Tag Archives: Chicken

Moroccan Chicken

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A little spicy with a nice wave of heat, Moroccan chicken is an explosion of flavors in your mouth. It is a meal unto itself and is a great way to add some pizazz to chicken. Most folks have had chicken at some point in their life unless they are vegetarian. Because chicken is eaten so often at our house I have to come up with new and creative ways to prepare it for dinner.

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I was inspired to create a Moroccan chicken dish after watching a show about Moroccan foods. I was fascinated by the combination of seasonings the chefs used to to produce new flavors. Since I started blogging I have been more adventurous in trying new seasonings and combinations of foods. For this dish I stretched myself and crossed my fingers that I had not gone too far in throwing together seasonings I don’t usually use with chicken.

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I have to be honest. While the Moroccan chicken was simmering on the stove my youngest son came and asked me what was that smell. He told me it smelled good and bad at the same time. He couldn’t quite explained why but said it was unusual. Not a good sign I thought to myself then told him to be patient and wait until he tasted it before he judged it. I figured it was the combination of nutmeg, cinnamon and turmeric that may have thrown him off. I just kept my fingers crossed that I was not cooking a flop.

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Not to worry. Once they tasted it I saw nothing but smiles and happy faces. My hubby loved the various flavors and layers of heat. He could not pin point any one flavor he liked but enjoyed the combination of flavors. You know you have a hit when folks want to lick the plate to make sure they get every drop.

Moroccan Chicken

Ingredients:
8 – 10 boneless skinless chicken thighs
1 large onion sliced
1 can spicy diced tomatoes
2 stalks of celery sliced
4 tbsp frying olive oil or vegetable oil
1 cup lite coconut milk
2 tbsp fresh lemon juice

Seasonings
½ tbsp cumin
¼ tsp ground nutmeg
¼ tsp cinnamon
½ tsp cayenne pepper
½ tsp turmeric
½ tbsp thyme
1 tsp coriander
1 tsp ground ginger
1 tsp smoked paprika
1 tbsp minced garlic
1 tbsp onion powder
1 tbsp salt
1 tbsp pepper

Wash chicken and season with salt and pepper. Heat frying pan with 4 tablespoons of olive oil over medium high heat. Add chicken in batches and brown. Drain chicken on a paper towel and set aside.

Add onions to pan and saute until translucent. Pour off oil. Add can of diced tomatoes, garlic and 1 can of water. Add remaining seasonings then whisk in coconut milk. Add chicken to the pan and cover. Reduce heat to medium and let simmer for 10 minutes then lower heat and let simmer 30 minutes more.

Serve over angel hair pasta or rice.

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Mom’s Fried Chicken

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My mother makes the best crispy fried chicken I have ever eaten. Unlike most people she doesn’t just dip her chicken in flour. Instead, she taught me how to prepare the chicken by making a batter to coat the chicken which makes it nice and crispy.

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It took me a few years to perfect my fried chicken but I knew I had hit my mark when at a family picnic my mom told me my fried chicken tasted as good as hers. That was one of the greatest compliments I could ever receive. My mom is known for her cooking. Besides cooking being her profession my mom just loves to cook. I cannot remember ever having a bad meal growing up unless you count the occasional frozen TV dinners.

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Since I started cooking on my own I have not resorted to fixing a frozen TV dinner for myself or my family. But my son will let me know if a meal does not quite measure up. Thankfully, he loves my fried chicken and says it’s as good as Mom Mom’s.

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Mom’s Fried Chicken

Ingredients:
4-6 drumsticks
1 pkg chicken wings or wingettes
2 cups vegetable oil
½ cup flour
½ cup water
1 tbsp salt
1 tbsp Adobo seasoning
1 tsp seasoned salt
1 tsp black pepper
1 tsp onion powder
4 – 6 dashes hot sauce

Heat oil to 360 degrees (should be very hot slightly smoking) in a dutch oven.

In a large bowl add chicken, seasonings and hot sauce. Mix to coat chicken. Sprinkle flour over chicken. Gradually add ½ of the water and mix the chicken. Add more water as needed until a thin paste is formed on the chicken.

