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Archive for the ‘Chicken/Poultry’ Category

bbqchickenpizzaafter

Homemade pizza is one of our favorite easy dinners and BBQ chicken pizza is one of our favorite ways to use leftover chicken. You use BBQ sauce for the base, shredded cooked chicken, caramelized onions and cheese. It’s a different taste than your traditional pizza but we think it’s delicous!

BBQ Chicken Pizza
(Recipe source Bakin’ and Eggs)

Ingredients:

1 ball pizza dough (homemade or we recommend Publix or Trader Joe’s)
1/4 cup bbq sauce (we recommend a mix of a sweet BBQ sauce and this hot BBQ sauce)
1/2 cup cooked chicken, shredded
1/4 cup caramelized onions
1-2 cups shredded cheese (depending on how cheesy you like it, we recommend a mix of Mozzarella and cheddar)

Directions:

Preheat oven to 425-450 degrees (follow directions on dough).

Working on a floured work surface, roll the pizza dough out into about a 12-inch round circle. Spread a layer of the BBQ sauce over the surface, leaving about 1/4-inch border around the edges. Evenly spread the onions and chicken over the sauce and top with cheese.

Place in oven (on a pizza stone or a baking sheet) and bake for about 18-22 minutes. Start checking it at about 15 minutes.

bbqchickenpizza

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chickendrumsticks

Happy Memorial Day everyone! Unfortunately, I will be traveling most of the day…in the rain so I won’t be able to enjoy a cookout. But if you’re lucky enough to be planning one, why not throw some drumsticks on the grill? Drumsticks are one of Brandon’s favorite things to grill and they’re great because you can use whatever seasoning you’re in the mood for – marinade, bbq sauce, spice rub, etc.

We decided to use seasoning rubs on our chicken (which is very common for us if you haven’t noticed). We had some Caribbean Curry Seasoning that we bought on our cruise a couple months ago from a great little spice store in Tortola,  Sunny Caribbee. We used Jamaican Firewalk from The Dizzy Pig on the other half of the chicken.

Grilled Chicken Drumsticks
(Recipe source Bakin’ and Eggs)

Ingredients:

Chicken drumsticks (with skin still on, however many you want to grill)
Olive oil
Seasoning rub of your choice
Cooking spray

Directions:

Preheat grill to 350.

Coat chicken in olive oil and generously apply spice rub. Spray grill grate with cooking spray and place chicken on grill. Cook for about 45-50 minutes, turning the chicken every 10-15 minutes. Check internal temperature of chicken, close to the bone. Drumsticks are done when they have reached 170 degrees.

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goatcheesestuffedchicken

Last week the stars aligned and I found my kitchen stocked with all the ingredients to make a killer stuffed chicken. The beauty of stuffed chicken is that it’s fairly easy to put together but looks impressive when sliced and plated. It’s a great option for dinner for two at home or entertaining (and relatively affordable). Also, it’s customizable based on what you have in your kitchen and what you like. Try out different filling combinations once you get comfortable with the method of preparing it.

Stuffed Chicken with Goat Cheese, Sundried Tomatoes and Basil
(Recipe source Bakin’ and Eggs)
Printable Recipe: Stuffed Chicken with Goat Cheese, Sundried Tomatoes and Basil

Ingredients:

2 boneless, skinless chicken breasts
2 ounces goat cheese
1/4 cup sundried tomatoes
3-4 tablespoons fresh basil, thinly sliced
3 tablespoons flour, separated
Olive oil
Salt and pepper
1/4 cup dry white wine
1 tablespoon butter
1/2 cup chicken broth

Directions:

Preheat oven to 400 degrees. Place sundried tomatoes in a bowl and pour about 1 cup of boiling water over them. Let stand for 10 minutes to rehydrate and soften.

In the meantime, clean and rinse chicken. Pat dry. Working one breast at a time, place chicken between two sheets of plastic wrap (or in a gallon ziploc bag) and pound to about 1/4 inch thickness.

