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Tag: chicken

16 Jul

Quick Chicken Stir Fry

note to self: make this again

winner winner chicken dinner!

I am not sure all the steps that went into this…as I was trying to

1. feed bebe
2. clean up kitchen
3. unload dishwasher (ugggh dread!)
4. unpack bag from work

So here’s a short list of what’s involved:

Chicken:
Boneless thighs marniated in Trader Joe’s Soyaki overnight
(it’s their version of the Soy Vay Teriakyi sauce that’s super good)

I grilled it on the grill– about 5 mins per side.

My Stir Fry included:
-1 large red onion
-1/2 head cabbage
-2 green onions
-1 clove garlic chopped
-handful of green beans chopped
-handful of shredded carrots
-a few dashes of vegetable oil
-splash of soyaki
-splash of Sriracha (momma likes heat)
-2 beaten eggs scrambled in the mix

all topped on some brown rice.

mmmm burps soo good

insert big burp here ___________

03 Apr

Jamie Oliver’s Chicken in Milk

jamie oliver's lemon milk chicken

There’s been a bunch of buzz on this recipe lately, and I wanted to get in on the action! On a whim, I decided to pick up a whole chicken on our afternoon walk. I’m so glad I did.

This recipe was super easy. The prep is a snap! If I can do it with a teething baby in the background, then anyone can.

The results are fantastic. It will be in your rotation in no time. It’s officially on mine!

The sauce is SOOO good. And the best part is that there is A LOT OF IT. We actually brought the pot up to the table and dipped our pieces right in (gross I know, but come on!). If you make this, you will know exactly why.

The major herbal/flavor ingredients- Garlic, Lemon & Sage (cinnamon not pictured)

other ingredients

After browning, I put it in the oven with the lid on for the first 30 minutes.
Then I took it off for the rest of the time.

into the oven you go

Chicken in Milk
(recipe from Jamie Oliver)

-1 3 lb. organic chicken
-salt and freshly ground black pepper
-1 stick butter
-1/2 cinnamon stick
-1 good handful fresh sage, leaves picked
-2 lemons, zested
-6 garlic cloves, skin left on
-1 pint milk

Directions:

Preheat the oven to 375 degrees F, and find a snug-fitting pot for the chicken. Season it generously all over with salt and pepper, and fry it in the butter, turning the chicken to get an even color all over, until golden. Remove from the heat, put the chicken on a plate, and throw away the butter left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan, which will give you a lovely caramel flavor later on.

Put your chicken back in the pot with the rest of the ingredients, and cook in the preheated oven for 1 1/2 hours. Baste with the cooking juice when you remember. The lemon zest will sort of split the milk, making a sauce, which is absolutely fantastic.

To serve, pull the meat off the bones and divide it on to your plates. Spoon over plenty of juice and the little curds. Serve with wilted spinach or greens and some mashed potato.

dinner tonight

I served it with some smashed potatoes & a salad with a lemon-poppy seed vinaigrette. I took some of the garlic from the pot of chicken, squeezed it out of the skins and mixed it with the smashed potatoes. Scrumptious! This is how Friday night dinners are supposed to. A good way to start the weekend, don’t you think?

27 Nov

Chicken Gyoza Potstickers

Favorite Trader Joe’s Item #27: Chicken Gyoza Potstickers:

(they come in an all veggie kind too)

I like to keep these in the freezer. On nights when I’m feeling super lazy and the husband needs to be fed, I can easily whip something out to the table.

I like the pan fry them & serve them with a dipping sauce.

Sunday night I was feeling really anti-social and didn’t want to face crowds of people in the supermarket. So, I looked in the fridge and found some ingredients to make us some soup.

By the way…another main contributor to this soup is Trader Joe’s Shredded Carrots:

I like to use these when I make my Vietnamese chicken salad- but that’s a whole other post…..

I digress… Here’s your ingredient list:

Chicken Gyoza Potstickers (the more the merrier, I think)
2 large handfuls of Shredded Carrots
4 green onions chopped (both white & green parts)
2 big splashes of Soy Sauce
1 32oz container of chicken stock or veggie stock
a few pieces of sliced ginger

Pour entire container of chicken stock in soup pot. Add half of the green onions & all of the sliced ginger. The more ginger, the spicier it is. I used about two thin slices for the entire pot. Let that simmer for about 10 minutes. Add the carrots, soy sauce, and the pot stickers to the soup. Bring the soup to a slow boil (10 minutes).

Finish off the soup with the rest of your Green Onions….Add some pepper & more soy sauce if you need some more kick…..

Tada! This recipe makes about 4-5 servings

I think bits of fresh Baby Spinach would go well in this soup too! If only I had that the other night… Next time!