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Jamaican Vacation Jerk Wings

September 18, 2011 By The Recipe Mom Leave a Comment

1 orange, zest and juice
1 Tbsp grated ginger root
1 Tbsp minced garlic
2 Tbsp Jamaican Jerk seasoning
1/2 tsp crushed red pepper flakes
1/2 cup soy sauce
1/2 cup brown sugar
3 pounds chicken wings
2 Tbsp toasted sesame seeds

Zest the orange into a large glass bowl, then cut the orange in half and juice it into the bowl. Whisk in the ginger, garlic, jerk seasoning, red pepper flakes, and soy sauce. Add the chicken wings and toss to combine. Cover bowl with plastic food wrap and refrigerate for 1 to 2 hours, stirring a few times to make sure wings all spend time in the marinade.
Preheat your oven to 350 degrees.
Dump the wings along with the jerk marinade into a large baking pan. Bake at 350 degrees for 25 to 30 minutes.
Remove pan from oven (leave oven on) and pour marinade juices out of pan and into a pot; return wings to oven and continue cooking for 20 to 25 minutes more or until chicken wings are thoroughly cooked.
Meanwhile, add the brown sugar to the saucepan with the liquid in it and put over low heat. Stir together and simmer slowly until mixture thickens.
When chicken is cooked through, remove from oven and pour the thickened sauce over and toss to coat. Dump wings onto platter and sprinkle sesame seeds on top and serve.
(Total cooking time is about 45 to 55 minutes.)

Filed Under: Chicken, Gourmet, Recipe Cards, Recipes Tagged With: , ,

Chicken and Spinach Surprise

November 14, 2010 By The Recipe Mom Leave a Comment

What You Need:

2 tbsp flour
1 tsp paprika
4 boneless, skinless chicken breasts cut into 3/4 in. pieces
6 tbsp canola oil
2 red onions, diced
6 garlic cloves, minced
2 (14 oz.) cans chickpeas, drained well
3/4 C dry white wine
2 (14 oz.) cans diced tomatoes, drained well
1 1/4 lb. baby spinach leaves
1/2 tsp salt
1/4 tsp pepper

How to Make It:

In mixing bowl, toss together the flour and paprika until well combined.
Add the chicken pieces and toss until well coated.
Place the oil into a large skillet over medium heat.
Add the onions and garlic and stirring often cook for 5 minutes or until softened.
Stir in the chicken and cook 5 minutes or until the chicken is browned.
Stir in the garlic and chickpeas and cook 1 minute.
Pour the wine into the skillet and let the mixture bubble for 3 minutes.
Add the tomatoes and bring the mixture to a boil.
Reduce the heat and simmer 15 minutes.
Stir in the spinach and cook for 3 minutes.
Remove from the heat and stir in the salt and pepper.
Let the mixture cool completely.
Store the chicken in freezer containers in the freezer for up to 3 months.
To serve, thaw completely in the refrigerator.
Place in a deep baking dish, cover and heat in a preheated 350 degree oven for 15 minutes or until heated through.

Makes 8 servings

Allowing the wine to bubble for 3 minutes will give the alcohol in the wine time to evaporate but still give your food a nice wine taste.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 32 minutes
Total Time: approximately 47 minutes

Filed Under: Chicken, Frugal Cooking, Meal Planning, Recipe Cards, Recipes

Kids Baked Honey Chicken

September 12, 2010 By The Recipe Mom Leave a Comment

What You Need:

1/4 C of honey
1/4 C of Dijon style mustard
1 tsp dried basil
6 boneless skinless chicken breasts

How to Make It:

Set the oven to 350 degrees and allow it to preheat.
Line a baking dish with foil.
Whisk together the honey, mustard and basil in a small mixing bowl.
Place the chicken breasts into the baking dish.
Pour the sauce over the top to evenly cover the chicken.
Bake 30 minutes or until the chicken juices run clear when the chicken is poked with a fork.

Makes 6 servings

What child doesn’t enjoy some good honey mustard chicken? This recipe is easy and a child with a little experience in the kitchen can whip this main course up in no time. Have leftovers? Let the kinds make honey chicken salad the next day. Just shred the chicken, add a little celery, hard boiled egg and some more of the honey mustard sauce and mix it all together. They like it even better for lunch.

