Balsamic Smoked Chicken – Thanks Hubby

We got a brand new, free smoker (the kind you cook in).   We have used it a few times and surprisingly the simple chicken won over the turkey and beef.  There is something to be said about smoking food although, I can only speak for poultry and beef.  The smokiness is two fold.  It makes the food delicious and it fills my house with air that makes one cough. (The smoker is outside but it comes in through the window, which gets closed, very quickly.)

I hate to admit it but I was not really tuned in to my husband.  Our conversation went like this. 

Husband: I need a marinade.

Me: Uh Huh.

H: Would you find a marinade for me?

M: Uh Huh.

H: I want to do this now so it will marinate overnight.

M: OK

H: So, will you get me a marinade?

M: (springing to action) )I remembered seeing one online using balsamic vinegar so I did a search and found the following at CD Kitchen.

Balsamic Smoked Chicken

Ingredients

1/2 cup balsamic vinegar

1/4 cup olive oil

1/2 teaspoon garlic powder

1/4 teaspoon pepper

1 whole chicken

DIRECTIONS:

Combine the marinade ingredients. Place chicken in a resealable bag.

Add marinade and seal closed, removing as much air as possible from the bag. 

When ready to grill remove from marinade, discard the excess marinade and grill until chicken is fork tender and no pink remains.  Hubby was in charge of the grilling and I don’t know how long it was in the smoker.It was succulent and had the smoky flavor permeating every pore.  It stole the show.

This is linked to Made From Scratch Monday

Confetti Baked Chicken

After baking this, I decided, it looked too busy, as if confetti had fallen down from the ceiling onto the chicken and that is how it got its name.  The sauce, it is cooked is, is truly delicious and I would use it, on meat and vegetables, as well as poultry.

Confetti Chicken

Ingredients:


Method:

  1. Position rack in the center of the oven.

  2. Preheat oven to 350F.

  3. Mix together Dijon mustard, basil and honeySmear the chicken with this mixture.

  4. Arrange chicken in a shallow roasting pan or baking dish just large enough to hold it in a single layer.

  5. Sprinkle the pieces with finely chopped onions, bell peppers,  salt and freshly ground pepper to taste, half the basil, and 1/2 tsp each of cinnamon and paprika.

  6. Pour orange and pineapple juice around the chicken.

  7. Bake, basting once, for 30 minutes until the chicken is tender and golden.Add more orange juice or pineapple juice if the pan seems dry.

This is linked to Pennywise Platter

Chicken with Apricots

I couldn’t resist adding the apricots to this dish.  

Chicken with Apple Cider Sauce                                 adapted from Food Network

  • Yield:  4 servings
Ingredients
  • 2 tablespoons olive oil
  • 4 boneless, skinless chicken breast halves (about 1 pound)
  •  black pepper
  • 1 tablespoon apple cider vinegar
  • 3/4 cup apple cider
  • 1/2 cup low-sodium vegetable broth
  • 1 tablespoon lemon  juice
  • 1 teaspoon thyme leaves
  • 1/2 teaspoon rosemary
  • 8 dried apricots, reconstituted and cut into halves or quarters

Method:

Preheat a medium to large skillet over medium-high heat, for about 1 minute or until the surface of the pan is hot.

Add the oil and heat until rippling on the surface.

 Pat the chicken breast dry and season with pepper.

 Place the chicken in the pan and cook until the meat is golden, about 4 minutes.

Turn the chicken breasts, lower the heat to medium .

Cook until firm to the touch and transfer to a plate.

 Add the vinegar to pan and deglaze over medium-high heat, scraping up any browned bits stuck to the bottom of the pan with a wooden spoon.

Add the cider and the broth.

 Bring to a boil and cook until it thickens to form a sauce, about 6 minutes. Whisk in  lemon juice. rosemary and thyme leaves.

Return the chicken to the pan, adjust the seasoning with salt and pepper, and serve.

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This is linked to /     Fit and Fabulous Fridays      Mix it Up Mondays    Mop it Up Mondays       Grocery Cart Challenge     Gallery of Favorites       Savory Sundays                   Scrumptious Sunday Linky Party   

Tandoori Chicken Burgers

Since I have started blogging, my cooking vocabulary has grown, slowly but surely.  I have made some major mistakes because of my ignorance of a word but I have overcome that.  I have also stopped being embarrassed when I make one of those errors.  Learning is how we grow as individuals and learning often comes from making mistakes. 

