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Buffalo-Chicken Macaroni and Cheese

16 Feb

Today’s recipe comes from Food Network.com, though in the interest of full disclosure, I originally learned about it from Rainy Day Gal, who linked to the original Food Network recipe on her blog post.

After looking desperately for another food that could be considered “Ann Arbor” themed, I gave up and went to the reservoirs of my StumbleUpon likes. After narrowing my options down to three delectable-looking dishes, I chose one that is certainly the least-healthy thing I’ve made in all my time being Chef JAJ. You don’t need to look any further than the pound and a half of cheese that this recipe uses to know that it’s not for the Weight Watchers among us. But I absolutely love buffalo chicken, and the thought of it mixed in with some macaroni and cheese was enticing enough for me to eschew long-term health concerns for short-term hedonism.

A note for this recipe: I currently don’t possess a 9×13″ baking pan, and while I’ve made due in the past without one, this was the recipe that bucked the limits of the casserole dish I’ve been using. I couldn’t even use all of the cheese sauce that I had – though I saved the excess reserves to use as dip or something, because it was the greatest-tasting cheese concoction I’ve ever had. Just make sure you have the proper cookware before you begin this massive recipe.

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Ingredients

  • 7 tablespoons unsalted butter, plus more for the dish
  • 1 pound elbow macaroni, cooked according to package
  • 1 small onion, finely chopped
  • 2 stalks celery, finely chopped
  • 3 cups shredded rotisserie chicken
  • 2 cloves garlic, minced
  • ¾ cup hot sauce (preferably Frank’s)
  • 2 tablespoons all-purpose flour
  • 2 teaspoons dry mustard
  • 2 ½ cups half-and-half
  • 1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 ½ cups)
  • 8 ounces shredded pepper jack cheese (about 2 cups)
  • ⅔ cup sour cream
  • 1 cup panko (Japanese breadcrumbs)
  • ½ cup crumbled blue cheese
  • 2 tablespoons fresh parsley, chopped
Buffalo Chicken Mac and Cheese 01

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Chicken Broccoli Bake

10 Feb

Today’s recipe comes from Chef Steve Meyers, who developed it for the Residential Dining Services at the University of Michigan. You can find it and other recipes for U of M food here.

I usually pick out my recipes at the last minute on Wednesday. Well, this Wednesday, I woke up and did a quick Facebook check before work, and saw that my good friend Walter posted the recipe to the University of Michigan’s residence hall’s infamous chicken broccoli bake on someone’s wall. What a serendipitous find! Not only is that dish clearly the greatest food in all of resident hall history, it follows the theme of Ann Arbor-related food from last week’s Hippie Hash. Perfect.

Quick note about the recipe – it calls for a pound of broccoli. Now, I don’t know about you, but I don’t have a food scale sitting around in my kitchen. So after some extensive Internet research (read: a 30-second Google search), I determined that a pound of chopped fresh broccoli is more or less equivalent to 4½ cups. While cooking, I decided that the extra ½ cup wasn’t all that necessary. So there you go.

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Ingredients

  • 4 cups broccoli, chopped
  • 12 ounces chicken breasts, diced
  • 2 tablespoons butter, margarine, or oil
  • 2 tablespoons onions, diced
  • 2 tablespoons flour
  • ¾ cup water
  • 1 teaspoon chicken bouillon granules
  • ½ cup sour cream
  • ¾ cup whipping cream
  • Salt and pepper to taste
  • 1½ tablespoons Parmesan cheese, grated
  • 1 tablespoon bread crumbs
Chicken Broccoli Bake 02

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Almond Chicken

18 Jan

Today’s recipe comes from “Quick & Easy Chinese: 70 Everyday Recipes” by Nancie McDermott.

Continuing my theme of Asian food that I started with last week’s red beef curry, today’s dish comes from the more northern and much larger nation of China. When I chose this recipe, I was definitely thinking of a different kind of Almond Chicken – the breaded type you get with a sort of gravy from Chinese take-out restaurants. When I read over the directions, I realized that wasn’t the case, but I went ahead and made it anyway.

Again, I came across an ingredient that I wasn’t sure I’d be able to find, with the sliced bamboo shoots. And again, I was pleasantly surprised to find them in the Asian Foods aisle of my local Meijer. Say what you will about supermarkets, but Meijer keeps its food selection stocked as hell, and as an amateur cook, I greatly appreciate it. One more note before we start this 14-ingredient recipe: I doubled everything when I made mine, so if your portions are looking much more meager than the ones in my pictures, that’s why. I did this because buying the ingredients for this recipe proved to be more expensive than usual (what with the dry sherry, and the $4 tube of fresh ginger I got), so I wanted to make the money go further and feed me for a few days. The giant stash of Almond Chicken in my fridge is a testament to this plan’s success.

