Tag Archives: Chicken

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Cajun Bourbon Chicken

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Following_RecipeSMALLER   It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is CAJUN BOURBON CHICKEN!

Looking for a new way to prepare the old chicken standby? Like the Cajun flavors, a bit of spice, and loads of flavor? This might be the chicken for you! The thing I like about this recipe is that you can throw the meat into the marinade in the morning and it will be perfectly spiced for a quick BBQ grilling when you come home from a long day.  Make up a salad and dinner is on the table in less than 30 minutes!

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 120 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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CAJUN BOURBON CHICKEN [Serves 4-6]

1 cup bourbon
1 cup soy sauce
½ cup brown sugar
1 tsp. paprika
Pinch hot red pepper flakes
1 T. molasses
3 cloves garlic, smashed
2 T. freshly grated ginger
1½ tsp. onion powder
1½ tsp. garlic powder
6 each chicken thighs & drumsticks
Salt and pepper, to taste

Combine all ingredients (except chicken) for marinade (may be processed in a blender).  Set aside ½ cup of this marinade in a clean jar (do not use to marinate chicken-this portion will be used for basting the chicken during grilling).  Keep refrigerated.

Put marinade into Ziploc bag with chicken pieces and distribute evenly.  Marinate chicken for 6-12 hours in refrigerator, turning occasionally. Remove chicken from marinade and drain.  Allow to sit at room temperature while grill heats up.  Grill over medium high heat (grill open) for 5 minutes, and then close grill and reduce heat; continue cooking over low heat for 15-20 minutes or until chicken is done (juices will run clear when pierced with fork).  Baste with fresh marinade every few minutes, turning chicken to cook both sides evenly.  Season with salt & pepper, to taste.

NOTE: If you prefer white/breast meat, you may have to make more marinade. If preparing for four people, the marinade is likely to be enough to cover 4-5 chicken breasts.  You can always make more marinade by making an additional 1/2 recipe of the marinade ingredients.  If your partiality is chicken wings, the marinade will cover more wings. Recommend cutting off the end of the wing you don’t usually eat to stretch the marinade.  Of course, BBQing the chicken wings will take less time to cook than its meatier counterparts. This would be a great football treat, both hot and cold, for the wing lovers out there!

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Slow Cooker Asian Chicken

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Following_RecipeSMALLER It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is SLOW COOKER ASIAN CHICKEN!

Craving Asian flavor? Have no time to cook. Try this crockpot version! Throw it all together and leave it all day. Come home to deliciousness!

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 112 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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SLOW COOKER ASIAN CHICKEN
[Serves 4]

½ cup dry sherry
1/3 cup soy sauce
¼ cup packed brown sugar
2 T. grated peeled fresh ginger
1 tsp. Chinese five-spice powder
3 cloves garlic, crushed with press
1 bunch green onions, cut in 2-inch pieces  (white and green parts separated
3 lbs. skinless chicken thighs
1 bag (16 oz.) fresh vegetables for stir fry

In 5-6 quart slow cooker, combine sherry, soy sauce, sugar, ginger, five-spice powder, garlic, and white parts of green onions.  (Coarsely chop remaining green parts; wrap and refrigerate until serving time.)  Add chicken thighs and coat with sherry mixture.  Cover slow cooker with lid and cook on low 8 hours or on high 4 hours.  Just before serving, place vegetables in microwave-safe medium bowl and cook in microwave as label directs.  Transfer chicken to platter. Stir vegetables into slow cooker.  Spoon vegetable mixture around chicken.  Sprinkle with green onions.

NOTE: For those who prefer white meat, use breasts.   “Bone in” will stay moister but you can use whole boneless, too.)

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Chicken Parmigiana & Pasta

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Following_RecipeSMALLER It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is CHICKEN PARMIGIANA & PASTA!

Italian dishes are always a favorite as we enter the cooler months.  I found this recipe in Every Day With Rachel Ray.  Love the simplicity of the preparation and the reminder to use whole wheat pasta…which is better for us than white flour pasta.

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 110 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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CHICKEN PARMIGIANA & PASTA
[Serves 4]

8 oz. whole wheat penne pasta
4 skinless, boneless chicken breast halves [5 oz. each]
Salt & pepper
1 T. extra-virgin olive oil
2 cloves garlic, finely-chopped
1/3 cup dry red wine
1 can [28 oz.] chopped tomatoes
4 oz. fresh mozzarella cheese, thinly sliced
1/3 cup grated parmesan cheese
1/3 cup finely-chopped flat-leaf parsley

In a large pot of boiling, salted water, cook the pasta until al dente, 8-10 minutes; drain.  Meanwhile, season the chicken with salt and pepper.  In large skillet, heat olive oil over medium heat.  Add chicken and cook, turning once, until browned, about 8 minutes; transfer to plate.  In same skillet, cook the garlic over medium heat until golden, about 1 minute.  Add wine, bring to boil and cook 1 minute. Stir in tomatoes and simmer until thickened, 8-10 minutes.  Return the chicken and any juices to the skillet, turning to coat.  Top each piece of chicken with mozzarella and 1 tsp. parmesan, cover and cook until cheese is melted, about 2 minutes; transfer to platter.  Add pasta and parsley to skillet, toss and season with salt.  Sprinkle with remaining parmesan and serve alongside the chicken.  [Recipe courtesy of Every Day with Rachel Ray 8/09]

NOTE: I prefer more cheese than this recipe calls for so I’d adjust to preference.  And, I’ll admit I really, really, really dislike my pasta al dente so I cook that to my preference, too.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Slow Cooker Asian Chicken

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It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is SLOW COOKER ASIAN CHICKEN!!

