More chicken!

So now I am making Orange Chicken with Carrots and Chickpeas from that same 1991 Woman’s Day magazine. The food editor, this time, left out the carrots from the ingredient list! And since the liquids make this dish quite soup-y I am cutting down on the amount of chicken broth.

The chicken:

  • 3 chicken breasts
  • 2 tablespoons panko breadcrumbs
  • 2 tablespoons oil

Sprinkle breadcrumbs on the chicken, both sides. Cook in hot skillet with the oil for 6-8 minutes.

The vegetables:

  • 1 cup canned chickpeas; I used the leftovers from when I skillet-roasted a can of these with Middle Eastern spices. (great on top of salads!)
  • 1 cup shredded carrots; these are from one of those packages from the produce department; it’s all I had in the house.
  • 1 cup frozen peas; my addition; I plan to add more vegetables to everything we eat.

The liquids and seasonings:

  • 1 cup chicken broth; this is a decrease from the 3 1/4 cups called for.
  • 1 sprig fresh rosemary, leaves removed and minced roughly
  • salt and pepper; a dash of each

When the chicken have cooked for those few minutes add the vegetables to the skillet along with the liquid and seasonings. Cover and simmer for 30 minutes.

The finishing touches:

  • 3/4 cup orange juice whisked with 1/2 tablespoon cornstarch (original recipe called for one cup)
  • 1/2 can of mandarin oranges; again this is my addition

Remove chicken and vegetables from pan. Add the orange juice to the pan and bring to boiling. This will thicken into a sauce. I added the chicken and vegetables back to the pan along with the mandarin oranges. And kept this warm until Hubby came home from work. (I’ve been home from work for at least an hour; he has a longer commute.)

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This will serve as many people as chicken breasts used.

 

 

 

“Winner, Winner, Chicken Dinner”

I put the title in quotes in case it is copyrighted or something. Where did that expression come from anyway? Hmm?

Okay, I am back from my quick internet search…

This recipe is from the 1991 Woman’s Day magazine article “Make the Chicken of Your Choice.” I made one of the seven choices before, Chicken Piccata. The choice for this dinner was Chicken with Broccoli and Dill. And as usual, I changed it up, just slightly.

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So the changes I made were using a mixture of vegetables that did include broccoli but also had cauliflower, carrots, and yellow and green squash. I did not have red pepper but had a frozen mixture of red and green peppers with onions. All told it was about 4 cups of vegetables. They were cut large. I also used only two chicken breasts and unseasoned panko bread crumbs.

  • slightly brown the chicken sprinkled with the bread crumbs in a skillet with 2 tablespoons of oil, 6-8 minutes
  • add vegetables and liquid and seasonings
  • cover and simmer for about 20-30 minutes; I simmered mine for longer just because I was waiting for Hubby to get home.

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  • I removed the chicken and vegetables; blended one cup buttermilk with a tablespoon of flour and teaspoon of dried dill weed.
  • Add that to the skillet and stir over heat until slightly thickened. Well, I added a bit more flour because this was quite soup-y. I then added leftover Chinese rice to thicken it further.

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This was delicious! It is basically poached chicken with different vegetables and flavorings. Who knew that poached chicken could be so good? I’ll make one of these “choices” next week. Stay tuned!

 

 

Ginger Chicken in Crock-pot

Hubby and I were driving on Main Street and noticed a Thai ice cream shop. So he says “ginger ice cream is really good”. Somehow the conversation ran on to ginger chicken, and then we ordered Chinese take-out after our camping weekend. This all inspired me to actually cook something other than chicken thighs on the grill and/or hamburgers and/or tuna noodle salad. So here is my version of Ginger Chicken with Vegetables and Rice. The amounts are approximations as I did not measure. This is why I am not writing a cookbook. No editor worth her salt would let this pass!

 

 

Get out your handy dandy crock-pot and supper will be ready when you get home from work. And the oven doesn’t have to heat up the house.

  • 4 chicken breasts; these were four medium-sized frozen ones
  • thumb sized chunk of fresh ginger root, peeled and minced
  • one onion, diced
  • 3 medium carrots,sliced
  • 1/4-1/2 cup broth
  • a good sized squirt of Dijon mustard
  • at least one Tablespoon of honey
  • a shake or two of garlic powder; ideally one wold use minced garlic but I forgot about the garlic until I was putting the lid on the pot.