Slowly add chicken a 5- 6 pieces a time. Do not over crowd the pot. Turn the chicken after 8 – 10 minutes and cook thoroughly. Drain on paper towels

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Chicken Quinoa Soup with Napa Cabbage

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Light, bright soups are fun to make and wonderful to eat. I recently wanted to make a light chicken soup to take away the chill on a cold winter day. I didn’t want to use pasta and thought Quinoa would be a great substitute for noodles.

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Quinoa has a unique texture and is easy to use in recipes. I have made salads using Quinoa and even created a Spinach Quinoa Cake that was delicious (check it out at dmariedining.com). Adding Quinoa to the chicken soup definitely kept it light and adding Napa Cabbage helped kick up the flavor and nutritional value.

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Next time you have a desire for a quick tasty soup or just want to use the leftover chicken in the frig think about making a nice Chicken and Quinoa Soup with Napa Cabbage.

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Chicken and Quinoa Soup with Napa Cabbage

Ingredients:
2 cups chicken pre-cooked
2 cups Napa cabbage shredded
4 cups chicken broth
1 ½ cups Quinoa rinsed
1 bay leaf
½ cup baby carrots thinly sliced
½ cup slice celery
¼ cup red peppers thinly sliced into strips
¼ cup red onion chopped
½ tbsp salt
½ tbsp seasoned salt
½ tsp black pepper
½ tsp Adobo seasoning
½ tsp thyme
½ tsp parsley
½ tsp cilantro
½ tsp onion powder
½ tsp red pepper flakes (optional)

Cook Quinoa according to package. Set aside.

Place chicken in a small bowl and season with seasoned salt and onion powder. Set aside.

Add chicken broth, onions, peppers, celery, carrots, bay leaf and seasonings to a large pot on medium high heat. Let simmer for 5 minutes. Reduce heat to medium then stir in chicken, Quinoa and cabbage. Let simmer for 20 minutes. Turn off heat and let stand for 10 minutes. Serve with crackers.

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Grandma Dee’s Chicken and Dumplings

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Chicken and Dumplings is the ultimate grandma comfort food. If made like my grandmother use to make it, it is packed with chunks of meat, sweet vegetables, potatoes and plenty of dumplings. The dumplings are my favorite part. I love almost anything made with dumplings whether it is a main course or a sweet treat like cobbler.

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Now that I am a grandma, I thought I should come up with my own chicken and dumplings recipe that my grand kids would love. Since I prefer quick and easy to long and difficult I used preformed dumplings along with fresh veggies and chicken to shorten the prep and cooking time.

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The end result was a dish I was proud to call “Grandma Dee’s Chicken and Dumplings”.

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Grandma Dee’s Chicken and Dumplings

Ingredients:
8 boneless skinless chicken thighs
2 celery stalks, sliced
2 carrots peeled, sliced
1 small onion chopped
1 small jalapeno pepper seeded and chopped (optional)
1 box frozen peas
1 10 oz can cream of chicken soup
5 cups water
½ box Anne’s frozen dumplings
½ tsp poultry seasoning
½ Adobo seasoning
1 tbsp salt
1 tsp black pepper
1 tsp basil
1 tsp parsley
1 tsp onion powder
1 bay leaf

In a large pot add water, chicken, 1 stalk of celery, 2 tbsp onions and seasonings. Cook at medium high temperature until chicken is tender and cooked all the way through. Remove chicken. Chop chicken into big chunks and set aside.

Strain broth then add broth back to the pot. Add carrots, remaining onions, celery, jalapeno pepper and a little more salt. Cook for 10 minutes then add peas and dumplings. Cook for another 8 minutes gently stirring the dumplings.

In a small bowl add cream of chicken soup and ½ cup of the hot broth. Whisk them together then add to the pot along with the chicken. Reduce heat to simmer and cook an additional 5 minutes to heat chicken and soup mixture.

To prepare in a crock pot:
Add chicken, water, celery, onions, carrots, jalapeno pepper and seasonings to a crock pot. Cook on high for 1 hour. Add carrots and dumplings. Gently stir in the dumplings and cook an additional 15 minutes. In a small bowl add cream of chicken soup and ½ cup of the hot broth. Add mixture and peas to the crock pot. Reduce to low heat and cook for 10 more minutes.

