- Stir fry chicken
- Medium tomato
- Mini bell peppers
- Goat cheese
- Red onion (optional)
- Dressing (only a small amount needed)
I am planning to adapt this to a whole roasted chicken recipe soon, using some of the basics from my previous post Easy, Delicious Roast Chicken and Gravy.
I came across a recipe for Guac & Chicken Pinwheels with Tyson Grilled & Ready on Twitter (retweeted by @therebelchick here).
This is so quick, easy, and good. It looks like a great way to use up some of the ingredients you have hanging around the fridge, too. I don’t know about you, but I’m always looking for inviting ways to use up the rest of the fresh spinach before it goes bad.
So what we have here is some chicken, cheese, spinach and guacamole, rolled up in a tortilla and cut into bite-sized peices. It would make a great snack, appetizer, or main dish. You could even serve it up with some homemade ranch or blue cheese dressing.
Personally, I would use sliced cheddar or pepper jack in place of American cheese, and substitute some of my cook-ahead chicken for the store-bought chicken in the original recipe, but I love the idea here!
One thing that’s pictured, but not named,in the original blog post is Wholly Guacamole, store-bought guac. While nothing beats homemade guacamole, I have found that this brand is quite good, and makes for a very acceptable substitute for the real thing. Normally I won’t touch store-bought guac, so that’s a pretty big deal.
Thanks to @therebelchick and @Momhatescooking for the headsup on this one!
This stuff works great for burritos, bowls, and just snacking cold, straight out of the fridge (I eat it by the handful that way for breakfast). It would probably be good in sandwiches, too.
I have discovered brining. I had no idea what I was missing. Brining uses salt water to suck moisture and flavors into the meat. The key is to use enough salt. If you use too little it sucks the moisture out instead. At least, that’s what they say.
Heat your water and mix in the salt until liquefied.
Add other seasonings, such as garlic powder, onion powder, and whatever you like.
Cool the brine by setting the pan in cold water, or set it aside until it cools.
Place the meat in a sealable container.
Pour in the brine, completely covering the meat.
The beauty of this recipe is that you can use just about anything in your refrigerator that needs to be used now or thrown out tomorrow to make a delicious and healthy meal!
What you have to have:
Onions (any kind will work)
Broth, stock, or bullion
Cooked chicken (any kind of meat can be substituted)
Cooked pasta (if you use long pasta like spaghetti cut into bite
size pieces, you can also substitute with rice)
vegetables (if you have them)
What I used last night:
2 medium-large onions
1 stick celery
Minced garlic to taste (3 heaping tablespoons)
¾ stick butter
3-4 cups left over cooked chicken (lemon chicken and broaster
2-3 tablespoons flour
6 cups chicken broth (bullion)
1-2 cups left over cooked penne
Put onions, carrots, and celery in food processor until chopped up fine (can be done by hand). Melt butter and add onions, carrots, celery, and garlic. Cook stirring occasionally over med-med high heat for about 20 minutes, or until everything get soft and onions start to turn translucent. Add chicken and stir, add flour and stir, cook for 5 more minutes. Add chicken broth (this is when you would add raw vegetables) and cook at simmer – low boil uncovered for 35 minutes, stirring occasionally. Add pasta (this is when you would add cooked vegetables), cover and cook for 10 minutes more. It is now ready to eat, but will improve if you leave covered, turn down to low heat and cook for another 30-45 minutes, stirring occasionally.
Boneless skinless chicken breast (about 2 pounds, can be frozen)
½ cup bourbon
3 tablespoons minced garlic
½ cup Worcestershire sauce
1 tablespoon agave nectar
2 tablespoons soy sauce
1 tablespoon lemon juice
1 tablespoon cranberry juice cocktail
1 tablespoon teriyaki sauce
¾ teaspoon fresh grated ginger
1 fresh sliced jalapeno
Place all ingredients, except chicken, in a gallon size freezer bag. Seal and shake to mix. Add chicken. Seal and shake to coat chicken. Place in refrigerator to marinate overnight. Turn over occasionally to thoroughly coat chicken. Pour chicken and marinade into a glass pan and cover with foil. Bake at 350 for 20-30 minutes until barely done. Cut chicken into large bite-sized pieces. Cook in hot iron skillet to brown the outside, reduce to medium heat and add marinade to skillet. Cook stirring occasionally until sauce thickens. Serve immediately. This dish does not taste as good when reheated.