I put all of the above in the crock-pot, vegetables on bottom, and cook on low for 7-8 hours. When I got home from work I added the following:

  • 1/2-3/4 cup frozen mixed peppers; if I had fresh I would have chopped these and put them in at the beginning.
  • 1/2-1 cup frozen green peas
  • 1/2 pint leftover rice from the Chinese restaurant

Stir this to mix all and continue to cook on low (or high) to get everything hot, about one more hour. I served this in bowls and had leftovers for the next night.

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So this is how I cook. I throw things together. The above could be made with all fresh vegetables if you have them. The rice could be kept separate or left out altogether. You could use more broth if you like a more soup-y dish. One could serve it with soy sauce. I will probably make something like this again but it won’t be exact. Most of you home cooks out there do this same thing.

 

Ordinary cooking!

If you are like me, you, and mostly it is the woman—not to negate the men who do so, just go about fixing dinner without thought to innovation and creativity. Those of us who rarely use processed or prepared foods or take out fast-food, there is a general routine and rotation from pantry and freezer staples. What are yours?

In my kitchen pantry I usually have canned tomatoes, several types of canned beans, sometimes canned fruit, pasta of a variety of shapes, rice and grains, vinegar, oils, etc. in the freezer there is a variety of meats (fish filet, chicken breasts and thighs, small pork roast, the occasional rack of ribs, and burger patties) along with the various packages of frozen vegetables. Sometimes there are pie crusts or pie dough, frozen pirogi or ravioli, and the occasional pizza. We like the cheap but tasty pizzas available at the Aldi discount grocery store. Actually in my freezer I still have some venison sausage from the deer my son-in-law shot earlier this year. Breakfast strata anyone?

I don’t know how some of you are so creative all the time. I get tired, tired, tired! So I just make things up to cook, or to liven up the ordinary food. So browsing on Facebook I saw one of those videos on quickly preparing ginger chicken. I rarely pay attention to all the ingredients or the amounts or the directions.

So I try it on fish. Why not?

There is garlic (yes, I bought the jarred kind. My fresh garlic kind of got old and decrepit on me), fresh ginger root (this keeps in the freezer for millennia), soy sauce, and mixed vegetables on the side. I minced a nub of ginger root, added a pinch of garlic, and dumped that in the ramekin with some soy sauce. Trust me, I used those “exact” amounts! 🙂 I baked the four fish filet and brushed on the juice toward the end of the baking time. It smelled very good. I may have added a squeeze of honey as well.

So then I tried it on chicken…two chicken breasts, one onion, peas and carrots, and quick cooking mixed grains (from Aldi). This worked out well too.

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Directions: dice chicken and cook through in a bit of olive oil. Mince the ginger root, bit of garlic, add soy sauce, a bit of honey, and add to the skillet with the chicken. The amounts depend on your taste. Separately I saute the onion in a bit of olive oil for a few minutes, then add the peas and carrots. Remove to a bowl. Cook the grains as per the package. I had planned to have a “rice pilaf” type dish as a side, but at the last minute dumped the almost cooked grains and the peas and carrots into the big skillet with the chicken. This I covered and let simmer a bit more until Hubby came home and dinner was served.

 

So I made Barbecue Chicken Pizza!

As I had mentioned previously I was thinking of making a pizza in my cast iron skillet. Well, I made the pizza but not in the cast iron. And I got to use my handy-dandy pie circle gadget that I just bought. Silly item: a bag to roll out pie crust into a perfect circle.

I used my favorite pizza crust recipe. I found this years ago on allrecipes.com.  It is a yeast dough but there is no rising time. It is ready to go as soon as it comes together.

  • 3 cups all-purpose flour
  • 1 pkg active dry yeast
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup warm water (110 degrees F)

Combine the dry ingredients. Mix in the oil and water. When dough forms spread it on a large pizza pan. Top as desired. Bake at 375 degrees F for 20-25 minutes.

