Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts

CRISPY BAKED GARLIC PARMESAN CHICKEN WINGS

March 04, 2020
These Crispy Baked Garlic Parmesan Chicken Wings are perfect because the star of the meal, or served as an appetizer. Either way they're always a crowd pleaser!

I’m so excited to be sharing these super yummy Crispy Baked Garlic Parmesan Chicken Wings with you today. These wings are baked not fried, but you can’t even tell the difference. They end up super crispy without frying them.

Little different like other Parmesan, this baked chicken wings us soooo.. yummy! Great as an appetizer on game day or entertaining, or function a main dish with an enormous salad.

CRISPY BAKED GARLIC PARMESAN CHICKEN WINGS
CRISPY BAKED GARLIC PARMESAN CHICKEN WINGS

Wing night may be a fun and straightforward dinner that the entire family will love. I guarantee these are finger licking good! Your family will go crazy for these gems.

Crispy skin requires high heat. Steaming the wings first renders the fat out of the skin, which ensures that they get crispy when baked. I like to recommend you double the batch because these will go super fast.

CRISPY BAKED GARLIC PARMESAN CHICKEN WINGS

INGREDIENTS :
  • 2 lbs chicken wings
  • 4 tablespoons olive oil
  • 4 tablespoons of butter
  • 2-3 tablespoon of minced garlic
  • 3 tablespoons of chopped parsley
  • 1/2 teaspoon salt
  • 1/2 cup of fresh grated Parmesan cheese
INSTRUCTIONS :
  1. Place a 8-quart saucepan with a steamer basket with 2 inches water. Cover and bring to a boil over high heat. Add wings and steam for 10-12 minutes.
  2. Remove wings and place them on a cooling rack placed on a baking sheet. Put them in the refrigerator for 1-2 hours
  3. Preheat oven to 425 degrees place baking sheet in oven and bake for 20 minutes then flip and bake for another 20 minutes or until brown and crispy.
  4. In a small saucepan add olive oil and butter, let it melt then add garlic and cook on low for 3 minutes.
  5. Remove wings from oven and place in a bowl.
  6. Pour melted garlic butter, Parmesan cheese and parsley over wings. Toss until coated, place on a serving platter. Sprinkle with more Parmesan cheese if desired.

OVEN BAKED CHICKEN PARMESAN

January 26, 2020
This delicious Oven Baked Chicken Parmesan recipe is straightforward and doesn't require any frying. Because this chicken Parmesan is baked, it's healthy, quick and easy! Make this crispy baked Parmesan crusted chicken for dinner tonight in about thirty minutes!

I always consider Chicken Parmesan as being a sophisticated and labor intensive recipe – but I recently discovered that Oven Baked Chicken Parmesan isn't only easy, but quick enough for a weeknight dinner!

OVEN BAKED CHICKEN PARMESAN
OVEN BAKED CHICKEN PARMESAN

This is an excellent pigeon breast recipe – cutting the chicken breasts in half lengthwise then pounding them slightly to form them even thickness will help them cook quickly and really helps you achieve more of a restaurant quality taste.

Baked Chicken Parmesan is healthy because it's baked and not fried, which suggests it uses less oil. Using chicken breasts means it's many protein but less fat. 

OVEN BAKED CHICKEN PARMESAN

INGREDIENTS :

  • 2 tablespoons olive oil
  • 1 egg
  • 1 teaspoon dried oregano
  • 1 cup panko bread crumbs
  • 1/2 cup parmesan cheese fresh grated
  • 2 chicken breasts About 1 pound of chicken total
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup marinara sauce
  • 1 ½ cups shredded mozzarella
  • 2 tablespoon minced parsley optional, for garnish

INSTRUCTIONS :

