Tag Archives: chicken

Chicken and Dumplings Recipe

Chicken and Dumplings
Serves 6
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Prep Time
30 min
Cook Time
30 min
Prep Time
30 min
Cook Time
30 min
457 calories
50 g
61 g
16 g
29 g
2 g
467 g
1387 g
9 g
0 g
12 g
Nutrition Facts
Serving Size
467g
Servings
6
Amount Per Serving
Calories 457
Calories from Fat 139
% Daily Value *
Total Fat 16g
24%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 61mg
20%
Sodium 1387mg
58%
Total Carbohydrates 50g
17%
Dietary Fiber 3g
12%
Sugars 9g
Protein 29g
Vitamin A
139%
Vitamin C
8%
Calcium
24%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 large rotisserie chicken, skin removed and pulled from bone
  2. 2 celery ribs, sliced
  3. 4 carrots, peeled and sliced
  4. 1 medium onion, diced
  5. 1 1/2 quarts Chicken Stock
  6. 1 bay leaf
  7. 1 tsp dried Thyme
  8. 1 1⁄2 teaspoons salt
  9. 1⁄2-1 teaspoon pepper
  10. DUMPLINGS
  11. 2 cups flour
  12. 4 teaspoons baking powder
  13. 1 teaspoon salt
  14. 3⁄4 cup milk
  15. 4 tablespoons oil
Instructions
  1. Combine chicken, celery, carrots, onion, chicken stock, bay leaf, thyme, salt and pepper in a large pan or dutch oven.
  2. Bring to a boil; reduce heat, cover and simmer for 30 minutes or carrots are tender.
  3. Add more salt and pepper to taste, if desired.
  4. In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough.
  5. Drop by tablespoonfuls into simmering soup. Cover and simmer for 15 to 20 minutes.
  6. Serve immediately.
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calories
457
fat
16g
protein
29g
carbs
50g
more
Preston Cooks For You http://prestoncooks.com/

Baked Lemon Chicken

Baked Lemon Chicken
Serves 4
Easy and delicious and it's gluten free!
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
226 calories
2 g
96 g
12 g
27 g
6 g
111 g
656 g
0 g
0 g
4 g
Nutrition Facts
Serving Size
111g
Servings
4
Amount Per Serving
Calories 226
Calories from Fat 104
% Daily Value *
Total Fat 12g
18%
Saturated Fat 6g
32%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 96mg
32%
Sodium 656mg
27%
Total Carbohydrates 2g
1%
Dietary Fiber 0g
1%
Sugars 0g
Protein 27g
Vitamin A
6%
Vitamin C
7%
Calcium
2%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 boneless skinless chicken breasts, that have been pounded to even thickness
  2. 4 cloves garlic, peeled and minced
  3. 3 tablespoons melted butter
  4. 2 tablespoons freshly-squeezed lemon juice
  5. 1 teaspoon fresh thyme leaves
  6. 1 teaspoon Kosher salt
  7. 1/2 teaspoon freshly-cracked black pepper
  8. optional garnishes: fresh lemon slices, extra fresh thyme sprigs
Instructions
  1. Heat oven to 450°F.
  2. In a medium bowl, whisk together the garlic, melted butter, lemon juice, and thyme until combined. Set aside.
  3. Pour the melted butter mixture into the baking dish, and place the chicken breasts on top of it in an even layer. Use a pastry brush to brush the butter mixture all over the chicken breasts until they are completely coated on both sides. Then sprinkle each chicken breast evenly with a generous pinch of salt and pepper.
  4. Bake for 5 minutes. Then remove the pan from the oven and brush the chicken again thoroughly with the butter mixture. Bake again for 5 minutes, remove and brush. Bake again for 5-8* minutes, or until the chicken is cooked through and no longer pink. (So the chicken will bake for 15-18 minutes total. If you use a cooking thermometer to measure the temperature thickest part of the breast, it should be between 160-170°F. The FDA recommends 170°F.)
  5. *Or, if you want the chicken to be a little bit browned and crispier on top, you can turn the broiler on high for the final 3-5 minutes and broil the chicken until it is cooked through and extra browned on top. Keep a close eye on the chicken so that it does not overcook and/or burn.
  6. Once the chicken is cooked, remove the pan from the oven and brush the chicken thoroughly with the butter mixture once more. Loosely cover the pan with aluminum foil, and let the chicken rest for at least 5-10 minutes. Serve immediately, garnished with extra lemon slices and thyme sprigs if desired.
Adapted from Gimme Some Oven
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calories
226
fat
12g
protein
27g
carbs
2g
more
Adapted from Gimme Some Oven
Preston Cooks For You http://prestoncooks.com/

