chicken

Dinner Menu: Stir Fry Orange Chicken and Broccoli

/ TaMara / 2 Comments

It’s snowing here – well, raining at the moment, but snow by the evening. Never mind my garden is planted with tomatoes, three kinds of peppers, tomatillos, and zucchini, all raised in the house nursery over the past few months. Sigh.

It’s Colorado and we are always prepared for snow, so I’ve got everything ready to be covered and protected as the weather turns. Just not how I expected to spend the latter part of my week.

Cold weather puts me in the mood for some spicy favorites. This is from 2017:


orange-chicken-dinner

I’m not big on deep frying anything, but I love orange chicken so I wanted to find a way to make it so it was still crisp without all the oil and breading. I found the perfect ingredient to produce that result: potato starch. I’ve been using it for a while now and it makes the most perfect Oven Baked Chicken – I’ve been substituting it for the bread crumbs, combining it with crushed rice chex – I’ll post an updated recipe on that technique this week.

I thought it might have the same effect on pan frying chicken pieces. It did. Crispy, light and flavorful. Of course top anything with enough orange sauce and I’m there.

On the board tonight:

  1. Pan-Fried Orange Chicken
  2. Rice or Rice Noodles
  3. Steamed Broccoli

Continue reading →

Dinner Menu: Garlic, Garlic, Garlic Chicken

/ TaMara / 2 Comments

I know this sounds like a crazy recipe, but the Garlic, Garlic Chicken is a keeper.  The garlic roasts to a nice, nutty, sweet flavor, perfect with a slice of bread.

The salad works because each pepper has a different flavor. I didn’t want to do much to overwhelm that, but you can add sliced onion if it appeals to you.

Get a really good Artisan bread and you’ve got a dinner that takes less than 20 minutes to prep.

On the board tonight:

  1. Garlic, Garlic Chicken
  2. Loaf of a good crusty Artisan bread
  3. Sliced Pepper Salad
  4. Sliced apples with caramel dip

Garlic, Garlic Chicken

  • 5 lb roasting chicken
  • 1/2 cup of wine*
  • 1/2 cup of chicken broth,
  • salt & pepper
  • 40 cloves of garlic (unpeeled).

 Wash and dry the chicken, remove any giblets.  Add all ingredients into a roasting bag and roast for about an hour (follow cooking bag instructions, usually about 350 degrees, use a meat thermometer to check chicken temp).  Remove chicken to a platter and place garlic and sauce in a serving bowl.  The garlic can be squeezed out of the skins at the table onto the fresh bread.  Alternately, you can take the broth, reduce it and then add the peeled garlic into that. It makes a very nutty, garlic-y kind of gravy.

*I substituted 1/4 cup of a good whisky this last time with good results (I upped the broth to 3/4 cup).

Sliced Pepper Salad

  • 1 each: red, yellow, orange & green pepper, washed & sliced
  • 1/4 to 1/2 cup vinaigrette dressing
  • 1 head bib lettuce, washed, dried & torn

Toss peppers and vinaigrette dressing and let marinate 30 minutes.  Serve on a bed of bibb lettuce.

Shopping List:

  • 5lb Roasting Chicken
  • 40 Cloves of Garlic (about 4 bulbs)
  • 1 loaf Artisan Bread
  • 1 each: Red, Yellow, Orange, Green peppers
  • 4 oz vinaigrette dressing
  • 1 head bibb lettuce
  • Caramel dip
  • 4 apples

Also: chicken broth, wine, salt, pepper

September Grilling: Cantanzaro Chicken and Tuscan Panzanella Salad

/ TaMara / 2 Comments

Tonight’s menu features the Cantanzaro spice mix. Cantanzaro is a city in Italy.  So there are a lot of herbs this Italian girl recognizes: marjoram, basil, thyme, rosemary and oregano. And garlic, lots of garlic. But the kicker is the lemon and lemon peel.

It’s all very fresh for late summer/early fall harvest and great for grilling. Then I’ve added a fresh take on how to use the last of those fresh tomatoes. And just because I’m feeling ambitious, I included Gelato recipes.

On the board tonight:

  1. Grilled Cantanzaro Herbed Chicken Breasts
  2. Grilled Potatoes and Peppers (recipe here)
  3. Tuscan Panzanella Salad (recipe here)*
  4. Gelato (recipes here)

*the recipe calls for bread bowls, but with this meal, I served it over a bed of bibb lettuce.

