Category Archives: Chicken
Must say that this recipe turned out very well. The sauce was great. Be very carefulnot toovercook the zucchini or it will get mushy!
Zucchini Chicken Stir Fry
- 1 pound boneless – skinless chicken breasts (or thighs or tenders), thinly sliced then cut into bite-sized pieces
- 4 tablespoons low sodium soy sauce – divided
- 2 teaspoons apple cider vinegar – divided
- 2 teaspoons granulated sugar – divided
- 1 tablespoon minced fresh ginger
- 3 cloves minced garlic – about 1 tablespoon
- 2 tablespoons water
- 1 teaspoon cornstarch
- 1/4 teaspoon red pepper flakes
- 2 medium zucchini – yellow squash, or a mix
- 1 large red or yellow onion
- 2 tablespoons extra virgin olive oil
- Sesame seeds – optional for garnish
- Chopped green onion – for garnish
1 In a large bowl, combine the chicken, 1 tablespoon soy sauce, 1 teaspoon apple cider vinegar, and 1 teaspoon granulated sugar. Set aside while you prep the remaining ingredients.
2 In a small bowl or large liquid measuring cup, stir together the remaining 3 tablespoons soy sauce, remaining 1 teaspoon apple cider vinegar, remaining 1 teaspoon sugar, the ginger, garlic, water, cornstarch, and red pepper flakes. Set aside.
3 Trim off the ends of the zucchini. Cut in half lengthwise, then place the flat, cut sides on the counter. Slice crosswise into ¼-inch thick half moons. Thinly slice the onion.
4 In a wide skillet, heat 1 tablespoon of the olive oil over medium-high heat. Once the oil is hot, add the chicken and its marinating liquid. Sauté until the chicken is golden brown on the outsides and fully cooked through, about 3 to 4 minutes. Remove to a plate.
5 Heat the remaining 1 tablespoon oil. Add the onion. Cook until tender and beginning to brown, 4 to 5 minutes.
6 Give the sauce one more stir, then add it to the pan. Let cook 30 seconds, then add the sliced zucchini. Cook just until the zucchini begins to soften, about 3 minutes more.
7 Remove from the heat, then stir in the reserved chicken. Serve hot with a sprinkle of sesame seeds and green onion as desired.
Really enjoyed this recipe even though it looks kinda blah in my photo. Ran out of thyme for garnish…LOL.
Skillet Chicken and Mushroom Wine Sauce
- 3 boneless, skinless chicken breasts, cut diagonally into cutlets
- ½ cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon garlic powder
- 12 ounces mushrooms, cleaned and thick sliced
- 4 tablespoons unsalted butter, divided
- 1 tablespoons olive oil
- 2 garlic cloves, minced
- 2 large shallots, sliced thin
- 1 ½ cups chicken broth, low sodium
- ½ cup dry white wine
- ½ cup heavy cream
- 2 large springs of fresh thyme
- 1 teaspoon Dijon mustard
- 2 teaspoons cornstarch dissolved in 2 tablespoons water or broth
1. Pat the chicken breasts dry with paper towels. Cut each breast in half diagonally into 2 thinner cutlets. Alternately, place the chicken breasts between two sheets of plastic wrap and pound to an even thickness.
2. In a shallow bowl combine the flour, salt, pepper and garlic powder. Set aside.
3. Add 2 tablespoons butter and 1 tablespoon olive oil to a large skillet. Heat over medium until the butter is melted. Dredge 3 chicken cutlets in the flour mixture, coating both sides, shaking off the excess flour. Add the coated chicken to the skillet and cook until lightly browned, about 5 minutes. Turn and cook another 3-5 minutes. Remove the cooked chicken to a plate and cover to keep warm. Repeat until all chicken is browned.
4. Add remaining 2 tablespoons butter to the pan and heat until melted. Add the sliced mushrooms and cook, undisturbed, until the mushrooms are well browned on one side. Stir and turn the mushrooms and continue cooking until the moisture is released and evaporated, and the mushrooms are all well browned.
