chicken in it skin side up.) Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste. Roast for 20 minutes if using cast iron skillet or 25-30 minutes if using baking dish, until brown and done. Garnish with herbs of choice if using, serve immediately with pan drippings over some potatoes or greens.

stuffed chicken

Panko Crusted Chicken Stuffed with Ricotta, Spinach, Tomatoes, and Basil

by Pam on June 22, 2011

I needed to get rid of some leftover ricotta cheese and spinach so I created this recipe. It was SO DELICIOUS! The chicken was really moist and tender while the panko was crunchy and the ricotta mixture was flavorful and creamy. I will be making this dish again and again – my husband and I especially loved it. I highly recommend this recipe.

Panko Crusted Chicken Stuffed with Ricotta, Spinach, Tomatoes, and Basil:

Recipe and photos by For the Love of Cooking.net

 

• 1 cup of low fat ricotta cheese
• Small handful of baby spinach, chopped
• Small handful of grape tomatoes, diced (remove the seeds if possible)
• 2 tbsp Parmesan cheese, grated
• 1 tbsp fresh basil, chopped
• 1 clove of garlic, minced
• Sea salt and freshly cracked pepper, to taste
• Dash of oregano
• 2 chicken breasts
• Italian seasoned panko crumbs
• 2 tsp olive oil

Preheat the oven to 400 degrees.
Combine the ricotta, spinach, tomatoes, Parmesan cheese, basil, garlic, sea salt and freshly cracked pepper, to taste. Mix until thoroughly combined.
Rinse the chicken breasts then cut a long horizontal slit along the center of the thin long edge of the chicken breast, nearly through to the other side. Fill the cavity of the chicken breast with the ricotta mixture. Season each side of the chicken with sea salt and freshly cracked pepper, to taste. Carefully dip the chicken breasts in the panko crumbs until both sides are evenly covered. Close the slit together with toothpicks (or if you are like me and realize that you don’t have toothpicks, simply break some kebab sticks in half and use them).

Heat the olive oil in an OVEN PROOF skillet on the stove over medium high heat. Once the pan is hot, place the chicken in the skillet and cook for 3-4 minutes or until the chicken is golden brown, flip the chicken over and place the skillet into the oven. Cook for 20 minutes, or until the chicken is cooked through. Let the meat rest for 5 minutes before slicing. Enjoy.

Click here for a printable version of this recipe – For the Love of Cooking.net

bake coconut chicken fingers

Baked Coconut Chicken Fingers

Posted on February 2, 2012

Here’s one recipe that you will definitely want to feature at your Super Bowl party this Sunday. These crunchy coconut chicken fingers are oven baked, not fried! They have all the great taste of those greasy, deep-fried chicken fingers but these are so much healthier for you. My husband and I make the Baked Chicken Fingers at least once a month. During a busy weeknight I can always count on them being quick, healthy and delicious. I was getting ready to make another batch of those chicken fingers the other night when I had a craving something coconutty. I pulled out some shredded coconut and went to work. Crusted with a panko coconut mixture, oven baked and served with a homemade sweet dipping sauce, these were a huge hit in my house! Make these tonight, trust me, your family is going to love them!

One Year Ago: Homemade Oreo Cookies 

Baked Coconut Chicken Fingers

Printer Friendly Version
For the Coconut Chicken Fingers:

• 1 cup shredded sweetened coconut
• 1 cup panko breadcrumbs
• 2 tablespoons canola oil
• 1/2 cup all-purpose flour
• 1/2 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 large egg whites
• 1/2 tablespoon water
• 1/2 tablespoon Dijon mustard
• 1 tablespoon orange marmalade
• 1 1/2 lb chicken tenderloins (or boneless, skinless breasts cut into 3/4-inch strips)

For the Dipping Sauce:

• 1/2 cup orange marmalade
• 2 teaspoons mustard
• 1 teaspoon horseradish
• dash salt
• drizzle of honey to taste

