Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts

Saturday, October 10, 2009

Winner Winner (and) Chicken Dinner

First things first....a big congratulations to The Badass Geek who is my virtual lunch date. Thank you all for your wonderful comments and genuine excitement for me and the great news from last Monday. I will be sending Michael a $20 gift card for a dine out experience at a restaurant he picks. Michael, email me your pick and your address.

And for a little more blog love, this time to Tidy Mom for this recipe that made my mouth water.

Take A Bite of: White Bean Chicken Chili

The recipe and photo are from her site. I am making this tomorrow! A perfect soup for autumn and a great alternative to red chili. Mmmmmm. Buon Appetito! Have a great Saturday.

White Bean Chicken Chili
  • 2 tablespoons veg oil
  • 1 large onion,chopped (optional)
  • 4 large garlic cloves, chopped (I use the minced in the jar)
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon taragon
  • 1/4 to 1/2 teaspoon dried crushed red pepper (if you don't want it as HOT use 1/4)
  • 1 pound boneless skinless chicken breast, cut into 1-inch pieces
  • 3 15-ounce cans cannellini beans (white kidney beans)
  • 1 cup canned chicken broth
  • 1 3-ounce can diced green chilies
  • 1/2 cup whipping cream
  • Grated cheddar cheese
Heat your oil in a dutch oven over medium heat, add onion, garlic, and spices. Saute for about 5 minutes. While that is sauteing, season cut chicken with salt and pepper and add to the pan. Saute for an additional 5 minutes.

Drain beans. Reserve 1/2 cup of bean liquid.
Add beans, chicken broth, chilies, cream and reserved bean liquid to pot.
Simmer for about 10 minutes, then cook on low for about 30 mins.
Serve in bowl and top with cheese! (This can be prepared a day ahead - it's even better the second day!) You may want to double the recipe as the above makes five servings. Yummmmmm.

Saturday, June 20, 2009

Take A Bite of: Chicken Fettuccine

the most perfect fettuccine you will ever eat. Growing up, we used to take our boat to the San Juan Islands off the coast of Washington every summer. And oh how I loved it. My Mom (Momcatt. Me give a nickname? You know by now the answer, of course, is yes.) has been making this for years and would whip it up in the galley of our boat in less than an hour so you know it is an easy option. For many people, just hearing the words "alfredo sauce" is artery-clogging. This sauce is lighter. I omit the butter but to make it true to form, I included it in the recipe. This recipe is truly called San Juan Fettuccine but because my mom put her spin on it so well, I call it Momcatt's Fettuccine. And yes, I still have girlfriends who talk about this excellent dish.
A perfect treat to pair with white wine if you want to make something special. I have been making it for years too and just had to call my mom to clarify the specific amounts of certain ingredients since I merely eyeball at this stage. She remembers making this for us for years, and it never disappointed. Buon Appetito!

San Juan Fettuccine (aka Momcatt's special)

2 C Fettuccine Pasta (cooked and drained)
1/3 C Butter
1/4 t fresh minced garlic
1/4 t pepper
1 C whipping cream
1/2 C sour cream
1/4 C grated Parmesan
1/4 t seasoning salt (my Mom uses Johnny's)
1/4 pound chopped mushrooms
1/2 medium onion (you can also omit without compromising flavor)
3/4 C diced raw chicken ( I use about 3 half breasts)
3/4 C of sliced or quarter cut zucchini

Heat butter, garlic, pepper in a large frying pan. Add onions and mushrooms until sightly brown. Add chicken, zucchini and 1/2 seasoning salt. Sear all raw sides of the chicken. Add Pasta and the remaining seasoning salt. Add whipping cream, sour cream and blend well. Cook 4 or 5 minutes to reduce cream and to thicken the sauce. Add cheese, blend well. Serves 2 or 3.

* Note from my mom: This is the basic recipe. As you well know we usually doubled it and I also often replaced the chicken with seafood. Scallops are a big hit. This was probably one of my very favorite things to make.

I have loved this recipe for years and hope you enjoy it as much as I do. Thanks Mom!

Saturday, May 23, 2009

Take A Bite Of: Beer Can Grilled Chicken

Something a little avante garde for the grill. It's Memorial Weekend...even the chickens want to imbibe. Now, normally, I am all about aesthetics with food presentation, and this, well, doesn't exactly fit the bill. But The Neely's know Southern Cooking and this is one of Pat's recipes. It takes a little muscle, and a little time but you aren't doing any laborious tasks this weekend anyway, are you? Buon Appetito! Or as some say in the South, "Mmmmmmmmmmmmmm, tasty!"

Beer Can Grilled Chicken

Beer Can Chicken Rub:

2 tablespoons smoked paprika
2 tablespoons salt
2 tablespoons onion powder
1 tablespoon cayenne pepper
1 tablespoon ground cumin
2 teaspoons dried thyme
2 teaspoons dried oregano
2 teaspoons black pepper
2 teaspoons garlic powder

For the Chicken:
4 pounds chicken, washed and dried
Vegetable oil
Beer Can Chicken Rub
1 (12-ounce) can beer

For the chicken rub:
In a small bowl mix all the ingredients together and use for the grilled chicken. You can store extra rub mixture in an airtight container for up to 6 months.

For the chicken:
Preheat your grill to medium-high heat.

Rub the chicken and its cavity down with the vegetable oil. Season the chicken with rub mixture, remembering to season the cavity. Pour out 1/4 of the beer and sit the chicken on top of the beer can. Place the chicken in the center of the hot grill and cover. Cook the chicken for 1 to 1.5 hours, or until an instant-read thermometer registers 165 degrees F.

Once cooked, cover loosely with foil and let rest for 10 minutes before carving.