Tag Archives: Chicken

It hasn’t exactly been feeling much like spring around here. The weather has been cool and cloudy with lots of rain. However one of these days it will be time to get the grill our an fired up! I love chicken wraps and this recipe is one of my favorites. This recipe originally came from Healthy Cooking, which was a division of Taste of Home.

 

I love Taste of Home recipes as they all taste wonderful and usually come out looking exactly like the picture. This is a perfect grilling recipe, fast and fresh. The dressing serves as both a marinade and as a topping for these wraps.

 

The chicken is grilled but could be done ahead of time; the wrap is as good hot or cold. Which means if you have any leftovers they would make a perfect lunch the next day!

 

Coleslaw Chicken Wraps

 

Ingredients:

 

1 bottle of poppy seed salad dressing or make your own
2 lbs boneless, skinless chicken breast
1 package (14oz) coleslaw mix
1 can (20 oz) unsweetened pineapple tidbits, drained (I used crushed pineapple)
1 medium sweet red pepper, finely chopped
8 whole wheat tortillas (8 inch)
½ cup sliced almonds, toasted (op)

 

Directions:

Marinate the chicken in 1 cup of the dressing for one hour.chicken wraps

 

Drain and discard the marinade. Lightly coat your grill with oil and grill the chicken for 6-8 minutes per side or until done. Let stand for 5 minutes before slicing.chicken wraps

 

Meanwhile in a large bowl, combine the pineapple, coleslaw mix, red pepper and the remaining dressing; toss to coat.chicken wraps

 

Divide among the tortillas; top with chicken and sprinkle with almonds.chicken wraps

 

Roll up tightly and secure with toothpicks if you like.chicken wraps

 

There is nothing easier for a get together than a delicious chicken wrap. Perfect for the next time you decided to do some grilling!

Thai Chicken with Ginger SauceHave you ever cooked with fish sauce? Fish sauce is also called nam pia and is strong flavored and salty, so only a tiny amount is needed in this Thai Chicken with Ginger Sauce. Dried wood ear is another unusual ingredient in this Thai dish. Dried wood ear mushrooms are a type of mushroom commonly used in Asian cooking. You may be surprised by their small package but don’t let that fool you, when reconstituted they increase almost six times in size! Both fish sauce and dried wood ears can be found in most supermarkets or in Asian markets, they make this Thai Chicken with Ginger Sauce taste authentic!Thai Chicken with Ginger Sauce

 

Thai Chicken with Ginger Sauce

 

Ingredients:

 

1 cup water

1 (1/2 oz) package dried wood ear mushrooms

1 cup homemade chicken broth

2 Tbsp soy sauce

1 Tbsp rice vinegar

! Tbsp cornstarch

1 tsp Asain fish sauce

2 tsp oil

1 ¼ pounds boneless chicken cut into 1 inch pieces

8 scallions, sliced

2 tsp minced peeled fresh ginger

1 garlci clove, chopped

½ pound sugar snap peas

¼ cup cilantro, chopped

2 cups cooked brown rice

 

Directions:

 

Bring water to a boil. Add the dried wood ear, remove from heat and let stand for 20 minutes. Drain the mushrooms, coarsely shop and set aside.

 

Meanwhile whisk together the broth, soy sauce, vinegar, cornstarch and fish sauce in a small bowl, set aside.

 

Heat the oil over high heat in a wok or large nonstick pan, then add the chicken and sauté until lightly browned, about 3 minutes. Transfer to a plate.Thai Chicken with Ginger Sauce

 

Return the wok to the heat, add the scallions, ginger and garlic. Sauté about one minute, until the scallions have softened slightly. Add the mushrooms, chicken and snap peas and broth mixture. Bring to a boil stirring constantly. Reduce the heat and simmer until slightly thickened, about two minutes. Stir in the cilantro and serve with rice. Make about 4 servings.Thai Chicken with Ginger Sauce

If you’ve never tried curry, this dish is a delectable imitation. When purchasing your curry powder be sure to read the labels as there are numerous types that pack varying degrees of heat. I recently  changed brands of curry powder without checking the labels and was quite surprised how much stronger my new curry powder was! This Curried Chicken is a perfect mid-week dinner. It takes very little time to prepare this curried chicken and it comes together quickly. If you have leftovers you can spoon the cold chicken mixture onto crisp lettuce leaves for a cool and tasty curried chicken salad lunch.Curried Chicken

 

Curried Chicken with Apples and Mango Chutney

 

Ingredients:Curried Chicken

 

2 tsp oil

1 ½ pounds boneless chicken breasts cut into 2 inch pieces

½ tsp salt

¼ tsp pepper

1 Granny Smith apple, unpeeled, cored and chopped

1 onion, chopped

1 tsp minced fresh ginger

1 garlic clove, minced

1 Tbsp curry powder

½ cup mango chutney

¼ cup currants

¼ cup chicken broth

¼ cup half and half

1 Tbsp chopped parsley

2 Tbsp slivered almonds

3 cups cooked rice

 

Directions:

 

Heat the oil in a large nonstick pan. Add the chicken and sprinkle with the salt and pepper. Sauté until browned, about 6 minutes. Transfer to a plate.

