Category Archives: chicken

Tequila Lime Chicken

 

Tequila Lime Chicken
Serves: 3-4
 
Ingredients
  • 6 drumsticks or 12 chicken wings or drumettes
  • 1 C all-purpose flour
  • 1 C corn meal
  • vegetable oil
  • ½ C honey
  • 4 Tbsp lime juice
  • 2 Tbsp tequila
  • 1 Tbsp garlic powder
  • ½ tsp Kosher salt
  • Freshly ground black pepper
Instructions
  1. Heat oil in pan deep enough to fry chicken without turning often.
  2. Mix flour and corn meal together in a shallow dish.
  3. Whisk remaining ingredients together in a glass bowl.
  4. Dredge chicken in flour mixture until well coated.
  5. Place in hot oil and fry until golden.
  6. When chicken is done, place in glass baking dish and pour glaze over chicken, turning pieces over until well coated.
  7. If desired, place dish in preheated 350 degree oven for 10 minutes before serving.

 

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Until next time, Happy Cooking!  :)

“In the Spring, I have counted 136 different kinds of weather inside of 24 hours.” — Mark Twain

Slow Cooker Chicken & Pasta Soup

Slow Cooker Chicken & Pasta Soup

4 1/2 C chicken stock

1 can (14 1/2 oz.) diced tomatoes, undrained

2 boneless, skinless chicken breasts, cubed

1/2 onion, minced

1/2 C red bell pepper, diced

3/4 C green bell pepper, diced

1 clove garlic, minced

3/4 tsp basil

3/4 tsp oregano

1 Tbsp dried parsley

1/4 tsp Kosher salt

1/4 tsp black pepper

2 C uncooked Gigli or Campanelle pasta

 

Combine chicken stock with tomatoes, chicken, onion, pepper, garlic, and seasonings in slow cooker.  Cook on HIGH for 4 1/2 hours.  Stir in pasta and cook on HIGH for additional 30 minutes.

SLOW COOKER CHICKEN & PASTA SOUP

Music to Cook by . . . 

Until next time, Happy Cooking!  :)

“Accept who you are. Unless you’re a serial killer.”
― Ellen DeGeneres, Seriously… I’m Kidding

Slow Cooker Chicken Noodle Soup

Slow Cooker Chicken Noodle Soup

 

2 C chicken stock

2 C vegetable stock

4 boneless, skinless chicken breasts, cubed

3 celery stalks, diced

3 carrots, diced

1 tsp dried marjoram

1 bay leaf

1/2 tsp dried thyme

1/4 tsp crushed sage

1/2 tsp Kosher salt

1/4 tsp black pepper

1 packet Goya chicken bouillon

1/2 C frozen mixed vegetables

1 C egg noodles

Pour stock into slow cooker.  Add chicken, seasonings, and vegetables.  Cook on HIGH for 4 hours; add egg noodles and cook one additional hour on HIGH.

photo (1)

Doesn’t this look good for a cold winter’s night?

Music to Cook By . . . 

Until next time, Happy Cooking!  :)

My personal goals are to be happy, healthy and to be surrounded by loved ones. - Kiana Tom

Quick ‘n’ Easy Slow Cooker Brunswick Stew

Quick ‘n’ Easy Slow Cooker Brunswick Stew

2-2 1/2 lb boneless, skinless chicken thighs

2 C chicken stock

3 potatoes, peeled and diced

1 celery stalk, diced

1 – (12 oz.) Kroger frozen vegetable soup mix

2/3 C barbecue sauce

3 tsp Worcestershire sauce

1/2 tsp Srirracha sauce

2 tsp salt

1/2 black pepper

 

Place chicken thighs in bottom of slow cooker.  Cover with remaining ingredients.  Cook on HIGH 4 1/2 hours.  After about 3 hours, stir with a wooden spoon.  It may be necessary to begin breaking apart the meat with the spoon if it does not fall apart on its own.

 

Quick 'n' Easy Slow Cooker Brunswick Stew

 

Music to Cook by . . . 

 

Until next time, Happy Cooking!  :)

It takes more than just a good looking body. You’ve got to have the heart and soul to go with it. - Epictetus

OVEN ROASTED DR PEPPER CAN CHICKEN

 

OVEN ROASTED DR PEPPER CAN CHICKEN
 
Ingredients
  • 1 whole chicken
  • 1 can of Dr Pepper
  • 4 cloves garlic
  • Leftover marinade from Pernil
Instructions
  1. Peel and smash garlic cloves, breaking into small chunks.
  2. Carefully pull the skin loose from the chicken and gently push marinade under the skin as far as it will go. Do this around the entire chicken.
  3. Put additional marinade inside the chicken.
  4. Now, push the garlic cloves under the skin.
  5. Rub the remaining marinade all over the outside of the chicken.
  6. Set in refrigerator for at least one hour.
  7. Preheat the oven to 375 degrees.
  8. Pour half of the can of Dr Pepper out. (The cook needs something to drink, anyway.)
  9. Place the can in the chicken can stand. (I don’t care how many times you say that; it’s always funny!)
  10. Place the stand in the middle of a roasting pan or baking sheet in the oven.
  11. Bake 90 minutes, until juices run clear when skin is pierced.

 

 

Is it just me, or does the chicken look like it’s trying to get away?  

 

Music to cook by . . .

Until next time, Happy Cooking!  :)
If you don’t like basketball and you’re from Kentucky, they’ll kick you out! – Josh Hopkins