Help! Chicken is so boring!?!
I'm gonna make corn on the cob for dinner tonight for myself and my boyfriend!. I went and did groceries for the week and forgot to get burgers, which is what I wanted to make tonight with the corn, argh!
All I've got is boneless skinless chicken breasts!. I have no barbecue nor do I have bbq sauce!. (We're in an apt building!.)
I have Ketjap Manis, which tastes good!.!.!.uhm!.!.!.some cheddar cheese!.!.!.!.some!.!.!.tortillas and various veggies I could use as other side dishes or something!.
I'm so sick of making chicken!. And traffic's insane, I don't want to run out for burgers now, I have to start cooking soon!.
Any ideas!?Www@FoodAQ@Com
All I've got is boneless skinless chicken breasts!. I have no barbecue nor do I have bbq sauce!. (We're in an apt building!.)
I have Ketjap Manis, which tastes good!.!.!.uhm!.!.!.some cheddar cheese!.!.!.!.some!.!.!.tortillas and various veggies I could use as other side dishes or something!.
I'm so sick of making chicken!. And traffic's insane, I don't want to run out for burgers now, I have to start cooking soon!.
Any ideas!?Www@FoodAQ@Com
Answers:
chicken fajitas! cut chicken into 1in slices, cut up some peppers and onions, or get creative and use other veggies, add some salt pepper or other seasonings, saute veggies and chicken, then, fold into tortilla add cheese, salsa, sour cream!.Www@FoodAQ@Com
SJ-SC-CA Incredible Chicken Salad
3 cups chicken breast (cooked and cubed)
1 cup pineapple (diced)
1/2 cup celery (diced)
1/2 cup mayonnaise
1/4 cup raisins
1/4 cup walnuts
1/8 cup dried cranberries
2 Tablespoons sweet onion (minced)
2 Tablespoons apple juice
Combine all ingredients in a bowl until well combined and chill!. Serve with a lettuce garnish!.
***You can use the chicken salad as a sandwich filling!.***Www@FoodAQ@Com
3 cups chicken breast (cooked and cubed)
1 cup pineapple (diced)
1/2 cup celery (diced)
1/2 cup mayonnaise
1/4 cup raisins
1/4 cup walnuts
1/8 cup dried cranberries
2 Tablespoons sweet onion (minced)
2 Tablespoons apple juice
Combine all ingredients in a bowl until well combined and chill!. Serve with a lettuce garnish!.
***You can use the chicken salad as a sandwich filling!.***Www@FoodAQ@Com
make burritos! mmm!! season and bake the chicken with the sauce, shred it, melt the cheese over it, roast the sliced veggies with olive oil, salt, and pepper, and combine in tortilla wraps!
enjoy :)Www@FoodAQ@Com
enjoy :)Www@FoodAQ@Com
You can download this chicken cookbook which has 300 recipes, hope you will find something interesting to cook
http://www!.mycookery!.com/blogWww@FoodAQ@Com
http://www!.mycookery!.com/blogWww@FoodAQ@Com
make alligator stew in crock pot!!!!!1
its yummyyyyyyyyyy
orrr
fried lama its very tastttyyyyy
just look at the recipessssssssssWww@FoodAQ@Com
its yummyyyyyyyyyy
orrr
fried lama its very tastttyyyyy
just look at the recipessssssssssWww@FoodAQ@Com
Chicken Enchiladas!! You can bake them, casserole style, easy, as falling asleep!.!.!.!.!.!.
3 tablespoons plus 1/2 cup oil, divided
1 tablespoon flour
1/4 cup New Mexican chili powder
16 ounces chicken stock
10 ounces tomato puree
1 teaspoon dried oregano
1/2 teaspoon ground cumin
Salt
3 cups grated cheddar cheese
2 cups cooked and shredded chicken
1 onion, chopped
10 corn tortillas
1 cup sour cream, for garnish
1/2 cup chopped scallions, for garnish
Preheat oven to 350 degrees F!. Make sauce: In a saucepan heat 3 tablespoons oil, add flour and cook, whisking, 1 minute!. Add chili powder and cook 30 seconds!. Stir in stock, tomato puree, oregano and cumin and bring to a boil!. Reduce heat and simmer 15 minutes until flavors are well-blended!. Season to taste with salt!.
