Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts

Saturday, January 20, 2024

Mom’s Potato soup


Making Potato Soup on a very cold day!




Every now and again I get a craving for the way my mom made potato soup. It's quite simple and so delicious.  There are many days I think of my mom and feel so grateful for her sharing her passion and  love for baking and cooking to me.  I hope I am helping a lot of young and older people who have a passion for good home cooked food.

This recipe is a guesstimate because she never gave me the actual recipe written down. I decided to do exactly what I remember on those oh so good soup days.

She always made a pot of chicken or beef soup once a week and it usually was Monday(laundry day).

I pretty much do the same and I remember her pot was a big and I mean big stock pot.  She always used mostly thighs and breasts but did use (the pic of the chic) which contained legs too as I recall or even she'd cut up a whole chicken.  Note:  She always had extra broth which she would freeze for another day.

I will simplify my recipe as there are only two of us.  

2  to 3 lb.  bone in chicken breasts and thighs.(Bone in makes the broth hearty).
Celery tops (green tops and a few pieces)
1 medium onion
Several cleaned carrots
Salt (a few Tablespoons) depending on your taste.
At least 6 cups water or more (fill a Dutch oven pot to a reasonable amount with water).  Enough to have chicken immersed completely in the water.

In a large Dutch oven pot in COLD WATER place all ingredients.  Cook on medium heat until chicken starts to fall off bone. That will be several hours.  Note:  Use a crockpot for convenience and you can allow it to cook for at least 6 hours on low heat or 4 hours on high heat.

After chicken is cooked (mine will usually fall of bone)  Remove chicken, carrots, onion and celery from broth/soup.  Cut carrots in small pieces. Remove chicken from bone and allow to cool.   Discard the rest.  After cooled cut chicken in cubes or shred.  Mine usually shreds.  If you have too much chicken I would use the rest for chicken salad or I have frozen cooked chicken in freezer for later use.  Use a large freezer storage bag or wrap in clear wrap and aluminum foil and label it cooked chicken.  

Note:  I have found cooked chicken is handy to have in the freezer.  I have used it in casseroles and actually made chicken salad with it later.  
 

After chicken is strained I cut up two medium potatoes and add to broth(you could CUBE potatoes and cook separately and drain while you are cleaning chicken parts.  They will need to be cooked in broth until tender.  I have found to like my potatoes for this soup cooked separately and added to broth after I have thickened it.

   Speaking of thickening the soup/broth.  Here's how I do it.  I melt several (at least 2 TO 4 Tablespoons butter in a small pot.  Once the butter has completely melted I add approximately 1/2 cup of flour and a ladle of the chicken broth to the pot while whisking until incorporated.  It'll be like a smooth thicker liquid.  Once I have done that I add that mixture to the pot of broth making sure to keep stirring until butter/flour mixture has blended in soup.

Next I add the potatoes, carrots and chicken to the slightly thickened soup. Keep stirring and allow everything to heat to a slight boil and serve.

Please note:  I refer to soup/broth.  They are both the same.

If you desire you can use an immersion blender and puree it for a thicker consistency.  I would not puree the carrots with it.

I hope you enjoy this recipe and I also hope it was clear for you to understand.  I can get a little wordy at times trying to explain my recipes.  Enjoy!!








9/24/19

Wednesday, October 18, 2023

Chicken Asado my way

This recipe has been adapted using two 
different recipes and methods.

I did this stove top but you can use boneless 
chicken breasts and grill the chicken.



          Note:  I did not use the achiote powder or the cilantro but left it in as it may be something you might have and want to use.
               


                 1lb. Chicken breasts pieces 
                Marinade:
                1/3 cup orange juice (the juice of one orange)
2 tablespoons lime juice
2 tablespoons vegetable oil
                 1 tsp. Coriander 
2 garlic cloves minced
                ****1tsp. Achiote powder optional 
1 tablespoon chili powder
2 teaspoons salt
1 teaspoon cumin
****1/4 cup cilantro minced( optional) 


Combine the orange juice, lime juice, vegetable oil, garlic, chili powder, salt, cumin , coriander and cilantro in a large bowl. Whisk until smooth. 

