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Can-Can Chicken Recipe

Can-Can Chicken Recipe
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Ingredients
  1. 1 tablespoon kosher salt
  2. 1 teaspoon sugar
  3. 1 teaspoon onion powder
  4. 1 teaspoon garlic powder
  5. 1 teaspoon cayenne pepper
  6. 1 teaspoon paprika
  7. 1 teaspoon ground mustard
  8. 1 broiler/fryer chicken (3-1/2 to 4 pounds)
  9. 1 can (12 ounces) beer
Instructions
  1. In a small bowl, combine the first seven ingredients. With fingers, carefully loosen skin from chicken; rub spice mixture under and over skin. Tuck wings under chicken. Refrigerate for 1 hour.
  2. Prepare grill for indirect grilling. Completely cover all sides of an 8- or 9-in. baking pan with foil. Place a beer-can chicken rack in pan. Remove half of the beer from can; save for another use. Using a can opener, make additional large holes in top of can. Add beer can to rack.
  3. Place chicken vertically onto rack. Place pan on grill rack. Grill, covered, over indirect medium heat for 1-1/4 to 1-1/2 hours or until a thermometer inserted in thigh reads 180°.
  4. Remove pan from grill; tent chicken with foil. Let stand 10 minutes. Carefully remove chicken from rack. Yield: 6 servings.
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Easy Chicken Enchiladas Recipe

Easy Chicken Enchiladas Recipe
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Ingredients
  1. 3 cups (12 ounces) shredded cheddar cheese, divided
  2. 2 cups (8 ounces) shredded Monterey Jack cheese
  3. 2 cups chopped cooked chicken
  4. 2 cups (16 ounces) sour cream
  5. 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  6. 1 can (4 ounces) chopped green chilies
  7. 2 tablespoons finely chopped onion
  8. 1/4 teaspoon pepper
  9. 1/8 teaspoon salt
  10. 10 flour tortillas (8 inches), warmed
Instructions
  1. In a large bowl, combine 2 cups cheddar cheese, Monterey Jack cheese, chicken, sour cream, soup, chilies, onion, pepper and salt. Spoon about 1/2 cup off center on each tortilla; roll up. Place seam side down in a greased 13-in. x 9-in. baking dish.
  2. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Yield: 8 servings.
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Lemon Chicken and Veggies Recipe

Lemon Chicken and Veggies Recipe
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Ingredients
  1. 1/4 cup all-purpose flour
  2. 1 teaspoon lemon-pepper seasoning
  3. 4 boneless skinless chicken breast halves (6 ounces each)
  4. 1 package (0.9 ounce) hollandaise sauce mix
  5. 1 tablespoon lemon juice
  6. 4 tablespoons butter, divided
  7. 1/4 cup chicken broth
  8. 2 cups shredded carrots
  9. 1 package (9 ounces) fresh baby spinach
Instructions
  1. In a large resealable bag, combine flour and lemon-pepper. Flatten chicken to 1/2-in. thickness. Add chicken, one piece at a time, and shake to coat.
  2. Prepare sauce mix according to package directions. Stir in lemon juice. Meanwhile, in a Dutch oven, saute chicken in 2 tablespoons butter for 4-6 minutes on each side or until no longer pink. Remove and keep warm.
  3. Add broth to pan, stirring to loosen brown bits. Add carrots and remaining butter; cook for 2 minutes or until crisp-tender. Add spinach; cook 3-5 minutes longer or until spinach is wilted. Serve chicken with sauce and vegetables. Yield: 4 servings.
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15-Minute Chicken & Rice Dinner

15-Minute Chicken & Rice Dinner
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Ingredients
  1. 1 tablespoon vegetable oil
  2. 1 1/4 pounds skinless, boneless chicken breast halves
  3. 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
  4. 1 1/2 cups water
  5. 1/4 teaspoon paprika
  6. 1/4 teaspoon ground black pepper
  7. 2 cups uncooked instant white rice
  8. 2 cups fresh or frozen broccoli florets
Instructions
  1. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
  2. 2
  3. Stir the soup, water, paprika and black pepper in the skillet and heat to a boil. Stir in the rice and broccoli. Reduce the heat to low. Return the chicken to the skillet. Sprinkle the chicken with additional paprika and black pepper. Cover and cook for 5 minutes or until the chicken is cooked though.
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Bacon-Wrapped Chicken Wings with Bourbon Barbecue Sauce

Bacon-Wrapped Chicken Wings with Bourbon Barbecue Sauce
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Ingredients
  1. Chicken
  2. 1/4
  3. teaspoon freshly cracked pepper
  4. 3
  5. lb chicken wingettes and drummettes
  6. 12
  7. slices bacon, cut in half crosswise
  8. Bourbon Sauce
  9. 1/2
  10. cup ketchup
  11. 1/2
  12. cup bourbon
  13. 1/4
  14. cup packed brown sugar
  15. 2
  16. tablespoons soy sauce
  17. 3
  18. cloves garlic, finely chopped
  19. 1
  20. teaspoon Dijon mustard
  21. 1/2
  22. teaspoon red pepper flakes
Instructions
  1. 1 Heat oven to 425°F. Line 2 cookie sheets with sides with heavy-duty foil; spray with cooking spray.
  2. 2 Sprinkle pepper over chicken. Wrap each chicken piece with a half slice of bacon.
  3. 3 Place bacon-wrapped chicken pieces on cookie sheets, bacon end down. Bake uncovered 30 minutes; turn chicken; rotate cookie sheets in oven. Bake 20 to 30 minutes longer or until golden brown and juice of chicken is clear when thickest part is cut to bone (at least 165°F).
  4. 4 Meanwhile, in 1-quart saucepan, mix Bourbon Sauce ingredients; heat to simmering over medium heat, stirring frequently, until sugar is dissolved, about 5 minutes. Remove from heat; set aside.
  5. 5 In large bowl, toss chicken with half of the sauce. Serve warm with remaining sauce on the side for dipping.
Notes
  1. Purchase already cut chicken wings in the meat or frozen foods section. They're sometimes called chicken drummies or wingettes and drummettes. You can use just the drummettes if you prefer.
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Best Barbecue Wings