Combine cheese, chicken and onion for filling!. Heat remaining 1/2 cup oil in a skillet until hot!. Using tongs dip in tortillas, one at a time, to soften, and drain on paper towels!. Dip each tortilla in sauce!. On a plate fill with a generous spoonful of filling and roll up; place enchilada seam-side down in a baking dish and repeat until all ingredients are used up!. Top with remaining sauce!. Bake 30 minutes!. To serve, top with sour cream and scallions!.
Serve with refried beans and Mexican rice!.!.!.!.!.!.!.
Mexican Rice
1 1/2 cups unconverted longgrain rice
8 ounces tomatoes, roughly chopped with the skin on
1/2 small onion, finely chopped
1 clove garlic, coarsely chopped
1/3 cup vegetable oil, chicken fat, or lard
3 1/4 cups light chicken broth mixed with 1/4 cup ANY salsa
3/4 teaspoon salt
In a large bowl, combine the rice with enough very hot tap water to cover!. Stir and let sit for about 10 minutes!. Drain, rinse in cold water, and drain again, shaking thoroughly!. In a blender, combine the tomatoes, onion, and garlic and blend until smooth, scraping down the sides of the container as necessary!. Set aside!.
In a large heavy saucepan, heat the oil over mediumhigh heat!. Add the rice and cook, stirring occasionally, until the rice turns a light golden color, about 10 minutes!. Do not let it scorch!. Add the tomato puree and fry, scraping the bottom of the pan to stop the mixture from sticking, for 6 to 8 minutes, or until all the liquid has been absorbed!. Add the chicken broth!. Stir in the salt and reduce the heat to mediumlow!. Cook the rice uncovered and undisturbed until almost all of the broth has evaporated and little air holes form in the surface!. Cover the top of the pan with a towel and the lid, reduce the heat to very low, and cook for 5 minutes more!. Remove the pan from the heat and let rest for 10 minutes more, so that the rice can absorb the steam and swell!. Just before serving, turn the rice over from the bottom so that the juices are redistributed!.
ChristopherWww@FoodAQ@Com
3 tablespoons plus 1/2 cup oil, divided
1 tablespoon flour
1/4 cup New Mexican chili powder
16 ounces chicken stock
10 ounces tomato puree
1 teaspoon dried oregano
1/2 teaspoon ground cumin
Salt
3 cups grated cheddar cheese
2 cups cooked and shredded chicken
1 onion, chopped
10 corn tortillas
1 cup sour cream, for garnish
1/2 cup chopped scallions, for garnish
Preheat oven to 350 degrees F!. Make sauce: In a saucepan heat 3 tablespoons oil, add flour and cook, whisking, 1 minute!. Add chili powder and cook 30 seconds!. Stir in stock, tomato puree, oregano and cumin and bring to a boil!. Reduce heat and simmer 15 minutes until flavors are well-blended!. Season to taste with salt!.
Combine cheese, chicken and onion for filling!. Heat remaining 1/2 cup oil in a skillet until hot!. Using tongs dip in tortillas, one at a time, to soften, and drain on paper towels!. Dip each tortilla in sauce!. On a plate fill with a generous spoonful of filling and roll up; place enchilada seam-side down in a baking dish and repeat until all ingredients are used up!. Top with remaining sauce!. Bake 30 minutes!. To serve, top with sour cream and scallions!.
Serve with refried beans and Mexican rice!.!.!.!.!.!.!.
