Category: Chicken Dishes


Mu Shu Chicken Wraps

Ingredients:

8 (6-inch) flour tortillas
2 tablespoons vegetable oil, divided
2 large eggs, lightly beaten
1 TBS minced garlic from the jar
1 (16-oz) bag coleslaw mix (or 1 large carrot, grated, plus 3 cups shredded cabbage)
3 scallions, thinly sliced
1 stalk celery, thinly sliced
1 5-ounce can water chestnuts, sliced
4 tablespoons water, divided
2 tablespoons soy sauce

1 teaspoon Asian sesame oil

3 TBS Hoisin Sauce or plum sauce
2 1/2 to 3 cups coarsely shredded cooked chicken, without skin (leftover or from a 2-lb rotisserie chicken or from 3 sauteed, then sliced, chicken breasts)
Hoisin or plum sauce for serving on top of tortilla’s

Directions

  1. Heat the oven to 300. Wrap the stack of tortillas first in damp paper towels and then, tightly, in foil, and put them in the oven to heat while you prepare the filling.
  2. Heat 1 tablespoon oil in a 12-inch non-stick skillet over medium heat, then cook eggs, scrambling, until cooked. Transfer the eggs to a plate. Add the remaining 2 tablespoons of oil to the skillet and cook the garlic, stirring constantly, until fragrant — about 30 seconds. Add the coleslaw mix, scallions, celery, water chestnuts, and 2 tablespoons water and cook, covered, over high heat, stirring occasionally, until the cabbage is tender but still retains a bit of bite, about 5 minutes.
  3. Stir together the soy sauce, sesame oil, hoisin sauce, remaining 2 tablespoons water, then add it to coleslaw mixture along with the eggs and chicken, and cook, stirring, 2 minutes. Remove from heat.
  4. To assemble, spread hoisin or plum sauce on each tortilla and top with mu shu mixture, then roll up, tucking up the bottom to prevent leak-out.

**Make sure you READ the directions and then go and gather everything, measure everything, slice & dice everything and THEN turn the pan for the eggs**

This will serve 4 people 2 rolled tortilla’s each.  I served with fried rice and it was absolutely delicious!!!!

Advertisements


Chicken Tetrazzini

INGREDIENTS:

1 rotisserie chicken — about 2 1/2 pounds
8 ounces dry linguine, broken in half
1 jar (16 ounces) Alfredo sauce
8 ounces sliced white button mushrooms
1 Tablespoon olive oil
1 clove garlic, minced
1/2 cup white wine
1/3 cup grated Parmesan cheese

Salt and Pepper to taste

DIRECTIONS:

  1. Heat oven to 350 degrees F and grease a 2-quart baking dish.
  2. Set 2 quarts of water to boil.
  3. When water boils, add linguine.
  4. While pasta is cooking, sauté mushrooms in olive oil until golden. Add garlic and cook for 2 minutes longer.
  5. Remove mushrooms and garlic from pan and add white wine. Over medium heat, stir up and browned bits and then add Alfredo sauce. Remove from heat.
  6. Drain pasta and toss with chicken and Alfredo sauce with mushrooms. Pour into the prepared baking dish and sprinkle with Parmesan.
  7. Bake uncovered for 30 minutes or until top is golden.

Note: Prep Work:  15 mins

On the Table:  45 mins

Feeds: 4 people

*** thank you Anne Coleman!!!


One of the BEST things to come out of your local grocery store…the rotisserie chicken!!!  This was a very smart move to make use of outdated whole chickens (according to the USDA) than to get rid of them…thus they cook them up..or they make wings, or fry different parts that you can purchase in the deli section of your grocery store.  Don’t get me wrong, there is nothing wrong with them…and for those of us who have active lives….or kids…and not enough hours in our day….this is a god send!!!

So stay tuned and I will cook about 10 different meals, using the rotisserie chicken…and mind you, these are going to be easy meals…after all, slaving in the kitchen over a hot stove is not my idea of a good time!!!!!

and as always, check out my blog at http://www.chefboyrd2.com for all my recipes and videos!!!

