I need a new way to make chicken. I love all veggies. What works well for you. Must be innovative.?!
I've been cooking for about 20 years!.Www@FoodAQ@Com
Answers:
All them answers you can pout to shame with this no fool method I have been doing for years and comes out great every time!.
Take a chicken, rub some olive oil over the entire thing, sprinkle with sea salt (rock pieces) and paprika powder and a dash of peppr, rub all the ingredients into the skin!.!.toss into a hard metal dish, peel a few potatoes add with chicken!.!.peel 2 carrots and one onion quartered and place alongside chicken!. Pour in 400 ml chicken stock (from a cube or powder) and place in oven on 170 circotherm for 1!.5 hours, then take out chicken turn over and turn potatoes too and let it cook for a further 1 hour!. Then do one final turn onto it's front again and drizzle with sauce and let it roast for another 30 or 40 minutes!.
You will be making this every day, thats a promise!.!.yum yum!.!.Www@FoodAQ@Com
Take a chicken, rub some olive oil over the entire thing, sprinkle with sea salt (rock pieces) and paprika powder and a dash of peppr, rub all the ingredients into the skin!.!.toss into a hard metal dish, peel a few potatoes add with chicken!.!.peel 2 carrots and one onion quartered and place alongside chicken!. Pour in 400 ml chicken stock (from a cube or powder) and place in oven on 170 circotherm for 1!.5 hours, then take out chicken turn over and turn potatoes too and let it cook for a further 1 hour!. Then do one final turn onto it's front again and drizzle with sauce and let it roast for another 30 or 40 minutes!.
You will be making this every day, thats a promise!.!.yum yum!.!.Www@FoodAQ@Com
Poppy Seed Chicken Casserole
This popular dish can be cooked with low-fat or non-fat ingredients for a healthier version, and leaving the topping off would cut the fat content even further!.
* Boil one large chicken with a bay leaf, or 4-5 large chicken breast, salt and pepper (you can also add a bouillon cube if salt isn't a problem)
* Remove skin and bones and cut chicken into bite size pieces!.
* Mix together and add the following ingredients:
1/2 c!. broth from the chicken (skim fat off the top or use a gravy measuring cup)
1 c!. lite or fat-free sour cream
1 c!. reduced fat cream of chicken soup
1 T!. poppy seeds (store this expensive spice in the freezer to keep fresh longer)
* Melt 1/2 stick margarine!.
* Crush 1/2 tube of reduced fat Ritz crackers (crush them while they are still in the package, makes clean up easier)
* Top the chicken mixture with crackers and drizzle with melted margarine!.
* Bake for 45 minutes at 350 degrees, serve over rice or pasta!.
You can add vegetables to this like broccoli, carrots or celery and it would be fine!.Www@FoodAQ@Com
This popular dish can be cooked with low-fat or non-fat ingredients for a healthier version, and leaving the topping off would cut the fat content even further!.
* Boil one large chicken with a bay leaf, or 4-5 large chicken breast, salt and pepper (you can also add a bouillon cube if salt isn't a problem)
* Remove skin and bones and cut chicken into bite size pieces!.
* Mix together and add the following ingredients:
1/2 c!. broth from the chicken (skim fat off the top or use a gravy measuring cup)
1 c!. lite or fat-free sour cream
1 c!. reduced fat cream of chicken soup
1 T!. poppy seeds (store this expensive spice in the freezer to keep fresh longer)
* Melt 1/2 stick margarine!.
* Crush 1/2 tube of reduced fat Ritz crackers (crush them while they are still in the package, makes clean up easier)
* Top the chicken mixture with crackers and drizzle with melted margarine!.
* Bake for 45 minutes at 350 degrees, serve over rice or pasta!.
You can add vegetables to this like broccoli, carrots or celery and it would be fine!.Www@FoodAQ@Com
My favorite is a no cleanup method!.