Mexican Rice
1 1/2 cups unconverted longgrain rice
8 ounces tomatoes, roughly chopped with the skin on
1/2 small onion, finely chopped
1 clove garlic, coarsely chopped
1/3 cup vegetable oil, chicken fat, or lard
3 1/4 cups light chicken broth mixed with 1/4 cup ANY salsa
3/4 teaspoon salt
In a large bowl, combine the rice with enough very hot tap water to cover!. Stir and let sit for about 10 minutes!. Drain, rinse in cold water, and drain again, shaking thoroughly!. In a blender, combine the tomatoes, onion, and garlic and blend until smooth, scraping down the sides of the container as necessary!. Set aside!.
In a large heavy saucepan, heat the oil over mediumhigh heat!. Add the rice and cook, stirring occasionally, until the rice turns a light golden color, about 10 minutes!. Do not let it scorch!. Add the tomato puree and fry, scraping the bottom of the pan to stop the mixture from sticking, for 6 to 8 minutes, or until all the liquid has been absorbed!. Add the chicken broth!. Stir in the salt and reduce the heat to mediumlow!. Cook the rice uncovered and undisturbed until almost all of the broth has evaporated and little air holes form in the surface!. Cover the top of the pan with a towel and the lid, reduce the heat to very low, and cook for 5 minutes more!. Remove the pan from the heat and let rest for 10 minutes more, so that the rice can absorb the steam and swell!. Just before serving, turn the rice over from the bottom so that the juices are redistributed!.
ChristopherWww@FoodAQ@Com
Make chicken fajitas and serve with your corn on the cub Mexican style!.
Weeknight Chicken Fajitas
teaspoon oil
1 pound boneless skinless chicken breasts, cut into strips
1/4 cup Italian Dressing
3 cups fresh pre-cut stir-fry vegetables (use your various veggies)
2 teaspoons chili powder
8 Flour Tortillas
1 cup Shredded Cheddar Cheese
2!. Cooking Directions
Heat oil in nonstick skillet on medium-high heat!. Add chicken; cook 5 min!. or until cooked through, stirring occasionally!.
Stir in dressing, vegetables and chili powder; cook 5 min!. or until vegetables are crisp-tender, stirring occasionally!.
Arrange chicken mixture evenly on tortillas; sprinkle with cheese!. Roll up!.
Yield: 4 servings
Mexican Corn on the Cob (Elote)
ears corn, shucked
1/4 cup melted butter
1/4 cup mayonnaise
1/2 cup grated cotija cheese (or parmesean)
4 wedges lime (optional)
Broill corn until hot and lightly charred all over, 7 to 10 minutes Roll the ears in melted butter, then spread evenly with mayonnaise!. Sprinkle with cotija cheese and serve with a lime wedge!.
Www@FoodAQ@Com
Weeknight Chicken Fajitas
teaspoon oil
1 pound boneless skinless chicken breasts, cut into strips
1/4 cup Italian Dressing
3 cups fresh pre-cut stir-fry vegetables (use your various veggies)
2 teaspoons chili powder
8 Flour Tortillas
1 cup Shredded Cheddar Cheese
2!. Cooking Directions
Heat oil in nonstick skillet on medium-high heat!. Add chicken; cook 5 min!. or until cooked through, stirring occasionally!.
Stir in dressing, vegetables and chili powder; cook 5 min!. or until vegetables are crisp-tender, stirring occasionally!.
Arrange chicken mixture evenly on tortillas; sprinkle with cheese!. Roll up!.
Yield: 4 servings
Mexican Corn on the Cob (Elote)
ears corn, shucked
1/4 cup melted butter
1/4 cup mayonnaise
1/2 cup grated cotija cheese (or parmesean)
4 wedges lime (optional)
Broill corn until hot and lightly charred all over, 7 to 10 minutes Roll the ears in melted butter, then spread evenly with mayonnaise!. Sprinkle with cotija cheese and serve with a lime wedge!.
Www@FoodAQ@Com
'Stuffed' Chicken Breasts!.
My husband loves them, and this little recipe has always been well received by those I make it for!. It tastes great and is surprisingly simple!
