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Week 3-soup-chicken tortilla

23 Jan

Ahh! I’m a day late in posting this week’s challenge. Ah, well. Week 3’s theme was soup! I’ve never made a soup. Well, I have but it was straight from a can. I was super excited about this theme, but couldn’t decide on what soup to make. I wanted potato and leek, but that calls for an immersion blender which I don’t have (who has that just laying around in their kitchen?!?). So, I decided upon one of my favorites- chicken tortilla! Bonus! It’s a crockpot recipe!

Here are the ingredients and the recipe:

1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil
Black beans! (my personal addition)

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

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Verdict? Not amazing, but good. A little too watery. If I make it again, I’ll cut 3/4 cup water out of the recipe. I bought tortilla chips instead of making them. I know, I know! But I have a really good excuse! The corn tortillas, though cheap as hell, came in a 30 pack. I would never use them and I hate being wasteful so I bought a bag…of Scoops! Which sadly I can devour in an evening.

Week 2-Chinese

16 Jan

The theme for week #2 is Chinese! Even though I always fail at making rice (I know it’s simple, but for some reason it never comes out right!), I decided to make chicken fried rice. I googled and found a recipe at allrecipes. A very simple recipe which I’ve included below.

Ingredients-egg, tablespoon water, tablespoon butter, tablespoon vegetable oil, 1 onion, chopped, 2 cups cooked white rice, cold 2 tablespoons soy sauce, 1 teaspoon ground black pepper, 1 cup cooked, chopped chicken meat

Directions
1.In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.
2.Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.

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This recipe makes about 3 servings. I loved it! I was shocked with how good it was. I didn’t think it would have nearly enough seasoning, but between the onions and soy sauce, it did! Super yummy and super easy! Thanks to the help of a rice cooker ;)

BBQ pulled chicken

15 May

I recently became the owner of a crock pot. My sister got it for me as a birthday present! I love it and I’ve been cooking a lot of things in it. My favorite which also happens to be the easiest is BBQ Pulled Chicken! I found the recipe on www.allrecipes.com


Ingredients: 6 frozen skinless, boneless chicken breast halves, 1 (12 ounce) bottle barbeque sauce, 1/2 cup Italian salad dressing, 1/4 cup brown sugar, 2 tablespoons Worcestershire sauce ( I didn’t use Worcestershire sauce)

1.Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce.

2. Pour over the chicken.Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

I cooked it on high for 4 and a half hours. About 3 hours in, I shredded the chicken and let the shredded chicken cook for an hour and a half more. It was really yummy! When I cook this in the future, which I definitely will, I will make some coleslaw to accompany it. I planned on making baked potatoes with it today, but realized way too late that I had no potatoes on hand. The boyfriend solved the problem by picking up some potato wedges from KFC. hehe. Two thumbs up from me AND the boyfriend on this recipe. Simple and delicious!

Oven Roasted Chicken

20 Jan

This recipe comes from Jim! You may remember him from such blogs as, “Peanut Butter cookies inspired by Jim“. He helped me make my first rack of ribs last summer and has always been there to help with my dumb cooking questions. The recipe I will be trying out tonight is for oven roasted chicken. A WHOLE CHICKEN, YALL! I cook chicken quite often, but it’s usually chicken breasts on my Foreman grill!

Ingredients

Whole Chicken, Lemon, Garlic, kosher salt, pepper, rosemary (if you’re feeling fancy), Onions, Carrots, Meat thermometer

Directions

 

1.)preheat oven to 450.  get one whole chicken and clear out all the gizzards and heart and shit.  feed these to Peanut. (After I got over the fact that I had to dig around in a chicken, I reached in and to my surprise there were no insides! Score for me, not for Peanut.)

2.) pat the chicken dry with paper towels – super important for crispy skin
3.) shove a bunch of lemon quarters and whole garlic cloves into the chicken’s asshole.  if you have some butcher’s string, tie the legs shut

quartered lemon and cloves

4.) coat chicken skin with kosher salt and fresh ground pepper, maybe rosemary if you are feeling fancy.  if you have any other fresh herbs you can also put them in the asshole, sticks and all. (I wasn’t feeling fancy-also known as, my local grocery store didn’t have Rosemary. So, my chicken only got salted and peppered.)

5.) place in roasting rack in a pan, maybe with some sliced onion and carrots in the bottom for aromatics.  if you don’t have a rack, you can make a bed of onion slices and put the chicken on it. (I bought a rack! And I didn’t want carrots so I put red potatoes in their place.)
 

tada

Finished!

7.) chop it up and serve!  I like to serve it on a bed of spinach, but you can serve it with rice, or potatoes, or other veggies or whatevs!

I ended up cooking it for an hour and fifteen minutes. I  served it with the  potatoes. The chicken was great! Crispy skin and very juicy.  My potatoes however were a little overcooked. They started burning about halfway through and stuck to the bottom of the pan. I will definitely try this recipe again. Next time I’ll lose the rack and cook the chicken on a bed of a variety of veggies. I’ll also remember to take a final pic before devouring it >.< Thanks for the recipe, Jim!