The Easiest Chicken Soup (made with rotisserie chicken)

Ingredients

1 tablespoon each olive oil and butter
1 cup peeled and sliced carrots OR 10 sliced baby carrots
3 stalks celery, sliced
1/2 medium onion, diced
1 cup sliced mushrooms
5 cans chicken broth
2 cups uncooked egg noodles
3 cups cooked rotisserie chicken, chopped
Handful of chopped parsley
Pinch of salt and pepper AND parmesan cheese for on top

Directions

  1. In a large stockpot, melt butter with olive oil over medium low heat. Add carrots, celery, onion, mushrooms and a pinch of salt and pepper, and cook until veggies are tender, about 10 minutes.
  2. Add broth, turn heat to high and bring to a boil.
  3. Add egg noodles and cook for approximately 9 minutes, or until noodles are tender.
  4. Reduce heat to a gentle simmer, stir in chicken and parsley and cook for 5 minutes more, or until chicken is heated through. Taste for seasonings and add more salt and pepper if needed AND PARMESAN CHEESE ON TOP!!!

This will feed 6 people and they will love every morsel!!!

 

Chicken Pinocchio

INGREDIENTS:

  • 4 -4OZ chicken breast (frozen from Costco work just fine!)
  • 2 TBS butter
  • 2 TBS olive oil
  • 2 eggs
  • ½ cup flour
  • ½ cup Italian Breadcrumbs
  • 2 oz Brandy
  • 2 TBS minced garlic (out of the jar is fine too!)
  • 1 cup of Heavy Cream
  • 1 cup ½ & ½
  • 1 cup mushrooms, sliced
  • 1 cup spinach (fresh)
  • 2 TBS chopped shallots
  • 6 oz Gorgonzola cheese, crumbled
  • 6 oz Mozzarella cheese, shredded (just shed those cheese sticks)
  • salt & pepper to taste
  • 1/2 lb pasta

DIRECTIONS:

  • Preheat oven to 350 degrees
  • Put pot of water to boil for pasta, and once boiling, add pasta (takes about 20 mins)
  • Dust chicken with flour, then dip into egg, followed by a coating of breadcrumbs.
  • Pan fry lightly on medium/high heat with olive oil & butter for 2-3 mins per side until golden brown.
  • Stir in garlic, shallots, brandy, spinach, mushrooms, heavy cream & half & half, salt & pepper and cook for 6-8 mins. .
  • Add Gorgonzola cheese and Mozzarella cheese..stir and then take heat resistant pan and put into preheated oven for 6-8 minutes until cheese is melted and is golden brown.
  • Serve on top of pasta with garnish of asparagus
  • Serve warm crusty bread or rolls

SERVES 4 PEOPLE

  • 2 TBS butter
  • 3 celery ribs sliced thinly
  • 1 medium onion, chopped
  • 1 8 oz pkg baby portobello mushrooms cleaned and sliced
  • 3 tsp minced garlic
  • 5 -14 oz cans chicken broth
  • 2 chicken breast from cooked chicken (12 oz)
  • 1 1/2 cups ( 12 oz) frozen whole corn thawed and drained
  • 1- 7 oz can chopped green chilies
  • 1 cup wild rice
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 cups whipping cream
  • 2 cups grated (or shredded) Parmesan cheese
  • 1/4 cup toasted almonds
  • 1- 5 oz can of sliced water chestnuts

DIRECTIONS:

  • Saute onions & celery in butter.  Then add sliced mushrooms and cook for another 2-3 minutes.  Put mushroom mixture into 5 QT crock and add the next  9 ingredients (to whipping cream) and turn crock pot setting to LOW and cook for 5-6 hrs or until the rice is soft and tender.  DO NOT continually open the lid and stir!!  Just let it be!!!
  • When soup has thickened and rice is fluffy and tender add the 2 c whipping cream & parmesan cheese.  Stir and heat for another 10 minutes.
  • Ladle out into soup bowls and garnish with toasted almonds
  • Now go gather ALL  the ingredients, put on counter and then open cans, slice vegetables, chop other ingredients that ask for chopping. Measure any other ingredient (except whipping cream & cheese) .  Have everything ready before you even turn on the crock pot!!!

