I'm a big fan of stir-fry. There are a couple of techniques I have mastered in order to make a stir-fry in 20 minutes, or less. And that includes prep-time. Of course my definition of what constitutes a stir-fry is broad (meaning, just about anything is game).
If you're thinking about how to prepare your turkey, here's how I season chicken, turkey, and other kinds of poultry. You can apply this technique at the last minute, as well as a few days before, while the turkey waits in the refrigerator. What I get is golden, crunchy skin and moist meat underneath. Roasted chicken is the meal my kids would choose if stranded on a desert island.
These morning or breakfast sausages are consumed at almost any time of day or night. Breakfast for dinner is a great pass time. These sausages are the star of this plate, but I don't shape them into stars too often - too much work. Most of the time, they're just round and flattened.
Out of nowhere I had a request for chicken pot pie. Before Crohn's and food issues hit us, I cannot remember ever making or buying chicken pot pie. I've made shepherd's pie, but that's about it. So, I'm not sure where the initial inspiration came from, but I thought, sure, let's do it. I'm up for the challenge.
Barbecuing is an art form for sure, and it's a great way to enhance the flavor of meats, vegetables, fruit, and even bread. My kids love barbecued chicken, and it's so easy to make. Here is a simple recipe for barbecuing chicken pieces - we use mostly legs because they are easy to grab and eat, and the dark meat stays moist and retains flavor well.
This jerk chicken recipe is one of my go-to quick and easy grilling recipes, and I can pair the chicken with just about anything - on top of a salad, with confetti coleslaw, rolled up in a wrap, on top of grilled veggies - you name it. I prefer to use white meat tenders, but you can use any cut of chicken for this recipe.
Do you have any leftover chicken from roasting or grilling chicken? We invariably do because I roast a chicken once a week - my kids love it - they negotiate who gets which crispy parts. This salad recipe is a great way to use up leftover chicken in a salad for lunch or dinner another day.
Continue reading "Tangy Curry Chicken Salad (and some chicken raves and rants)" »
Whenever I have the remains of a roasted chicken, or the drippings from a roasted chicken pan or casserole dish, I make chicken stock and then use it or freeze it to use later. It is easy to defrost and you can have instant soup or stock for a recipe. Here is one slow and one fast route to chicken stock or soup.
Roasting chicken pieces is easy and the kids love it. They eat the legs like fried chicken and the thighs and breast with a fork and knife (most of the time). The trick is getting the skin crunchy and browned. This is my safety dish, and it's good the next day in someone's lunch or a part of leftovers for dinner.
For us, the love of chicken nuggets started at fast food restaurants with indoor playgrounds. When my boys were toddlers, we went to those places with arches for a break from Seattle winter weather. Chicken fingers became an obsession (not to mention the pasty, salty, so-called french fries). It was a cheap date - but it cost us later.
