Tag Archives: Main Dish-chicken

A New Skill In The Making 

I had mentioned earlier this year that I would love to create cooking videos this summer. I want to you know that I’ve started the process. Since I am a beginner at this there will be no uploads at the moment. But I promise you that I will have my first video uploaded shortly. While I was preparing last night’s supper I practiced talking as if I was facing a camera. It was a fun experience to start my adventure of creating videos.

Back to the recipe.

I cooked this Buttermilk Roasted Chicken. It’s overall an easy baked chicken that’s crispy on the outside and juicy, tender and super delicious throughout the meat.

The side dish was Garlic Parmesan Roasted Asparagus

BUTTERMILK ROASTED CHICKEN

INGREDIENTS

3-6 Chicken Breast Halves, Bone In
3 C Buttermilk, Well Shaken
3/4 C Divided Vegetable Oil
4 Garlic Cloves, Crushed
1 1/2 Tbsp Salt
1 Tsp Black Pepper
2 Tbsp Fresh Rosemary, Chopped
2 Tbsp Honey
3 Tbsp Fresh Parsley, Chopped (Optional)

INSTRUCTIONS

1. In a bowl, stir together buttermilk, 1/2 cup vegetable oil, garlic, salt, pepper, rosemary, and honey until salt is completely dissolved. Divide the chicken pieces into two 1 gallon ziplock bags.

2. Pour half of the buttermilk mixture in each bag. Press out as much air as possible and tightly seal bags.  Place on a rimmed dish or plate in case the bags leaks. Refrigerate overnight or preferably for two days. Flip bag halfway through marinating time.

Preheat your oven to 400 degrees.

3. After two days of marinating, take the chicken out of the ziplock bags and place on a wire rack so any extra marinade will drip off. Line a baking pan with aluminum foil and place the chicken in a single layer on the pan. Drizzle chicken with remaining oil. Roast the chicken for forty-five minutes, then turn off the oven, and allow the chicken to continue to cook (just in the remaining heat-don’t open the door) for seven-ten minutes more or until chicken is done.

Source Gonna Want Seconds

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Cooking is more than just a hobby

I have found that cooking is very therapeutic for me in many different ways. For instance cooking makes a great exercise for the muscles in my right arm. They are not as strong as the ones in my left. One of the challenges I face is holding certain vegetables with my right hand while I use my left to hold the knife to cut or slice it. For me the process sometimes can be very slow and frustrating. But whenever I do get frustrated I am constantly reminded that I am doing it for God’s Glory.

The other night I prepared these delicious Chicken Ranch Fajitas. They have chunks of chicken, onion, and sliced peppers cook in one pan on the stove top. Mix in some flavorful spices and ranch dressing for the best 30-minute meal. These fajitas are excellent for a busy weeknight.

Skillet Chicken Ranch Fajitas

Ingredients

1 Tbsp olive oil
1 small onion, finely chopped or sliced
1 red bell pepper, sliced thin
1 yellow or orange bell pepper, sliced thin
3 boneless, skinless chicken breasts, cut into small bite-sized chunks
1/2 tsp cumin
1/4 tsp Cayenne pepper optional
1/2 tsp garlic powder
1/2 tsp chili powder
1/2 tsp salt
3 Tbsp ranch dressing

Instructions

1. In a large skillet heat olive oil over medium-high heat. Add sliced bell peppers and onions. Let cook, stirring every couple of minutes, for approximately five-eight minutes until softened.

2. While peppers/onion are cooking, combine the cumin, garlic powder, cayenne pepper, (If using) chili powder, and salt in a small bowl and sprinkle over the chunked chicken. Using both hands mix until all chicken is coated.

3. Move peppers and onion to one-half of the skillet. Add the chicken to the other half. Let cook for approximately ten-twelve minutes, turning chicken, until chicken is cooked through. Stir the pepper mixture a few times so it does not burn. Mix the chicken, peppers, and onions together in the skillet.

4. Add the ranch dressing. Stir to combine. Serve with choice of tortilla, cilantro, sour cream, and guacamole or avocado. You could also serve with additional ranch dressing to drizzle over the fajita.

Source Together As Family

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SLOW COOKER HONEY TERIYAKI CHICKEN

SLOW COOKER HONEY TERIYAKI CHICKEN

Ingredients

4 boneless chicken breasts, approximately 2 lbs
½ C soy sauce or Bragg
½ C honey
¼ C rice wine vinegar
¼ C onion, chopped
2 garlic cloves, minced
¼ tsp pepper
¾ tsp ground ginger
¼ C water
3 Tbsp Cornstarch
Optional garnish: green onions, sesame seeds

Directions

1. Grease your crockpot with cooking spray and place the chicken breasts in the bottom. In a small bowl combine the soy sauce, honey, rice wine vinegar, onion, garlic, pepper, and ginger. Pour over the chicken breasts. Cook on high for three to four hours or low for four to five or until chicken is finished cooking and shreds easily.

2. Once the chicken is cooked, remove with a fork and shred on a plate.Pour the sauce into a medium saucepan. In a small bowl, whisk together the water and cornstarch. Slowly whisk into the sauce on medium high heat. Continue to whisk and let it boil until the honey teriyaki sauce starts to thicken. About two minutes. Add the chicken back to your slow cooker and pour the sauce on top stirring to coat. Serve over rice and garnish with sesame seeds if desired.