Directions:

1. Preheat oven to 475 F.  Set a wire rack inside a rimmed baking sheet and spray the rack with cooking spray; set aside.
2. In the bowl of a food processor fitted with the metal blade process coconut until finely chopped.
3. In a 12 inch skillet, combine the breadcrumbs, coconut and canola oil. Cook over medium-high heat, stirring constantly, until golden brown. Transfer to a wide, shallow dish and set aside to cool.
4. In a second shallow dish, combine flour, garlic powder, cayenne pepper, salt and black pepper.
5. In a third shallow dish, whisk together egg whites, water, Dijon mustard and marmalade until the egg whites are broken up and the mixture is foamy.
6. Season the chicken with salt and pepper. Dredge each piece of chicken in the flour mixture, shaking to remove excess, then dip in the egg whites coating both sides completely. Finally, place in the toasted breadcrumb/coconut mixture, turning to coat both sides. Transfer to the wire rack and repeat with all chicken tenderloins.
7. Spray the chicken lightly with cooking spray then bake for 10-12 minutes, or until a meat thermometer reads 165°.
8. Meanwhile, in a small bowl combine orange marmalade, mustard, horseradish, salt, and honey. Set aside. Serve as dipping sauce for the chicken fingers.

crock pot chicken tacos

Donated by Andrea

Ingredients
2-3 frozen chicken breasts
1 can corn (drained)
1 can black beans (drained)
1 can of Rotel (diced tomatoes with green chilies) or one small jar of salsa (if using rotel, drain half the water)
1 packet of taco seasoning

Directions
Place all ingredients in your crock pot, chicken can be frozen.
Cook on low for 8-10 hours. Check on it around 6 - 7 hours, depending on the strength of your crock pot
Shred the chicken, and let it continue cooking until time to serve
Serves at least 4 adults
Serve on whole wheat tortillas topped with your favorite toppings, we like sour cream, shredded cheddar, green onion, avocado, tomatoes
Rice-a-Roni whole grain Spanish rice goes great on the side or IN the tortilla.

Taco Chicken

1 1/2 cups nacho cheese tortilla chips (1 3/4 oz)
1/2 cup Original Bisquick® mix
4 boneless skinless chicken breast halves (about 1 1/4 lb)
1 egg, beaten
2 tablespoons taco sauce
3 tablespoons vegetable oil

1.
Place tortilla chips in 1-gallon resealable plastic food-storage bag; crush with rolling pin. Add Bisquick mix to chips; mix well.
2.
Between sheets of plastic wrap or waxed paper, flatten each chicken breast half to about 1/4-inch thickness. In small shallow dish, mix egg, taco sauce and salt. Dip chicken into egg mixture, then shake in bag to coat with Bisquick mixture.
3.
In 12-inch nonstick skillet, heat oil over medium heat. Reduce heat to medium-low. Cook chicken in oil 10 to 12 minutes, turning once, until juice is clear when center of thickest part is cut (170°F).

Slow Cooker Chicken and Vegetables with Dumplings

2 1/2 to 3 pounds boneless skinless chicken thighs
1 pound small red potatoes (about 2 1/2 inches in diameter)
1 medium onion, coarsely chopped ( 3/4 cup)
2 cups baby-cut carrots
5 1/4 cups Progresso® chicken broth (from two 32-ounce cartons)
2 cups Original Bisquick® mix
1/2 cup water
2 teaspoons parsley flakes

1. Place chicken, potatoes, onion and carrots in 6-quart slow cooker. Add broth.
2. Cover and cook on low heat setting 9 to 10 hours.
3. Increase heat setting to high. Stir together Bisquick mix, water and parsley in medium bowl. Drop dough by rounded tablespoonfuls onto hot chicken mixture. Cover and cook 45 to 50 minutes or until dumplings are dry in center.

