This Chicken Needs a Fancy Name

So I was inspired by this recipe on Epicurious tonight, but their recipe name was uninspired and the instructions left a little to be desired. However, the combination of ingredients was fantastic and the process was oh so easy! I can't wait to make it again. I just need to come up with a fancy name for it so that when I serve it to company, it sounds more impressive than "chicken thighs with green olives" 4 bone in skin on chicken thighs 2 tbsp high heat oil like grapeseed oil 1 medium onion sliced thin 3 cloves of garlic minced 1/2 tsp cumin 3/4 cup orange juice 1/2 of a lemon, juiced 1/3 cup green olives sliced in half length wise salt and pepper to taste 1. Heat 2 tablespoons of high heat oil in a heavy skillet (cast iron is the bomb) over medium high heat. Brown the chicken well (but not till cooked - we're just trying to get a crispy skin). Don't fuss over then, just put them in and let them sit while you slice the onion. 2. Once the chicken is browned, set the pieces aside on a plate. remove all but about 1 tbsp of oil from the bottom of the pan and reduce the heat to medium. Add the onions and saute until limp. Add the minced garlic and saute for a few minutes more but don't let the garlic burn! Add the cumin and stir it all up. 3. Next add the orange and lemon juices and the olives and return to a simmer. Once everything is hot, add the chicken pieces and cover until the chicken thighs are cooked through (not sure how long this is, I overcooked mine at 20 minutes so it will depend on how long the thighs were browned for, how big they are and how hot you have your stove). 4. Once they are finished, arrange the thighs on a serving platter on on dinner plates and top with sauce, onions and olives and serve. A garnish of thinly sliced lemon and fresh Greek oregano would be lovely too!

Delectable Blackened Chicken

Oh, my goodness. Where do I begin?

I had this at a party and dreamed about it ever since.

Here's what you need (and pay attention! because the sugar, salt, and pepper get divided between the rub & the sauce...):

1 Tablespoon paprika

4 teaspoons sugar, divided

1-1/2 teaspoon salt, divided

1 teaspoon garlic powder

1 teaspoon dried thyme

1 teaspoon lemon-pepper seasoning

1 teaspoon cayenne pepper (I used a chipotle red pepper as a substitute, which was FANTASTIC)

1-1/2 to 2 teaspoons pepper, divided

4 boneless skinless chicken breast halves

1-1/3 cups mayonnaise

2 Tablespoons water

2 Tablespoons cider vinegar

________________________________________________________________________

Directions:

In a small bowl, combine paprika, 1 teaspoon sugar, 1 teaspoon salt, garlic powder, thyme, lemon-pepper, cayenne and 1/2 to 1 teaspoon pepper. Stir together until combined.

Take your chicken and give it a good pat with some paper towels to make sure it's totally dry. THEN, take handfuls of the rub, and massage into breasts, BOTH SIDES, until well covered. set aside.

In another bowl, combine mayonnaise, water, vinegar and remaining sugar, salt and pepper. Whisk together until mixed well. Taste, because it's delicious. Taste it again. Cover and chill 1 cup for serving. the remaining sauce is for basting while cooking.

Grill chicken, covered, over indirect medium heat for 4-6 minutes on each side or until juices run clear, basting frequently with remaining sauce.

Serve with reserved sauce....

I also served this with Zatarans (sp?) black beans & rice and a nice mixed veggie, some corn muffins. Let's just say, the whole family sat down to eat together, talked about our day, everyone had generous helpings of everything and there was only enough left overs for Daddy to take a blackened chicken sandwich and rice to work for tomorrow. I was most disappointed about that, after looking quite forward to a blackened chicken Caesar salad. NEXT time I double the recipe.

Happy eating, everyone!

4 servings

Enjoy :)

Fall Crock Pot Creations - Chicken n Dumplings

Thanks to Two Rivers author T. Greenwood, we are having Chicken & Dumplings tonight!

Publisher's Weekly had this to say about Two Rivers: "Greenwood is a writer of subtle strength, evoking smalltown life beautifully while spreading out the map of Harper's life, finding light in the darkest of stories."

Here's the recipe....super easy:

put in Crockpot 4 boneless breasts seasoned with:

• poultry seasoning
• salt and pepper

add:

• chopped celery
• onion
• carrots
• small can of peas (drained)
• one can of cream of chicken soup
• one can of cream of mushroom soup
• half a can of chicken broth.

Cook on high for four hours or so... When you have about two or three hours to go, turn to low, and thicken the liquid with cornstarch if necessary, shred the chicken (without removing it from the pot).

Cover the entire thing with refrigerator biscuits...buttermilk Grands work great. (These would be the infamous "Tammy's Biscuits", I assume!)

Cook for another couple of hours.

MMMMMMMM.

Let's see. If I start this...NOW, I can make it in time for dinner. Will let you know how the munchkins enjoy it. And the husband. As you all know, the most finicky eater of all. Should work well for Gymnastics Wednesday!

~Ash

Easy Chicken Enchilada Skillet

You'll Need:

* 1 tbs olive oil/1 tbs butter for flavor
* 1 lb boneless skinless chicken breast halves, cut into chunks
* 1 can chicken broth
* 1 can Cream Of Chicken soup
* 2 tbs flour
* 6 flour tortillas, cut into pieces
* 1 cup shredded cheddar cheese
* ½ cup salsa

Music/Media of Choice: Swap favorite CD’s with your best friend and dance to a different tune!