5. Add the sliced shallots to the pan and cook until softened. Add the minced garlic and sauté for 30 seconds or until fragrant. Pour the wine into the pan and scrape the bottom to deglaze.
Add the thyme sprigs, chicken broth, mustard and cream. Bring to a boil and cook for 5 minutes. Stir in the dissolved cornstarch. Bring the sauce back to a light simmer and add the chicken. Heat and simmer for 5 minutes or until the sauce is thickened and the chicken warmed through. Remove the thyme sprigs, and season the dish with salt and pepper to taste.
6. Garnish with parsley or additional thyme and serve with rice, potatoes or noodles
Second version of this recipe… we both liked the finer chopped vegetables.
Egg Roll in a Bowl
- 1-pound ground pork or chicken
- 4 green onions whites/greens separated
- 2 teaspoons ginger grated
- 4 cloves garlic
- 1-pound coleslaw mix (Mrt. Lucky Broccoli, Cauliflower and Carrot )
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil or to taste
- cilantro & sesame seeds for garnish
- Brown pork in a pan until no pink remains. Drain fat
- Add the whites of the green onions, ginger, garlic, and coleslaw mix.
- Cook until slaw is tender, about 5 minutes. Stir in soy sauce and sesame oil and stir until coated.
- Garnish with cilantro, greens of green onions, and sesame seeds and serve.
- Chopped mushrooms, water chestnuts or other vegetables
- Sriracha or hot sauce to taste
Apologies for not posting sooner, but Internet was down here. Back in action with 2 great Korean recipes! First tried these pancakes at Korean Grill and Ice Cream and they were an awesome appetizer. To upgrade the pancakes to a dinner, I have prepared the Korean Chicken Stir Fry.
Hobak Buchim (Zucchini Pancakes)
- 1 medium zucchini about 8 ounces
- 1/2 teaspoon salt
- 1/4 medium sweet onion thinly sliced
- 2 green hot chili peppers thinly sliced
- 1/2 cup buchim garu (Korean savory pancake mix) or flour (see note)
- 1 large egg (omit for a vegan version and add some water)
- vegetable or canola oil for frying
- 1 tablespoon soy sauce
- 1 teaspoon vinegar
- 1 tablespoon water
- 1/2 teaspoon sugar
- pinch of black pepper
- pinch gochutgaru (red chili pepper flakes)
- OPTIONAL baby shrimp and chopped green onions
Cut the zucchini into matchsticks. Place them in a bowl, and sprinkle with 1/2 teaspoon of salt. Let sit for about 10 minutes until wilted and released some liquid. Squeeze the liquid out from the zucchini as much as possible, reserving the liquid in the bowl. Set the zucchini aside.
Add the egg and pancake mix (or flour) to the bowl with the zucchini squeezed mix. Mix everything well with a spoon, and then combine with the zucchini, onion and chili peppers. The zucchini mix may look stiff when mixing, but it will become more liquidy after a few minutes. If it’s still too stiff, mix in some water (2 to 3 tablespoons to start with).
Heat a skillet with two tablespoons of oil over medium high heat. Add about 2 heaping tablespoons of the batter and spread it evenly into a thin round shape. Depending on the size of your pan, you can cook 3 to 4 pancakes at once. Reduce the heat to medium, and cook until the bottom is light golden brown, about 2 minutes on each side. Repeat the process with the remaining batter. Serve hot with a dipping sauce.
Use 5 tablespoons all purpose flour with 3 tablespoons cornstarch if available.
This recipe makes 6 to 8 3-inch round pancakes, or two large pancakes.
Korean Chicken Stir Fry
- 2 lbs chicken breasts boneless and skinless, cut into 1-inch pieces
- 1 large egg beaten
- 1/2 cup cornstarch
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 3 tbsp butter unsalted
- 4 cloves garlic minced
- 1 tbsp fresh ginger minced
- 1/4 cup honey
- 2 tbsp soy sauce low sodium
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp. Red curry paste or sambal oelek
green onions toasted sesame seeds red chilis sliced
Toss the chicken pieces through the egg first, then dredge through cornstarch.