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Tortilla Soup

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For me and my family, soup is always a good go to comfort food. I can eat soup any time of the year while others only like it during the cold weather months. The type of soup I eat may depend on the time of year. I like thick creamy soups when the weather is cold and lighter soups like Chicken Corn Chowder when the weather is warm.

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Some of the soups I create are based on what is in season at the time I have a desire to make a big pot of soup. Tortilla soup, I think, is one you can make any time of the year because is light yet filling. In the summer, you can use corn fresh off the cob or carrots out of your own garden. In the winter, you can use canned corn and you can still get fresh carrots from the grocer.

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Soups like any other dish can be dressed up or dressed down. The first time I made Tortilla Soup I dressed it up by adding chicken to turn it into a meal. On other occasions I have used only beans and vegetables in the soup so that it was more of an appetizer or side dish.

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However you decide to make Tortilla soup, I am sure you will find it full of flavor if you follow my basic recipe. Top it off with homemade cheese tortilla strips and you will definitely have another winning dish to add to your cooking repertoire.

Tortilla Soup

Ingredients:
1 lb cooked chicken breast cubed
1 medium jalapeno pepper seeded and diced
1 14 oz can corn drained
2 14 oz cans black beans rinsed
1 14 oz diced tomatoes
1 12 oz container of fresh salsa (hot or mild)
3 cups chicken broth
1 cup water
1 tsp salt
1 tbsp tomato paste
1 tbsp fajita seasoning
½ medium white onion diced
½ medium red onion diced
½ tsp ground black pepper
½ tsp Adobo seasoning
½ tsp cumin
½ tsp parsley

Place all ingredients in a large pot and cook on medium high heat for 30 minutes. Reduce heat to medium and simmer for 30 more minutes. Turn off heat. Top with mozzarella cheese, pepper jack cheese or toasted sliced tortilla strips.

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Chicken Enchiladas

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I was chatting with my youngest son the other day about ideas for the blog and he told I needed to come up with a few ethnic dishes. I already had a few ideas in the back of mind but decided I would try to create an ethnic dish using ingredients I had on hand.

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There are certain staples I keep on hand because I use them in a number of dishes. Things like onions, various hot peppers, fresh salsa and cheese. While I was looking through the pantry and cabinets I realized I could create my own quick version of chicken enchiladas. I happen to have tortillas and pre-cooked chicken that was meant for another dish but that one could wait.

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Although I am mostly a northeastern girl with southern roots, I appreciate and enjoy all types of foods. Hispanic foods are often spicy and always full of flavor which reminds me of the foods I grew up with. Hot sauce was always on the table growing up and hot peppers were infused in a lot of my mom’s recipes that I love.

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Chicken Enchiladas is one of those easy go to recipes you can prepare whenever you have run out of ideas on what to make with chicken for the third time in a week. Try it. I know you will like it.

Chicken Enchiladas

Ingredients:
10 oz pre-cooked chicken roughly chopped
6 medium sized tortillas
1 large shallot or 1 small onion sliced
4 medium jalapeno peppers sliced thin (remove seeds for less heat)
½ cup fresh salsa
1 cup shredded Mexican cheese or sharp cheddar cheese
2 tbsp olive oil
1 bottle of enchilada sauce (Trader Joe’s)
cooking spray
Preheat oven to 350 degrees. Spray long baking dish with cooking spray.

Heat olive oil in a small frying pan then add onions and sliced jalapeno peppers. Season with salt and pepper. Saute veggies until soft. Set aside.

Take one tortilla and layer a small amount of cheese, veggies and chicken in the middle of the tortilla. Gently fold over the tortilla then fold in the sides towards the middle of the tortilla. Roll the tortilla and place seam side down in a long baking dish. Repeat process with remaining tortillas. Pour enchilada sauce over tortillas then top with salsa and cheese. Bake for approximately 15 minutes to melt cheese.

 

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Apricot Glazed Chicken

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If I took a survey about chicken and asked how many times per week do you eat chicken, I would bet it would be at least twice if not more. Having chicken a few times per week means coming up with a number of ways to prepare it. Fried chicken is good but I would not recommend eating it more than once per week. Baked chicken is healthy but can be a little on the boring side.