Chicken Stock Recipe

Chicken Stock Recipe
Yields 2
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Prep Time
20 min
Total Time
4 hr 20 min
Prep Time
20 min
Total Time
4 hr 20 min
221 calories
19 g
65 g
6 g
24 g
2 g
1332 g
3721 g
6 g
0 g
3 g
Nutrition Facts
Serving Size
1332g
Yields
2
Amount Per Serving
Calories 221
Calories from Fat 53
% Daily Value *
Total Fat 6g
9%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 65mg
22%
Sodium 3721mg
155%
Total Carbohydrates 19g
6%
Dietary Fiber 5g
21%
Sugars 6g
Protein 24g
Vitamin A
209%
Vitamin C
18%
Calcium
14%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 Chicken carcass, picked clean
  2. 2 carrots
  3. 2 celery stalks
  4. 1 medium onion – chopped into large chunks
  5. 4 crushed garlic cloves
  6. 6 peppercorns
  7. 1 bay leaf
  8. 2 tablespoons of vinegar (helps to extract nutrients from the bones)
  9. 8-10 cups of water (enough to cover ingredients completely)
  10. 1 tablespoon sea salt
Instructions
  1. Place all ingredients in large pot. On stove, bring pot to boil. Stir, reducing heat to a low to medium simmer. Simmer for four hours, stirring occasionally. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or freeze for up to 3 months.
Adapted from Paleo Spirit
beta
calories
221
fat
6g
protein
24g
carbs
19g
more
Adapted from Paleo Spirit
Preston Cooks For You http://prestoncooks.com/

Cherry Street Farmers Market

I recently visited the Cherry Street Farmers Market. The farmer’s market is a good place to grab great deals on the freshest produce, while helping support local farmers. While at the farmers market I came across Canyon Ridge Farms located in Wells, Oklahoma, who make a fantastic locally made goat cheese. If you have never trieA photograph taken at the Cherry Street Farmers Marketd goat cheese, you should.  It tastes like cream cheese on over-drive with a sharp kick! Canyon Ridge Farms’ cheese is the best I have tasted in a long time.  Once I tried their Jalapeno Goat Cheese, I immediately had visions of a Jalapeno Popper.

Jalapeno Chicken That Pops

To kick up the traditional jalapeno popper, I used the Jalapeno Goat Cheese to stuff into a chicken breast, wrapped the whole thing in bacon and drizzled it with a touch of fresh made Ranch Dressing. How can you not love that?

Check out the recipes below and don’t forget to follow me on Facebook and Pinterest!