In a large bowl whisk together all the sauce ingredients. Set aside.
Add about 3 inches of oil to a heavy bottom pan and heat to 375 °F.
Add chicken to the pan and fry in batches about 3 to 4 minutes per batch. Transfer the chicken to a paper towel lined plate and repeat with remaining chicken.
Melt the butter in a skillet over medium heat. Add the garlic and ginger and cook for 30 seconds or until aromatic. Stir in the brown sugar and honey and cook for about 1 minute until the brown butter dissolves. Add the soy sauce, rice vinegar, sesame oil and gochujang sauce to the skillet and stir. Cook for 30 seconds then add the chicken to the skillet and toss well with the sauce.
Serve garnished with green onions, toasted sesame seeds and red chilis.
If you have ever eaten in a Mexican restaurant, then this dish was certainly on the menu! This particular mole sauce is made with chicken as the base and is loaded with different kinds of chilies, nuts, seeds, spices, dried fruit, and chocolate. The taste is best described as somewhat spicy, and bittersweet with earthy undertones. In fact, there are at least seven different types of mole depending on what state you are visiting. Personally, I prefer Oaxacan moles. Starting from scratch can take hours to perfect these sauces. The simplest way to enjoy mole is using a packaged sauce under the Dona Maria brand. A small box is enough to try the first time, by following the directions below. Once your sauce is ready, pour it over your boiled chicken.
- 2 lbs. chicken pieces (boiled)
- 1 box Mole sauce
- 2 tablespoons peanut butter
- 6 to 8 pieces bay leaves
- 1/2 onion
- 1 teaspoon salt
Place chicken and onion in a large pot and add enough water to cover the chicken. Bring it to a boil.
After the water comes to a boil and the release the scum, remove the scum with a ladle.
Add bay leaves and salt. Cover and let cook for 30 minutes or until the chicken is fully cooked.
To prepare the Mole sauce, open the can carefully as the mole will stain your clothes. Use a sharp knife to cut a ‘X’ into the mole so that you can get the mole out easily. Sometimes, the mole can be rather hard.
Cut up the mole into smaller pieces.
Add water or chicken stock (from pot where the chicken is cooking) to the mole in the ratio of 4 parts of liquid to 1 part of mole. If you intend to store the mole in the refrigerator for a few days, then you should just use water.
Use a potato masher to mash the mole so that it dissolves in the liquid.
Once the mole has dissolved completely, add the peanut butter and mix well. The addition of peanut butter is Rosa’s twist in the recipe. The peanut butter makes the sauce nuttier and thicker. Place the sauce on the stove and cook on medium heat until the sauce thickens. You have to constantly stir the sauce while cooking to prevent burning.
Serve the sauce over the chicken with Spanish rice.
Just in case you are wondering about the difference between a Chef’s Salad and a Cobb Salad, here is what I found in Wikipedia –
A Chef Salad and Cobb Salad both have lettuce, cheese and meats such as bacon, chicken breast, and ham, plus hard boiled eggs. But a Cobb salad usually has a mixture of lettuces, and also has avocado and tomatoes. It was named after Robert Cobb who was the owner of the famous Hollywood Brown Derby and created by his chef in 1937.
This is the Pinterest version I was able to locate. Cobb Salad Dressing.
Classic Cobb Salad
- 3 strips bacon
- 1 boneless, skinless chicken breast or leftover baked ham, chopped
- 3/4 head iceberg lettuce (or salad greens blend)
- 8 grape tomatoes (I chopped up a Roma tomato)
- 1 avocado
- 2 hard-boiled eggs
- 1 1/2 ounces blue cheese crumbled
- 3 ounces ranch dressing (or blue cheese dressing) OR Cobb Dressing below*
- Preheat oven to 425 degrees F. Lay out bacon strips on a foil-lined baking sheet. Cook for 10-12 minutes or until is crispy. Removed from oven and transfer bacon to a paper towel-lined plate to drain.