Place pounded chicken on a large cutting board. The chicken breasts should be the shape of a large oval (more or less). You’ll want to place the filling across the breast so it goes across the bottom half of the longest part of the oval. Place one ounce of goat cheese across each breast. Top with sundried tomatoes and basil. Roll chicken tightly (starting at the end with your filling) and secure with about 4-5 toothpicks. Like so…

chickenexample

Season with salt and pepper and dredge in 2 tablespoons of flour. Heat a couple tablespoons of olive oil in a medium skillet over medium-high heat. Carefully place chicken in skillet and saute for about 5-6 minutes, turning frequently, until browned. Don’t worry if you lose a little bit of your filling (the cheese may ooze a little). You’ll have to work around the toothpicks but it’s doable.

Remove chicken from skillet and place in a baking dish coated with cooking spray. Place dish in oven and bake for about 5-10 minutes, until internal temperature reaches 160 degrees.

While chicken is in the oven, keep your skillet over medium heat. Melt butter in pan drippings from chicken and add 1 tablespoon of flour. Whisk to combine. Add wine and let simmer a minute or two. Add chicken broth and let simmer until thickened and reduced a little (about 3-5 minutes). Season to taste with salt and pepper.

To plate, remove toothpicks and slice chicken into medallions. Arrange on a plate and drizzle with sauce.

Yield: 2 servings

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curryyogurtchicken

I cut this recipe out of Food and Wine several months ago. I finally added it to our menu last week and all I can say is that I wish I’d have tried it sooner! The quick braising method results in very tender chicken and the flavors in this dish are great for something that comes together so quickly.

If you’re a fan of ethnic flavors, I definitely suggest you try this one out!

Curry and Yogurt Braised Chicken
(Recipe heavily adapted from Food and Wine)

Ingredients:

3-4 tablespoons canola oil
3-4 skinless, boneless chicken breasts
Salt and freshly ground pepper, to taste
All-purpose flour, for dusting
1 tablespoon fresh ginger, minced
1 garlic clove, minced
1 serrano chile, minced (I used jalapeno)
1 red bell pepper, cut into thin strips
1 tablespoon Madras curry powder (add up to an extra tablespoon if you’re a curry lover)
1 pound tomatoes, cored and coarsely chopped, or 1 can diced tomatoes, drained
1/4 cup plain low-fat yogurt
1/2 cup water
Cilantro leaves, for garnish

Directions:

Trim chicken breasts and season with salt and pepper. Lightly dredge in flour and shake off excess. Heat oil in a large skillet over medium-high heat. Add the chicken to the skillet and cook, turning once, until lightly browned, about three minutes per side. Transfer the chicken to a plate.

Add the garlic, ginger, chile and bell pepper to the skillet and cook over medium-high heat until slightly softened, about 2 minutes. Stir in the curry powder and cook for 1 minute. Add the tomatoes, yogurt and water and stir until smooth.

Return the chicken to the skillet and bring to a boil. Cover and simmer over low heat until the chicken is tender and the sauce is slightly thickened, about 15 minutes. Sprinkle the chicken with cilantro and serve over rice.

Yield: 3-4 servings

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baconwrappedchicken

Bacon…cheese…chicken…BBQ sauce…all wrapped up together and grilled. What’s not to love about that combination? Brandon got the idea for this chicken from the Egghead forum a few months ago when I put him in charge of figuring out what to do with chicken breasts for dinner. I was super impressed by how great he did creating this. If you’re a bacon lover, this is a MUST try on the grill during the upcoming warm months.

Grilled Bacon Wrapped Cheese Stuffed Chicken
(Recipes source Bakin’ and Eggs, inspired by the Egghead forum)
Printable Recipe: Grilled Bacon Wrapped Cheese Stuffed Chicken

Ingredients:

2 boneless, skinless chicken breasts
6 slices of bacon
6-8 slices of cheese – mozzarella, cheddar, colby jack – anything you like! (off of a block of cheese, if you’re using pre-sliced for sandwiches 2 slices)
2 tsp barbecue sauce, plus extra for serving
Grilling rub of your choice (we use the Dizzy Pig’s Raging River)
Toothpicks, soaked in water (optional, to prevent excessive  burning while grilling)

Directions:

Preheat grill to 350 degrees.

Pound out chicken breasts (in a plastic bag or between two sheets of wax paper) to about 1/4 inch thickness. Coat the top of chicken with grill rub. Turn over so rub side is down on work surface. Spread one teaspoon of barbeque sauce in a thin layer over each chicken breast. Layer cheese in the middle of the chicken. Roll chicken tightly. Wrap with bacon, using as many slices of bacon as you need and using toothpicks to hold bacon in place.