Skillet Chicken Parmesan

3/4 cup Original Bisquick® mix
1 teaspoon Italian seasoning
2 tablespoons grated Parmesan cheese
1 egg
4 boneless skinless chicken breasts (4 oz each)
3 tablespoons olive or vegetable oil
2 cups tomato pasta sauce (from 26-oz jar)
1 cup shredded Italian cheese blend (4 oz)
1.In shallow dish or pie plate, mix Bisquick mix, Italian seasoning and Parmesan cheese. In another shallow dish or pie plate, beat egg. Coat chicken with Bisquick mixture, then dip into egg, and coat again with Bisquick mixture.
2.
In 12-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 4 to 6 minutes, turning once, until golden brown. Cover; cook 8 to 10 minutes longer, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Remove from skillet to plate.
3.
Add pasta sauce to skillet. Place chicken on top of sauce. Sprinkle with Italian cheese blend. Cover; cook 2 to 3 minutes or until bubbly and cheese is melted.

Rice/Veggie/Chicken dinner

umm nice name huh? Well again threw together some Trader Joe's goodies and discovered this one, again no left over around and Paisley our 2 year old ate it up like candy!

Rice
brown long grain rice cooked (any rice will do this is our preference)

Veggie
half a package of Trader Joe's vegetable medley cooked(carrots,peas,cauliflower,corn)(your preference of veggies will do just fine)

Protein
cut up into bit sizes some frozen chicken breasts
marinade them as at least 15 min in Trader Joes Island Soyaki (or whatever you so choose)
brown them a drizzle of olive oil


You can buy the rice cooked or precooked, cook the veggies according to the bag and then brown the chicken bites all all together and EAT WHILE HOT!!! you may want to add a dash of soy sauce... but we ate it as it, the chicken had marinated long enough it had enough flavor :)
ENOJY

Rubbed & Sauced BBQ Baby Chickens

2 (3 1/2-pound) "baby" chickens
Olive Oil
Salt and fresh ground pepper or Classic BBQ Rub, recipe follows
Favorite BBQ sauce or Sassy Brown Sugar and Bourbon Sauce, recipe follows

Build charcoal fire or preheat gas grill. Using poultry shears or a chef's knife, split chicken down the breast bone to cut the chicken in 1/2. Brush lightly with olive oil on all surfaces and sprinkle with salt and pepper or Classic BBQ Rub. Set aside.

Using a rib holder, place the 4 chicken halves vertically skin-side facing out in each of the 4 slots. The chicken in the holder will resemble slices of toast in an old-fashioned toast holder. Place the rib/chicken holder in the center of the cooking grate over indirect medium low heat (making sure no heat is directly under the chicken.) Grill for 1 hour, or until chicken registers 185 degrees F in the thickest part of the thigh. After 30 minutes, check the internal temperature with an instant-read thermometer. Brush liberally with barbecue sauce during the final 15 to 20 minutes only. If the chicken is sauced too early, it will burn on the outside before the interior meat is cooked through.

Classic BBQ Rub:
2 tablespoons smoky paprika
2 tablespoons kosher salt
3 tablespoons sugar
2 tablespoons brown sugar
1 tablespoon ground cumin
2 teaspoons chili powder
1 tablespoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon celery salt
1 teaspoon oregano, crushed

Combine paprika, salt, sugar, brown sugar, cumin, chili powder, pepper, cayenne, onion powder, garlic powder, celery salt and oregano in bowl; mix well. For a smoother rub, puree ingredients in a spice grinder until well combined and all pieces are uniform (the rub will be very fine and tan in color). This step is important if adding to any homemade barbecue sauce.

Note: Extra rub can be stored in an airtight container for up to six months.