Add the chicken to the marinade. Flip several times to make sure that the chicken is completely coated. Cover and marinate for 2 to 24 hours. 

Remove the chicken from the marinade and discarde the excess marinade. 

In a large frying pan place about 2 tablespoons vegetable oil.  On medium heat Place seasoned chicken in pan.  With a large spoon stir chicken while cooking as not to stick.  Turn heat to high and keep stirring to brown chicken.  After chicken has browned and no longer pink.   add about 1/4 cup water to pan , stir to incorporate and cover.  
Do not overcook.  






Tuesday, October 10, 2023

Lemon garlic chicken



My own recipe for your enjoyment.


2 large chicken breast halves
1/3 cup lemon juice
1/2 sliced lemon
2 tsp. Garlic granules 
1/2 tsp. Dried parsley
1/2 tsp. Salt
1/2 tsp. Pepper
2 tablespoons vegetable oil
1 tablespoon butter
1/2 cup chicken broth 
****Panko crumbs(about 3 tablespoons to sprinkle over chicken while cooking)

In a small bowl place lemon juice, garlic, salt, pepper and dried parsley. 

Stir to combine.  Add chicken and turn chicken over several times as to coat it.  Cover and refrigerate for 30 minutes.

While chicken is marinating place butter and oil in a deep frying pan.  Once the 30 minutes of marinading is up turn heat to low medium in pan.  It should start to sizzle slightly but not brown. 

Place chicken in pan.  Top with sprinkle of Panko on each side and brown chicken on each side. Remove chicken and set aside.

 The chicken drippings now will be a little brown.  Scrape pan and add chicken broth and stir.  Add cooked chicken.  Top with a slice or two of lemon and cover.  Turn heat to low , COVER and allow liquid to boil slightly. Cook with cover on about 10 to 15 minutes. Place chicken in serving dish and  drizzle drippings over chicken.  Delish!

I served this with Rice R Roni and sour cream cucumbers.  











Thursday, October 5, 2023

Chicken (Wimpies)









Playing with done Rotisserie chicken today.  ( I used the breast section) as it our favorite area.  Feel free to use all areas you enjoy.

Generous portion of chicken shredded ) about  one whole chicken breast from Rotisserie chicken eat Costco 
1/2  to 1 bottle chili sauce 
1 tsp. Onion powder or a sliced scallion or two 
1/4 cup ketscup 
1/2 tsp. Yellow mustard
1/4 cup chicken broth.
1 tsp. Brown sugar
Pinch of hot sauce 
Salt to taste 

Place chili sauce,ketchup,onion powder and brown sugar and mustard  in a 3 quart sauce pan.  Bring to a slow boil.  Once boiling add shredded chicken.  Lower temperature and cook slowly until blended. Serve on rolls.

I used Costco Artisan rolls toasted for this and served with grapes and black olives.

Enjoy.

Note:  if you have more time this recipe can be made with ground chicken making sure to brown chicken in oil with grated onion first.  Add the remaining ingredients and cook until the juice has reduced.


K


 

Thursday, September 14, 2023

Chicken piccata patties

It was on a whim I decided to use ground chicken to make  chicken piccata.

Delicious, tender and an easy meal that is family friendly.

We loved it!





1lb. Ground white meat chicken 
1 tsp. Salt 
1tsp. Dried parsley 
1/2 cup  Panko bread crumbs
1 tsp onion powder 
3/4 cup butter
1/4 cup olive oil
1 can chicken broth
3 tsp. Drained capers
1/2 cup lemon juice
I sliced lemon

Mix top 5 ingredients together.  Refrigerate about 1/2 hour.  Remove from refrigerator and using your hands using a little olive oil on your hands to make the chicken not stick to them make about 6 patties.






In a flat bowl place two eggs, salt and pepper.  Whisk thoroughly.  On a sheet of wax paper place 11/2 cups Panko breadcrumbs.

Dip chicken patties into eggs and immediately into Panko bread crumbs.

After coating patties well on each side place into sizzling butter /oil mixture.  Cook until patties are browned on each side.  