Jalapeno Chicken That Pops Recipe
Serves 2
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Total Time
1 hr
Total Time
1 hr
498 calories
3 g
131 g
32 g
47 g
14 g
191 g
1090 g
1 g
0 g
16 g
Nutrition Facts
Serving Size
191g
Servings
2
Amount Per Serving
Calories 498
Calories from Fat 288
% Daily Value *
Total Fat 32g
50%
Saturated Fat 14g
68%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 10g
Cholesterol 131mg
44%
Sodium 1090mg
45%
Total Carbohydrates 3g
1%
Dietary Fiber 1g
2%
Sugars 1g
Protein 47g
Vitamin A
15%
Vitamin C
15%
Calcium
11%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 chicken breasts, butterflied and pounded flat
  2. 4 ounces Canyon Ridge Farms Jalapeno Goat Cheese, divided
  3. 6 pieces bacon, partially cooked
  4. 1 jalapeno, sliced for garnish
  5. 2 tablespoons fresh cilantro, chopped for garnish
  6. 2 tablespoons ranch dressing
  7. salt and pepper to taste
Instructions
  1. Preheat oven to 350 degrees F. Cook bacon in microwave for in frying pan until the bacon has turned pink and is about half done. Drain excess grease on paper towel lined plate.
  2. Wash chicken in cold water and pat dry with a paper towel. Butterfly the chicken. Place in gallon sized zip lock and flatten to 1/4 inch in thickness with a meat tenderizer or rolling pin.
  3. Place chicken on a plate. Salt and pepper chicken, then spread 2 tablespoons of Canyon Ridge Farms Jalapeno Goat Cheese on chicken. Roll the chicken so that seam is on the bottom. While holding chicken breast, wrap three pieces of bacon around the breast. Place in cooking dish. Pepper the bacon.
  4. Cook in oven for 20 to 30 minutes. Bacon should be crisp and internal temperature should be at least 165 degrees F. When chicken is done, remove from oven and place chicken on plate. Cover with foil and let it sit for 10 minutes.
  5. When ready to serve, place on plate, drizzle with 1 tablespoon of ranch dressing. Garnish with fresh Cilantro and sliced jalapeno.
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calories
498
fat
32g
protein
47g
carbs
3g
more
Preston Cooks For You http://prestoncooks.com/

Jalapeno Chicken That Pops Recipe

Serves 2

Ingredients:
  • 2 chicken breasts, butterflied and pounded flat
  • 4 ounces Goat Cheese, divided
  • 6 pieces bacon, partially cooked
  • 1 jalapeno, sliced for garnish
  • 2 tablespoons fresh cilantro, chopped for garnish
  • 2 tablespoons ranch dressing
  • salt and pepper to taste
Directions:

Preheat oven to 350 degrees F.  Cook bacon in microwave for in frying pan until the bacon has turned pink and is about half done.  Drain excess grease on paper towel lined plate.

Wash chicken in cold water and pat dry with a paper towel. Butterfly the chicken.  Place in gallon sized zip lock and flatten to 1/4 inch in thickness with a meat tenderizer or rolling pin.

Place chicken on a plate. Salt and pepper chicken,  then spread 2 tablespoons of Goat Cheese on chicken.   Roll the chicken so that seam is on the bottom.  While holding chicken breast, wrap three pieces of bacon around the breast.  Place in cooking dish.  Pepper the bacon.

Cook in oven for 20 to 30 minutes.  Bacon should be crisp and internal temperature should be at least 165 degrees F.  When chicken is done, remove from oven and place chicken on plate.  Cover with foil and let it sit for 10 minutes.

When ready to serve, place on plate, drizzle with 1 tablespoon of ranch dressing.  Garnish with fresh Cilantro and sliced jalapeno.

 

Chicken Tikka Masala Recipe

 

