Chicken – Page 19 – Fun Foodie Family

Oven Baked Barbecued Chicken

Chicken, Side dishes...veggies, potatoes, grains

Good evening! So one of my most popular recipes is my easy oven baked chicken. https://funfoodiefamily.com/2013/08/31/oven-baked-chicken/ I think people love it so much, becuase it is so simple and easy. Work weeks are busy; weekends are filled with soccer/baseball/gymnastics games/tournaments etc. Sometimes you just want to come home, sit on the couch and watch Ellen/Rachael Ray etc. This is a great recipe for just that.

Oven Baked Barbecued Chicken

Take your chicken; I used legs and thighs, but any kind will do; Salt and pepper them. Place them in a zip top bag. Some people I have talked to HATE touching raw chicken. There are 2 inventions called gloves and tongs. Used them if you must. No biggie; seriously. If you don’t mind touching the chicken, just wash your hands. Soap. No worries, ya’ll!

Add your favorite barbecue sauce to the bag; about 1/2 the bottle. Ours is Sticky Fingers Original.

Put in a greased oven safe casserole dish. Cook at 350 for 45 minutes- 1 hour. Turn halfway through. Add more sauce if needed. Moist, tangy, and juicy!

I cooked yellow rice and oven roasted corn to go with it.
Roast the corn in the husk in the oven for about 30 minutes.

And let me just say that I LOVE summer corn! So sweet and juicy! It doesn’t even need butter! This is a great way to cook it. You could also grill it in its own husk as well. YUM!

Deconstructed Chicken, Steak, and Veggie Kabobs with Couscous

Beef, Chicken, One pot meal, Side dishes...veggies, potatoes, grains

So what is a kabob, really? I have a little history lesson tonight to go along with your dinner courtesy of Wikipedia… look it up for the whole story…Kebab is a Middle Eastern dish of pieces of meat, fish, or vegetables roasted or grilled on a skewer or spit originating in the Middle East, and later adopted in Central Asia and by the regions of the former Mongol Empire and later Ottoman Empire, before spreading worldwide. In American English, kebab with no qualification refers to shish kebab cooked on a skewer, whereas in Europe it refers to doner kebab, sliced meat served in a pita. In the Middle East, however, kebab refers to meat that is cooked over or next to flames; large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls. The traditional meat for kebab is lamb, but depending on local tastes and religious prohibitions, other meats may include beef, goat, chicken, pork or fish. Like other ethnic foods brought by travellers, the kebab has remained a part of everyday cuisine in most of the Eastern Mediterranean and South Asia. It is also popular among Western youth as a snack after a night-out.

Long story short; Meat on a stick, people. Unless you are preparing your own homemade skewers, not a good idea to grill ones from the store or add combinations of meats and veggies. Skewers require a good soak in water to prevent burning- at least 20 minutes- not sure I trust 22 year old Shane to properly soak my skewers for the proper amount of time. Plus, different meats and veggies take different times to cook, so you really have to be careful.

But these skewers were on sale and they looked so pretty. 2 chicken and 2 steak skewers. I took the chicken off the skewers first and cooked them in a hot skillet with a little bit of oil to cover the pan. After the first side was browned, about 10 minutes, I added the steak and veggies. I cooked the other side of the chicken for another 8 minutes. I cooked the steak on 6 minutes per side. I took the meat out and let the veggies cook for another 5 minutes while I cooked the couscous (boxed-follow directions) and steam fresh veggie (cauliflower and broccoli). I got a large bowl and plated the couscous, veggies, then meat on top. Make sure you add in all that delicious juice. This meal came together in under 30 minutes! Take that, Rachel Ray! =)

One Pot Chicken, Mushrooms,and Potatoes

Chicken, One pot meal

Hey guys! I made this dinner last night. I wanted to do a chicken and mushrooms of some sort. I thought of doing my creamy chicken and mushrooms, but I wanted something lighter. I had some beautiful potatoes I got at the farmer’s market, so I decided to make this dish. It was pretty delicious! I hope you will give it a try.