In a large skillet place 3/4 stick of butter and 1/4 cup virgin olive oil , and 3 tsp. Drained capers.  Heat on medium until starting to sizzle. 

After patties are browned remove to a large dish and set aside.

In  the skillet you browned the patties add 14.5 oz can chicken broth scraping bottom of skillet, 1/2 cup lemon juice. Bring to a slow boil.  Add cooked chicken patties and allow to cook slowly while cooking pasta.


Drain pasta, toss with lemon chicken sauce and serve immediately.

Enjoy!


Monday, August 28, 2023

Mama's Chicken Parmesean!









Today chicken Parmigian. 8/28/2023

Same recipe just new photos.  Will top with some mozzarella.

I will serve tonight with scalloped potatoes and not sure of our side.  Probably a small salad.  Ummm



Golden chicken encrusted with light bread crumbs gently fried in olive oil.  That's how I remember it. Olive oil was a staple in Mom's (under the counter cupboard) as I was known to call it. Huge and I mean huge Tin of olive oil was the only oil she would use for everything.  From salad to chicken or pasta sauce she would begin with her favorite ingredient which she said was the golden gift to all Italians, Pure Olive oil!   



Mom would dip her chicken breasts in beaten egg (which had been lightly salt and peppered) and then either use her fresh breadcrumbs or yes store bought to coat the chicken thoroughly.  Then place the chicken into hot olive oil.  Quick fry until golden brown on each side and then she'd turn down the stove to low, cover, and cook until tender.  She didn't use the oven at all.  She did her pork chops the same way and they were always tender.

When I make my chicken cutlets I also do it Mom's way(gently frying them in olive oil) , placing them in a baking dish adding some of my warm red sauce; either marinara or plain, topping with some shredded mozzarella and serving.  You can bake if desired (350)until cheese melts or is bubbly.  Approx. 10 minutes.

Note:  Most times my sauce is hot so the cheese starts to melt (I use shredded mozzarella) without having to bake. I have found that if you bake in the oven sometimes cheese melts too much.  Just sayin!

Happy Cooking from my kitchen to yours,


M.J.


Ingredients:

2 to 4  chicken breast cutlets (1 1/4 to 1 1/2 pounds total) 
Salt and pepper  to taste (1/2 to 3/4 tsp. salt and 1/4 tsp. pepper)
1 to  2 eggs beaten
1 cup breadcrumbs ) (Panko works great)
* 1/2  cup freshly grated Pecorino Romano cheese 
1/4 cup olive oil 
2 Tbsp parsley 
* 4 to 8 ounces mozzarella cheese, shredded(light cheese or lots of cheese) you decide
Cooked pasta




Beat egg with salt and pepper.  Dip chicken breasts into breadcrumb/parsley mix).  Heat oil to medium heat.  Place breaded chicken into oil.  Fry until golden brown and crispy, turn over and do the same on the other side.  Lower heat, cover chicken(if necessary add 1 to 1 T. water).  Cook on low heat approx. 10 minutes more.  Transfer chicken to plate top with hot pasta sauce, sprinkle with both cheeses. Add your favorite cooked pasta on the side and top that as well with pasta sauce top with cheese and serve immediately.  Note:   If your prefer transfer chicken to baking dish.  Place in 350 degree oven after topping with red sauce  Red Sauce

and both *cheeses.  

 Note:  If desired you can use your favorite jarred sauce.

2/10/2013 original 

Saturday, July 1, 2023

Seasoned Baked Chicken

Ingredients:

2 medium skin on split chicken breasts 
Olive oil
Salt
Pepper
Basil
Thyme
Onion powder
Garlic powder 
Paprika 

I first rubbed very well with olive oil. Then mixed my seasonings and rubbed well so all was loaded with seasoning.  I’m a heavy handed lady lol.

Baked at 350° for 10 minutes without cover then about 40 min covered.  It looked good and lots of drippings.  Removed cover and baked about 10 more minutes.  I put foil back on and allowed it to rest about 10 more.  It fell off the bone.  Delicious!