Chicken Tikka Masala Recipe
Serves 4
Chicken marinated in yogurt and spices.
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Prep Time
1 hr 15 min
Cook Time
1 hr
Total Time
2 hr 12 min
Prep Time
1 hr 15 min
Cook Time
1 hr
Total Time
2 hr 12 min
504 calories
18 g
225 g
34 g
33 g
17 g
525 g
1635 g
9 g
0 g
15 g
Nutrition Facts
Serving Size
525g
Servings
4
Amount Per Serving
Calories 504
Calories from Fat 302
% Daily Value *
Total Fat 34g
53%
Saturated Fat 17g
83%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Cholesterol 225mg
75%
Sodium 1635mg
68%
Total Carbohydrates 18g
6%
Dietary Fiber 4g
15%
Sugars 9g
Protein 33g
Vitamin A
62%
Vitamin C
56%
Calcium
16%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Marinade
  1. 1 cup plain yogurt, whisked until smooth
  2. 1 tablespoon grated fresh ginger
  3. 3 cloves garlic, finely minced
  4. 1 teaspoon kosher salt
  5. 1/2 teaspoon freshly ground black pepper
  6. 1 pound boneless, skinless chicken thighs, poked with a fork, and cut into large bite-sized chunks
Sauce
  1. 2 teaspoons olive oil
  2. 3 tablespoons butter
  3. 6 cloves garlic, minced
  4. 2-inch thumb ginger, grated or minced
  5. 2 serrano or jalapeno peppers, minced (seeds removed if you don't want it spicy)
  6. 2 tablespoons tomato paste
  7. 4 teaspoons ground turmeric
  8. 2 teaspoons ground coriander
  9. 2 teaspoons ground cumin
  10. 2 teaspoon garam masala
  11. 2 teaspoons paprika
  12. 4 large tomatoes, diced
  13. 1 1/2 teaspoons kosher salt
  14. 1 to 2 cups water
  15. 1/2 cup heavy cream
  16. Chopped, fresh cilantro, for garnish
Instructions
  1. For the marinade: In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator overnight.
  2. For the sauce: When you’re ready to make the curry, place a large skillet over medium heat and add the olive oil and butter. When the butter has melted, add the ginger, garlic and peppers. Saute until tender. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. Add the turmeric, garam masala, cumin, coriander, and the paprika and saute for about 1 minute to draw out their flavors.
  3. Add the tomatoes, salt, and 1 cup water. Bring to a boil, lower heat to a simmer, and cook until thickened, about 20 minutes. You may need more water depending on how much liquid the tomatoes give off.
  4. Place the chicken on the grill, shaking off some of the excess marinade. Cook until it’s charred, about 2 minutes on each side. Grilling gives the chicken a nice smokey taste, but you can also bake or pan fry the chicken as well.
  5. Pour the sauce into a food processor, or use an immersion blender, and process until smooth. Pour back into the skillet and bring to a boil. Add the chicken. Turn the heat down to a simmer and cook for about 10 minutes. Add the cream and stir through. Garnish with minced fresh cilantro, and serve over rice, with naan, or a crusty piece of bread!
Adapted from Food Network
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calories
504
fat
34g
protein
33g
carbs
18g
more
Adapted from Food Network
Preston Cooks For You http://prestoncooks.com/

Zesty Italian Grilled Chicken Recipe

 

Ingredients:

  • 4 chicken breasts, skin off
  • small bottle of low-calorie zesty Italian salad dressing
  • salt and pepper
Directions:

Rinse chicken breasts then pat dry.  Place chicken and bottle of dressing in a gallon zip lock bag.  Place in refrigerator and marinate 2 to 4 hours.

Light grill to medium heat or pre-heat oven to 350 F.  Place chicken on grill and close the lid.  Cook for about 4 to 5 minutes on each side, depending on thickness.  Remove from grill, salt and pepper then cover with foil and let rest for 3 to 5 minutes.

If you are baking them, place breasts in pan, salt and pepper to taste and bake 20 to 25 minutes.  Garnish with lemon and serve with Balsamic Grilled Brussels Sprouts.

Chicken Pot Pie Recipe

 

 Ingredients:

  • 4 cups cooked chicken
  • 4 potatoes, quartered and sliced thin
  • 3 celery stalks, sliced
  • 3 medium rrots,  peeled and sliced
  • 1 large yellow onion
  • 3 cloves garlic, finely chopped
  • 2 tablespoons (1/2 stick) butter
  • 2 tablespoons olive oil
  • 1/4 cup all-purpose flour
  • 2 cups chicken stock or prepared chicken broth
  • 1 chicken bouillon cube
  • 1/2 cup frozen peas
  • 1 cup half and half (you can use milk)
  • 2 sprigs fresh thyme
  • salt and pepper to taste.
  • Bisquick biscuit recipe (makes 9 biscuits)
Directions
Chicken Pot Pie:

For the chicken – Season and cook chicken to your preference.  Let cool, then dice the chicken and set aside.

