We found this one for our first Thanksgiving in Denver, which was a while back, and it worked masterfully. Since then, we’ve come back to it whenever we are roasting a chicken or turkey for any purpose. The recipe comes from Ina Garten, over here. Our version doesn’t vary too far.
In a bowl, mix up the following:
3 cloves minced garlic
2 tsp mustard (the brown kind, not the yellow)
1 tbsp rosemary
1 tbsp sage
1 tsp thyme
2 tsp salt
1 tsp pepper
2 tbsp olive oil
2 tbsp lemon juice
Get that mixture all up in your bird of choice, especially between the meat and the skin. There is usually a bit left over, and I just toss it right on top. It’ll be fine, don’t worry about it.
Set that oven for 325, and put the turkey or chicken in a rack in the roasting pan with about a cup of white cooking wine on the bottom, and let it cook. Smaller chicken breasts are usually done in 60-75 minutes, where larger turkey breasts might take closer to 2 hours – keep an eye on it.
When it’s done, it’s delicious warm right away, or cold in sandwiches later.
nothing too fancy here, just some oven-baked “fried” chicken. i based this off a recipe from epicurious.
* Position a rack in the upper third of the oven. Preheat the oven to 350°F. Lightly oil a baking sheet.
Rinse and pat dry:
* 3 1/2 pounds chicken parts
* Salt and ground black pepper to taste
Whisk together in a shallow bowl:
* 2 large eggs
* 1/4 cup milk
Combine in a wide, shallow bowl:
* 2 1/2 cups panko bread crumbs
* season with salt, pepper, paprika, chili powder, arlic powder
Dip the chicken pieces in the egg mixture, then coat with the corn flake mixture, patting with your fingers to make the crumbs adhere. The chicken can be prepared to this point up to 3 hours in advance and kept, uncovered, in the refrigerator. Arrange the chicken skin side up on the baking sheet. If you wish, drizzle over the chicken 2 to 3 tablespoons melted butter
Bake until the chicken is crisp and golden, 45 to 60 minutes. Serve immediately or at room temperature.
an easy and satisfying recipe that scratched the itch. nothing unbelievably special – i wouldn’t make it to blow away guests. but if you’re in the mood for fried chicken, it’ll get the job done without needing a bucket full of oil. B
3 medium carrots cut into 1/2 in pieces (1 1/2 cup – we used baby carrots)
1 medium onion chopped (1/2 cup)
1 6-oz can tomato paste
1/2 cup dry red wine or water (we used water)
1/3 cup water
1 t garlic powder
1/2 t dried thyme
1/4 t salt
1/8 t ground cloves
2 bay leaves
2 15-oz cans navy beans, rinsed and drained
1 lb boneless, skinless chicken breasts
8 oz fully cooked Polish Sausage cut into 1/4 in sliced.
1. In a 3 1/2 to 4 quart slow cooker combine carrots, onions, tomato paste, wind and the 1/3 cup water, garlic powder, thyme, salt, cloves, and bay leaves. Add beans. Place chicken on bean mixture. Place sausage on chicken.
2. Cover; cook on low-heat 5 to 7 hours or on high-heat for 2 1/2 to 3 1/2 hours. Before serving discard bay leaves and skim off fat.
We served this over couscous.
David: I thought it was pretty good. But the spices were off a little bit. I am not sure if the thyme was off a little bit. I would have it again, but I would want to mess with the spices a bit. B
Carla: I like it. I agree with David in that the spices were a bit off, but not enough to make it terrible or uneatable. B
tonight’s dinner! found it on allrecipes.com.
* 3/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 teaspoon cayenne pepper
* 1/8 teaspoon paprika
* 1/4 teaspoon garlic powder
* 1/8 teaspoon onion powder
* 1/4 teaspoon dried thyme
* 1/4 teaspoon dried parsley
* 4 boneless, skinless chicken breast halves
* 2 tablespoons butter
* 1 tablespoon olive oil
* 2 teaspoons garlic powder
* 3 tablespoons lime juice
1. In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
2. Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce.
followed it pretty close to the recipe; we used sweetened lime juice, as that’s all that we had. a comment on allrecipes said that it was enjoyable with some tequila thrown in; we didn’t have that, but tossed in a touch of rum. this was rather easy to put together, as we had pretty much everything but the chicken already at home.
david – surprisingly tasty! when i saw it in the pan i wasn’t sure how good it would go, but it was actually very flavorful; a good mix of different tastes together. especially considering how easy it was to make, i’d definitely do it again. A-
carla – “it was nice and spicy. tasted good…um, it was quick to make…and i don’t know what else to say…B+”
ryan is in town, and he made dinner for us, so it’s getting an entry on the food blog. ryan likes to make this with beef, and he said it sort of tastes like lasagna, hence the title; but he substituted chicken for carla.
3 chicken breasts, chopped into tiny pieces
2 potatoes, diced
a bunch of spinach
4 eggs, scrambled
some mushrooms, sliced
2 tomatoes, chopped
a bit tomato sauce
spices: basil, oregano, garlic powder, chili powder, S&P to taste
rock all this stuff in a skillet, and serve it up!
carla – um, unusually good. let’s see, the potatoes were a good substitute for another starch or carbohydrate. it had a good flavor, i would eat it again. B
david – i was also surprised that this was a good – i’m a bit skeptical of the “throw it all in a skillet” method. however, this was pretty successful – and it really did taste a bit like lasagna, which is tasty. overall, a solid effort. B+I
1.5 lbs uncooked, boneless, skinless chicken breasts
1 c plain, fat-free yogurt
1 tsp minced garlic
1/4 tsp, each salt and pepper
1/8 tsp, each cayenne and cumin
Mix yogurt, galic, salt, pepper, cayenne, and cumin in a glass bowl. Add all of the chicken and let marinate in the refrigerator 30 minutes to 8 hours, turning occassionally. Preheat grill (we used the Foreman). Remove chicken from marinade and discard marinade. Grill until the chicken is no longer pink.
We made this with whole wheat couscous and some steamed vegetables.
David: I like it. It had a good spiced flavor to it. I feel like some sort of sauce would enhance it, but it was still pretty solid. B
Carla: I like it. I think if I had turned the chicken more when it was being marinated, that it might have had a better flavor. It could use a sauce, I think, but I am not sure what it could be. I would have it again. B+
dinner last night. panini night started strong, and then school and life took over. but we came back strong with a panini vengeance. no recipe for this one, we just made it happen. so here’s how it went down:
4 chicken breasts
4 delicious wheat-type rolls
4 slices tasty cheese (we used colby-jack)
1 bunch of bbq sauce
sundry spices (i used garlic powder, chili powder, cayenne, salt ‘n’ pepper…)
a bit o’ oil
1) cut up the chicken breasts into tiny little bits
2) heat ’em up in a frying pan with the oil. add in some spicy goodness and anything else to make them flavorful. i even tried a touch of soy sauce for salty goodness.
3) once the chicken won’t give you a disease, pour in a bunch of that there bbq sauce. mix it all up and let it get all good and warm.
4) spoon equal parts onto your bread, put on the cheese, and set your panini maker to go!
david – very nice. simple and easy to make, a very satisfying and tasty meal. we had just the right amount of cheesyness, sauciness, and breadyness. thrilling. A.
carla – it was very yummy. i want another one right now. A.