Your slow cooker, or crockpot, is a wonderful way to prepare a hot meal for your family without heating up the kitchen. Throw it together and forget it!  Slow cooking makes chicken tender and juicy. Add in Asian flavors and it’s simply scrumptious!

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 103 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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SLOW COOKER ASIAN CHICKEN
[Serves 6]

½ cup dry sherry
1/3 cup soy sauce
¼ cup packed brown sugar
2 T. grated peeled fresh ginger
1 tsp. Chinese five-spice powder
3 cloves garlic, crushed with press
1 bunch green onions, cut in 2-inch pieces, (white & green parts separated)
3 lbs. skinless chicken thighs
1 bag (16 oz.) fresh vegetables for stir fry

In 5-6 quart slow cooker, combine sherry, soy sauce, sugar, ginger, five-spice powder, garlic, and white parts of green onions.  (Coarsely chop remaining green parts; wrap and refrigerate until serving time.)  Add chicken thighs and coat with sherry mixture.  Cover slow cooker with lid and cook on low 8 hours or on high 4 hours.  Just before serving, place vegetables in microwave-safe medium bowl and cook in microwave as label directs.  Transfer chicken to platter. Stir vegetables into slow cooker.  Spoon vegetable mixture around chicken.  Sprinkle with green onions.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Slow Cooker Coq Au Vin

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It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is SLOW COOKER COQ AU VIN!!

This is one of my favorite chicken dishes, even if I don’t allow myself to make it often.  Since I’m a big bacon fan, I usually use more than the required amount but that’s just me. It’s just too easy to pig out!  Pun intended.  🙂

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 93 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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SLOW COOKER COQ AU VIN
[Serves 4]

3 slices bacon, cut in ¾ inch pieces
1 pkg. (10 oz.) mushrooms, cut in half
2 cups frozen pearl onions
1 chicken, 3½-4 lb. cut up and skinned
1 onion, chopped
1 large carrot, chopped
4 cloves garlic, chopped
1 cup dry red wine
2 T. tomato paste
1 bay leaf
¾ cup chicken broth
Salt & Pepper

In non-stick skillet, cook bacon over medium heat until brown.  Drain bacon on paper towel.  Meanwhile, in 5-6 quart slow cooker, combine mushrooms and frozen pearl onions; set aside.  Sprinkle chicken pieces with ½ tsp. salt and ¼ tsp. pepper.  In skillet with bacon fat, cook chicken (in 2 batches if necessary) over med-high heat until browned, about 10 minutes. Place chicken over vegetables in slow cooker.  Discard drippings from skillet.  Reduce heat to medium; add onion and carrot and cook 2 minutes or until onion softens, stirring frequently. Stir in garlic and cook 1 minute.  Add wine, tomato paste, and bay leaf; heat to boiling stirring to dissolve tomato paste.  Pour wine mixture and broth over chicken pieces.  Cover slow cooker and cook on low 8 hours or on high 4 hours.  To serve, discard bay leaf.  Serve over mashed potatoes or rice.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Tangy Grilled Kabobs

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It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is TANGY GRILLED KABOBS!!

There are a lot of different ways you can make kabobs. This version is simple, easy and tangy. Serve with a salad or rice and you’ve got a good meal. If you’re like me and like your marinades stronger, simply leave everything in the marinade longer than suggested.

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 90 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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TANGY GRILLED KABOBS
[Serves 6]

1 ½ lb. boneless beef sirloin steak or boneless skinless chicken breast halves, cut into 1½-inch pieces
Assorted cut-up fresh vegetables (peppers, cherry tomatoes, zucchini, etc.)

Prepare marinade of 1 cup MIRACLE WHIP Salad Dressing, 1 pkg. Italian Dressing Mix, 2 T. vinegar, and 2 T. water.  Arrange meat and vegetables on skewers. Marinate at least ½ hour.  Grill over medium-high coals 10-15 minutes to desired doneness, turning once and brushing with additional marinade.

NOTE: Can also be broiled in your oven if you can’t grill the kabobs.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Chicken Teriyaki

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It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is CHICKEN TERIYAKI!!

I love the taste of teriyaki. If you want an easy and flavorful marinade, this is it! I like the stronger flavor so I have been known to marinade foods a LOT longer than most recipes call for, but this is a matter of taste.  You do want to marinate your chicken AT LEAST two hours.  Yummy!