 

In the same pan add the apple, onion, ginger and garlic. Cook until the apple and onion are tender, about 6 minutes. Stir in the curry powder; cook for another few minutes.Curried Chicken Add the chicken, chutney, currants, broth, half and half and parsley. Bring to a boil then simmer uncovered until the flavors are blended and the sauce thickens slightly, about three minutes. Curried ChickenSprinkle with the almonds and serve over rice.Curried Chicken

 

Next time you’re short on time plan to make this delicious chicken curry, you’ll be glad you did. The added bonus is that if you have leftovers you’ll have a lunch to enjoy the next day!

When the weather cools off in Vermont and there is a constant chill in the air my thoughts turn to simple soups I can make. This Chicken Pot Pie Soup is a favorite in our family and it is so easy to put together. If you have leftover chicken in your refrigerator this is a great way to use it up while at the same time making a delicious meal.  The soup tastes just like the filling of a chicken pot pie; in fact you can also thicken the soup up a little more and top it with a crust for a delicious chicken pot pie. However you enjoy this simple soup it is bound to become a favorite in your family!simple soups, Chicken Pot Pie soup

Chicken Pot Pie Soup

Ingredients:
2 cups potatoes, peeled and cubed
1 cup of carrots, peeled and sliced
1 cup of frozen peas
6 Tbsp butter, sliced
1/3 cup flour
4 cups of whole milk (1% and 2% will work too)
5 tsp chicken bouillon granules
¼ tsp pepper
2 cups of cooked chicken, cubed

 

Directions:

In a soup pot cover the potatoes and carrots with water. Cook over medium heat until tender, about 10-15 minutes. Add the peas and cook until tender, 3-5 minutes. Drain; set the vegetables aside in a bowl. In the same pot melt the butter over medium heat. Stir in the flour; cook and stir until the mixture is golden. Add milk, bouillon and pepper to the butter mixture. Cook and stir over medium heat until thickened. Add the chicken and vegetable and heat through. Makes 5-6 servings.Simple Soups, Chicken Pot Pie soup

The soup is thick and creamy. Perfect for a quick lunch on a cool fall day or serve with a salad and some bread for a complete dinner.simple soups, chicken pot pie soup

With the recent hot weather we’ve had I’ve been looking for recipes that are easy to make and don’t require much oven time. This Coconut Chicken Recipe is just perfect, I adapted it from one of my favorite cookbooks, Skinnytaste, by Gina Homolka. It’s a great cookbook, and so far I’ve loved everything I’ve made from it!Coconut Chicken Salad

 

Coconut Chicken Salad

Ingredients:

1 Tbsp Dijon mustard
4 tsp extra virgin olive oil
4 tsp honey
4 tsp white wine vinegar
2 tsp water

½ cup sweetened shredded coconut
1/3 plus 3 Tbsp panko bread crumbs
¼ tsp salt
2 large eggs
1 pound of chicken tenders

Mixed baby greens
1 cup shredded carrots, about 8 cups
1 large tomato, thinly sliced
1 medium cucumber, thinly slicedCoconut Chicken Salad

For the salad dressing combine the mustard, oil, honey, vinegar and water. Set aside.

In a bowl combine the coconut, panko crumbs and a pinch of salt. In a second bowl whisk the eggs.

Preheat your oven to 375. Spray a nonstick baking pan with olive oil.

Season the chicken tenders with salt. Dip the chicken pieces in the egg and then in the coconut crumb mixture. Place the chicken on your prepared baking sheet. Lightly spray the top of the chicken with olive oil. Bake for 15 minutes, turn and bake for 15 minutes more.

While the chicken is cooking prepare your salad. Divide the greens on 4 serving plates. Divide the carrots, tomatoes and cucumbers on the plates. When the chicken is done slice the pieces at an angle and place on top of the salad. Drizzle the salad with the dressing.Coconut Chicken Salad Enjoy!Coconut Chicken Salad

 

Sometimes a recipe is just too good and too much fun not to share a second time. Plus I have a chicken in our freezer that I want to cook so I can sell the freezer! When the weather is nice outside I love to use our grill. Rather than turn the oven on and heat up the house it is much more fun to roast the chicken on the grill. We decided to make another Beer Can Chicken!  You can Google “beer can chicken” and find all sorts of recipes. I found one on SimplyRecipes.com that sounded easy and delicious. I made a few adaptations as I had a wonderful jar of grilling spices from Mountain Rose Herbs.

First the grill was prepared for indirect heat. Once the coals were going we pushed them to either side and put in an aluminum pan to act as a drip pan.grilling, chicken

I rubbed the chicken all over with olive oil and seasoned the chicken inside and out with the grilling spices.

I took a can of beer, opened it and poured out half of the beer. I then lowered the chicken on the open can, so that the chicken was sitting upright with the can in its cavity. the chicken does look kind of silly at this point!beer can chicken, recipe box

The chicken was placed on the grill directly over the pan.beer can chicken, prudent living

The cover was put on the grill and left alone for one hour. At that point you can check the chicken with a thermometer. Keep checking the chicken every 15 minutes or so until the internal temperature inserted into the thickest part of the thigh reads 160-165. The total cooking time will vary depending on the size of your chicken, and the internal temperature of the grill.

Once the chicken is done, carefully transfer it to a tray or pan. Be very careful because the beer can, and the beer inside it, is quite hot. Let the chicken rest for ten minutes. Carefully lift the chicken off the beer can. This may take two people!

The meat is so delicious and practically falls off the bone!  It’s a perfect summer meal!chicken, beer can chciken

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