Best Barbecue Wings
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Ingredients
  1. 1/2 cup finely chopped onion
  2. 1/4 cup canola oil
  3. 3 teaspoons minced garlic
  4. 1-1/2 cups ketchup
  5. 1/2 cup apple cider vinegar
  6. 1/3 cup packed brown sugar
  7. 1/3 cup Worcestershire sauce
  8. 2 teaspoons chili powder
  9. 1/2 teaspoon cayenne pepper
  10. 1/2 teaspoon ground cumin
  11. 1/8 teaspoon hot pepper sauce
WINGS
  1. 1/4 cup apple cider vinegar
  2. 1/4 cup olive oil
  3. 1/8 teaspoon salt
  4. 1/8 teaspoon pepper
  5. 30 frozen chicken wingettes, thawed
Instructions
  1. For barbecue sauce, in large saucepan, saute onion in oil until tender.
  2. Add garlic; cook 1 minute longer.
  3. Stir in the ketchup, vinegar, brown sugar, Worcestershire sauce, chili powder, cayenne and cumin. Simmer, uncovered, for 8-10 minutes, stirring often.
  4. Remove from the heat; stir in pepper sauce.
  5. Set aside 2/3 cup for serving.
  6. In a large resealable plastic bag, combine the vinegar, olive oil, salt and pepper; add chicken wings in batches and turn to coat.
  7. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
  8. Grill wings, covered, over medium heat or broil 4 in. from the heat for 12-16 minutes, turning occasionally.
  9. Brush with some of the barbecue sauce. Grill, uncovered, 8-10 minutes longer or until juices run clear, basting and turning several times.
  10. Serve with reserved barbecue sauce.
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Mexican Party Wings

Mexican Party Wings
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Ingredients
  1. 1
  2. cup purchased ranch salad dressing
  3. 1
  4. (4.5-oz.) can Old El Paso® Chopped Green Chiles
  5. 1/2
  6. cup Pillsbury BEST® All-Purpose Flour
  7. 1
  8. (1-oz.) pkg. Old El Paso® Taco Seasoning Mix
  9. 2
  10. teaspoons oil
  11. 24
  12. chicken drummettes (about 2 lb.)
  13. Dried parsley flakes
Instructions
  1. 1 Heat oven to 350°F. Spray large cookie sheet with nonstick cooking spray or line with foil. In blender container, combine salad dressing and chiles; cover and blend until smooth. Spoon into small serving bowl. Refrigerate while making drummettes.
  2. 2 In shallow dish, combine flour and taco seasoning mix; mix well. Stir in oil with fork until well blended. Coat drummettes with flour mixture. Coat drummettes again to use up flour mixture. Place on sprayed cookie sheet.
  3. 3 Bake at 350°F. for 15 minutes. Turn drummettes; bake an additional 14 to 17 minutes or until chicken is fork-tender and juices run clear. Sprinkle parsley flakes on salad dressing mixture; serve as dip with warm drummettes
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Skillet Garlic Chicken

Skillet Garlic Chicken
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Ingredients
  1. 1/4 teaspoon ground sage
  2. 1/4 teaspoon dried thyme leaves, crushed
  3. 1 1/4 pounds skinless, boneless chicken breast halves
  4. Vegetable cooking spray
  5. 2 cloves garlic, minced
  6. 1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Healthy Request® Cream of Chicken Soup
  7. 1/2 cup water
  8. White Rice
Instructions
  1. Stir the sage and thyme in a small bowl. Season the chicken with the sage mixture.
  2. 2
  3. Spray a 12-inch skillet with the cooking spray and heat over medium heat for 1 minute. Add the chicken and cook for 15 minutes or until the chicken is well browned on both sides and cooked through. Remove the chicken from the skillet, cover and keep warm.
  4. 3
  5. Add the garlic to the skillet and cook and stir until lightly browned. Stir in the soup and water and cook until the mixture is hot and bubbling. Serve the sauce over the chicken with the Parslied Rice.
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Picante-Glazed Chicken Wings

Picante-Glazed Chicken Wings
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Ingredients
  1. 12 chicken wings (about 2 pounds)
  2. 1 jar (16 ounces) Pace® Picante Sauce
  3. 1/3 cup orange marmalade
  4. 2 teaspoons Dijon-style mustard
  5. 1 tablespoon sesame seed, toasted
Instructions
  1. 1 Heat the oven to 425°F. Line a rimmed baking sheet with aluminum foil. Cut off the chicken wing tips and discard. Cut the chicken wings in half at the joint.
  2. 2
  3. Heat 1 1/2 cups picante sauce, marmalade and mustard in a 2-quart saucepan over medium heat to a boil. Reduce the heat to medium-low. Cook for 40 minutes or until the mixture is reduced to 3/4 cup, stirring occasionally.
  4. 3
  5. Place the chicken into a large bowl. Add the remaining picante sauce and toss to coat. Place the chicken onto the baking sheet.
  6. 4
  7. Bake for 40 minutes or until the chicken is cooked through, turning the chicken over once halfway through the bake time. Baste the chicken with the picante-mustard mixture during the last 10 minutes of the bake time. Sprinkle with the sesame seed, if desired.
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