Tag Archives: chicken

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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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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Creamy Paprika Chicken

29 Sep

Today’s recipe comes from Zoom Yummy.

For my first recipe in a long time, I wanted to make something safe but new, something that I had never had before but that I could be pretty sure I’d enjoy. When I came across this recipe for chicken with “heavenly” paprika and cream sauce, I figured I had found my dish. As suggested from the original site, I cooked this and had it over fusilli. I recommend getting some if you’re planning on hitting up this recipe.

If you’re well-stocked, you may not need to go get anything, adding to its appeal. Even in a temporary housing situation, I had most of the ingredients on-hand.

I made a few alterations, mostly replacing chicken legs with boneless and skinless chicken breasts. Sorry, but I figure, if I can choose to have chicken without bones in it, why bother having it with them?

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Ingredients

  • 4 tablespoons vegetable oil
  • 1 large white onion
  • 1 teaspoon paprika
  • 2 pounds chicken breasts, boneless and skinless
  • 5 cups chicken bouillon or broth
  • 4 tablespoons all-purpose flour
  • 3 ½ tablespoons sour cream
  • ½ cup whipping cream

Paprika Chicken 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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