  1. Line a baking sheet with foil, brush foil with olive oil.  Adjust oven rack so that is in the second from the top space. Preheat the oven to 400°F.
  2. Cut the chicken breasts in half and pound to even thickness: Cut through the middle of the chicken breast as if you are going to butterfly it (cutting it open like a book), but cut all the way through to make two equal sized pieces.
  3. After cutting the chicken breasts in half, place them in a gallon sized zip top bag in an even layer, seal it, then pound them to an even thickness using a  meat pounder or a rolling pin. You can also place the chicken breasts between two layers of cling wrap instead of a zip top bag if you prefer.
  4. Pat the chicken breasts dry with a paper towel, then season with salt and pepper.
  5. In one shallow dish, mix together panko bread crumbs, grated parmesan cheese, salt, pepper, garlic powder, oregano, and black pepper.
  6. In another shallow dish, whisk one egg.
  7. Dip one chicken breast into the egg, then into the bread crumb mixture.  Ensure chicken breast is fully coated in the crumb mixture, and gently press with your hand do help the crumbs stick to the chicken.  Place chicken breast on prepared baking sheet, repeat with remaining pieces of chicken.
  8. Place baking sheet in oven on the second from the top rack.  Bake for 15 minutes, or until cooked through.  
  9. Flip chicken, pour 1/4 cup of marinara sauce over each piece of chicken, then top with cheese. Place back in the oven. Turn on the broiler. Broil for 2-4 minutes, until cheese is melted and bubbly and edges of chicken are browning.

HOMEMADE CASHEW CHICKEN RECIPE

January 03, 2020
Cashew chicken one among MA FAVES when it involves Chinese take-out. I really like the various textures from the chicken, veggies, water chestnuts, and cashews. But the simplest part, in my opinion, is when the sauce quite soaks into the cashews, softening them and loading them with delicious, saucy, flavor.

The best one EVER was this take-out place right down the road from us once we lived in Georgia. It had been called Lin China. Lin China = lyfe. That they had the simplest cashew chicken ever, and that they made me love, love, love that dish. Since then I even have been aiming to recreate it myself reception where it are often healthier and even more tasty.

HOMEMADE CASHEW CHICKEN RECIPE

You can add the other veggies into this dish that your wonderful heart desires; I kept mine simple and just used onions and broccoli, but if you would like to spice things up with another goodies from your garden .

Oh! Oh! You'll even make this a vegetarian dish, ditch the chicken all at once , and cargo abreast of dem veggies. You'll name it Cashew Vegetables but that just doesn’t sound nearly nearly as good as Cashew Chicken.

HOMEMADE CASHEW CHICKEN RECIPE

INGREDIENTS :

  • 1 cup cashews
  • 3 chicken breasts, diced into bite size pieces
  • 1/2 onion, sliced
  • 1 head broccoli, chopped into small florets
  • 8 oz can of sliced water chestnuts, drained
  • 1 pinch red pepper flakes
  • Green onions and sesame seeds for garnish (optional!)

For the sauce:

  • 1/4 cup veggie broth
  • 1/4 cup brown sugar
  • 1 clove garlic, minced
  • 1/2 cup soy sauce (tamari if you want gluten free)
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon sesame oil
  • 2 teaspoons corn starch

INSTRUCTIONS :

  1. Heat a wok or large pan over medium high to high heat with some vegetable oil
  2. Season your diced chicken with salt and pepper (not too much! The soy sauce has a lot of sodium)
  3. Add your diced chicken to your hot wok/pan and cook until the chicken is JUST cooked through
  4. Remove the chicken to a plate and add your vegetables (onion and broccoli) to the wok/pan
  5. Saute for a few minutes until the onions have softened
  6. Meanwhile, make your sauce
  7. Add all the sauce ingredients into a blender and blend until thoroughly combined
  8. Add your chicken back in with your veggies, and add your water chestnuts
  9. Pour your sauce in, and simmer this for a few minutes until the sauce has thickened
  10. If your sauce isn’t thickening enough for your preference, create a “slurry” by stirring together 1 teaspoon of cornstarch and 2 teaspoons of water together in a small bowl. Add your slurry to the chicken and veggie mixture and simmer until the sauce has thickened further
  11. Add your cashews and stir to combine
  12. Top with green onions and sesame seeds as you serve (optional!)

THAI CHICKEN SATAY WITH PEANUT SAUCE

December 27, 2019
Thai Chicken Satay skewers with Thai Peanut Sauce – the gold standard of authentic Thai food! Marinated chicken with a peanut sauce that’s so good, everyone are going to be begging for the recipe – and can be astonished how easy it is!

At the danger of sounding totally obnoxious – this is often a recipe for Chicken Satay skewers with Thai Peanut Sauce that really stacks up to your favourite Thai restaurant.

THAI CHICKEN SATAY WITH PEANUT SAUCE
THAI CHICKEN SATAY WITH PEANUT SAUCE

Thai Red Curry paste may be a “secret ingredient” in both the marinade and therefore the sauce. You only need about 2.5 tbsp which doesn’t sound like much, but we don’t want this to taste of red curry. We’re just using it as a flavour enhancer.