    Serve and listen to the requests for second helpings!!

    By the way…it serves 10 people just fine!!!!!

chicken-picatta

GHEE...a great tastingt butter substitute

GHEE” also known as clarified butter, is a product which is used primarily in India. It has become a product of increasing interest to people in the United States because it is said to be a healthy alternative to butter. GHEE offers the same basic taste as butter but some of the fat has been removed from the butter which is why many people believe that it’s a better product and should be used as a butter substitute.

Here are some of the benefits of GHEE that people have cited over the years; you’ll have to try them for yourself to determine whether or not they are true:

  •  Better for people with cholesterol problems. It is said that GHEE is lower in fat than butter which means that it’s a better choice for people who have problems with high cholesterol.
  • Doesn’t burn easily. If you’re the kind of person who burns everything that you cook then you have probably burned butter in the past. You are not likely to have that problem with ghee.
  • Easier to digest. Because there is less fat in GHEE, it is easier for most people to digest than butter is.
  • Longer shelf life. GHEE can be stored for a long period of time, longer than butter can, and it doesn’t need to be refrigerated when it is stored. This makes it more convenient than butter and better in some people’s eyes.
  • Mental health. People who believe in the healing powers of GHEE say that it can restore balance to the mind and enhance brain function.
  • Skin improvements. Many people swear by the fact that GHEE helps to promote a healthy glow to the skin from the inside out. That may or may not be true but there certainly isn’t anyone who will tell you that butter does that!
  • Tastes better. This is obviously a personal preference but many people say that they like the taste of GHEE better than the taste of butter because it’s a lighter taste.

So, tonight I prepared my “Chicken Piccata” a different way and it was a hit!

  • 4 chicken breast pounded thin and sliced 3 pieces per breast (easier to cook)
  • 1 cup of bread crumbs
  • 1/4 c parmasean cheese
  • 2 eggs, scrambled
  • 1 box baby bella mushrooms cleaned, destemed and sliced (from produce dept)
  • 2TBS GHEE butter or you can use regular butter when you are not at BOOT CAMP!!!!
  • 1 TBS EVOO (extra virgin olive oil)
  • 1 TBS minced garlic from jar
  • 1/4 c white wine
  • the juice of 1/2 lemon
  • 6 oz chicken broth (organic) remember…i’m at nutritional boot camp!!
  • 1 bottle of capers (use all or half, depending on your liking of capers)
  • 1/2 lb angel hair pasta
  • broccoli spears

DIRECTIONS:

  1. get pasta pot and boil water for pasta…once boiling, add pasta
  2. get “steamer” and put into pan with medium amount of water for broccoli..then add broccoli
  3. have 2 bowls…1with the scrambled eggs and 1 with the bread crumb & parmasean cheese
  4. put GHEE in large frying pan along with 1 TBS olive oil, garlic until melted and then add pounded chix breast and first dip into the egg mixture, and then into the bread crumb mixture, then add to the pan & cook until sides have turned golden brown, then turn over and do the same.  No more than 3-4 mins and take out and put on plate and put aside
  5. now add wine & chix broth and scrape bottom of pan with spatula and then add sliced mushrooms.  cook  2-3 mins, stirring and then add juice of lemon and continue stirring with mushrooms.  consistency should be “brothy”
  6. now add chix pieces back to pan, stir mushrooms and broth over chix and then add capers, cover and put on low-med heat for about 5-7 mins.
  7. Pasta is drained, then take and put on plate…put 3 pieces of chix, cover with mushroom, capers and broth sauce and a “spear” of broccoli and voila…ready to serve!!!

NOTE:  No rolling of chicken in flour, infact no flour was even used!!!…so the sauce is more “brothy” and healthier for you and the GHEE cooks better than butter and the taste is better!!!

So, my first meal cooking with different products than what I am used too….tomorrow it is off to the health store to get my first jar of GHEE and more vegies…and let’s see what Omega 3 fats I can use!!!  It will probably be a fish of some sort!!!