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 83 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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CHICKEN TERIYAKI [Serves 4]

2 chicken breasts, whole, split in half
½ cup soy sauce
¼ cup dry sherry
1 T. sugar
1 clove garlic, chopped
½ tsp. ground ginger

Arrange chicken, skin side up, in a single layer in a shallow dish. Combine soy sauce, sherry, sugar, garlic, and ginger in a jar with a tight-fitting lid. Shake vigorously and pour over chicken. Marinate in refrigerator 2 hours, turning once or twice. Preheat broiler. Remove chicken from marinade. Spray rack in broiler pan with vegetable spray. Transfer chicken to rack. Broil about 10 minutes about 6 inches from heat, turning once and basting with marinade. Serve with rice or salad.

NOTE: A variation of this would be Skewered Chicken Teriyaki! Cut the chicken breasts into chunks big enough to skewer with wooden picks and marinade the chunks.  In a separate bowl, make more of the marinade to soak chunks of pineapple, onions, green and/or red peppers, and mushrooms. Cook on the grill or under the oven broiler. Serve with salad and hot bread, or on a bed of rice.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Herb Fried Chicken

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  It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is HERB FRIED CHICKEN!!

I don’t think you can have too many ways to make chicken. This is a favorite because it’s flavorful and easy to pull together, even if you start preparing the chicken the night before. And you can’t beat fried chicken…in any form! 🙂

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 73 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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HERBED FRIED CHICKEN
[Serves 4]

 

2 lb. chicken, cut into pieces
2 cups prepared Italian, or other flavored salad dressing
1 cup flour
1 tsp. salt
¼ tsp. pepper
2 cups bread crumbs

In the refrigerator, marinate chicken pieces overnight in salad dressing.  Mix flour, salt and pepper.  Drain chicken; dredge in flour mixture of flour, salt and pepper.  Dip in salad dressing and roll in crumbs.  Fry in hot deep fat (330 degrees) for 8-10 minutes.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Savory Chicken Pot Pie

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  It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is SAVORY CHICKEN POT PIE!!

Who doesn’t like pot pie? I know I’ve never known anyone who didn’t keep a secret stash of pot pie  boxes in their freezer at one time or another.  You know, for that occasional craving or that night when there’s absolutely nothing in the packed fridge you want to eat.  Yeah, depending on which brand you buy, they sometimes don’t seem to have enough “stuff” inside to really fill the little tin bowl.  But it’s the combination of flavors that appeal so you look for the best brand and hope for the best.  You can stop looking now. You can make your own fairly easily and fill that pie crust to the brim with flavor. I have several variations for homemade pot pie but this is one of my favorite chicken recipes. 

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 69 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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SAVORY CHICKEN POT PIE
[Serves 6]

 

3 T. butter, divided
1 small onion, finely chopped
1 red pepper, finely chopped
2 stalks celery, trimmed & chopped
1 lb. cooked chicken, chopped
1 lb. frozen mixed vegetables
½ cup chicken broth
1 can (10-1/2 oz.) cream of chicken soup
½ pkg. (15 oz.) refrigerated piecrust

Preheat oven to 425 degrees.  Melt 2 tablespoons butter in large saucepan over medium heat.  Add onion, red pepper and celery.  Saute vegetables, stirring occasionally, until softened, about 5 minutes.  Add chicken, mixed vegetables, broth and soup to pot. Bring mixture to a boil.  Reduce heat to low and simmer for 5 minutes, stirring occasionally.  Transfer mixture to a deep-dish pie plate.  Lay piecrust over pie plate and trim using a sharp knife.  Seal edge using back of a fork.  Cut slits in crust using a sharp knife.  Melt remaining butter; brush over top of piecrust.  Bake until crust is golden brown, 10-12 minutes.  Let stand 5 minutes before serving.

* A great way to use up leftover chicken…or turkey!

** To change the flavors up once in a while, use cream of asparagus soup and a Chinese veggie mix.  Or you can use cream of mushroom soup and a winter veggie mix.

*** You can make your own crust but using refrigerated makes this a quick option to get it into the oven fast when you don’t have much time.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Chicken Marsala

2 Comments

  It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is CHICKEN MARSALA.

When I have a hankering for Italian food, it’s always difficult to choose just one flavor, especially when I go out to a restaurant. So many choices! Chicken Marsala is one of my top favorites though and this recipe is one of the easiest to make at home.  Takes hardly any time at all to prepare a classic Italian meal that is simply delicious. You’ll fast find this becoming a family favorite.

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 46 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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CHICKEN MARSALA
[Serves 6]

2 tsp. olive oil
1 medium onion, chopped, cooked
1 ½ lbs. Boneless skinless chicken breast halves, pounded into ¼-inch thickness
1 cup dry Marsala wine
¾ cup chicken stock, low fat & sodium
1 T. cornstarch
salt & pepper to taste

In large skillet over medium-high heat, heat oil.  Add onion and sauté 5 minutes.  Add chicken and cook on each side 5 minutes.  Add wine and cook 4 minutes until wine looks syrupy.  In small cup, dissolve cornstarch in stock.  Add to chicken and cook until sauce thickens, about 2 minutes.  Add salt & pepper to taste. Serve with pasta or potatoes.