Grill for 20-25 minutes, turning every 4-5 minutes or until internal temperature of chicken breast has reached 165 degrees.

Remove toothpicks and serve with barbecue sauce on the side.

Yield: 2 servings

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bbqchicksand

Brandon grilled up a beer can chicken on the Egg for dinner Friday night. We had a lot of leftovers and he had fun creating this sandwich on Saturday for lunch.  This isn’t really a “recipe” but I know that people are always looking for ways to use leftover roasted/grilled chicken and this sandwich was delicious!

Beer Can Chicken BBQ Chicken Sandwich
(Recipe source Bakin’ and Eggs)

Ingredients:

2 slices of bread (we used sourdough – highly recommend!)
3/4 cup shredded leftover grilled or roasted chicken (about 1 1/2 thighs or 1 breast)
2 slices sharp cheddar cheese
BBQ sauce (your favorite – recently we’ve been enjoying  Grendeddy Dave’s Hot BBQ Sauce)
Mayonnaise
Salt and pepper, to taste.

Directions:

Preheat convection oven or regular oven to 400 degrees.

Spread a thin layer of mayonnaise over one slice of bread. Place shredded chicken on top and then drizzle desired amount of BBQ sauce over the chicken. Add salt and pepper to taste. Place cheese on the other slice of bread.

We use our convection oven for heating sandwiches. This sandwich cooked for four about 5-6 minutes. In a normal oven, you may want to start out at about 10 minutes and watch it. When cheese is melted and chicken is warm the sandwich is ready. We cook the sandwich open faced and then place the cheese slice on top of the chicken before serving.

Told you this wasn’t a recipe! More of a creation! :)

Yield: 1 sandwich

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indianchickenburgersday

I saw this recipe on Savory Spicy Sweet and sent the link to Brandon to see if he was interested (I do this often when I’m reading recipes online). His answer was a resounding “YES!” so I added it to the dinner menu this week. He’s been looking forward to it all week asking me when I was going to make the naan so we could have this for dinner. This is a relatively simple and quick dinner if you either buy naan or make your dough the night before.

The recipe calls these burgers but we made ours more slider/meatball size. They were the perfect size for lining up on the naan. The chicken mixture had a lot of flavor and the yogurt sauce was delicious. I really recommend you try these for something a little different.

Brandon took one bite and said “this is something I could eat a lot.” I got lots of “mmms” during dinner and he’s excited about leftovers for lunch tomorrow.

Indian Spiced Chicken Burgers
(Adapted from Savory Spicy Sweet, originally from Everyday Food: Great Food Fast)

Ingredients:

FOR THE CHICKEN BURGERS
1 lb ground chicken
2 green onions, diced
2 tbsp fresh ginger, grated or finely diced (forgot this at the grocery and used about a teaspoon of dried ground ginger)
2 tbsp fresh lemon juice
1 1/2 tsp paprika
1-2 tsp ground cumin
1/4 teaspoon cayenne pepper
Coarse salt and fresh ground pepper, to taste
6-8 pieces of naan
1 cucumber, sliced thinly (optional)
fresh cilantro (optional)

FOR THE YOGURT SAUCE
1/2 cup plain yogurt
1/2-1 teaspoon ground cumin
1 tbsp fresh lemon juice
1 clove garlic, minced
coarse salt and ground pepper, to taste

Directions:

Mix together everything above from the ground chicken through the salt and pepper. Put mixture aside and let rest for at least 10 minutes, up to 30 minutes.

Preheat the grill to 400 degrees. Combine ingredients for the yogurt sauce. Adjust seasoning to taste.

Form the chicken mixture into about 8 patties. Grill patties about 5 minutes per side or until the internal temperature reaches 160 degrees. You can also cook these on the stove top by heating olive oil in a skillet over medium to medium-high heat and cooking 3-4 minutes per side. Again, until internal temperature reaches 160 degrees.

Arrange 2 chicken patties on a piece of naan and top with yogurt sauce. Serve with sliced cucumbers and cilantro if desired.

Yield: 3-4 servings

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