Fix individual foil pouches of boneless chicken breast with a slice of onion, potato wedges, carrots, any other veggie you like!. Season with Mrs!. Dash and salt!. Cook for 45 minutes!. After you eat through away the foil and put the plates in the dishwasher!.Www@FoodAQ@Com
Fix individual foil pouches of boneless chicken breast with a slice of onion, potato wedges, carrots, any other veggie you like!. Season with Mrs!. Dash and salt!. Cook for 45 minutes!. After you eat through away the foil and put the plates in the dishwasher!.Www@FoodAQ@Com
Seal chicken supremes in a hot pan!.
season little salt and pepper to taste
wrap in individual parcels made from cooking foil
with bacon, mushrooms, garlic, carrot, sprout etc
place on baking tray
about 25 minutes hot oven done!.
unwrap with care as this will be hot!.Www@FoodAQ@Com
season little salt and pepper to taste
wrap in individual parcels made from cooking foil
with bacon, mushrooms, garlic, carrot, sprout etc
place on baking tray
about 25 minutes hot oven done!.
unwrap with care as this will be hot!.Www@FoodAQ@Com
Chicken Marabella!. The chicken marinates overnight and is sooo tender and yummy!. It can be served with rice, pasta, potatoes!.!.!.!.it goes well with asparagus or broccoli!.
The marinade has olive oil, red wine vinegar, garlic, Spanish olives, prudes, capers!.!.!.!.and I think a few more things!. You place the chicken in a single layer, and pour white wine around it!. Then you sprinkle the top with a little brown sugar!. Bake, basting frequently!. It's so good!. I'll look for an actual recipe!.!.!.Www@FoodAQ@Com
The marinade has olive oil, red wine vinegar, garlic, Spanish olives, prudes, capers!.!.!.!.and I think a few more things!. You place the chicken in a single layer, and pour white wine around it!. Then you sprinkle the top with a little brown sugar!. Bake, basting frequently!. It's so good!. I'll look for an actual recipe!.!.!.Www@FoodAQ@Com
I have tons of chicken recipes in my cooking group with over 14000 total recipes!.
Come and check us out ! Free to join and no obligations !
http://groups!.msn!.com/CookingWithKayWww@FoodAQ@Com
Come and check us out ! Free to join and no obligations !
http://groups!.msn!.com/CookingWithKayWww@FoodAQ@Com
cook it in a pot in the oven with tinned peaches, potatoes, veggies and onions - trust me - it's yummy yummy!Www@FoodAQ@Com
What's in it for me!? If you've been cooking for 20 years you should be answering, instead of asking the foodie questions!.Www@FoodAQ@Com
you should get this mag!. thats called food arts!. its free check it out, i bet it has something you never made before!.Www@FoodAQ@Com
I saw this in PBS in Utah this morning!. BYU tv, I am thinking of going tothe store tonight and getting the ingredienst for this dish!. It was quick, simple but very nice looking!.
Chicken with artichokes:
Boneless, skinless chicken breast half (6 ounces)
Coarse salt and ground pepper
1 tablespoon all-purpose flour
4 sun-dried tomatoes packed in oil, drained, and slivered
4 teaspoons olive oil
? cup artichoke hearts packed in water, drained, rinsed, and halved
2 scallions, green and white parts separated, thinly sliced
2 garlic cloves, thinly sliced
? cup Israeli couscous (optional)
Place chicken between 2 sheets of plastic wrap or waxed paper!. With the flat side of a meat mallet or a small skillet, pound to a 1/2-inch thickness!. To soften noise, place chicken in plastic on a folded kitchen towel when pounding!.
In a medium skillet, heat 3 teaspoons of the oil over medium-high heat!. Season chicken with salt and pepper!. Coat chicken in flour, shaking off excess!. Sauté until golden brown and cooked through, 1 1/2 to 2 minutes per side!. Remove!.
To pan, add garlic, white part of the scallions, and 1/2 cup water; bring to a boil, scraping up browned bits!. Add artichokes, sun-dried tomatoes, and remaining teaspoon oil; season with salt and pepper!. Cook until artichokes are heated through and sauce has reduced slightly, about 1 minute!. Spoon mixture over chicken!.
To make couscous, if desired: Bring a small pot of salted water to boil; add couscous!. Boil until couscous is tender but still pleasantly chewy, about 10 minutes!. Drain, toss with scallion greens, and serve alongside chicken!.
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Okay I haven't made this one either but it sure did look good-
Chicken and Vegetable Sauté with Lemon Parmesan Rice
3 teaspoons olive oil
1 skinless bone-in chicken breast half, about 10 oz!.
Coarse salt and freshly ground pepper
1 tablespoon all-purpose flour
3 garlic cloves, thinly sliced
1 cup grape tomatoes
3 to 4 ounces green beans, trimmed and halved crosswise
3 tablespoons chopped fresh mint
? cup long-grain white rice
? teaspoon lemon zest, grated
The rice cooks while the chicken, tomatoes, and green beans simmer on the stove!.