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We eat a lot of chicken in our family so I try not to repeat the same chicken dish in the same week or couple of weeks. I put baked chicken into my dinner rotation every couple of weeks. The last time I thought about preparing baked chicken I wanted to put a slight twist on baked chicken to keep the dish healthy but packed with more flavor. I decided adding an apricot glaze to the chicken would boost up the flavor and compliment the other seasonings on the chicken.

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Apricot glazed chicken sounds like it could be hard to prepare but really isn’t. The glaze is a simple combination of apricot preserves and butter. If you really what to shake things up, add a little brandy apricot liqueur to the glaze.

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Try making Apricot Glazed Chicken the next time you serve chicken. Yummy will be the main word you all around the dinner table.

Apricot Glazed Chicken

Ingredients:
1 lb chicken drumsticks
1 lb chicken wings
1 medium onion sliced
1 tbsp Adobo seasonings
1 tbsp salt
1 tbsp ground black pepper
½ tsp smoked paprika
½ tsp dried parsley
½ tsp cilantro
2 tbsp butter
½ jar Smucker’s apricot preserves
½ cup of water

Preheat oven to 350 degrees. Melt apricot preserves and butter in a microwave safe bowl.

Layer bottom of baking pan with onions. Place chicken on top of onions and season with salt, pepper, Adobo and parsley. Sprinkle with with paprika. Pour preserves and butter mixture over chicken. Bake for 45 minutes to 1 hour until golden brown and cooked through.

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Chicken and Waffles with Warm Walnut Syrup

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Who said you can’t have breakfast at dinner time? Chicken and waffles combines the two foods I love into one delicious meal topped off with a nice sweet treat. On a few desperate nights I have fixed breakfast for dinner but with bacon or sausage. Chicken never crossed my mind as a partner for waffles. The first time I heard of chicken and waffles I thought it was the weirdest combination ever. Now??? I think what took me so long to try this out!

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One of my secrets to making thick tasty waffles is to add a little sour cream to the batter and don’t over mix. A few lumps here and there are no big deal. Besides the lumps will disappear when they hit the griddle.

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Warm. Walnut. Syrup. What more can I say? Sweet, gooey syrup warmed up and mixed with nuts gives the waffles a savory taste.

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Fried chicken. What else can I say? I have not meant anyone who does not like fried chicken. Granted, I sometimes get tired of eating chicken but serve it with waffles and Bam! I love it all over again.  I know the ingredients look like a lot of work but trust me they are not.  However, to make it a little easier on yourself use frozen waffles or use waffle mix.  Otherwise, go with the flow and you will have a nice new dinner idea.

Chicken and Waffles with Warm Walnut Syrup

Ingredients:
4 thin chicken breasts (pound with a rolling pin to flatten out)
2 eggs lightly beaten
1 cup flour
2 cups vegetable oil
½ cup buttermilk
½ tbsp cayenne pepper or hot sauce
1 tsp salt
1 tsp black pepper
1 tsp poultry seasoning
2 tbsp butter
½ cup walnuts
½ cup syrup

Waffles Ingredients:
1 ½ cups flour
1 tsp baking powder
1 tsp baking soda
1 ½ cups buttermilk
2 eggs beaten
½ tsp salt
6 tbsp melted butter
waffle iron
cooking spray

Preheat oven to warm for chicken.

Chicken
In a medium bowl mix flour and seasonings and set aside. In another bowl mix cayenne pepper, buttermilk and egg in a bowl.

Sprinkle chicken with a little salt and pepper. Dredge chicken in flour then egg mixture then again in flour. Lay chicken out on a piece of wax paper.

Heat oil in a large frying pan over medium high heat. Place chicken in hot oil and brown for 3 – 5 minutes on each side. Make sure chicken is cooked all the way through. Place chicken in the oven to keep warm while fixing waffles and walnut syrup.

Waffles
Place dry ingredients in a bowl and add buttermilk. Stir then add eggs and melted butter. Mix well. Makes 4 large waffles.

Syrup
Melt 3 tbsp butter in a non-stick pan. Add walnuts and let warm up. Place walnuts in a small bowl and add syrup. Stir then drizzle over waffles.

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Chicken and Pasta with Lemon Cream Sauce

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I am not a huge pasta fan like my family but I am slowly coming around to putting it close to the top of my list. Especially after I came up with a chicken and pasta dish that is slightly creamy with a hint of lemon.