It is all those times, that I have made bloopers that I have managed to improve myself, simply by not doing it again.  I have also smartened up, enough, to look up words when I am not sure of them or I am a complete blank.  That is why I found out something about “Tandoori” and that it is made in a tandoor, a special brick oven.  Wise Geek assures us that we can make this Indian dish, at home, although the flavor might be somewhat different.

I found the recipe, I used at Baked Bree, and it was for burgers.  I have no idea if one can authentically make a Tandoori Burger but she did and I did.  Since, we do not eat milk and meat together, at the same time, I did not make the yogurt sauce to go with this burger but the recipe can be found at Baked Bree.

Chicken burgers are a pure joy.  My husband grilled ours and he had the unique problem of not hearing it sizzle.  There was almost no fat in the ground chopped chicken breast, I made these from.  I did find, when finished making the recipe, that the chopped chicken would not hold its form so I added some ground potato chips and some gluten-free flour, just enough to be able to form a patty.  These were certainly tasty.

Tandoori Chicken Burgers (adapted from Baked Bree)

Ingredients

1  pound ground chicken breast
3 green onions
2 Tablespoons grated fresh ginger
 1 Tablespoons lemon juice
1 Tablespoon paprika
2 teaspoons cumin
1/2 teaspoons ground cardamom
8 drops of cayenne pepper sauce
salt and pepper to taste

2 tablespoons gluten-free flour

1 tablespoon ground potato chips

Instructions

  1. Put the chicken and all of the spices in a bowl and mix well.   Add the chips and flour and mix gently but well.
  2. Form into 3 patties..
  3. Cook the Tandoori Chicken Burgers on a preheated grill over medium-medium high grill. About 4 minutes per side.

This is linked to Tastastistic Thursay     Full Plate Thursday        Ingredient Spotlight       Cast Party Wednesday       Pennywise Platter  

Fit and Fabulous Fridays

Baked Potato Chip Chicken

I have been making up containers of different kinds of crumbs, potato chip crumbs, taco crumbs, corn chip crumbs and potato matzoh crumbs.  When I need breading or crumbs to top something, I select the one, I think will go best although, I doubt it matters.  They are all flavorful and work like panko.  For this recipe, I used some Passover potato chip crumbs from leftover potato chips.  I have no idea why but they worked better than the regular chips, I usually use.  I did mix it with some flour to give it more substance.  I also did not dip the chicken pieces in anything but water.  Whatever I did “right” produced a hearty chicken dinner.

Baked Potato Chip Chicken

Ingredients

3 chicken cutlet halves

1/2 cup potato chip crumbs

1/2 cup brown rice flour

1/4 teaspoon black pepper

1/2 teaspoon rosemary

Olive oil spray

Procedure

Preheat oven to 375 degrees F.
Put potato chip crumbs and flour in a shallow dish.
Put water in a shallow bowl and wet the chicken pieces before rolling in the crumb mixture.
Roll chicken in crumb mixture until well coated, then place on aluminum foil on a cookie sheet.
Bake at 375 degrees F for 20 minutes .
Potato Chips
This is linked to Homemaker Monday      Seeya in the Gumbo 29

Tons of Chicken Soup

Each year, when Passover arrives, I pull out my two biggest pots and make chicken soup, lots and lots of chicken soup.  I don’t use a recipe.  Rather, I look around and grab almost every vegetable in site.  I did that, this year, and once again, we had superb soup.  It always amazes me, how the same soup tastes better on Passover than the rest of the year.


I end up freezing containers of soup except for the soup, we use, in the immediate following two days.  I take these containers out of the freezer, as I need them and I always add fresh vegetable to the ready-made soup.  That gives the soup a wallop of flavor.  
Usually, I use nothing but fresh vegetables and chicken.  I experimented with each batch, this year and one of those I made a little bit Thai.  I added some soy sauce and cut up ginger and it took on a subtle flavor.  No rice on Passover, for us, so I made Pesach noodles out of egg, potato starch and water and we had mock noodles in our soup.