You will need:
Chicken breasts, the fatty bits cut away
Cheese (your cheddar cheese works perfectly with this, because it melts wonderfully)
Mushrooms
Garlic
Herbs of your choice (I use fresh/dried basil, oregano and parsley)
Salt and pepper
How to do it!
1!. Butterfly your chicken by snaking your knife length-wise through the breast, don't cut it entirely in half, it needs to open like a book!.
2!. Toss a bit of garlic and butter in a pan on medium, add some sliced mushrooms and cook for a minute until soft and fragrant!.
3!. Take a slice of cheese and lay it inside the chicken breast, add mushrooms on top and dust over with herbs of your choice!.
4!. Pin them closed with toothpicks, and pop them on the grill portion of your stove under medium heat until cooked through and the cheese is melted!.
A variation I sometimes do when I'm in the mood for something a little more unhealthy, is wrap a piece of low-fat bacon around the chicken breast itself, it gets crispy and quite tasty under the grill!
And as far as the veggies go!. Steam 'em!
The tricks to perfect and tasty steamed vegetables are so simple it's almost amazing how the preparation isn't more common! My family has been cooking vegetables this way as far back as we can recall, and no one's ever gotten tired of them!
Perfect steamed veggies:
1!. Chop a big clove of garlic and pop it in a saucepan!.
2!. Add your cut vegetables, though it's always a good idea to put the harder stuff (carrots, asparagus, and broccoli) on the bottom, and your softer vegetables (zucchini or squash) on the top!. This way they won't go soggy!
3!. Sprinkle about half a teaspoon of salt over the veggies and add just enough cold water that you can see it in the pan without having your veggies go swimming!
4!. Turn on high heat and boil!. Once it starts bubbling (this takes about 5 minutes), turn the heat as low as possible and cook for an additional 1 minute, then remove from heat completely!.
Serve on the side with your corn!
Www@FoodAQ@Com
My husband loves them, and this little recipe has always been well received by those I make it for!. It tastes great and is surprisingly simple!
You will need:
Chicken breasts, the fatty bits cut away
Cheese (your cheddar cheese works perfectly with this, because it melts wonderfully)
Mushrooms
Garlic
Herbs of your choice (I use fresh/dried basil, oregano and parsley)
Salt and pepper
How to do it!
1!. Butterfly your chicken by snaking your knife length-wise through the breast, don't cut it entirely in half, it needs to open like a book!.
2!. Toss a bit of garlic and butter in a pan on medium, add some sliced mushrooms and cook for a minute until soft and fragrant!.
3!. Take a slice of cheese and lay it inside the chicken breast, add mushrooms on top and dust over with herbs of your choice!.
4!. Pin them closed with toothpicks, and pop them on the grill portion of your stove under medium heat until cooked through and the cheese is melted!.
A variation I sometimes do when I'm in the mood for something a little more unhealthy, is wrap a piece of low-fat bacon around the chicken breast itself, it gets crispy and quite tasty under the grill!
And as far as the veggies go!. Steam 'em!
The tricks to perfect and tasty steamed vegetables are so simple it's almost amazing how the preparation isn't more common! My family has been cooking vegetables this way as far back as we can recall, and no one's ever gotten tired of them!
Perfect steamed veggies:
1!. Chop a big clove of garlic and pop it in a saucepan!.
2!. Add your cut vegetables, though it's always a good idea to put the harder stuff (carrots, asparagus, and broccoli) on the bottom, and your softer vegetables (zucchini or squash) on the top!. This way they won't go soggy!
3!. Sprinkle about half a teaspoon of salt over the veggies and add just enough cold water that you can see it in the pan without having your veggies go swimming!
4!. Turn on high heat and boil!. Once it starts bubbling (this takes about 5 minutes), turn the heat as low as possible and cook for an additional 1 minute, then remove from heat completely!.
Serve on the side with your corn!
Www@FoodAQ@Com