Dessert!  Cherry crumble over vanilla ice cream.  Yum!


I don’t have exact amounts for the rub so judge it by how much or how little seasoning you like.  Personally this chicken was heavily seasoned , skin on then baked.



Skin on bone -in chicken breasts.  Leave skin on and then add your seasonings. Baking with the skin on will give you a moist chicken breast.

Note:  I rubbed olive oil all over the chicken.  In a dish I placed all spices and then stirred them. Then rub spices thoroughly on chicken breasts. 

Baked 350° 

Homemade potato salad and cucs with scallions, oil and white wine vinegar. Salt and pepper of course!

Enjoy!



Thursday, June 15, 2023

Low carb Chicken Breast


I originally made this chicken recipe in 2018 when I was watching my carbs.  Try it .  I’m sure you’ll you will enjoy it.

New Chicken Recipe

Watching your carbs? The recipe is carb friendly if you eliminate serving it over rice.  Substitute a healthy green salad or vegetable.

Our grandson has been spending some time with us and he doesn't eat as he should a lot of days so when he comes to visit I try to make something a little different than he'd be used to eating. He's a junk food guy.....

He loves cream cheese on bagels but in chicken it was certainly going to be a test of his taste buds.

To nicely stuff these breasts you need a good thick chicken breast so you can easily cut a pocket in it.
It's easily done with a sharp knife.

Below is the recipe and our grandson ate it all and said he really liked it.  That's big coming from him....Enjoy!















3 to 4  medium to large boneless chicken breasts
1 Tablespoon olive oil
1 tsp. paprika
1 tsp. salt divided
1/4 tsp. onion powder
1/4 tsp. garlic powder
4 ounces cream cheese softened
1/4 cup Romano cheese
1 Tablespoon mayonnaise
1/4 cup chopped spinach
1/2 tsp. red pepper flakes (optional)

Preheat oven to 375 degrees

Place chicken breasts on cutting board and drizzle with olive oil.  In a small bowl place paprika, 1/2 tsp. salt, garlic powder, onion powder and stir to combine, Sprinkle chicken breasts evenly with mixture.

In a small bowl Add softened cream cheese, Romano cheese, mayonnaise, spinach,remaining 1/2 tsp. salt and pinch of red pepper (optional) Stir well to mix.3 to 4  medium to large boneless chicken breasts

Using a sharp knife cut a pocket into the side of each chicken breast and set aside. Spoon the cream cheese mixture into each pocket evenly.

Place stuffed breasts in a 13x9 inch baking dish.

Bake uncovered for approximately 25 to 30 minutes until chicken is cooked through.  Mine was done in 25 minutes. Cover until ready to serve.


A side salad would be a healthy choice with this meal or a steamed vegetable.  Enjoy!


2018/7/19 original recipe 


Monday, June 12, 2023

Chicken tetrazzini (shortcut recipe)

Playing with an old recipe of mine.

It’s a Chilly Monday and we finally did get a little rain .  Yea!  A  good day to use some of my rotisserie chicken that I had frozen.  Note:  always a good idea to buy rotisserie chicken when it’s 4.99 for a whole chicken.  I clean all chicken off bone and freeze when cool in freezer bags for later use.  The carcass is also great to make some hearty chicken broth!

2cups diced or cut in cubes or pieces Rotisserie chicken
1 can cream of chicken soup
2 cans whole milk
1/4 + cup cubed American cheese( do you like cheese?) add a bit more 
2 tablespoons sliced butter
1 tablespoon sour cream
1 teaspoon dried parsley 
Pinch salt
I/4 cup shredded mozzarella (optional for top)
3 cups cooked minute rice















Place cut up rotisserie chicken in deep baking dish.

In a separate bowl place chicken soup, milk, sour cream ,  parsley, cheese and butter. Stir.  Slowly pour over chicken.  

Bake 350° 30 minutes covered.  Then 10 minutes without cover.  Remove from oven and add cooked rice. Allow to set covered for 10 minutes and serve.  Corn as a side but any steamed vegetable would work.

If using mozzarella add to top and broil on high for a few(3) minutes.

Enjoy!