As you can see, I made this soup, plain, no vegetables, no chicken but yes kneidlach.


Chicken Soup with lots of Vegetables

I am going to give you the ingredients for only one pot.

Ingredients

  • 1 chicken for each pot (In this case, I bought packages of bottoms and used from 4-6 in each huge pot.
  • water 3/4 up the pots
  • 3 stalks celery, cut into chunks
  • 2 onions, cut into quarters (I used large onions)
  • 1 sweet potato, cut into chunks
  • 1 turnip, cut into chunks
  • 3 parsnips, each cut into 3 pieces
  • 5 carrots, cut into 3 pieces, each
  • 2 tablespoons fresh parsley
  • 1 teaspoon black pepper
  • 1/2 teaspoon dried basil
  • 2 turnips, cut into chunks

Directions

Place chicken in a large pot and cover with water.  Heat water and then lower to a simmer.  Cook 2 hours.

Put all the vegetables in the pot except the parsley.  Cook  for another 40 minutes, again simmering.

Add parsley and seasonings and cook for another 30 minutes.

Remove vegetables from pot.  If you want to serve with vegetables, put in new ones and cook until they are done, about 20  minutes.  Cut them into smaller pieces than the chunks.  You can chop them or make them slightly bigger.

Remove the chicken and break into small pieces and return to soup.

Put into bowls and enjoy this.
This is linked to Sunday Night-Soup Night

Soup Vegetable Muffins

After making two giant pots of chicken soup, I had lots of soup vegetables, left over.  Rather than throw them out, I put them in the refrigerator, hoping I would think of something to do with them.  My husband is the hero and suggested patties and offered to get the muffin tins, for me.  Silly me asked him which he wanted, vegetable pancakes or muffins and he started to say the pancakes until I frowned and said, “They’re fried.”  Muffins of a type is what we got and they were definitely baked.

I am going to do my best to re-create this recipe .  It was one of those that I put ingredients in, as I thought of them.

Soup Vegetable Muffins

Ingredients:

About 3 cups of assorted soup vegetables – carrots, onions, sweet potato, turnip, celery and parsnip.

1 cup potato starch

1 cup ground walnuts

(no seasoning since the soup had plenty)

2 eggs  (add more potato starch if you think the mixture is too wet.)

1-2 teaspoons dried parsley to sprinkle on top

Procedure:

Preheat oven to 35o degrees F.

Take cooked soup vegetable and put them through the food processor until you have a smooth blend.  There will be liquid from the soup even though you should drain it, first.

After removing it from food processor, drain again and put in a large bowl.  Add potato starch and eggs and mix well.

Spray muffin tins with olive oil and pour muffin batter into cups.  Bake at 350 degrees for about 25 minutes.

Believe it or not, you end up with a little wet but delicious “muffins”.  You can add anything you want to the recipe.

This is linked to  $5 Dinner Challenge       Real Food Wednesday

Honey and Pecan Crusted Chicken – Passover

This is a recipe, from last year, one which everyone enjoyed.  The recipe comes from Passover by Design by Susie Fishbein.  She uses matzah meal in the recipes.  The celiac in the family caused me to use potato starch.  I love potato starch in coatings.  I use either ground/chopped nuts or potato starch and this year, I was thinking of using potato flakes.  A mixture is usually the best.

Honey and Pecan-crusted Chicken:

Ingredients

6 boneless, skinless chicken breasts, pounded flat to an even thickness

non stick cooking spray

½ cup honey

¼ teaspoon  ground black pepper

1teaspoon garlic powder

3/4 cup potato starch

¾ cup fine chopped nuts  (I think I used walnuts but pecans would be better, in my opinion.)

Method

Preheat oven to 400 degrees. Lightly spray a shallow baking pan with nonstick cooking spray.

In a medium bowl, combine the honey, salt and pepper. Whisk to combine.

In a shallow dish, combine the potato starch and ground pecans.

Brush the chicken cutlets with the honey mixture and then dredge in the pecan mixture.

 Place in a single layer in the prepared pan; spray the tops with cooking spray.

Bake for 20 – 30 minutes.

Gallery of Favorites     A Little Birdie Told Me

Apricot Honey Chicken

When you need an easy recipe that does not take a great deal of time, Taste of Home, is the place to go.  I was looking through the April/May Simple and Delicious and found this chicken recipe.

