Hawaiian Chicken Kabobs

Hawaiian Chicken Kabobs

I am a sucker for sweet and spicy flavor profiles.  So when we had a few chicken breasts lying around and a can of pineapple chunks, I knew that I had to make kabobs.  To be honest, I have never been to Hawaii or even had traditional Hawaiian food.  So the authenticity of this dish is not purely Hawaiian, but Hawaiian in style.  These Hawaiian Chicken Kabobs are a chicken kabob coated in a sweet and spicy sauce that takes you right to the beach.

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Steak Burrito Bowl

Steak Burrito Bowl

I love Chipotle!  It is delicious, so I decided to recreate a burrito bowl.  I utilized my fajitas seasoning, skirt steak, some black beans, cilantro lime rice, salsa and guacamole to create one of the greatest meals known to man.  Dana said it was her favorite meal ever!  That says a lot.  The combination of rice, black beans, meat and cheese is Amazing!

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Honey Soy Chicken Skewers

Honey Soy Chicken Skewers

Since the snow has melted we have been itching to grill.  So I decided to dust off the Weber Grill and make some chicken.  I wanted to use only the ingredients that I had in the house, so I raided the pantry.  I had soy sauce and honey.  Boom, honey soy chicken. Sounds like a winning combination to me.  Since I wanted to maximize surface area of the chicken that absorbed the marinade, I decided to cube the chicken and skewer it.  This was a great combination which is going to be added to our regular dinner rotation.  You have to try this.

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Fancy Chicken

Fancy Chicken

Dana is always looking out for great recipes to try. She spotted a chicken recipe on facebook that looked delicious. Upon further consideration we noticed that it utilized a prepackaged soup mix. We decided to break it down and come with our own take on this dish. We started with fresh herbs and went from there. I must say that this dish was freaking delicious!

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Hatch Green Chiles Enchiladas

Hatch Green Chiles Enchiladas

Dana and I are huge fans of Green Chiles.  We love them on burgers and are huge fans of green chile enchiladas.  We have them all of the time when we go out to eat.  A couple of weeks ago the fine people over at http://www.hatch-green-chile.com/ provided us with 5lbs of medium Hatch green chiles.  These are top notch chiles, fire roasted, seeded and then flash frozen.  They then deliver them right to your door in a cooler filled with dry ice.  Pretty much the only way to get Hatch chiles on the east coast.  Once we received them we knew right away that we wanted to make some green chile enchiladas.

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Braided Lemon Pepper Chicken Skewers

Braided Lemon Pepper Chicken Skewers

I love chicken!  It is the perfect blank canvas for any flavor.  One of my favorite flavors to impart on chicken is lemon pepper. A little tart with a little bite.  The perfect combination.  Lately, I have come up with a new way to skewer chicken that gives you an added oomph of flavor.  It works with any sauce and works especially well with marinades.  The chicken is thinly sliced and then braided onto a skewer.  That way you have little nooks and crevices that allow the sauce and marinade to pool.  Then when you eat the chicken you get flavor bursts that enhance the experience.

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Slow Roasted Chicken Legs With Vegetable Medley

Slow Roasted Chicken Legs With Vegetable Medley

Slow Roasted Chicken Legs

Dana has been wanting to make some of her childhood recipes, so I told her to go for it.  So here is Dana with another great recipe.

The other day I was wracking my brain over what to cook for dinner that would please our almost two year old.  I started to think back on some of the dishes my mom used to cook for us and recalled one of my favorites!  This is very easy to prepare (takes about 15mins max) and tastes delicious!  Our son loved the meal and that’s how you know it’s a winner!

Slow Roasted Chicken Legs With Vegetable Medley

Preheat the oven to 325.

Julienne the carrots.

Cut the carrots

Julienne the Potatoes.

Slice the potatoes

Dice the onion.

Dice the onions

I used a roaster pan to cook this dish.  Coat the bottom of the pan with margarine.  Place the chicken legs in the pan, and as you do, roll them around in the margarine so that they have a nice coating.  I like to be generous with the margarine.

Chicken Legs

Add the vegetables to the roaster pan.

Add the veggies

Cook for 2.5-3 hrs at 325 or until the skin of the legs crisps up.

Perfectly Cooked

Nice, crispy and delicious!