I have subscribed to Katie’s newsletter for years and I love it! It’s called the Red Lotus Letter and it’s all about feng shui. Her article about feng shui in the kitchen will apear here next month. In the meantime, she has offered a couple of her favorite recipes.
Sandi – great blog! Love the concept of “real.” I am a foodie and put dinner on the table every night at 6:00. Dinner is a precious time in our family. I make a lot of different kinds of foods – Indian, Persian, Greek, you name it. But the recipes everyone enjoys the most are the “plain cooking” type. This will bring every kid within five miles to the table. Hope you enjoy them. Thanks again, Sandi!
Katie’s Chicken Fingers
by Katheryn Weber
1 1/2 pounds chicken tenders
1 cup all-purpose flour
1 1/2 tablespoons Lawry’s Seasoned Salt
2 eggs, beaten
3 cups (or much as needed) Kellogg’s Cornflake Crumbs*
2/3 cup vegetable oil
Heat oven to 425 degrees. Pour flour and seasoned salt into a plastic bag. Add chicken pieces a few at a time and shake to coat. Set two shallow pie plates aside with the egg in one and cornflake crumbs in the other.
Shake off flour from chicken and dredge in egg and then into cornflake crumbs, pressing the crumbs into the chicken. Do this with each piece. Pour vegetable oil into a large jellyroll baking pan and place in the oven for five minutes. Place the chicken into the heated oil. Bake for 10 minutes and turn the pieces over and bake for another 10 minutes or until golden brown. Place tenders onto a plate lined with paper towels. Serve with ketchup or favorite sauce. Enjoy!
*If you can’t find Kellogg’s Cornflake Crumbs at your grocery store, simply add cornflakes to your food processor and process until they are turned into crumbs. Store in the freezer in a zippered plastic bag.
Kathryn Weber is the publisher of the Red Lotus Letter Feng Shui E-zine and certified feng shui consultant in authentic Chinese feng shui. Kathryn helps her readers improve their lives and generate more wealth with feng shui. For more information and to receive her FREE E-book “Easy Money – 3 Steps to Building Massive Wealth with Feng Shui” visit www.redlotusletter.com and learn the fast and fun way how feng shui can make your life more prosperous and abundant!
When I was a teenager my dad and I used to go to breakfast together on Sundays at a little French café. Their breakfasts were very good, but they also had two dishes that I loved that were not breakfast foods – potato soup and teriyaki chicken. You could say it has been one of my minor life’s quests to replicate those dishes. I have made potato soup and teriyaki chicken that were very good, but not the same. Until now!
When I decided to make teriyaki chicken I didn’t have any teriyaki sauce. I could have bought some, but I decided to try making my own. I had no idea that this was going to turn out so much like my favorite teriyaki chicken in the whole world. I had given up on trying to replicate it!
Chicken breast – 2.5 pounds, frozen, boneless, skinless
Tamari sauce (or regular soy sauce)
Heat oven to 350. Place chicken in glass baking dish. Sprinkle powdered spices on chicken. Pour in pineapple juice. Add tamari. Cover and bake until chicken is done, flipping chicken over once or twice.
A note on proportions. I used about 2 or 3 cups of pineapple juice and about ¼ to ½ cup of tamari sauce. I went unusually light on the spices, just lightly sprinkling them over all the chicken, not coating it!
The secret to my fried chicken is the brown sugar in the breading. I still use my other spices, but the brown sugar gives just a slightly sweet flavor that I find much tastier than those times when I’ve been lazy and left it out.