Category Archives: chicken

Baked Chicken Thighs

Baked Chicken Thighs
Cook time: 
Total time: 
 
Ingredients
  • 4-6 chicken thighs, bone-in and skin-on
  • garlic salt, to taste
  • onion powder, to taste
  • ground cayenne pepper powder, to taste
  • freshly ground black pepper, to taste
  • Hungarian sweet paprika, to taste
Instructions
  1. Preheat oven to 380 degrees.
  2. Spray inside of glass baking dish with vegetable oil cooking spray.
  3. Sprinkle all seasonings on chicken.
  4. Place chicken in baking dish, skin side up.
  5. Bake at 380 degrees for 30 minutes.
  6. Turn oven to BROIL and leave chicken in for additional 15 minutes.

 

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Until next time, Happy Cooking!  :)

“To read a poem in January is as lovely as to go for a walk in June.” -  Jean-Paul Sartre

Thanksgiving favorites: SLOW COOKER CHICKEN AND DRESSING

Thanksgiving favorites: SLOW COOKER CHICKEN AND DRESSING
Cook time: 
Total time: 
 
Ingredients
  • 2 cans of cream of chicken soup
  • 5 c cornbread crumbs
  • 2 c biscuit or bread crumbs
  • 1- 14 oz. can chicken broth
  • 2 eggs, beaten
  • 1 med onion, minced
  • 1 c celery, minced
  • 2 Tbsp butter
  • ½ tsp black pepper
  • 1½ tsp sage
  • 4 boneless skinless chicken breasts, cooked and chopped
  • ½ c water
Instructions
  1. Cook onion and celery in butter until tender.
  2. Pour water and ½ can of soup in slow cooker.
  3. Mix crumbs, one can of soup, broth, eggs, onion, celery, pepper and sage.
  4. Put a layer of chopped chicken in slow cooker and top with a layer of crumb mixture.
  5. Repeat, making 3 layers.
  6. Top mixture with ½ can of soup.
  7. Cover and cook on low for 3 hours.

 

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Until next time, Happy Cooking!  :)

“Thankfulness creates gratitude, which generates contentment that causes peace.” –Todd Stocker

Honey Citrus Chicken

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Honey Citrus Chicken
Cook time: 
Total time: 
 
Ingredients
  • 1 whole chicken
  • ¼ C bottled lemon juice
  • Black Pepper
  • Ground thyme
  • Lemon pepper
  • ¼ C honey
Instructions
  1. Preheat oven to 450 degrees.
  2. Place chicken in sealable container.
  3. Pour lemon juice over chicken.
  4. Cover and refrigerate overnight.
  5. Place the chicken in a roasting pan.
  6. Sprinkle chicken on both sides with black pepper, thyme, and lemon pepper.
  7. Roast uncovered at 450 degrees for 15 minutes.
  8. Warm honey in microwave for 10 seconds.
  9. Brush honey all over chicken.
  10. Lower heat to 350 degrees.
  11. Roast chicken uncovered for 40 minutes.
  12. Let stand 5 minutes before carving and serving.

 

Music to Cook By . . . 


Until next time, Happy Cooking!  :)

 

“October, baptize me with leaves!”  - ― Rainbow Rowell, Attachments

Broiled Lemon Chicken

Broiled Lemon Chicken
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 Chicken Leg Quarters
  • Pam Cooking Spray
  • 2 Tbsp lemon juice
  • ¼ C extra-virgin olive oil
  • garlic salt
  • black pepper
  • dried rosemary
  • dried thyme
  • Caribbean Jerk seasoning
Instructions
  1. Preheat the broiler.
  2. Line the broiler pan with aluminum foil.
  3. Spray with cooking spray.
  4. Whisk lemon juice and olive oil together.
  5. Place chicken in pan.
  6. Brush ⅓ of the mixture on chicken.
  7. Sprinkle dry seasonings on to taste.
  8. Broil 7 minutes.
  9. Turn chicken over.
  10. Brush with ⅓ of lemon oil mixture.
  11. Sprinkle with dry seasonings.
  12. Broil 7 minutes.
  13. Lower heat to 450 degrees.
  14. Remove chicken.
  15. Turn chicken over.
  16. Brush with remaining lemon oil mixture.
  17. Sprinkle with dry seasonings once more.
  18. Bake 10 minutes.

 

Music to Cook By . . . 

 

Until next time, Happy Cooking!  :)

 

“Autumn seemed to arrive suddenly that year. The morning of the first September was crisp and golden as an apple.” ― J.K. Rowling, Harry Potter and the Deathly Hallows

Chicken and Rice (Arroz con Pollo)

 

Chicken and Rice (Arroz con Pollo)
Cuisine: Puerto Rican
Serves: 4
 
Ingredients
  • 1 - 12.5 oz can Fully Cooked Chunk Chicken, drained
  • 1 Tbsp Adobo con Pimiento
  • 1 Tbsp extra-virgin olive oil
  • ½ packet Sazon with Achiote
  • 6 garlic cloves, mashed
  • ½ C Spanish-style tomato sauce
  • 1 green bell pepper, chopped
  • 2 Tbsp recaito
  • 8 pimento-stuffed olives
  • 1 Tbsp capers
  • 1 Tbsp onion powder
  • 2 C medium-grain rice
  • 2 C chicken stock
  • ⅓ C red roasted pepper, cut into strips
Instructions
  1. In a medium-size pot or caldero, heat EVOO.
  2. Add Sazon, Adobo, garlic, tomato sauce, green pepper, recaito, olives, capers, and onion powder.
  3. Saute over medium heat for two minutes, stirring frequently.
  4. Add chicken stock and bring to a boil.
  5. Stir in rice.
  6. Return to boiling, stirring frequently.
  7. Add chicken.
  8. Lower heat; allow rice to simmer slowly until tender.
  9. Add red pepper strips.

 

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Music to Cook By . . . 

 

Until next time, Happy Cooking!  :)

 

August, the summer’s last messenger of misery, is a hollow actor. - Henry Rollins