The chicken:
In a small nonstick skillet, heat oil over medium heat!. Season chicken with salt and pepper!. Dredge chicken in flour; shake off any excess!. Place in skillet, and cook until lightly browned on one side, about 3 minutes!.
Turn chicken breast, and add garlic, tomatoes, and 1/3 cup water; season with salt and pepper!. Bring to a simmer!. Cover, and cook 12 minutes!. Add beans and mint; cover, and cook until beans are crisp-tender and chicken is cooked through, 3 to 4 minutes!. Transfer chicken to a plate, and spoon tomato mixture on top!.
The rice:
In a saucepan, heat remaining teaspoon olive oil over low heat!. Add 1/4 cup long-grain white rice; cook, stirring occasionally, until grains start to color, about 5 minutes!.
Add 2/3 cup water and 1/4 teaspoon salt; bring to a boil!. Reduce heat to a simmer!. Cover, and cook until rice is tender, about 15 minutes!. Stir in 3 tablespoons Parmesan cheese and 1/2 teaspoon lemon zest!.
Per serving: 445 calories; 12!.7 grams fat; 57!.6 grams protein; 25!.4 grams carbohydrates; 7!.1 grams fiberWww@FoodAQ@Com
Chicken with artichokes:
Boneless, skinless chicken breast half (6 ounces)
Coarse salt and ground pepper
1 tablespoon all-purpose flour
4 sun-dried tomatoes packed in oil, drained, and slivered
4 teaspoons olive oil
? cup artichoke hearts packed in water, drained, rinsed, and halved
2 scallions, green and white parts separated, thinly sliced
2 garlic cloves, thinly sliced
? cup Israeli couscous (optional)
Place chicken between 2 sheets of plastic wrap or waxed paper!. With the flat side of a meat mallet or a small skillet, pound to a 1/2-inch thickness!. To soften noise, place chicken in plastic on a folded kitchen towel when pounding!.
In a medium skillet, heat 3 teaspoons of the oil over medium-high heat!. Season chicken with salt and pepper!. Coat chicken in flour, shaking off excess!. Sauté until golden brown and cooked through, 1 1/2 to 2 minutes per side!. Remove!.
To pan, add garlic, white part of the scallions, and 1/2 cup water; bring to a boil, scraping up browned bits!. Add artichokes, sun-dried tomatoes, and remaining teaspoon oil; season with salt and pepper!. Cook until artichokes are heated through and sauce has reduced slightly, about 1 minute!. Spoon mixture over chicken!.
To make couscous, if desired: Bring a small pot of salted water to boil; add couscous!. Boil until couscous is tender but still pleasantly chewy, about 10 minutes!. Drain, toss with scallion greens, and serve alongside chicken!.
--------------------------------------!.!.!.
Okay I haven't made this one either but it sure did look good-
Chicken and Vegetable Sauté with Lemon Parmesan Rice
3 teaspoons olive oil
1 skinless bone-in chicken breast half, about 10 oz!.
Coarse salt and freshly ground pepper
1 tablespoon all-purpose flour
3 garlic cloves, thinly sliced
1 cup grape tomatoes
3 to 4 ounces green beans, trimmed and halved crosswise
3 tablespoons chopped fresh mint
? cup long-grain white rice
? teaspoon lemon zest, grated
The rice cooks while the chicken, tomatoes, and green beans simmer on the stove!.
The chicken:
In a small nonstick skillet, heat oil over medium heat!. Season chicken with salt and pepper!. Dredge chicken in flour; shake off any excess!. Place in skillet, and cook until lightly browned on one side, about 3 minutes!.
Turn chicken breast, and add garlic, tomatoes, and 1/3 cup water; season with salt and pepper!. Bring to a simmer!. Cover, and cook 12 minutes!. Add beans and mint; cover, and cook until beans are crisp-tender and chicken is cooked through, 3 to 4 minutes!. Transfer chicken to a plate, and spoon tomato mixture on top!.
The rice:
In a saucepan, heat remaining teaspoon olive oil over low heat!. Add 1/4 cup long-grain white rice; cook, stirring occasionally, until grains start to color, about 5 minutes!.
Add 2/3 cup water and 1/4 teaspoon salt; bring to a boil!. Reduce heat to a simmer!. Cover, and cook until rice is tender, about 15 minutes!. Stir in 3 tablespoons Parmesan cheese and 1/2 teaspoon lemon zest!.
Per serving: 445 calories; 12!.7 grams fat; 57!.6 grams protein; 25!.4 grams carbohydrates; 7!.1 grams fiberWww@FoodAQ@Com