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Source The recipe Critic

Coming up next week on cooking with Court

Honey Glazed Pork Chops with mushrooms

Slow Cooker Beef and Black Bean Stew

CITRUS & ROSEMARY ROASTED TURKEY BREAST
Parmesan Ranch Broccoli

Vietnamese-Style Baked Chicken

Hello, fellow bloggers and cooks, Sorry that I haven’t been writing much on my blog within the past few days. Last Wednesday I went with my Grandma to Waco, Texas. We stayed there for a few days to visit with Family members and for my cousin’s birthday party. While I was there I got to do some baking and I cooked my favorite classic Million Dollar Spaghetti for my family. Everyone loved it! We all had an excellent time!

Now onto to the recipe!

When I got home from my trip I did not feel like cooking so chose to take the day off from my normal cooking day (Monday). I resumed it the next day to prepare this Vietnamese-style baked chicken; the Chicken thighs (or breasts) is marinated in a mixture of fish sauce, brown sugar, herbs and lime juice and then oven-baked to create a dish inspired with delicious flavors and browned to perfection. 

The side dish was: Buffalo Cauliflower Bites

VIETNAMESE-STYLE BAKED CHICKEN

INGREDIENTS

2 lbs bone-in, skin-on chicken thighs or breasts
¼ C soy sauce or Bragg
¼ C Asian fish sauce
¼ C dark brown sugar
1 Tbsp minced peeled fresh ginger
2 tsp hot chili-garlic paste (I used Wasabi Sauce)
1½ Tbsp fresh juice from 1 lime
1 tsp finely grated zest from 1 lime
3 medium cloves garlic, minced or grated (about 2 tsp)
2 Tbsp fresh or dried cilantro
2 Tbsp Olive oil
Sliced limes and cilantro leaves, for garnish

INSTRUCTIONS

Set your oven to 425 degrees F. Line a rimmed baking with foil and lightly grease it with cooking spray. Set aside.

1. Place chicken in a large zipper-lock bag. In a medium bowl, combine soy sauce, fish sauce, sugar, ginger, wasabi sauce, lime juice, lime zest, garlic, cilantro, and oil. Pour marinade into bag over chicken, seal bag, and toss to coat well. Let chicken marinate for at least thirty minutes or overnight.

2. Then remove the chicken from bag, allowing marinade to drip off, and set it on the previously prepared baking sheet making sure to leave space between thighs/breasts. Pour the leftover marinade over the chicken and place it in the oven. Bake until thighs register 155 to 160°F on an instant-read thermometer, about thirty five-forty minutes. (Be sure to measure temperature in the center of the thickest part of the thighs, but not directly against the bone.)

3. If chicken skin is not brown and crisp enough by the time the thighs are cooked through, turn on oven broiler and broil until browned and crisp, about one minute, being careful not to burn the skin. Transfer chicken to a platter and let rest for five minutes. Garnish with lime slices and cilantro, then serve.

Source Nerds with knives

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Cook now or freeze and bake later

Baked Lemon Pepper Chicken

Ingredients

4 chicken breasts
1/2 c. extra virgin olive oil
1/4 c. lemon juice
1 Tbsp. lemon pepper
Grated parmesan cheese

Instructions

Preheat your oven to 350 degrees. Lightly grease a baking dish with non-stick cooking spray.

To prepare right away: In a medium bowl combine the oil, lemon juice, and lemon pepper. Place the chicken onto the greased baking sheet and pour the marinade all over the chicken. Sprinkle with grated parmesan, then bake for forty-five minutes

OR TO FREEZE… Combine in a gallon freezer bag: chicken, oil, lemon juice, and lemon pepper. Seal tightly. Place the bag/container with everything inside into your freezer. Then to prepare, thaw overnight in the fridge, then top with parmesan, and bake in the oven for forty-five minutes at 350F.

Source Recipe book and more

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Throw in, Turn on, leave and yum!

Yesterday I had somewhat of a busy day and was not home for the majority of the time. However, I thankfully was up early to prepare this Mexican Cream Cheese Crockpot Chicken. Here’s what my day consisted of after I threw all of the ingredients into my Crockpot. I spent the mid-morning and afternoon with my sister (Caylee). She and I went to get coffee at Starbucks and then we shopped at the mall for a few hours. We too had to stop by HEB because I had to purchase a few ingredients for this dish. It was a lot of fun!

Then later that evening I volunteered for the special needs ministry at my church. Volunteering for the special needs ministry is my biggest highlight of my week because I not only enjoy playing with the kiddos but I too love seeing the smiles on their faces. They are adorable!

Now onto the recipe!

This recipe would make an excellent companion for any crazy busy person!

Seriously.

You toss everything into your Crock-Pot in the morning and when you come home you shred the chicken, add the cream cheese and serve it on tortillas or over rice. Of course, that’s accurate of several slow cooker recipes. But the excellent thing about this one, and what separates it from many others, is that everyone will LOVE it. My favorite thing about this dish is that it’s extremely creamy and full of flavor.

Mexican Cream Cheese Crockpot Chicken

Ingredients

4 Chicken Breast Halves, Boneless and Skinless
1 (15 Ounce) Can Black Beans Goya
1 (10 Ounce) Can Rotel
1 (6 Ounces) Can Black Olives
1 Small Yellow Onion, Chopped
1 Envelope Taco Seasoning Mccormick
8 Ounces Cream Cheese, Cubed

Directions

Add all ingredients to your crockpot except for the cream cheese. Cook on high for four-six hours or low for eight hours or until chicken is extremely tender. Remove the chicken and shred. Place the chicken back into the crockpot. Add cream cheese, cover and continue to cook on high for thirty minutes. Stir well and serve with tortillas or over rice

Source Gonna want seconds

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