With Passover coming, I am looking to get “regular” cooking out-of-the-way, so I can concentrate on the holiday.  Quick and easy is the way to go, when under pressure.  This recipe is easy and is out-of-the-way before you know it.  This is a pleasure and as far as flavor goes,this is yummy.

I am hoping, I will have time to share Passover recipes, in the next two weeks.  The holiday is actually 8 days long but in preparation for it, I add another week onto it, to do some of the preparation.  We mostly live on fresh food, for the two week, although over the years, I have begin purchasing some ready-made condiments that are specifically made for Passover.

I stock up on “tons” of vegetables and fruits.  We use 30 or more pounds of potatoes.  Eggs are bought by the tens of dozen.  Apples also is a staple.  I go to Costco and buy their large quantity vegetables.  What I can’t get there, I check out produce stores and grocery stores, for.  I pile up carrots, squash, cucumbers, tomatoes, and whatever is current, in the stores.  My kitchen is transformed into a produce store.

Usually, we buy out the butcher but now that we eat less meat, I am cutting back and saving money.  Chicken in different forms takes the lead.  I did get one roast and some chopped turkey.  Beef stew is on the menu, as well.

I can’t believe how many nuts, we use.  Price dictated, this year, which nuts, I bought.  Pecans were so expensive, I walked away.  Walnuts were not much better but I use those often, so I bought a small amount.  Almonds were actually on sale so guess who has lots of almonds.  I use ground nuts for baking since we do not use flour for Passover.  You would be amazed how much you can do with nuts.  Nuts and potato starch are the major players in recipes that normally use leavening.  I had better add another necessary ingredient for baking, eggs.   Some of the recipes use 10 eggs.  I don’t make these.  I don’t like them,  Actually, I have improved a few by cutting back, greatly, on the number of eggs in a recipe.  It doesn’t work for many recipes though so don’t think I am advocating changing recipes that have been made for years.

My husband only wants Passover blondies for the holiday and my grandchildren prefer the brownies.  I have phenomenal recipes for both Passover brownies and blondies and if I remember correctly, there is an apple “pie”, that is delicious.  Last year, I came up with a an almost real chocolate chip cookies.  Think about it………life can be complete with chocolate chip cookies, brownies and blondies and apple pie.

Stick with me and I will hopefully share the recipes.  For those who have celiac or grain allergies, this is the time of the year to shop.  There are all kinds of products in the stores that come in gluten-free varieties that you may not be able to get, during the year.

Apricot Honey Chicken (adapted from Simple and Delicious magazine)  4 sevings

Ingredients

  • 4 boneless skinless chicken breast halves (5 ounces each)
  • 1/3 cup honey mustard
  • 3 tablespoons apricot preserves
  • 1/4 teaspoon ground ginger
  • Dash each salt and pepper

Directions

  • Flatten chicken to 1/4-in. thickness. 
  • In a small bowl, combine the mustard, apricot preserves, ginger, salt and pepper. 
  • Place the chicken on a greased foil-lined baking sheet. Spoon half of the mustard mixture over chicken.
  • Bake for 14 minutes. 

Smoked Chicken Marinade

We have a smoker, we rarely use because it becomes a whole day production.  I think, when we learn how to use it properly, it will find  itself used more often.  We used maple chips and frankly, I think, the flavor we tasted was more from the chips than from the marinade. 

Usually, I get into exotic ingredients to marinade chicken but this pretty basic.

3 tablespoons olive oil

1 tablespoon red wine vinegar

1 tablespoon soy sauce

1 tablespoon Worcestershire sauce

2 teaspoons lemon juice

1/4 teaspoon black pepper

1/8 teaspoon parsley, chopped

1/4 teaspoon dried mustard

In a small bow, mix oil, wine vinegar, soy sauce, lemon juice and Worcestershire sauce.

Stir in dry ingredients and mix together all the ingredients.

Marinate as long as possible.  (We only had a short time which is why this flavor did not dominate.)  If you can marinate overnight, I have a feeling, this would be awesome.  We were happy with the maple flavor from the chips.

This is linked to the Grocery Cart Challenge