- Heat grill or a skillet over medium-high heat). Cook chicken, flipping once, for about 3-4 minute per side. Make sure chicken reaches 165 degrees F internal temp and is no longer pink. Remove to a plate to rest. (Substitute chopped ham in place of chicken).
- Rinse and dry lettuce, then remove outer leaves and core. Cut into bite-sized pieces and place on a platter or shallow serving bowl.
- Rinse and halve tomatoes. Place on top of the lettuce to one side of the bowl. Slice eggs and place next to the tomatoes in a line. Cut avocado in half, remove from skin and then chop or slice. Add next to eggs.
- Slice or dice chicken and place on salad next to avocado. Crumble bacon and place next to the chicken/ham. Crumble blue cheese and place next to bacon.
- Serve with the ORIGINAL dressing!
Cobb Salad Dressing
- 1/4 cup water
- 1/4 cup red wine vinegar
- 1/4 tsp sugar
- 1 tsp fresh squeezed lemon juice
- 2 tsp salt
- 3/4 tsp black pepper
- 3/4 tsp Worcestershire sauce
- 1/4 tsp dry mustard
- 1 tsp garlic minced
- 1/4 cup olive oil
- 3/4 cup salad oil
- Place all ingredients in a blend and blend together until well mixed.
- Refrigerate until ready to use.
Where have I been? Since mid January we have had the fortune of having many guests with us here in Yucatan. Between touring, etc. there has been little time to add to the blog. As a matter of fact we just got back from 5 days in Mexico City… talk about great food!
For many years now I have been following Pati Jinich on PBS. She is originally from Mexico but now lives in Washington, D.C. Her TV program is called Pati’s Mexican Table. Her cookbook, available on Amazon, is incredible if you are interested in Mexican cooking.
Recently we were invited to a Canadian friend’s home her in Yucatan where we enjoyed some great chicken enchiladas. She was unable to find the real sauce but managed to prepare an adequate salsa verde to serve with her recipe. This led me to Pati’s cookbook to see how she prepared her sauce. FYI…this sauce is served on almost everything in Mexico in one version or another. Enchilada recipes are widely available, but take the time to serve it with Pati’s version of the salsa –
Pati Jinich’s Salsa Verde
- 1-pound tomatillos, husks removed, rinsed (little green tomatoes)
- 1 garlic clove
- 2 jalapeño or serrano chiles, or to taste
- 1/3 cup coarsely chopped white onion
- 1 cup cilantro leaves and top part of stems
- 1 teaspoon kosher or coarse sea salt, or to taste
- 3 teaspoons vegetable oil
Place the tomatillos, garlic, and chiles in a medium saucepan and cover with water. Bring to a simmer and cook until the tomatillos change from bright green to pale green and are soft but not falling apart, about 10 minutes.
With a slotted spoon, transfer the tomatillos, garlic, and one of the chiles to a blender or food processor. Add the onion, cilantro, and salt and purée until smooth. Taste for heat, and add more chile if necessary until you have the desired amount of heat.
Heat the oil in a medium saucepan over medium heat until hot but not smoking. Pour the salsa into the saucepan and cook, stirring occasionally, until thickened slightly, 6 to 8 minutes. Serve hot or warm.
The sauce will keep a week in your refrigerator.
I really should make up a Costco Cookbook, since many of the recipes are found because the quantities are so large to use in a short period of time, especially in vegetables! This one was found on Pinterest, since I needed to use up asparagus before it started to spoil. Thanks Pinterest and Costco…Of course, the beauty of this was only one pan to clean!
