Filed under: chicken
We have spent hundreds and hundreds of dollars in the past 5 months on Olympic Pizza’s Buffalo chicken fingers. They messed up our order 3 times but we kept going back like fools. One time, they took the order and when we returned to pick it up, they indicated that they hadn’t made it, didn’t say anything and looked like they were going to start it. We waited for 10 more minutes and then realized they did not start it at all. That was about 45 minutes of starving time with nothing to show for it (the upside of that night was that we discover Himalayan fusion food). Time 2, they gave us regular, dry chicken fingers. Third, they gave us buffalo chicken wings (all skin and bones).
It was a miracle that we kept going back. It was at the insistence of my husband, who is completely crack-cocaine-hooked on the Buffalo chicken fingers. One of our new year’s resolutions is to save money and not to eat food out. Making the BCF at home will hopefully aid in this endeavor.
Ingredients:
- 4 pounds frozen chicken tenders
- salt and pepper
- 1/4 cup vegetable oil
- 1/4 cup hot pepper sauce
- 1 tablespoon white vinegar
Preparation:
Heat chicken tenders in oven as instructed on the package.
In a small saucepan, stir together oil, hot sauce and vinegar. Pour over tenders and toss to coat thoroughly. Serve Buffalo fingers with the Blue Cheese Dip.
Blue Cheese Dip
- 3/4 cup mayonnaise
- 1 clove garlic, minced
- 2 tablespoons finely chopped fresh parsley
- 1/2 cup sour cream
- 1 tablespoon fresh lemon juice
- 1 tablespoon white vinegar
- 1/2 cup crumbled blue cheese
- salt and pepper
Combine all ingredients; chill for an hour or two. Serve as a dip for the Buffalo tenders. Makes about 1 1/2 cups of blue cheese dip.From About.com, by Diana Rattray
I found this on the back of my Kosher salt box, so I’m writing this down before recycling it. Hope to make it soon. Yummy avocado! I’ve been so busy and a bit down and out when I’m not busy…well, I’ve been both. Heh heh – what skills!
7 Tbs. butter, divided (I hear the EVOO getting called from the bench)
1 Tbs. olive oil
8 skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1 cup light cream
1 cup chicken broth
3/4 tsp salt
1/4 tsp ground black pepper
1/2 cup grated Parmesan cheese
2 dashes hot pepper sauce
1/2 tsp dried rosemary, crushed
1/2 tsp basil
3 cups (8 oz.) sliced fresh mushrooms
1/4 cup sherry
1/2 sliced almonds, toasted
1 or 2 avocados
Preheat oven to 350º. Melt one tablespoon of butter (EVOO) in a large heavy skillet. Add olive oil and swirl together with the butter. Add chicken and saute until chicken pieces are browned and juices run clear. Turn pieces to brown evenly while sauteing. Place chicken breasts in 9×13 baking dish and set aside. Melt 4 tablespoons butter until foamy. Stir in flour, and cook for three minutes, stirring constantly. Slowly add cream and chicken broth. Continue stirring and cooking until smooth and thickened. Season with salt, black pepper, parmesan, hot pepper sauce, and herbs.
Set aside.
Saute mushrooms in remaining two tablespoons of butter. Add sherry and cook until reduced. Place mushrooms over the chicken. Pour the sauce over the chicken and mushrooms. Back uncovered for 25 minutes, then sprinkle with almonds, and return to oven for 10 minutes. Peel and slice avocados lengthwise and place over chicken before serving.
Serves 8. Prep time: 25 minutes Cook time: 35 minutes
This is a great main dish to the Grilled Veggies. If you have a bigger grill, there is enough room for chicken to be grilled next to the veggie basket. Serves 4.
~2 lbs. of chicken breast, cut into tenders
Fresh rosemary, 2 tsp., chopped
Fresh thyme, 2 tsp
EVOO and S&P
Marinade the chicken with the herbs and EVOO. Season with S&P. Refrigerate for an hour. Grill for 8-10 minutes (4-5 minutes per side).
3 tsp olive oil
¾ cup ea, diced: onion, carrot, celery
2 cloves garlic
¼ cup black olives, pitted, coarsely chopped
½ lb. thin green beans, trimmed
Pinch crushed red pepper
1 tsp dried oregano
1 lb. boneless, skinless chicken breasts, sliced crosswise into 1/8 in-thick strips
1 ½ tsp cornstarch
½ cup chicken broth
1 ½ salt, or to taste
½ tsp pepper, to taste
Chopped fresh, flat-leaf parsley for garnish (optional)
In a 12-inch skillet, heat 2 tablespoons oil over medium-high heat until very hot but not smoking. Add diced vegetables; and cook, stirring frequently until beginning to brown; about 5 minutes. Ad garlic, olives, red pepper, oregano, and green beans. Cook, stirring frequently, until the beans are crisp-tender; 3 to 4 minutes. Transfer vegetable mixture to a bowl.
