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hi guys! anyone have a new recipe for chicken which is served every night (basically)? I am sick and tired of having the same old stuff? Any other ideas for a quick, good supper?
mix your duck sauce with hot sauce & chopped scallions.
add garlic powder. pour over chicken & bake.
For best results, marinade in zip-lock in fridge
for 6 hours or overnight.
Marination is the key to delicious meats, poultry, & fish.
just prep 1 nite b4. make any crazy combo of sauces.
B’te’avon!
chicken with paprika garlic powder salt and olive oil. I usually do that with red potatoes, sweet potatoes and onions, but I hard its yummy with chicken too good luck!
Stir Fry!
Slice chicken breast into strips. Sautee and add BOUGHT BOTTLE of Terriyaki or General Tso sauce.
In a seperate pan sautee any assortment of vegetables that you like, either broccoli, onions and peppers… and add to the chicken and sauce.
Enjoy!
1- mix equal amounts of duck sauce, ketchup, mayonnaise and onion soup mix. pour over chicken and bake covered 1 1/2 hrs and uncovered 1/2 hour
2-smear on mayo, coat with corn flake crumbs, drizzle with honey and sprinkle garlic powder bake 1 1/2 hrs and uncovered 1/2 hour
3- sprinkle with onion powder garlic powder and paprika. smear on honey and spicy mustard. coat with onion soup mix. bake uncovered 1 1/2 hrs
4- slice onions in rings and place under chicken, shake garlic and onion poweder on both sides of chicken pour on duck sauce. Bake 3 hours covered
I have alot more if you want but these are the best
Why have chicken every night?
The first Kosher by Design book has a wonderful hickory smoked chicken smothered in onions recipe.
We found that we liked it better when we substituted mesquite for hickory — but both ways were good.
I don’t have the book handy, but you can find the recipe by previewing the book on Amazon. Then go buy the book — it’s a wonderful cookbook.
The Wolf
Coke
I undersatnd only because I have food ADD, and cant stand to eat the same thing twice in one week, so I can only imagine how it is for you… *shudders*
Food & Wine put out an amazing Chicken Cookbook/Magazine in 2009, I dont know if you can still get it but maybe their recipes are available online if not, I can mail you my copy.
epicurious.com usually has all the recipes compiled from Food & Wine, Bon Appetite, Saveur, etc… so that would be a good place to start.
Chicken Souvlaki
1 1/4 tsp. Salt
1 clove Garlic minced
Black Pepper – to taste
2 Tbsp. Olive Oil
1 1/2 tsp. Lemon Juice
1 Tbsp. dried Oregano
1 1/3 lbs chicken breast (about 4)) cubed.
Put all the marinade ingredients into a large bowl. Mix. Toss the cubed chicken in the marinade until well coated. String the chicken onto skewers and grill on a grill pan until done.
(serve with pita bread and hummus, and a large salad)
get chicken breasts (pound them thin and uniform in size inside a big baggie), stuff them with pastrami (or cooked wild and white rice), roll them in mayo and corn flake crumbs and bake.
If you like things that are very lemony, here is my latest and favorite chicken recipe – which also happens to be low fat.
Mustard Grilled Chicken
1/2 cup lemon juice (use fresh squeezed only)
1/3 cup dijon mustard (smooth not grainy)
2 tsp basil
1 tsp Italian seasoning
2 tsp (or more) lemon zest
1/2 tsp garlic powder
salt and pepper to taste
4 boneless skinless chicken breasts
Put chicken between plastic wrap and flatten slightly – not thin like for schnitzel, just slightly flattened.
Combine remaining ingredients in a zip lock bag and moosh together. Add chicken to bag.
Marinade chicken for 2-4 hours in fridge.
Grill on BBQ or on an electric grill – I use a George Foreman grill.
I always make extra as this chicken is very good cold as well.
Enjoy!!
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