Yield: about 1 cup

Sassy Bourbon and Brown Sugar Barbecue Sauce:
1 (28-ounce) can crushed tomatoes
1 cup firmly packed brown sugar
2 tablespoons molasses
1/2 cup bourbon
1/2 cup ketchup
1/4 cup American-style chile sauce
1/4 cup apple-cider vinegar
1/8 cup red wine vinegar
1/4 cup Worcestershire sauce
2 teaspoons Classic BBQ Rub, see recipe
1 tablespoon unsweetened cocoa
Kosher salt and freshly ground black pepper

In a large saucepan on the stove, add tomatoes, sugar, molasses, bourbon, ketchup, chile sauce, vinegars, and Worcestershire sauce, stirring after each additional ingredient to combine. Add the classic spice rub and simmer until the flavors have blended and the sauce has thickened somewhat, about 30 minutes.

Let the sauce cool for about 10 minutes or until it is warm but no longer "boiling" hot. Puree using an immersion or traditional blender. Taste and adjust seasonings with salt, about 1/2 teaspoon, and freshly ground pepper. Remember, the ribs will have plenty of spice rub on them, so don't over-season the sauce. Add the cocoa powder and mix well to combine. Let sit 5 minutes and stir again to make sure cocoa powder is well distributed. Let cool and pour into a clean glass jar for storing. The sauce can be made in advance and kept for 2 weeks in the refrigerator.

Slow Cooker Lemon Garlic Chicken

1 pound boneless, skinless chicken breasts, lightly pounded (3 to 4 ounces meat per person)
Kosher salt
Freshly ground black pepper
8 cloves garlic, smashed
1 cup wild rice blend
1/4 cup fresh squeezed lemon juice
2 1/4 cups water
10 fresh parsley sprigs

Season the chicken breasts generously with salt and pepper. Place the chicken breasts in the bottom of a slow cooker. Add the garlic and rice. Add the lemon juice to the water and stir. Pour this mixture over the rice and chicken. Stir once to coat. Place the lid on the slow cooker and set on low for 8 hours. To plate, place a serving of the rice on each plate and top with 1 chicken breast. Garnish with fresh parsley sprigs

margarita chicken breasts

name says it all... two of my favorites in one dish.

I like to make marinades in gallon size ziploc bags
1 can frozen margarita mix, thawed
2/3c tequila
1/2c freshly chopped cilantro

place boneless skinless chicken breasts or chicken legs
marinade over night in the refrigerator
grill chicken on the BBQ about 18-22min until cooked through

serve with some great summer sides!

chicken wraps by MARK B

30 minute meal



Ingredients:
Boneless Skinless Chicken Breast
Italian Dressing
Plain, Spinach or Sun-dried Tomato wraps
Romaine lettuce
Tomato
Olives
Caesar Salad dressing.
Optional:
Red Onion
Avocados

Cut several large boneless skinless chicken breast into strips
Marinate several hours or overnight in your favorite Italian Salad dressing.

Chop Romaine lettuce, tomatoes, olives, red onion and avocado to your liking.

Mix those items in a bowl with the Caesar Salad dressing.

Grill or cook chicken on stovetop. I like to use the grill.
While the grill is coming up to temp you can put your wraps on the grill to heat them and then put them in foil to keep warm.

After chicken is done put a layer of salad mix in wrap and pile on the chicken, and enjoy.

This is good to take on a picnic or families lunch also. You can keep the chicken and salad separate till ready to eat so wrap does not get soggy.

Note: If you leave the chicken breast whole and grill them they will be a little moister. After grilling let them set for several minutes before slicing so they will retain their juices.

garlic-lime chicken w/olives

This one is a little different in my opinion. I tried it for my husband and his love of kalamata olives. It was good and I would suggest to those who also like the kalamata olive.

preheat oven to 400F
mix all as a marinade
1c diced onion (I leave out per Jason)
3 clove minced garlic
2tbsp lime juice
1tsp molasses
2tsp worcestershire sauce
1 1/2tsp cumin
1tsp oregano
salt and pepper

Cover 1 lb boneless skinless chicken breast with marinade and 1/2c pitted and sliced kalamata olives
Roast 30-35min

Serve to your oh so thankful husband who is a kalamata olive freak :)