I had Hubby take the meat off of 4 chicken thighs that had already been barbecued. He also sliced an onion. We made a bit more sauce with ketchup (1/4 cup), sriracha (1/8 cup), and Worcestershire sauce (1/8 cup). I had seen that combination somewhere on line, most likely one of those Facebook food videos. You can use more or less sriracha depending on how hot you like your sauce. I have also substituted apple cider vinegar for the Worcestershire sauce.

Spread the sauce on the dough, scatter the onion and the chicken pieces, top with cheese of your choice. This is one of those Monterrey jack and cheddar blends.

It was a very tasty pizza.

Chicken with Lemons and Olives

I like the idea of Mediterranean cooking. I have a variety of cookbooks that are published in the UK. I go through and mark my cookbooks for the recipes I want to try. I know I have done a lemon chicken with garlic before but this is a bit different. The only garlic in this one is the garlic infused chicken broth I used.

I had not been inspired by any recipes in particular lately. We have been eating plain food: cheeseburgers on toast, frozen filet of fish, chicken pot pie, chili, grilled Italian sausages, scrambled eggs. Baking has been put off due to stomach issues and wanting to lose a bit of weight. What am I supposed to do in my kitchen?

So I wanted to put together a nice dinner. And although I had planned to make a shepherd pie I found I did not have ground meat, but did have chicken. So I looked through my Mediterranean cookbook and found this one. The combination of spices sounded so tasty. I really wanted to use the crockpot and not have to do all the cooking when I came home from work. So I got out the crockpot and just threw it all in there. Well, I made the recipe my own. Here is what I did.

  • 2 large boneless chicken breasts
  • 1/2 cup garlic-infused chicken broth
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground coriander
  • a bit of salt and pepper
  • 1 tablespoon honey
  • 2 inch piece of fresh ginger, chopped fine
  • 1 large onion, sliced
  • 1/2 lemon, cut in wedges
  • 1/3 cup pitted kalamata olives

I wanted to throw everything in the crockpot and do nothing else. But I decided to briefly saute the onion with the ginger in a bit of olive oil. I then placed this in the bottom of the crockpot. I mixed the dry ingredients together and rubbed this on the chicken before placing them on top of the onion in the pot. I drizzled the honey on top and then added the broth. I set the pot on low and left it from 7:00 AM until 4:00 PM. At four I turned it down to the keep warm setting and added the lemon and olives. We ate dinner at 6:00 PM.

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I served this with a salad and couscous. I skillet toasted some walnuts and added them to the couscous along with a sprinkling of dried parsley and crumbled feta cheese. Dinner was a hit and there are leftovers for tomorrow night’s supper. Yea!

Lo Mein

At a shopping trip a few weeks back I picked up a package of lo mein noodles and a package of soba noodles because they were on the clearance shelf. Yes, I occasionally buy foodstuffs from clearance. Hubby and I like “Clarence”! That’s often where we look first when shopping but not usually for food. But this was at one of those lot clearance warehouse type stores: Ocean State, Odd Lots, and when and where I was growing up it was Grandpa Pigeons!

I figured I would use some leftover cooked chicken that I had in the freezer. I read the recipe on the back of the package and it was BORING! It was a few vegetables and broth. So I substituted my own ingredients.

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  • one package lo mein noodles (upper right corner)
  •  4 cooked chicken thighs, bone removed
  • 2 stalks of celery, sliced
  • about a cup full of sliced carrots
  • 1 green pepper, diced
  • 2 green onions, sliced, green and white parts
  • 1 cup chicken broth
  • 1 tablespoon tahini
  • 2-4 tablespoons mushroom soy sauce

Chop all the vegetables. I started off sauteing these in a bit of olive oil in a skillet but had to move them into the wok. I forgot about having a wok. We may have used it no more than two or three times. I cooked the noodles in water in a separate pot. Everything else went in the wok after the vegetables were cooked for about 5 minutes.

The noodles were drained and added to the wok. This gets stirred around until all is warmed. Sprinkle on a bit more soy sauce and it is done.

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I was pleasantly surprised that it actually tasted like the lo mein from a Chinese restaurant. Hubby thought it was delicious. And I had leftovers for lunch all that week. Now, what to do with the soba noodles?