Preparation Time: approximately 15 minutes
Baking Time: approximately 30 minutes
Total Time: approximately 45 minutes

Filed Under: Chicken, Kid Friendly, Recipe Cards, Recipes

Fall off the Bone Canned Chicken

August 6, 2010 By The Recipe Mom Leave a Comment

What You Need:

7 (3 lb.) chickens
7 chicken bouillon cubes

How to Make It:

Cut the chicken into parts, separating the leg and thighs.
Remove the breasts and freeze as they do not can well.
Prepare the canning jars as directed by the manufacturer keeping them hot.
Fill the jars with the chicken pieces until full leaving a 1 inch headspace.
Add a bouillon cube to each jar.
Release any air bubbles, wipe off the jar rims and tighten down the lid by hand.
Process the jars in a pressure canner at 10 lbs. of pressure for 1 hour 15 minutes.
Let the pressure return to 0 and wait 10 minutes before removing the jars.
Let the jars cook in a draft free area then check the seals.
Any jars that did not seal correctly can be refrigerated and should be used within 1 week.
Boil the contents of each jar for 15 minutes before tasting or eating.

Makes 7 quarts

It’s really not difficult to can your chicken. You can even can already frozen chicken if you wish. Let it thaw completely in the refrigerator. Separate your chicken pieces then cook the chicken until it’s cooked about two thirds of the way through. Finish processing as the above recipe calls for. It’s best not to can chicken that has been frozen for 4 months or less. It’s a guarantee that this chicken will fall off the bone making it even better for those recipes that call for shredded or chicken meat pieces.

Preparation Time: approximately 30 minutes
Processing Time: approximately 1 hour 15 minutes
Standing Time: approximately 10 minutes
Total Time: approximately 1 hour 55 minutes

Nutritional Information: (approximate values per 4 oz. serving)
Calories 214; Fat 10g; Saturated Fat 3g; Carbohydrates 0g; Fiber 0g; Protein 29g; Cholesterol 97mg; Sodium 85mg

Filed Under: Chicken, Recipe Cards, Recipes Tagged With: , , , , , ,

Comforting Chicken Tortilla Soup

June 12, 2010 By The Recipe Mom Leave a Comment
chixtortillasoup

What You Need:

4 corn tortillas cut in half then cut crosswise into narrow strips
2 (14 1/2 oz.) cans of chicken broth
1 zucchini, cut in half lengthwise then slices in 3/4 inch slices
1/2 tsp garlic, minced
1/2 tsp ground cumin
1 C of corn
1 (16 oz.) can red kidney beans, rinsed and drained
1 1/2 C cooked chicken, shredded
1 tomato, cut into chunks
1/2 C cilantro, chopped

How to Make It:

Spray a heavy soup pot well with a non stick cooking spray and place over medium heat.
Place the tortilla strips into the pan and toast for 5 minutes.
Remove the tortillas and place in a bowl.
Add the chicken broth to the pan and stir in the zucchini, garlic and cumin.
Bring the broth to a rapid boil, reduce the heat to low, cover and simmer 3 minutes.
When the zucchini is crisp tender, place the tortillas, corn and beans into the pot.
Cover and simmer 5 minutes or until the tortillas have softened.
Stir in the chicken, tomatoes and cilantro.
Simmer another 15 minutes or until heated through.

Makes 4 servings

Soup is a comfort food but did you know it’s also a very healthy food. Warm comforting soup helps to fight off hunger fills us up and provides us with valuable vitamins and minerals that our bodies need to stay healthy. You can double this recipe so there will always be a hearty bowl of soup available to help fend off a cold or those rainy day blues.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 28 minutes
Total Time: approximately 43 minutes

Nutritional Information: (approximate values per serving)
Calories 309; Fat 6g; Saturated Fat 1g; Carbohydrates 36f; Protein 26g; Fiber 8g; Cholesterol 47mg; Sodium 730mg

Filed Under: Chicken, Dinner Ideas, Health Concious, Kid Friendly, Lunch Ideas, Poultry, Recipe Cards, Recipes, Soups and Salads Tagged With: , , , , , , , , , , , , , , , , ,