Slow Roasted Chicken Legs with a Vegetable Medley
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
The perfect dish for dinner tonight!
Ingredients
  • 10-16 Chicken legs (I bought a value pack of 14 drumsticks)
  • ½ cup Margarine
  • 5 carrots
  • 1 medium onion
  • 4-5 russet potatoes
  • Salt and Pepper to taste
Instructions
  1. Preheat the oven to 325.
  2. I used a roaster pan to cook this dish. Coat the bottom of the pan with margarine. Place the chicken legs in the pan, and as you do, roll them around in the margarine so that they have a nice coating. I am generous with the margarine.
  3. Julienne the carrots and potatoes. Dice the onion.
  4. Add the vegetables to the roaster pan.
  5. Cook for 3 hrs at 325 or until the skin of the legs crisps up.
  6. This is an easy family meal, pleasing for all tastes. You can also include different vegetables. Next time, I'm going to add cauliflower! Enjoy !

 

This is an easy family meal, pleasing for all tastes.  You can also include different vegetables.  Next time, I’m going to add cauliflower!  Enjoy !

Dana’s Chicken Marsala

Dana’s Chicken Marsala

Chicken Marsala

After spending a week in NY, I have been craving a good marsala dish, which is another popular choice in my good old stomping grounds of Queens.  That’s the one thing I miss the most about NY….the FOOD!  So, I am forced to recreate my favorites when I am craving a certain flavor!  Rex has been more open to sharing the kitchen with me these days….and so, here we go!

I was very happy with this recipe.  My only advice when following this recipe is to let the sauce thicken up more at the tail end of the preparation.  I was a ravenous beast after cooking this meal and smelling the amazing aromas this food was giving off made me rush the ending because I was dying to dig in.  Oh, and I had a cranky baby to deal with, who was ready for bed and needed a bath.  All things considered, this was a winner of a dish and will now be a staple in our house.  I hope you enjoy it!

Dana’s Chicken Marsala

Preheat your oven to 180 degrees. Enough to keep the chicken warm.

Bring broth to a boil in a medium saucepan over high heat. Then, boil uncovered until reduced to ¾ cup (took about 20 mins on my stovetop). Set aside.

Reduce the broth

Preheat a heavy skillet over medium heat.  Cook the shallots in 3 tablespoons of butter in the heavy skillet. Stir until the shallots begin to turn golden, about 1 minute.

Cook the shallots

 

Add the mushrooms, 1 teaspoon of sage, salt and pepper and cook, stirring occasionally, until the liquid the mushrooms give off is evaporated and the mushrooms begin to brown (took me approx. 9 minutes, but this will vary). Remove from heat and set aside.

Browned Mushrooms

Add the flour to a pie plate or wide bowl. Gently pound chicken to ¼ inch thick between 2 sheets of plastic wrap using the flat side of a meat tenderizer (I halved 3 chicken breasts and pounded out the 6 pieces of chicken for this recipe).

Floured chicken

Using paper towels, pat the chicken dry and season with salt and pepper. Then dip each piece of chicken in the flour, make sure to shake off any excess flour and set aside.

Cook the chicken

Heat 1 tablespoon each of oil and butter in a large, heavy skillet over medium/high heat until the foam subsides, then saute’ 2 pieces of chicken (or however many fit in your skillet without touching) at a time. Turn each chicken breast over once, until they are golden and just cooked through. This should take approx. 4-5 minutes total once your pan is hot.

Cooked Chicken

Transfer the cooked chicken to a large heatproof dish, arranging in single layer. (I use a very large Pyrex). Place the dish in the oven to keep the chicken warm. Wipe out the skillet with paper towels and cook the remaining chicken in the same manner, transferring to the platter in the oven as you are done.  Don’t wipe out the brown bits after the last batch of chicken is cooked.  You want that for the sauce.

Make the Sauce

After you are done cooking the chicken, add ½ cup of the marsala wine to the skillet you cooked the chicken in and boil over high heat, stirring and scraping up the brown bits, for about 30 seconds. Add the reduced broth, cream, and mushrooms, then simmer. Stir occasionally until the sauce is slightly thickened (about 10 mins – I would extend this a bit, since I felt like I rushed this part and the sauce could have been thicker).

The Sauce

Add lemon juice and the remaining 2 tablespoons of marsala wine and ½ teaspoon sage.

Chicken Marsala

Serve chicken with the sauce. You can either pour all the sauce over the chicken or reserve some sauce to pour over the chicken when serving.  We served the chicken over mashed potatoes.  It was delicious!

Chicken Marsala

Enjoy, we devoured this dish!