Ahead of publishing this recipe, I attempted the Thai Peanut Sauce with natural pure spread vs commercial spread (Kraft, now Bega) side by side to verify this!

THAI CHICKEN SATAY WITH PEANUT SAUCE

INGREDIENTS :

  • 400 g/14oz coconut milk (1 can), full fat
  • 13-16 bamboo skewers , 16cm / 6.5" long (Note 1)

MARINADE:

  • 1 tsp white sugar
  • 600 g / 1.2lb chicken thighs , boneless skinless, cut into 2cm/4/5" pieces (Note 2)
  • 1 tbsp curry powder (Note 3)
  • 2 tsp red curry paste (Note 4)
  • 1 tsp salt

THAI PEANUT SAUCE:

  • 1 tsp salt
  • 1/4 cup white sugar
  • 2 tbsp red curry paste (Note 4)
  • 3/4 cup natural peanut butter, smooth (Note 5)
  • 2 tsp dark soy sauce (Note 6)
  • 2 tbsp cider vinegar (Note 7)
  • 3/4 cup (185ml) water

SERVING:

  • Lime wedges (optional)
  • 2 tbsp peanuts finely choppe
  • Coriander / cilantro leaves and sliced red chilli (optional)

INSTRUCTIONS :

  1. If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water.

THAI CHICKEN SATAY SKEWERS:

  1. Mix together the chicken and Marinade with 1/4 cup of coconut milk, then set aside for at least 20 minutes, or overnight.
  2. Thread onto skewers - I do 4 to 5 pieces each.
  3. Heat 1.5 tbsp oil in a large non stick pan over medium high heat.
  4. Cook skewers in batches for 3 minutes on each side until golden.

THAI PEANUT SAUCE:

  1. Place remaining coconut milk and Peanut Sauce ingredients in a saucepan over medium low heat.
  2. Stir to combine then simmer, stirring every now and then, for 5 minutes.
  3. Adjust consistency with water - it should be a pourable but thickish sauce.
  4. Cover with lid and keep warm while cooking skewers.

SERVING:

  1. Pour some sauce into a bowl. Sprinkle with some peanuts - stir some through if you want.
  2. Pile satay skewers onto a platter, sprinkle with remaining peanuts, coriander and chilli.
  3. Serve with sauce on the side for dipping.

BACON WRAPPED CHICKEN BITES

December 23, 2019
Bacon Wrapped Chicken Bites – Perfectly seasoned chicken pieces, wrapped in glorious bacon, rolled in sugar and baked to golden perfection. 

I have an excellent yummy fabulous and ridiculous appetizer for you today. Bite size pieces of chicken wrapped in bacon, they're then rolled in sugar and eventually baked to perfection.  

BACON WRAPPED CHICKEN BITES
BACON WRAPPED CHICKEN BITES

The bacon, the sugar, the chicken; this recipe has got to be the motherlode of all appetizers! They're filled with flavor, sweet from the sugar, salty from the bacon, plus I generously seasoned them with some fresh cracked pepper.

This recipe only involves a couple of ingredients! It’s amazing how just a couple of items from your kitchen can make something so delicious. 

BACON WRAPPED CHICKEN BITES

INGREDIENTS :

  • 1/2 tsp salt or to taste
  • 1 tsp pepper or to taste
  • 12 slices bacon thin cut, cut into halves or thirds
  • 3/4 cup dark brown sugar packed
  • 2 chicken breasts boneless and skinless, cut into 1 inch cubes
  • 1 tbsp parsley for garnish

INSTRUCTIONS :

  1. Preheat oven to 350 F degrees.
  2. Cover a baking sheet with aluminum foil, this will save you from having to scrub your baking sheet. Place a cookie rack on top the baking sheet. I used a cookie rack here. Place the sugar in a shallow plate.
  3. Season chicken pieces with salt and pepper.
  4. Depending on your bacon how thin or thick it is, cut each slice in either half or 3 pieces. I cut mine into 3. Wrap each piece of chicken with a piece of bacon. There is no need for toothpicks, the bacon will stick to the chicken. Roll the wrapped chicken into the brown sugar and make sure each piece is nicely coated in the brown sugar.
  5. Place chicken pieces on the prepared baking sheet and season again with more salt and pepper.
  6. Bake for about 45 minutes or until bacon is nice and crisp.
  7. Garnish with parsley, so that it looks pretty.

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