What is your favorite Chicken breast (skinned and boned) recipe? I usually only use breasts when...

Chipotle's Beef Barbacoa

Chipotle’s Beef Barbacoa
Recipe By: TheKitchn (with alterations)

Ingredients:

4 chipotle peppers (from a can) plus all the adobo sauce it sits in (use only ONE – they are fiery)
1 bunch cilantro, chopped
1 red onion, peeled and cut into large chunks
1 head garlic, peeled and cloves smashed
2 teaspoons ground cloves
1 tablespoon kosher salt
Juice of 4 limes
1/2 cup cider vinegar
5 dry bay leaves
5 to 7 pounds grass-fed beef brisket
2 tbl. vegetable oil
4 to 6 cups beef or chicken stock ??

Directions:

1. Combine chipotle peppers and sauce, cilantro, red onion, garlic, clove, salt, lime juice, and cider vinegar in a food processor, pulse until combined.

2. Saute beef on both sides in oil until browned. Place in baking dish, top with chipotle mixture and top with bay leaves. Cover tightly with foil and bake at 250-300 for about 4-6 hours until fork tender.

3. Cool then cut and/or shred.

4. Drain juices and reduce in a saucepan until syrupy. Reincorporate into shredded meat.

NOTE: a 2.5 lb. tri tip baked at 300 deg. for 3 hours. It made 5+ cups shredded beef (enough to generously fill 30 tacos)

 
Orange Beef with Cashews - sorry, don't know the source of this

Orange Beef with Cashews

1 pound beef top round, sliced for stir fry
2 tablespoons light brown sugar
5 tablespoon soy sauce
2 tablespoon chopped garlic
4 cups broccoli flowerets
2 teaspoons water
4 green onions, cut in 1” pieces
1/2 cup orange juice
2 tablespoon cornstarch
2 teaspoons rice wine vinegar
1 teaspoons ground ginger
1/2 teaspoon red pepper flakes
2 tablespoon peanut oil
1/2 cup salted cashews

1. Add beef, brown sugar, 2 tablespoons soy sauce, and garlic to zip lock bag. Seal, toss to coat meat and let stand 15 minutes.
2. Add broccoli and water to microwave dish. Microwave 2 minutes.
3. In a bowl, combine scallions, orange juice, remaining soy sauce, cornstarch, rice wine vinegar, ginger and pepper flakes.
4. Heat peanut oil in wok over medium high heat.
5. Add beef and marinade to wok. Stir-fry 3 minutes.
6. Add broccoli to wok. Stir-fry 2 minutes.
7. Add cashews. Stir-fry 1 minute. Stir in orange juice mixture. Cook 3 minutes or until sauce thickens.
8. Serve over brown rice.
9. Garnish with orange rind shreds if desired

 
Oven-Fried Chicken (from my sis and I)

Oven-Fried Chicken

Recipe By: Patty with measurements by Jane

Ingredients:

1 whole chicken, cut up (or equivalent pieces)
3 cups buttermilk
1/4 cup Tapatio, or hot sauce of your choice
1/2 cup butter
3 cups Bisquick
1-1/2 tsp. Cavender's Seasoning
1/2 tsp. garlic salt
2 tsp. paprika
1/2 tsp. onion powder
1/2 tsp. black pepper

Directions:

1. Marinate chicken in Tapatio and buttermilk to cover for an hour or two.

2. Combine Bisquick and seasonings in gallon ziplock. Melt butter on jelly roll pan/cookie sheet.

3. Put drained chicken in seasoning mix and toss until coated. Put on baking sheet skin side down to coat with butter, then turn skin side up.

4. Bake at 425 about 35-45 minutes, or until deep golden brown (20 min for breast meat)..

Notes: The drippings make great gravy!

 
Chicken Tetrazzini from Melissa Dallas

Chicken Tetrazzini
From Melissa Dallas (with my changes, additions)

One 5 lb chicken, stewed with carrot, celery, onion, bay leaf, meat removed from bones & cut in bite sized pieces (or start with a roasted chicken from the supermarket deli)
1 lb spaghetti, cooked by package instructions
2 cups chicken stock, reserved from cooking
1/2 pound sliced mushrooms, sauteed (I doubled)
3/4 cup milk
3/4 cup dry white wine
1 cup whipping cream
1/4 cup butter
1/4 cup flour
salt & pepper to taste
1 cup fresh white bread crumbs
1 cup parmesan
optional: add peas

Make a roux with butter & flour, add reserved stock, milk, wine and whipping cream, bring to a boil and cook one minute. Add mushrooms & chicken to sauce. Add salt & pepper to taste. Combine with cooked spaghetti & pour in a large shallow casserole dish. Combine crumbs & cheese & sprinkle on top. Bake at 350 for 30 minutes or until bubbly.

