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Archive for the ‘Chicken’ Category

There is some debate in my household as to the cooking method to this so I will mention both

  • 4 to 6 boneless skinless chicken breasts
  • Kirkland’s Sweet Mesquite Rub
  • cooking oil

Rub breasts all over with seasoning have hot skillet ready with your choice of cooking oil fry till cooked or as my son proffers bake in hot (400 degrees) oven about 30 minutes (I found chicken dry and tough outside when baked.)

I serve with seasoned oven roasted potatoes and a salad

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This is an “All Day” recipe; I find I need to put things on to cook by 3 pm to have dinner ready by 6 pm. I am having a hard time with writing this due to its a multi stage task.

Also remove any excess fat from chicken and cut off tail if not done already.

To make stock:

  • 1 Whole Chicken (skinned)
  • Water to cover chicken
  • 2 tsp salt
  • 2 to 3 Bay Leaves
  • 1 Large Onion cut in large pieces
  • Celery tops (save stalks for later)
  • Several garlic cloves
  • Rosemary
  • Thyme
  • Parsley

To make Dumplings:

  • 2 1/2 cups Bisquick
  • 2/3 cups milk
  • 1 egg

Directions, Mix Bisquick and milk until soft dough forms, Drop dough by spoonfuls onto stew or soup, cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.

To make meal:

  • 5 or 6 Sliced carrots
  • 1 medium Diced Onion
  • 4 or 5 stalks celery sliced
  • 1 tub sliced mushrooms
  • Salt to taste

Start with 1 whole chicken I remove the skin If you have trouble with this buy a fryer precut and skinned place in large pot cover with water now, I am of the opinion you flavor the stock as you cook it so I add the seasonings at this point. Bring to boil and then simmer for 1 to 2 hours till chicken is falling off the bones, turn off heat, then take a colander lined with cheese cloth and drain into another pot saving the broth set chicken aside let cool so now you have chicken broth, now separate the chicken from the bones and return just the chicken meat to the broth (Discard the chicken bones & cooked veggies and seasonings from making the broth) add sliced carrots & celery diced onion more parsley bring back to boil and cook till vegetables are cooked and sliced mushrooms just before adding dumplings.

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I created this recipes it was just one of those times I needed something new and so I started adding things and this is the result…. This makes enough to feed 3 teenagers two pre-teens and two adults (that is what I had at the time)

  • 6 larger skinless boneless chicken breast cut into bite sized pieces
  • 2 to 3 Tbs oil
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 1 tsp garlic powder
  • 1 tsp ground mustard (may use less)
  • 1/2 ground ginger
  • 1 large package frozen vegetable’s mix of like broccoli, carrots cauliflower and Chinese peas

Mix soy sauce sugar and spices in small bowl set aside, Heat pan till hot put chicken in pan let brown. Add soy sauce mixture cook till chicken is done. Then add vegetables heat till warmed through

Serve with white rice

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I made one of those dinners tonight in which I had very little to work with so I just kind of threw stuff together that seemed to go well together. It turned out so well I need to write it down so it wouldn’t get lost from my head….


  • 5 or 6 chicken breasts cubed
  • One onion chopped
  • Garlic cloves (garlic I feel is one of the ingredients you add to your taste)
  • Paprika about 1/2 tsp
  • Chili powder about 1/4 to 1/2 tsp
  • Red pepper flakes I just do 2 or 3 shakes with shaker w/ large holes
  • Red or yellow or orange bell pepper chopped (I did half of each for color)
  • Butter or oil enough to coat bottom of pan

Cheddar and Pepper Jack Cheese grated, melt butter or pour some oil in hot pan Sauté onion and garlic till soft, then while that is cooking add spices to chicken till evenly coated, add to pan with onions and garlic cook chicken till done then add bell pepper cook till tender crisp… when done, turn off heat, and add cheese let stand 5 minutes till cheese melts. Seve over rice.

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