Dana's Chicken Marsala
Author: 
Recipe type: Entree
Cuisine: Italian
Serves: 4
 
Dana's Favorite Chicken Marsala
Ingredients
  • 1 ¾ cups reduced sodium chicken broth (14 fl oz)
  • 2 tablespoons finely chopped shallot
  • 5 tablespoons unsalted butter
  • 16 oz mushrooms (I purchase sliced mushrooms for this dish)
  • 1 ½ teaspoons finely chopped fresh sage (you will use the ½ teaspoon sage at the very end of the recipe)
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 cup all-purpose flour
  • 2 pounds total of skinless, boneless chicken breast halves (I used 3 breasts, halved them and pounded them out for 6 pieces of chicken in total)
  • 2 tablespoons extra virgin olive oil
  • ½ cup of dry Marsala wine and 2 tablespoons of dry marsala wine for later in the recipe (I use Holland House)
  • ⅔ cup heavy cream
  • 1 teaspoon fresh lemon juice
Instructions
  1. Preheat your oven to 180-200 degrees. Enough to keep the chicken warm. Put your oven rack in the center of the oven.
  2. Bring broth to a boil in a medium saucepan over high heat. Then, boil uncovered until reduced to ¾ cup (took about 20 mins on my stovetop). Set aside.
  3. Preheat a heavy skillet over medium heat. Cook the shallots in 3 tablespoons of butter in the heavy skillet. Stir until the shallots begin to turn golden, about 1 minute. Add the mushrooms, 1 teaspoon of sage, salt and pepper and cook, stirring occasionally, until the liquid the mushrooms give off is evaporated and the mushrooms begin to brown (took me approx. 9 minutes, but this will vary). Remove from heat and set aside.
  4. Add the flour to a pie plate or wide bowl. Gently pound chicken to ¼ inch thick between 2 sheets of plastic wrap using the flat side of a meat tenderizer (I halved 3 chicken breasts and pounded out the 6 pieces of chicken for this recipe).
  5. Pat the chicken dry and season with salt and pepper. Dip each piece of chicken in the flour, make sure to shake off any excess flour and set aside.
  6. Heat 1 tablespoon each of oil and butter in a large, heavy skillet over medium/high heat until the foam subsides, then sauté 2 pieces of chicken (or however many fit in your skillet without touching) at a time. Turn each chicken breast over once, until they are golden and just cooked through. This should take approx. 4-5 minutes total once your pan is hot. Transfer the cooked chicken to a large heatproof dish, arranging in single layer. (I use a very large pyrex). Place the dish in the oven to keep the chicken warm. Wipe out the skillet with paper towels and cook the remaining chicken in the same manner, transferring to the platter in the oven as you are done.
  7. After you are done cooking the chicken, add ½ cup of the marsala wine to the skillet you cooked the chicken in and boil over high heat, stirring and scraping up the brown bits, for about 30 seconds. Add the reduced broth, cream, and mushrooms, then simmer. Stir occasionally until the sauce is slightly thickened (about 10 mins – I would extend this a bit, since I felt like I rushed this part and the sauce could have been thicker). Add lemon juice and the remaining 2 tablespoons of marsala wine and ½ teaspoon sage.
  8. Serve chicken with the sauce. You can either pour all the sauce over the chicken or reserve some sauce to pour over the chicken when serving.
  9. Enjoy, we devoured this dish!
Notes
Adapted from http://www.epicurious.com/recipes/food/views/Chicken-Marsala-232152

 

Korean Style BBQ Chicken

Korean Style BBQ Chicken

Korean Style BBQ Chicken

I love Korean BBQ!  It is spicy, sweet and all around delicious.  Since I moved from the DC area I have been having the hardest time trying to find good Korean food.  So I decided to make some from scratch.  It was delicious.

Korean Style BBQ Chicken

To start grate the garlic, ginger and onion into a 1 gallon zip-top bag.

Grate the ingredients

Then add an 8 oz can of crushed pineapple, 1/2 soy sauce, 1/2 cup gochujang (or other Asian style chili sauce), 1 tbs brown sugar, 1 tbs toasted sesame oil, dash pepper and 1 tbs toasted sesame seeds.  Mix the mixture together.  Remove 1/4 cup of the marinade and reserve it in a container in the fridge to use as a condiment later when serving the chicken.  Make sure to reserve the marinade before adding the chicken.