One Pan Garlic Herb Chicken and Asparagus
- 1-pound asparagus, ends trimmed
- 3 tablespoons butter, divided
- 1 tablespoon minced garlic
- 3-6 chicken thighs or boneless skinless chicken breasts (breasts pounded to even 1/2 inch thickness – (Mine were already butterflied so no pounding, silly, chicken thighs)
- salt and pepper, to taste
- 1/2 teaspoon dried basil (see note)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon onion powder
- salt and pepper, to taste
- fresh herbs for garnish (optional)
- Season chicken with salt and pepper on both sides. Melt 2 tablespoons butter in a large pan/skillet over medium-high heat. Stir in garlic and herbs and cook another minute or so until the garlic is fragrant.
- Reduce heat to medium, add chicken to pan, and cook for 5-7 minutes, then turn over and cook another 5-7 minutes. (Chicken should be nearly, but not completely cooked through by this point)
- Scoot the chicken over the sides and add remaining 1 tablespoon butter to the empty portion of the pan. Once the butter is melted, add asparagus. Season asparagus with salt and pepper, to taste. Cook, rotating throughout, for 4-6 minutes until tender and chicken is completely cooked through.
- Serve immediately garnished with freshly cracked black pepper and fresh herbs if desired.
Too many Argentinian chorizos…My best friend, Pinterest, shared this recipe! Fortunately I had some chicken thighs, cherry tomatoes and black olives…
Spanish Chicken and Chorizo Traybake
Spanish Chicken & Chorizo Traybake
Dairy Free, Gluten Free, Grain Free, Paleo, Specific Carbohydrate Diet Legal, Whole30
- 1 yellow bell pepper deseeded and cut into chunks
- 1 red bell pepper deseeded and cut into chunks
- 1 red onion cut into wedges
- 1 white onion cut into wedges
- 6 boneless skinless chicken thighs (or 4 chicken breasts)
- 1 cup cherry tomatoes
- 2/3 cup chopped chorizo
- 1/2 cup black olives
- 1/3 cup olive oil
- 3 cloves garlic crushed
- 1 1/2 tsp smoked paprika
- 1/2 tsp oregano
- 1 tbsp red wine vinegar
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp fresh parsley
- Preheat the oven to 200 degrees Celsius (390F)
- In a large pyrex baking dish add the chopped bell peppers, onions, cherry, chorizo, tomatoes and olive.
- In a bowl whisk together the olive oil, crushed garlic, paprika, oregano, vinegar, salt and pepper. Pour 2/3 of the sauce over the veggies and toss with your hands to ensure everything is well coated. Place the chicken pieces on top of the veggies and brush with the remaining sauce.
- Bake in the oven for 30 minutes, remove from the oven half way through cooking and spoon some of the sauce from the bottom of the dish over the chicken and veggies before returning back to the oven to bake.
- Check the chicken to ensure it’s no longer pink. Sprinkle the veggies with chopped parsley before serving.
I don’t know about you, but chicken pot pie is one of my fall favourites. That creamy chicken and vegetable filling is so warming and comforting.
Although this recipe included a coconut flour crust, I ignored it and it became my Chicken Pot Pie without a crust! The choice is yours…
Keto Chicken Pot Pie
- 2 T. butter
- 1/2 cup mixed vegetables
- 1/4 small white onion diced
- 1/4 tsp.salt
- 1/4 tsp. pepper
- 2 garlic cloves minced
- 3/4 cup whipping cream
- 1 cup chicken broth
- 1 tsp.poultry seasoning
- 1/4 tsp.rosemary
- pinch of thyme
- 2 1/2 cups cooked chicken diced
- 1/3 cup shredded cheddar cheese OPTIONAL
- Skip cooking the chicken and buy a ready roasted one! Cut up 2 1/2 cups…
- Saute onion, veggies, garlic cloves, salt and pepper in 2 tablespoons of butter for approx. 5 minutes until onions are translucent.
- Add heavy whipping cream, chicken broth, poultry seasoning, thyme and rosemary. Simmer (covered) for 5 more minutes.
- Add the diced chicken.
Optional – Stir in 1/3 cups shredded cheddar cheese.