To Create this Magnificent Meal:

- Heat oil & butter in large deep skillet, add chicken and cook thoroughly – about 7 minutes.

- Mix broth, soup, and flour until well blended. Add to skillet gradually, stirring all the while. Add tortillas, and stir to fully combine ingredients. Bring to bubbly boil. Simmer for about 3-5 minutes.

- Sprinkle top with cheese & cover until cheese melts. Top with salsa & serve with Zesty Refried Beans! Ole!

Chicken Kabobs - a grilled delight!

Chicken Kabobs, Mashed Potatoes, and Roasted Veggies!

Well, tonight was Cinco de Mayo and we roasted chicken kabobs - in a lovely olive oil, white wine, and spice mixture.

I blended cayenne pepper, garlic salt, and cumin - and sprinkled it over cubed chicken breast, interspersed with diced red onion, green pepper, red pepper, gold pepper, and mushrooms.

Dredged it all in a mix of olive oil and white wine...

Grilled over med/hi flame - for about 10 minutes total, turning as needed. I tossed the mushrooms on separate - and grilled them just rolling around on the barbecue.

WONDERFUL flavors. Served up with instant mashed potatoes for a REAL treat. Girls picked at the veggies, ate the chicken & potatoes with their virgin margaritas (lemonade & mint leaves) We enjoyed, w REAL margaritas, of course! :) Happy Cinco de Mayo!

Chicken Kabobs & Rice Pilaf... Yum!

Last night called for a barbecue. A perfect night for it, truly - warm, breezy, lovely. I got pre-made chicken kabobs, with green and red peppers, and red onion... I drenched them in my own mixture:

White Wine & olive oil, crushed garlic clove, sprig rosemary from rosemary bush by the front door. (drink rest of bottle with mineral water while barbecuing. :)

Perry was watching a baseball game. The girls were playing on their swing set - I only had to run out and push a time or two. Bliss.

The rice took about 20 minutes - truly, I'd prefer steamed white rice for next time. A fave of my mom & dad's, we really could do without the extra work.

I broiled a few slices of La Brea olive bread along with, and next time will make sure to toss a few mushrooms on the grill for some added flavor.

My FAVORITE summer time barbecue... Didn't even require extra sauce, which for Perry is a HUGE vote in my favor.

The girls ate dino chicken. THEY CHOSE DINO CHICKEN over grilled. *sigh*

At least they ate the veggies. ;-)

Divine Chicken Divan

Okay, so this is one of Mom's recipes - though I've managed to simplify it into a quickie 30 minute meal:

* 1/2 chicken breast per person
* 1 cup cheddar cheese
* 1/2 cup bread crumbs
* Garlic Salt - Lawry's
* 1 can Cream of Chicken Soup
* 1/2 cup sour cream
* 1/2 cup mayonnaise
* 1 tsp curry powder
* 1 tbs butter
* 1 tbs EVOO
* 1 package frozen broccoli
* Rice - White or Jasmine - 1/2 cup per person

Preheat oven to 350 degrees.

1. Sprinkle chicken with Lawry's garlic salt and place in between wax paper, or in a gallon freezer bag.
2. Flatten chicken breast (I like to pound mine with a mini cast iron pan).
3. Pan fry chicken in 1 tbs EVOO and a smidge of butter (about 3-4 min per side)
4. Place in casserole dish
5. In a med. size pan, heat Cream of Chicken soup, sour cream, mayonnaise and curry powder until warm, and pour over chicken breasts
6. Cover with shredded cheddar cheese and breadcrumbs - top with small drops of butter or margarine
   

Serve with broccoli and rice, and hot sourdough rolls - or bread of your choice.

If your kids are like mine, they won't eat if the chicken has sauce on it, or if any food touches anything else. Improvise! I saved some cooked chicken before it was "sauced," and sliced that up for them. I let Rachel eat her rice with soy sauce, as is her favorite, and made Asian Veggies instead of broccoli tonight, because they LOVE the mini corn - and broccoli is still an option for us.

Enjoy! :)

Avgolemono & Provolone Grilled Cheese

Kate didn't like the soup, but she did eat the grilled cheese - I think that to be more kid friendly, it would be better to cut down on the lemon juice. Of course if you're kids are big lemon fans, then go to town.

Avgolemono (Greek Lemon Chicken & Rice Soup from Real Simple)

Ingredients
6 cups low-sodium chicken broth
3/4 cup long-grain rice
2 cooked chicken-breast halves, skin discarded and meat shredded
2 large eggs, at room temperature
1/3 cup fresh lemon juice
1 lemon, thinly sliced

Preparation
Heat the broth and rice in a large saucepan to boiling. Reduce heat to simmering; cover and cook 15 minutes or until the rice is cooked. Add the chicken. Remove the soup from heat and cover. Whisk the eggs and lemon juice in a medium bowl until frothy. Remove about 1 cup hot broth from the soup and slowly add it to the eggs, whisking continually. Slowly stir the warmed eggs into the soup. Ladle into bowls and serve immediately with a slice of lemon.

Grilled Cheese (see oven grilled cheese recipe)
Whole Grain Bread
Sliced Provolone