Mustard Sauce Watercress Chicken

June 8, 2010 By The Recipe Mom Leave a Comment
mustardchicken


What You Need:

3 tsp olive oil, divided
1 pint of grape tomatoes
1/2 tsp garlic minced
4 boneless, skinless chicken breasts
1/2 C of flour
3/4 C of chicken broth
3 tbsp Dijon mustard
3 tbsp reduced fat sour cream
1 tbsp chives, snipped
1 bunch of watercress


Heat 1 tbsp of oil in a skillet over medium high heat.
Stir in the tomatoes and cook for 3 minutes or until soft, shaking the pan occasionally.
Add the garlic and stirring constantly cook 30 seconds or until fragrant.
Place the tomatoes and garlic into a serving bowl.
Add the remaining oil to the skillet and coat the chicken with the flour.
Cook the chicken 5 minutes per side or until no longer pink in the middle.
Remove the chicken to a plate to keep warm.
Stir the chicken broth into the skillet scrapping any brown bits from the bottom of the skillet.
Whisk in the mustard and sour cream then simmer 1 minute or until beginning to thicken.
Remove the skillet from the heat and stir in the chives.
Arrange the chicken pieces over the watercress on a serving plate.
Arrange the tomatoes over the chicken then pour the mustard sauce over the top.

Makes 4 servings

Watercress has a lightly peppery taste which accents this chicken well. Cleaning watercress is simple. Just cut 1 inch off the bottom before untying the bunch. Rinse under cold water and drain. It can be left whole or torn into small pieces.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 14 minutes 30 seconds
Total Time: approximately 24 minutes 30 seconds

Nutritional Information: (approximate amounts per serving)
Calories 215; Fat 6g; Saturated Fat 2g; Carbohydrates 9g; Protein 29g; Fiber 1g;
Cholesterol 70mg; Sodium 451mg

Filed Under: Chicken, Dinner Ideas, Health Concious, Recipe Cards, Recipes Tagged With: , , , , , , , , , ,

Bow Tie Chicken and Cheese

April 29, 2010 By The Recipe Mom Leave a Comment
bowties

What You Need:

2 C onion, chopped
2 C of whipping cream
8 oz. American cheese, cubed
8 oz. Swiss cheese slices, torn
1 tsp dried sage
1/2 tsp pepper
4 C of cooked chicken, chopped
1 (16 oz.) box of bow tie pasta, cooked and drained

How to Make It:

Whisk together in a small mixing bowl the onions and whipping cream.
Stir in both kinds of cheese, the sage and the pepper.
Place the chicken into the crock pot.
Pour the cheese mixture over the top of the chicken coating it well.
Cover the crock pot and cook on low for 4 hours.
Stir the chicken mixture well then add in the cook pasta, stirring to coat.
Recover and cool 5 minutes or until heated through.

Makes 6 servings

It is not recommended to cook this recipe on high. High heat will cause the cheese to scorch. This is an economical meal that even the kids will love. Leftovers should not be frozen but will remain fresh in an airtight container in the refrigerator of up to 3 days. T freeze do not add the pasta. Freeze the chicken mixture for up 2 months. Reheat on the stove then add the pasta and cook until heated through.

Preparation Time: approximately 20 minutes
Cooking Time: approximately 4 hours 5 minutes
Total Time: approximately 4 hours 25 minutes

Nutritional Information: (approximate values per serving)
Calories 755; Fat 43g; Saturated Fat 25g; Carbohydrates 49g; Fiber 2g; Protein 43g; Cholesterol 186 mg; Sodium 886 mg

Filed Under: Chicken, Dinner Ideas, Kid Friendly, Lunch Ideas, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , ,

Chicken Chili with Kick

April 15, 2010 By The Recipe Mom Leave a Comment
chili

What You Need:

1 Tbsp olive oil
2 lbs of boneless skinless chicken breast, cut up
2 tsp ground cumin
1/4 tsp salt
1 (16 oz.) pkg. frozen sweet pepper stir fry vegetables
1 (16 oz.) jar green salsa
1 (15 oz.) can of cannellini beans, drained well
1 (14.5 oz.) can diced tomatoes with onion and garlic

How to Make It:

Heat the oil in a skillet over medium high heat.
Put the chicken into a bowl and sprinkle with the cumin and salt.
Place the seasoned chicken into the skillet and cook 5 minutes or until browned.
Drain the chicken well then place into the slow cooker.
Stir the salsa, beans and the tomatoes with their juice in with the chicken.
Cover the slow cooker and cool on low 5 hours or on high for 2 1/2 hours.