Add the remaining ingredients

Then thinly slice 1 pound of chicken breasts.  Add the chicken to the marinade.  Let the mixture marinate for at least 2 hours.

Thinly Sliced Chicken

Preheat your grill to high heat.  Add a vegetable grill pan to the grill.  This will prevent the thinly sliced chicken from falling through the grates.

Cook the chicken on a grill pan

Cook the meat until the chicken is opaque and the edges start to caramelize.

Cooked and starting to caramelize

Remove and serve over rice or in lettuce cups with your reserved marinade.

Korean Style BBQ Chicken

Korean Style BBQ Chicken
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A sweet and spicy version of my favorite Korean dish.
Ingredients
  • 1 pound Chicken Breast (thinly sliced)
  • ½ cup gochujang (or use a Asian style chili sauce)
  • ½ cup soy sauce
  • 1 tablespoon toasted sesame oil
  • 5-6 cloves garlic
  • 1 tbs ginger
  • 1 small onion
  • 1 tbs toasted sesame seeds
  • 8 oz can crushed pineapple
  • 1 tbs brown sugar
  • dash freshly grated pepper
Instructions
  1. Grate the garlic, ginger and onion into a 1 gallon zip-top bag.
  2. Add the gochujang, pineapple, soy sauce, sesame oil, brown sugar, sesame seeds and pepper to the same bag.
  3. Mix well.
  4. Reserve ¼ cup of the marinade for a condiment when serving the meat. Make sure to reserve the marinade before adding the chicken to the bag.
  5. Thinly slice the chicken and add it to the bag. Make sure to marinate the chicken for at least 2 hours.
  6. Preheat your grill to high heat. Add a vegetable grill pan to the grill. This will prevent the thinly sliced chicken from falling through the grates.
  7. Cook the meat until the chicken is opaque and the edges start to caramelize.
  8. Remove and serve over rice or in lettuce cups with your favorite Kimchi.
Notes
Useful Equipment: Grill Pan Microplane Side Note - If you do not have a grill, cook this in a heavy bottom fry pan over medium high heat.

This meal was delicious.  It was sweet and a little spicy.  It was full of the that amazing flavor that I remember.

 

Grilled Chicken Cordon Bleu

Grilled Chicken Cordon Bleu

Grilled Chicken Cordon Bleu

I have been looking for new and tasty recipes for chicken. After looking through my collection of cookbooks, I rediscovered chicken cordon bleu.  The recipe sounded perfect, but I didn’t want a breaded chicken breast.  So I thought about it and determined that I could make a similar dish on the grill.  I removed the breading, deconstructed it and grilled it.  The result turned out to be a fantastic take on Chicken Cordon Bleu.  The chicken was perfectly cooked and the Gruyere and Prosciutto mingled perfectly together.

The first step is to pound the chicken out into about 1/4 inch thick slices.  To do this, I place the chicken in a heavy duty zip-top bag and then use a meat hammer to pound it thin.  If you do not have a meat hammer, use a rolling pin or a can of your favorite vegetables as the pounding out device.

Pound the chicken into thin cutlets

Next rub the chicken with olive oil and season lightly with salt and pepper.  Remember that we are going to be topping this with Prosciutto, so be light with the salt.

Oil and season the chicken

Preheat your grill to high.

Grill the chicken for about 4-5 minutes per side or until the meat is cooked through and the juices run clear.

Grill the chicken until the juices run clear

Once cooked, top the chicken with 2-3 slices of the Gruyere cheese.

Top with the Gruyere

Then top with two slices of the prosciutto.

Top with the Prosciutto

Close the lid and allow the cheese to melt.  Roughly 1-2 minutes.

Grilled Chicken Cordon Bleu

Remove and serve with your favorite sides.

Grilled Chicken Cordon Bleu

This dish was amazing!  The chicken, Gruyere and Prosciutto worked perfectly together.  Plus, since the the chicken was grilled and not breaded it came out a bit healthier than its classic alternative.

Chicken Cordon Bleu - Remix

Overall this dish was fantastic.

Let me know what you think?