Continue reading →

Snow Day: Chicken and Buttermilk Biscuit Pot Pie

/ TaMara / 1 Comment

We ended up with about 24 inches of snow, not counting the impressive drifts. Everything was closed again today while we clean up. As it’s Colorado, it’s already melting and the sidewalks, driveways and patio are already dry.  The four-foot drifts/snow piles from shoveling will take a bit more time. But it will be in the sixties by the end of the week.

In less than good news, two of my plum trees lost huge branches, and my 10-15 foot bushes’ health is still to be determined. Most will probably survive.

The big ducks demanded access to the yard, so I shoveled a path and they hung out on the patio, quickly understanding that those snow walls were unscalable. Although Maddie gave it a good try.

Anyway, the weather just cried out for comfort food. So tonight it’s chicken and biscuits. Continue reading →

Dinner Menu: Spicy Lime Cilantro Chicken w/Mexican Rice

/ TaMara / 1 Comment

It’s been unseasonably warm here after our early snow in September, so grilling is on the menu.

On the board:

  1. Spicy Lime Cilantro Chicken
  2. Mexican Rice Medley
  3. Green Beans
  4. Dark Chocolate Chip Cookies (recipe here)

Spicy Lime Cilantro Chicken:

  • 4 boneless chicken breasts
  • ½ cup lime juice
  • ¼ cup chopped cilantro
  • ¼ cup sliced pickled jalapenos and juice

 Place ingredients in a zip-lock bag and marinate 1 hour or overnight.  Broil or grill for 15 minutes, turning every 5 minutes, until breasts are cooked to 165 degrees. Continue reading →

Grilling Dinner Menu: Cantanzaro Herbed Chicken

/ TaMara

I get gifts! One I got this year was a box of assorted large bottles of spice mixes. I’ve enjoyed each unique blend, especially the Peruvian one, since it’s been a while since we have been able to frequent our favorite Peruvian restaurant here.

Tonight’s menu features the Cantanzaro spice mix. Cantanzaro is a city in Italy.  So there are a lot of herbs this Italian girl recognizes: marjoram, basil, thyme, rosemary and oregano. And garlic, lots of garlic. But the kicker is the lemon and lemon peel.

It’s all very fresh for summer and great for grilling.

On the board tonight:

  1. Grilled Cantanzaro Herbed Chicken Breasts
  2. Grilled peppers and onions (toss sliced onions and favorite mix of peppers with olive oil, salt, pepper and grill in a grilling pan)
  3. Cucumber-Tomato Salad (recipe here)
  4. Gelato (recipes here)

Continue reading →

Modified Sonoma Chicken Salad

/ TaMara

Here’s the original recipe

I was craving this salad enough to go out and get pecans today. I also grabbed a bottle of poppyseed dressing to take a shortcut in preparation.

Modified Sonoma Chicken Salad

  • 1/2 to 1 cup mayonnaise
  • 1 1/2 tbsp apple cider vinegar
  • 1/4 cup poppyseed dressing
  • salt & freshly ground black pepper
  • 2 lbs chicken breasts, cooked and diced
  • 3/4 cup pecan pieces
  • 1/2 cup whole cranberry sauce*

In a bowl, combine mayonnaise, vinegar, poppyseed dressing, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead. When ready to serve, toss dressing with chicken, pecans, cranberry sauce.

Serve on crusty rolls or I really like them on romaine lettuce leaves.

*I have cranberries in the freezer as a staple, so I made my own whole cranberry sauce.

Also, I never post photos of this because I always use fresh cranberries and unlike dried cranberries, it turns the entire salad pinkish.

Multi Pot: Chicken and Dumplings

/ TaMara

I’ve updated my Chicken and Dumpling recipe for the Instant Pot/Multi-Pot version.

Creamy Chicken & Dumplings

  • 2 boneless chicken breasts*
  • 4 boneless chicken thighs*
  • 1 tbsp olive oil
  • 2 sprigs of parsley
  • 2 stalks of celery, chopped, w/leaves
  • 8 oz carrots
  • 1 small onion, chopped
  • 2 tsp salt
  • ½ tsp pepper
  • 32 oz chicken broth or water
  • 1 tbsp flour
  • 1 tbsp butter
  • 1 cup milk or cream

Instant pot (I have a Multi-Pot)

Cut chicken into large pieces. Heat oil with the saute feature, add chicken and brown. Add remaining ingredients (except flour, butter & milk). Set to soup setting and pressure cook for 20 minutes.  Let pressure release naturally. Continue reading →