For the pot pie – Dice the onion and slice the vegetables. Melt the butter and oil in a large pot over medium heat. Add the onion, garlic, potatoes, carrots and celery. Saute until the vegetables start to turn translucent, 2-3 minutes.

Add the chicken and stir to combine. Sprinkle the flour over the vegetables and chicken, and stir to combine. Cook for a couple of minutes, stirring gently.

Pour in the chicken broth and stir in the bouillon. The flour will combine with the chicken to create a thick sauce. Next, add the peas.

Pour in the half and half and stir. Allow the mixture to cook over low heat, thickening gradually. Season with the thyme, salt and pepper, and remove from the heat. Taste and seasoning as needed. Pour the chicken mixture into a small casserole dish.

Make biscuits the easy way, using Bisquick.  Place the biscuits on the filling.  Bake until the biscuits are golden brown and the filling is bubbly, about 30-45 minutes. Let sit 15 minutes before serving.

 

 

 

Chicken and Rice Soup Recipe

 

 

 

 

 

 

Chicken and Rice Soup
Serves 4
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Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
487 calories
61 g
59 g
11 g
33 g
3 g
721 g
807 g
11 g
0 g
8 g
Nutrition Facts
Serving Size
721g
Servings
4
Amount Per Serving
Calories 487
Calories from Fat 102
% Daily Value *
Total Fat 11g
18%
Saturated Fat 3g
13%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 59mg
20%
Sodium 807mg
34%
Total Carbohydrates 61g
20%
Dietary Fiber 2g
9%
Sugars 11g
Protein 33g
Vitamin A
104%
Vitamin C
10%
Calcium
7%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tablespoon extra-virgin olive oil
  2. 1 medium onion, chopped
  3. 2 garlic cloves, minced
  4. 2 medium carrots, cut diagonally into 1/2-inch-thick slices
  5. 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
  6. 4 fresh thyme sprigs
  7. 1 bay leaf
  8. 2 quarts chicken stock or broth (we use low sodium)
  9. 1 cup of water
  10. 1 cup long grain white rice
  11. 1 1/2 cups shredded cooked chicken breasts
  12. Kosher salt and freshly ground black peppe
Instructions
  1. Place a soup pot over medium heat and add the olive oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken broth and water- bring the liquid to a boil. Add in the rice and chicken; season with salt and pepper. Cook on medium-low until the rice is tender-about 30 minutes. Serve hot.
beta
calories
487
fat
11g
protein
33g
carbs
61g
more
Preston Cooks For You http://prestoncooks.com/

Lemon Rosemary Roasted Chicken Recipe

 

Makes 4-6 Servings

Ingredients:
  • 1 (5 to 6-pound) roasting chicken
  • 1 large bunch fresh rosemary
  • 2 lemons
  • 1 head garlic, cut in 1/2 crosswise
  • salt and pepper
  • olive oil
Directions:

Preheat the oven to 425 degrees F.

Rinse the chicken inside and out. Remove excess fat. Place the chicken in a large roasting pan. Salt and pepper the inside of the chicken. Stuff the cavity with the rosemary, 1 lemon, halved, and garlic. Brush the outside of the chicken with the olive oil then salt and pepper. Tuck the wing tips under the body of the chicken. Slice the other lemon and tuck under wings and legs and place a few slices on top of the chicken.

Roast the chicken for 1 and1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil to rest for 15 minutes.  Cut the wings, legs and thighs off and place on serving platter.  Cut chicken breast down the middle on either side of the breast bone as far as you can, then slice the breast horizontally near the bottom of the chicken.  Slice breast into smaller pieces so everyone can have a piece and place on serving platter with rest of chicken.

Garnish with lemon and rosemary sprigs.