Raise the heat to high, and add remaining tablespoon oil to the skillet. Heat until very hot but not smoking, and add chicken. Cook, stirring frequently, until chicken is golden brown and cooked through; 2 to 3 minutes.
Reduce heat to medium. Return vegetable mixture to the skillet. Combine cornstarch with 1 tablespoon of broth, and add to skillet. Toss together until thickened. Season with salt and pepper and sprinkle with parsley. Serve over thin spaghetti or rice.
I used to work as a counselor at a treatment program for psychotic and bipolar patients. A very enjoyable part of that job was cooking dinner for everyone. That is, making a meal for 25 people (the staff ate too). My particular cohort of staff comprised some serious foodies. I learned much from cooking with the others. It was quite wonderful as we competed to plan the most delicious meals and cooperated on a team during the actual preparation. The patients were the judges! This is one of the dinners. I write this down so I remember to make it more often. The measurements given below are approximate – cook it to taste! We usually do one-dish meals, so this is enough for dinner for two and then lunch for two the next day.
1 lb. chicken breast, sliced into tenders
1 lb. portabella mushrooms, 1/2 inch slices
2 tsps. capers
2 tsps. fresh garlic, minced
1 Tbs. EVOO
1 Tbs. balsamic vinegar
1 tsp. soy sauce (or to taste)
pasta of your choice, for 2-4 people
In a large pan, heat EVOO and garlic for 30 seconds. Add chicken, turn up to high heat. Turn chicken when first side is browned and push them to the side and add mushrooms and capers. Lower heat to medium-high. Stir them around a few times, then add the soy and balsamic. Continue to cook until chicken and mushrooms are done, and sauce thickens. Serve over pasta.
Filed under: Full course 2, chicken, chicken broth, green peppers, mushrooms, rosemary, tomato paste, tomatoes, white wine
This is scrumptious! It came from a cookbook I checked out of the local library and was surprisingly orgasmic. Give it a try and come back to rate it on the Orgasmeter (see page for scale)! There are also simple side dishes that I made with it and will appear together under the tag “Full course 2″. Happy eating!
1 tablespoon olive oil
4 skinless chicken breast halves (bone-in)
½ cup white wine (or apple juice)
1 cup sliced onions
2 cups sliced mushrooms
2 teaspoons minced garlic
½ cup sliced green peppers
½ teaspoon all-purpose flour
2 tablespoons tomato paste
½ cup chicken broth
1 cup chopped tomatoes
Heat oil in a 10-inch non-stick skillet over medium-high heat; when the oil is hot, add the chicken and brown it on both sides. Transfer the chicken to a plate.
Bring the wine or apple juice to a boil in the same skillet, scraping loose any browned bits. Add the onions, mushrooms, garlic, green peppers and rosemary; cook and stir for 5 minutes, or until the onions are soft.
In a small bowl, combine the flour and tomato paste; stir in the broth and tomatoes. Add to the sauce; stir well. Place the chicken, bone side up, on the vegetables, cover and cook for 15 to 20 minutes, or until the chicken is no longer pink in the center.
Serves 4
Filed under: chicken, fresh herbs, gravy, parsnips, rosemary, tarragon, thyme, white wine
Ingredients:
1 whole chicken, 4 lbs, washed and patted dry
2 cloves garlic
Salt
Pepper
Fresh herbs: tarragon, rosemary or thyme
6 tablespoons butter
1 onion, peeled and halved
3 parsnips, peeled and chopped into 3 inch pieces
3 carrots, peeled and chopped into 3 inch pieces
3 potatoes, quartered
2 tablespoons olive oil
Gravy:
Splash white wine
1 cup chicken stock
Chopped fresh herbs
Salt
Pepper
Directions:
Preheat oven to 425 degrees. Remove giblet bag from chicken’s cavity. Season cavity well with salt and pepper. Chop up garlic with salt and herbs. Mash garlic mixture with butter. Slide butter mixture under breast skin of chicken and next to legs. Stuff cavity with onion and whole herbs. Place chicken into roasting pan. Roast for 30 minutes at 425 and then reduce heat to 375. In a large bowl, toss vegetables with olive oil and add to roasting pan. Roast chicken for another 40 minutes. Occasionally baste chicken with pan juices. To check chicken for doneness, prick leg with knife and press to see juices. If the juices run clear, then the chicken is done.
Remove from oven and let sit for 15 minutes. Remove roasted vegetables to a side dish and keep warm in oven. Place roasting pan on stove burner over medium heat. Add wine and chicken stock. Stir and rub bottom of pan to scrape up brown bits. Bring to a simmer and season with salt and pepper. Serve hot.
Recipe Courtesy of Cathy Lowe
Copyright 2002 Television food network G.P., All Rights Reserved
