Archive for the ‘poultry’ Category

1/4 cup soy sauce

1/4 cup honey

1 Tbsp vinegar

1/4 tsp ground ginger

20 small chicken wings

*Mix first 4 ingredients in bowl.

*Add chicken wings and refrigerate for 4 hours, or overnight.

*Place wings on a well-greased baking sheet.  Bake at 400 for 25-30 minutes, turning wings once or twice while baking.


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I needed something different for our nightly grilled chicken.  (I say that only half-kidding, we do grilled chicken.  A lot.).  So I went to my good friend, Giada, and found what looked like could be an pretty good option.  I wasn’t into cooking the glaze down for 20 minutes and then keeping it bubbling… if you know me at all, you know I start cooking dinner at 5:00 and it’s on the table by 5:30.  So this was a “mix and heat and glaze” type chicken for us.  Maybe next time I’ll plan ahead.  Ya, right.


  • 1 cup balsamic vinegar
  • 3/4 cup ketchup
  • 1/3 cup brown sugar
  • 1 garlic clove, minsed
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp dijon mustard
  • 1/2 tsp salt
  • 1/2 tsp black pepper


Combine all the ingredients in a small saucepan and whisk until the mixture is smooth.  Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.

What Giada says:

Place a grill pan over medium heat or preheat a gas or charcoal grill. Season the meat with salt and pepper. Lightly coat with some of the BBQ sauce using a pastry brush. Place the meat on the grill. Place the remaining BBQ sauce, still in the small saucepan, over low heat or on the edge of a gas or charcoal grill and allow to gently simmer while the meat cooks.

Cook the chicken about 8 minutes per side. Cook the steaks starting at about 4 minutes per side until ameat thermometer reads the desired temperature, 120 degrees F for medium rare, 135 degrees F for medium (about 6 minutes per side), 155 degrees F for well done (about 9 minutes per side). Continually brush the meat with BBQ sauce every few minutes. Remove the meat from the grill and let rest for at least 5 minutes. Serve with the heated BBQ sauce alongside.

Alternately, the chicken can be baked in the oven. Preheat the oven to 375 degrees F. Place the chicken skin side up in a baking dish and bake for 25 minutes. Remove the baking dish from the oven and spoon the BBQ sauce all over the top of the chicken. Return the baking dish to the oven and bake for another 15 minutes.

What Shanelle did:  put boneless chicken on grill, brushed with glaze.  Cooked a few minutes, turned over, glazed again.  Finished cooking.  Served to family.  The end.


Original recipe here from Giada De Laurentis on Food Network.

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This soup is absolutely de-lish!  I can’t remember where I saw it first, but I changed it up a bit, so I suppose it’s not important.  It was quick, easy, and sooooo good.  Perfect for a cold fall day!

Combine the following in a large saucepan:

  • 2 cans cream of chicken soup
  • 1 can enchilada sauce
  • 2 cups milk
  • 1 can rotel
  • 1 can chunked chicken breast, drained
  • 1-2 cups shredded cheddar cheese

Heat over medium heat until heated through.  Serve with crushed tortilla chips (or if you have tortilla strips, even better!).

The rotel will make it a little spicy, so if you’re not down with a spicy dish (my kids don’t do spicy), omit, or add some sour cream after serving.


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1 1/2 hot water

1/2 stick butter, melted

1 pkg (6 oz) stove top stuffing mix (I prefer the cornbread mix)

6 small boneless, skinless chicken breasts

1 can cream of chicken (or mushroom) soup

1/3 cup sour cream

*Mix hot water, butter, and stuffing mix.

*Cook chicken in skillet on medium-high heat 5 minutes per side, or until each side is browned.

*Mix soup and sour cream; pour over chicken.  Top with stuffing.  Cover.  Cook on low heat 10 minutes or until chicken is done.

Prefer the oven?

  • Heat oven to 375.  Prepare stuffing as directed.  Place chicken in 13×9″ baking dish.  Mix soup and sour cream, pour over chicken.  Top with stuffing mix.  Bake 35 minutes or until chicken is done.


from kraftfoods.com (don’t judge, it’s actually really good!)


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1 can condensed cream of chicken soup w/ herbs

1 1/2 cups sliced green onions (or scallions)

4 whole chicken legs (2 1/2 lbs, skin removed)

4 medium new potatoes, cut into 1 1/2″ chunks

1+ cups baby carrots

1 Tbsp dijon mustard

2 Tbsp each: snipped dill and sliced green onions

  • Stir soup and onions in slow cooker until blended.  Add chicken legs, potatoes, and carrots; stir to mix and coat well.
  • Cover and cook on low 7 to 9 hours until all are tender when pierced.
  • Remove chicken and veggies to serving bowl with slotted spoon.  Add mustard to cooker, whisk until smooth.  Stir in dill and onions.  Spoon over chicken and veggies.


from womansday.com

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1/2 pound ground turkey

1 cup chopped onion

1 3/4 tsp ground cumin

1 1/2 tsp dried oregano

1/2 tsp garlic powder

1/4 tsp salt

1/4 tsp pepper

1 can refried beans

2 cans whole green chiles, drained & cut lengthwise into quarters

1 cup shredded colby-jack cheese, divided

1 cup frozen corn, thawed & drained

1/3 cup all-purpose flour

1/4 tsp salt

1 1/3 cups milk

1/8 tsp hot sauce

2 large eggs, lightly beaten

2 large egg whites, lightly beaten

red onion slices & chopped cilantro (for garnish)

1.  Preheat oven to 350.

2.  Cook turkey and onion in nonstick skillet over medium-high heat until browned, stirring to crumble.  Remove from heat; add cumin and next 5 ingredients (cumin through beans).  Stir well, set aside.

3.  Arrange half of green chiles in an 11×7″ baking dish; top with 1/2 cups cheese.  Spoon mounds of turkey mixture onto cheese; spread gently, leaving a 1/4″ border around edge of dish.  Top with corn.  Arrange remaining green chiles over corn; top with 1/2 cup cheese.

4.  Combine flour and salt in a bowl; gradually add milk, hot sauce, eggs, and egg whites, stirring with a whisk until blended.  Pour over casserole.

5.  Bake at 350 for 1 hour 5 minutes, or until set.  Let stand 5 minutes.  Garnish with onion slices and cilantro.

Yield: 6 servings

*Note:  Two (4.5 oz) cans of chopped green chiles can be substituted for whole chiles.


from cooking light

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If you can get past the skin and bones, this is absolutely delicious!  I usually just use it as a marinade for boneless, skinless chicken breasts and cook on the grill…

4 Tbsp sugar

1 tsp dry mustard

1/2 Tbsp flour

1/2 cup soy sauce

4 Tbsp cooking wine

1/2 tsp ginger

1 clove garlic (or 1/2 tsp minced garlic)

~Mix all together and bring to a boil.  Pour the sauce over chicken (about 3 lbs wingettes), turn and marinate about an hour.

~Cook until done in electric fry pan, about an hour… sauce should be very thick.  Be careful not to have the heat too high as the sauce will burn. (about 250-300, lower the last 15 to 20 minutes)


from gail’s kitchen


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