Grilled Chicken Cordon Bleu
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
A healthier version of the classic Chicken Cordon Bleu
Ingredients
  • 2 Chicken Breasts - Pounded thin
  • 4-6 slices Gruyere
  • 4 slices Prosciutto
  • Olive Oil
  • dash Salt
  • dash Pepper
Instructions
  1. Pound the chicken out into about ¼ inch thick slices.
  2. Rub the chicken with olive oil and season lightly with salt and pepper
  3. Grill the chicken over high heat for about 4-5 minutes per side or until the meat is cooked through and the juices run clear.
  4. Once cooked, top the chicken with 2-3 slices of the Gruyere cheese and 2 slices of Prosciutto.
  5. Close the lid and allow the cheese to melt. Roughly 1-2 minutes.
  6. Remove and serve with your favorite sides.
Notes
Make sure not to over-salt the chicken as you will be topping it with Prosciutto that is quite salty.

Boneless Buffalo Wings

Boneless Buffalo Wings

Boneless Buffalo Wings

The other day I was cleaning the garage and found a deep fryer that Dana and I received as a wedding present.  It was perfect timing, as the Big game is approaching and I received a question on how to make homemade boneless buffalo wings.  I have made wings in the past, but never boneless ones.  So I picked up a dozen chicken breasts from Costco and started experimenting.  After my third iteration I found the perfect combination.

Preheat your fryer to 375 degrees Fahrenheit.

Trim the chicken and then cube it up into 1-1 1/2 inch cubes.  Season with salt.

Cube the chicken

In a large bowl combine the breading ingredients.  Whisk together so that all of the ingredients are incorporated.

Breading

In medium bowl combine the egg wash ingredients.  Whisk together.

Egg Wash

When your oil is heated and ready to go it is time to dredge the chicken.

Place the chicken into the egg wash.  Make sure that all of it gets coated.

Chicken in the egg wash

Then place the chicken into the breading mixture.  Roll it around and make sure that there are no wet edges.

Into the flour

Place the chicken back into the egg wash.

Back into the egg wash

Then back into the breading mixture.

Flour again

I know this second coating sounds redundant, but it is the key to getting those perfectly coated wings.  Unlike standard fried chicken, boneless hot wings have a nice thick breading to absorb the sauce.  Without a second coating you do not get that.

In the fryer

Tap the breaded chicken pieces to release any extra flour and then place into the fryer.  If you have a smaller fryer like I do, you will have to do this in a couple of batches.  Fry the chicken for 5-6 minutes or until the outside is nicely browned and the chicken is cooked to an internal temperature of 180 degrees.

Fry them up

Remove from the chicken from the fryer and let drain on a paper towel.

Perfectly Fried

Then add to a bowl of your favorite hot wing sauce.  A quick sauce is to combine your favorite hot sauce with butter. Simple and delicious.

Into the sauce

Toss to coat and then serve with your favorite dipping sauce (Blue Cheese) and a side of celery.

Boneless Buffalo Wings

These wings were awesome!  My first go around included a single dip in the breading and it came out too thin.  Then I figured out that while the breading was seasoned, the chicken also needed to be seasoned.  I also added a little more kick to the egg wash.  In the end, Dana and I both thought that these were the best boneless wings around.

Up Close and Personal with some Amazing Boneless Buffalo Wings

Boneless Buffalo Wings
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1lb boneless skinless chicken breasts
  • ½ tsp salt
  • 2 cups all-purpose flour
  • 4 tsp salt
  • 1 tsp pepper
  • 1 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • ½ tsp white pepper
  • 2 eggs
  • 1½ cup milk
  • 2 tsp hot sauce
Instructions
  1. Preheat your fryer to 375 degrees Fahrenheit.
  2. Trim the chicken and then cube it up into 1-1½ inch cubes. Season with salt.
  3. In a large bowl combine the 2 cups all-purpose flour, 4 tsp salt, 1 tsp pepper, 1 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp paprika, ½ tsp white pepper. Whisk together so that all of the ingredients are incorporated.
  4. In medium bowl combine the 2 eggs,1½ cups milk and 2 tsp hot sauce. Whisk together.
  5. Place the chicken into the egg wash.
  6. Then place the chicken into the breading mixture. Roll it around and make sure that there are no wet edges.
  7. Place the chicken back into the egg wash.
  8. Then back into the breading mixture.
  9. Tap the breaded chicken pieces to release any extra flour and then place into the fryer.
  10. Fry the chicken for 5-6 minutes or until the outside is nicely browned and the chicken is cooked to an internal temperature of 180 degrees.
  11. Remove from the chicken from the fryer and let drain on a paper towel.
  12. Then add to a bowl of your favorite hot wing sauce. Simple and delicious.
Notes
To make a quick wing sauce, combine a ½ cup of your favorite hot sauce with ¼ cup melted butter.

Thanks for the question Alex.