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Usually when I make pasta it is as a side dish unless we are having spaghetti. When I pulled together the chicken and pasta with lemon cream sauce I wanted to create a meal rather than a side dish. I love making one pot meals whenever I can. This one only takes a couple of pots so … that is close enough.

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As my culinary skills continue to grow I have discovered that things I thought were difficult to prepare are relatively easy. The idea of making cream sauce was somewhat intimidating to me until I figured out the sauce really makes itself. With the right seasonings and a little patience you can create a savory sauce that will elevate your meal.

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Chicken and Pasta with Lemon Cream Sauce

Ingredients:
1 box rotini pasta
3 small broccoli crowns sliced
1 lb precooked chicken breast cubed
10 oz pkg mushrooms sliced
3 cloves garlic chopped
½ cup parmesan cheese
1 tbsp salt
1 tsp black pepper
1 tbsp basil
½ tsp nutmeg
2 tbsp olive oil
1 tbsp butter
1 cup heavy cream
½ cup half and half
zest and juice from 2 lemons
1 cup arugula
large bowl of ice water

Bring 4 quarts water with a pinch of salt to a boil. Add broccoli to boiling water for 3 to 4 minutes. Remove and place in ice bath to stop the cooking process for 5 minutes then drain. Bring water back to a boil and cook pasta according to package. Drain pasta and place in a large bowl. Add broccoli, seasonings and parmesan cheese then set aside.

Add olive oil, butter and mushrooms to a sauce pan over medium high heat and saute until lightly browned. Add garlic and be careful not to let garlic burn. Add heavy cream lemon zest and lemon juice. Stir and let cook for 5 minutes. Reduce heat to medium then add chicken and mushrooms. Cook for another 5 minutes until sauce thickens slightly stirring occasionally. Remove from heat and pour over pasta. Toss pasta until coated with sauce. Add arugula and continue tossing. Arugula will wilt slightly from the heat. Sprinkle with a little more parmesan cheese and serve immediately.

 

Chicken Pot Pie Pocket

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Chicken! Pot! Pie!

Fantastic comfort food. Chicken Pot Pie is one dish I am sure everyone has experienced at least once in their lives whether it was homemade or frozen. I used to love my grandma’s chicken pot pie because she made the flakiest crust and the gravy in the pot pie was so creamy and tasted amazing. My Mom of course is no slouch in the kitchen when it comes to cooking or baking. If it were not for her I would not be able to fix some of the wonderful dishes I am currently sharing with you.

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However, I have never quite mastered the art of making a homemade crust. I am not a baker but I can cook. My Mom learned how to make crust from my grandma and had the patience to perfect making a flaky crust that melts in your mouth. I on the other hand don’t always have a lot of time to bake nor the kind of patience needed to make a perfect crust. I usually depend on Pillsbury or (if I am fortunate) my Mom to make my pie crusts.

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Chicken Pot Pie Pockets is one of those great recipes you can eat right away or freeze to eat days later. It’s nice to have a dish that can be made into individual meals without having a lot of leftovers. My family is not big on leftovers unless I turn them into another creative dish. When you fix individual chicken pot pie pockets there are no worries about having leftovers that never get eaten.

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So the next time you think about making some comfort food think about chicken pot pie  pockets!

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Chicken Pot Pie Pockets

Ingredients:

1 lb cooked chicken cubed

1 box frozen peas

1 box frozen diced carrots

2 large potatoes cubed

1 medium onion chopped

1 rib celery cut in half and sliced

1 14 oz can creamed of chicken soup

2 tbsp butter

½ cup milk

1 tbsp salt

1 tbsp ground black pepper

1 egg

1 tbsp water

2 prepared pie crusts

Preheat oven to 350 degrees.

Melt butter in a large frying pan. Add potatoes and onions. Saute until potatoes are slightly soft and onions are translucent. Remove from heat and place in a large bowl. Add chicken, remaining veggies, seasonings, soup and milk to the bowl. Stir to mix well. Cut each pie crust in half. Place a spoonful of chicken mixture in the middle of each piece of crust. Fold over and crimp the edges with a fork. Pierce the top of the crust with the fork. Beat water and egg together. Brush over top of each crust. Bake for 25 to 30 minutes until crust is golden brown.