Makes 4 servings

The kick in this chili is the green salsa. Not fond of green salsa? Use regular salsa in mild, medium or hot depending on your preference. Use any leftovers to top a taco salad or in chicken soft tacos.

Preparation Time: approximately 20 minutes
Cooking Time: approximately 5 hours 5 minutes
Total Time: approximately 5 hours 25 minutes

Nutritional Information: (approximate values per serving)
Calories 305; Fat 5g; Saturated Fat 1g; Carbohydrates 24g; Fiber 6g; Protein 41g;
Cholesterol 88 mg; Sodium 914 mg

Filed Under: Chicken, Recipe Cards, Recipes, Soups and Salads Tagged With: , , , , , , , , , , , , ,

Cornflake Italian Parmesan Chicken

April 11, 2010 By The Recipe Mom Leave a Comment
cornflakes

What You Need:

3 Tbsp margarine, melted
1/2 C cornflakes, crushed
1/2 tsp Italian seasoning
2 Tbsp Parmesan cheese, grated
4 boneless, skinless chicken breasts

How to Make It:

Preset the oven temperature to 375 degrees allowing the oven to preheat.
Pour the melted margarine into a shallow bowl.
In a separate shallow bowl stir together the cornflakes, seasoning and cheese.
Dip the chicken into the melted margarine allowing any excess to drip off.
Coat the chicken with the cornflake mixture.
Lay the coated chicken into a shallow baking dish.
Bake the chicken for 30 minutes or until the internal temperature reaches 170 degrees.

Makes 4 servings

This is a great way use of that last little bit of cereal left in the bottom of the box. If you are short on Parmesan cheese replace it with Romano cheese. Add a salad and a steamed vegetable for a budget meal that has a short prep time but goes a long way in the flavor department.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 30 minutes
Total Time: approximately 40 minutes

Nutritional Information: (approximate values per serving)
Calories 287; Fat 12g; Saturated Fat 7g; Carbohydrates 9g; Fiber 0g; Protein 35g; Cholesterol 109 mg; Sodium 318 mg

Filed Under: Chicken, Dinner Ideas, Kid Friendly, Recipes Tagged With: , , , , , ,

Chicken Dijon with Apples

April 8, 2010 By The Recipe Mom Leave a Comment
apples

applesWhat You Need:

4 boneless, skinless chicken breasts
1/2 t salt
1/2 t pepper
2 T of butter, divided
1 tart apple, cut into wedges
1/3 C of whipping cream
2 T of Dijon style mustard

How to Make It:

Butterfly cut the chicken breasts from the long side and not all the way through.
Open each butterfly breast and season with the salt and pepper.
Melt 1 T of the butter in a skillet over medium high heat.
Add the chicken and cook for 4 minutes or until brown.
Turn the chicken over and continue to cook 3 minutes or until cooked through.
Keep the chicken warm on a platter.
Melt the remaining butter in the same skillet.
Add the apples and stirring often, cook for 3 minutes or until tender.
Stirring constantly add the whipping cream and mustard and cook 3 minutes or until hot.
Serve the sauce over the chicken.

Makes 4 servings

This scrumptious chicken takes little time to cook and the kids will love it. Serve with rice or mashed potatoes and your favorite vegetable. Tart apples, like Granny Smith, are best in this recipe.

Preparation Time: approximately 20 minutes
Cooking Time: approximately 10 minutes
Total Time: approximately 30 minutes

Nutritional Information: (approximate values per serving)
Calories 342; Fat 16g; Saturated Fat 9g; Carbohydrates 6g; Fiber 1g;
Protein 40g; Cholesterol 142 mg; Sodium 407 mg

Filed Under: Chicken, Dinner Ideas, Kid Friendly, Recipe Cards, Recipes Tagged With: , , , , , , ,
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