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Ingredients

  • 12 ounces boneless, skinless chicken breast
  • 2 tablespoons soy sauce
  • ¼ cup chicken stock
  • 1 tablespoon dry sherry or Shaoxing rice wine
  • 2 teaspoons cornstarch
  • 1 teaspoon Asian sesame oil
  • ½ teaspoon sugar
  • 2 tablespoons vegetable oil
  • 2 teaspoons chopped fresh ginger
  • ½ cup chopped onion (½-inch chunks)
  • ½ cup chopped green bell pepper (½-inch chunks)
  • ⅓ cup sliced bamboo shoots
  • ¾ cup dry-roasted, salted almonds
  • ¼ cup chopped green onion
Almond Chicken 1

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Chicken Enchiladas

4 Oct

Today’s recipe comes from Sunny Side Up in San Diego.

After a weekend of making pies, I decided that I was in the mood for something less American. These enchiladas that I StumbledUpon looked ridiculously delicious, so Mexican it was.

I made my enchiladas in two batches of four instead of eight all at once. It was a pretty simple dish to make, even though it got a little messy at the end.

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Ingredients

For filling:
  • 1-2 tablespoons vegetable oil
  • 1 pound lean ground meat (beef, turkey, or chicken; I used chicken)
  • 1 medium red onion, chopped
  • 1 bell pepper, finely chopped (any color works) – reserve half for the sauce
  • 1 clove garlic, pressed
  • ½ cup sour cream
  • 1 cup shredded cheese (I used colby jack and cheddar jack)
For sauce:
  • 1 tablespoon vegetable oil
  • Other half of the reserved bell pepper
  • 15 ounces tomato sauce
  • ⅔ cup water
  • 1 tablespoon chili powder
  • 1 tablespoon dry parsley
  • ½ teaspoon garlic powder
  • ¼ teaspoon cumin
  • Salt and pepper to taste
For assembly:
  • 8 eight-inch tortillas
  • 1 cup shredded cheese

Chicken Enchilada 01

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Peanut Ginger Chicken

4 Feb

Today’s recipe comes from  Jaylene on NibbleDish.com.

Any chicken that’s made with peanut butter is at least enough to interest me.  Add in ginger and you’ve sold me. My kitchen partner and I made this chicken and turned it into a very hearty meal through the power of rice and broccoli. We’ve made a bunch of dishes since, but he still swears that this is hands down the best thing we’ve ever made. While I’m not so ready to give it the gold, it’s certainly in the competition for it.

Prep Time: 15 minutes | Cook Time: 15 minutes

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Ingredients

  • 2 chicken breasts, cubed
  • 3 tablespoons peanut butter
  • 2 tablespoons soy sauce
  • 2 tablespoons vinegar
  • 2 tablespoons brown sugar
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons ginger, minced
  • White pepper
  • Black pepper
  • Parsley flakes or fresh parsley

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Garlicky Lemon-Pepper Chicken

22 Jan

Today’s recipe comes from TheHungryMouse.com.

          This Lemon Chicken is apparently a signature dish of some chap called The Angry Chef (and not the restaurant in LA that I found while trying to track down this fuming fellow to give some credit). Whoever he or she is, I would hire them as my personal chef based on this dish alone. This recipe does NOT mess around – it loves garlic, lemon, and seasonings of all kinds. You may even think it’s being excessive, since it forgoes measurements of any kind for the spices and herbs and instead just has you blanket the chicken with them. But trust it. It won’t betray you, baby.

Prep Time: 20 minutes | Cook Time: 25 minutes

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Ingredients

  • 6 chicken breasts
  • 2 cups all-purpose flour
  • 1 lemon
  • 1 clove garlic
  • 3 1/2 tablespoons minced garlic
  • Pure olive oil
  • Onion powder
  • Garlic salt
  • White pepper
  • Black pepper
  • Dried oregano
  • Dried parsley
  • Powdered lemon peel

Seasoning Central

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Chicken with Lime-Ginger Sauce

14 Jan

Chicken with Lime-Ginger Sauce

Today’s recipe comes from Healthy-Quick-Meals.com.

Prep Time: 10 minutes    | Cook Time: up to 1 hour

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Ingredients

  • 2 pounds chicken pieces, skinless (mine were also boneless)
  • 1 cup plain yogurt (I used low-fat)
  • 3 tablespoons lime juice
  • 2 cloves garlic (I used 2 teaspoons of minced garlic)
  • 1 teaspoon ginger root, grated (mine was ground)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

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Orange Chicken with Rosemary

13 Jan

Orange Chicken with Rosemary

Today’s recipe comes from Healthy-Quick-Meals.com.

Prep Time: 10 minutes    | Cook Time: up to 1 hour

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Ingredients

  • 1 pound chicken pieces, boneless and skinned
  • 1 teaspoon paprika
  • 1 teaspoon pepper
  • 6 oz frozen orange juice concentrate, thawed (not diluted)
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • 1 teaspoon marjoram


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