 
Penne with Salmon, from 1996 Family Circle

Penne with Salmon
Family Circle, Feb 1996

Makes 6 servings

8 oz. penne pasta
¼ cup chicken broth
3 Tbl. oyster sauce
3 Tbl. rice wine vinegar
1 Tbl. soy sauce
½ tsp. hot pepper sauce
2 tsp. cornstarch
1 Tbl. canola oil
3 cloves garlic, finely chopped
3 green onions, separated into white and green parts and each finely chopped
1 Tbl. finely chopped, peeled fresh ginger
1 lb. boneless, skinned salmon fillets, cut into 1 x ¼” strips
6 oz. fresh shiitake mushrooms, stemmed and quartered
5 cups spinach leaves (4 oz.), stemmed and washed well

1. Cook penne according to package directions. Drain and set aside.
2. Combine broth, oyster sauce, vinegar, soy sauce, hot pepper sauce and cornstarch in a small bowl.
3. Heat oil in large nonstick wok or skillet over high heat. Add garlic, white part of green onion and ginger. Saute 15 seconds. Add salmon and mushrooms; cook, stirring often, 4 to 5 minutes or until salmon is cooked.
4. Stir cornstarch mixture and add to wok along with spinach. Heat to boiling. Stir in penne and heat 1 minute. Transfer to serving bowl. Garnish with green part of onion.

 
Brazilian Hot Sauce (nothing hot in it - trust me - it's just a tasty pureed veggie sauce!)

See serving suggestions at bottom

Brazilian Hot Sauce

1 tbsp olive oil
2 cups finely chopped yellow onions
5 scallions (green onions), trimmed and finely chopped
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
3 cloves garlic, minced
3 tomatoes, peeled, seeded, and chopped (or a 14.5 oz can)
2 cups vegetable stock or chicken stock
1/2 cup chopped fresh cilantro, divided in half
2 tbsp lime juice
1 cup light coconut milk
Salt and ground pepper to taste
Cayenne pepper, to taste

Heat oil in a large, non-stick skillet over medium heat. Saute onions, scallions, bell peppers, and garlic. Cook, stirring often, for 6 to 8 minutes, or until the vegetables are soft and translucent but not brown.

Increase heat to high, add the tomatoes and cook for two minutes or until most of the juice from the tomatoes has evaporated. Stir in the stock and 1/4 cup of the cilantro. Cook for 10 to 15 minutes, or until slightly reduced and richly flavored. Remove from the heat and add lime juice.

Transfer the vegetable mixture to a blender. Puree until smooth and return to the skillet. Add the coconut milk and reduce the heat to medium and simmer for 3 minutes. Season with salt and pepper, cayenne pepper, and the remaining cilantro.

This makes a LOT of sauce, so you can freeze half for later.

Serving suggestion: I quick-brown some chicken pieces in a bit of olive oil on both sides in an oven-proof pan. Then pour some of the sauce over the chicken pieces, place in 350 deg. oven, and bake about 45 min. until chicken is done.

Very good over mashed potatoes, rice, or pasta.

Serve over grilled fish.

 
Lebanese Potatoes - potatoes+lemon....yum!

Batata bil Kizibra (Potatoes Coriander) (Lebanese)

Recipe by Jonas & Haas.
Serves 4 as a side.

Ingredients:

1kg potatoes (2.2 lbs.)
Juice of 2 lemons
Pinch of chilli flakes
Pinch of salt
Pinch of pepper
1 heaped teaspoon ground coriander
1/3 cup chopped coriander
1/3 cup chopped parsley
5-6 cloves of garlic, crushed
2 tablespoons olive oil

Method:
1. Preheat oven to 180’C – 200’C.
2. Cube potatoes into 1 inch cubes. Mix all ingredients in a large bowl until potatoes are well coated.
3. Put in large baking dish, lined with baking paper, and space so potatoes are not too crowded.
4. Bake for 45min to 1 hour or until golden brown and a little crispy.
5. To get the best results and crispier potatoes, turn them every 20 minutes and add a squeeze of lemon juice.

Note: You can also sprinkle in a pinch of citric acid to get very tangy results.

 
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