One Pot Chicken, Mushrooms and Potatoes

Ingredients
1 whole chicken cut in to pieces (on sale, so use whatever chicken you have.)
2 tablespoons oil
1 container of mushrooms, sliced
1 small bag or container of red potatoes- about 8 (you could use golden or fingerling) sliced in half lengthwise
1 medium onion, chopped
About 1 cup liquid- I used a combo if wine and chicken broth- you could also add water if needed
1 tablespoon cold butter
2 tablespoons white wine vinegar
fresh herbs- rosemary, sage, tarragon, and parsley

Directions

Season the chicken with salt and pepper. Heat 1 tablespoon of oil in a pot on medium/high heat until oil begins to shimmer- I used a dutch oven, but you could use a large cast iron skillet. Add chicken skin-side down and cook without moving until golden brown and crisp, 7 to 9 minutes. Flip, and cook until browned on second side, another 3-4 minutes. Transfer to a large plate and set aside.

Add the potatoes to the fat in the pan and cook over medium-high heat, stirring and tossing occasionally until lightly browned, 5 to 7 minutes. Add the onion and cook, stirring, until slightly softened, about 4 minutes. Season with salt and pepper. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, about 3- 4 minutes. Stir in half or your chopped herbs.

Next, Add the wine/chicken stock to deglaze the pan, scraping up brown bits on the bottom. Push the potatoes to the side and place the chicken back in, skin side up. Bring the liquid to a boil, reduce to a simmer, and cook, uncovered, until the thighs register at least 165°F on an instant-read thermometer and the stock is reduced to about a half cup, 18 to 20 minutes. Add your pat of butter to the sauce. This gives it a nice rich finish. Add the rest of your fresh herbs on top.

Lemon and Herb Chicken

Chicken, Side dishes...veggies, potatoes, grains

It is summer… hot and most of us spend more time in our bathing suits and short shorts than anything else. Summer is a time that we want to eat a bit lighter and fresher. Luckily, it is not hard to do. Just take a stroll through your local farmer’s market or even grocery store and there is fresh food abound! I had some chicken breasts defrosting this morning, and I was trying to think of a different way to cook them. I was sitting outside watching the girls play and reading magazines. I saw a chicken recipe in a Cooking Light Magazine that seemed intriguing. It was a spread on different kinds of summer skewers; they all looked delicious. One caught my eye…chicken, veggies, (tomatoes and peppers) and lemon skewers served with a side of herb dipping sauce. Eureka! I used this idea for my Lemon and Herb Chicken. I served it with a side of green beans and a lemon couscous with parsley and almonds. So good!!!!

Lemon and Herb Chicken

4-6 pieces of chicken- I used chicken breasts; they were on sale this past week. Use any cut you have on hand or that you like. Chicken thighs, and legs are a favorite in this family. I always try to find what is most affordable, though.
1 onion, chopped
2 carrots chopped
3 celery stalks, chopped- never throw out those beautiful leaves. I chop them up with the rest of the stalk.
3 cloves of garlic, crushed and chopped
lots of fresh herbs, chopped- I used parsley, sage, thyme, rosemary, and marjoram. I saved a handful for my couscous…
3 lemons- 2 for the juice and zest. 1 sliced and put on top of chicken pieces.
2 glasses of white wine- I used Pinot Grigio
salt and pepper

Directions

Salt and pepper your chicken. Heat a pan with a bit of olive oil on the bottom- about 2 tablespoons. Brown each side of your chicken. Depending on the kind and size of chicken you use depends on the time. For my chicken breasts, each side browned up in about 4 minutes on each side.

Take out the chicken and add in a bit more oil. Add in your veggies. Add seasoning. Cook for 15 minutes or so.
Add your wine. Cook down for 6 minutes or so.
Add your lemon zest and juice. Add your herbs.

Add your chicken back in. Add a lemon slice on each chicken. Cook for another 15 minutes or so, depending on the size and kind of your chicken. Thicker cuts and dark meat will take longer. I slice in to the bottom to make sure they are cooked through.

Lemon and Herb Couscous

I have started to buy plain couscous. You can add your own flavors and be creative. Until you get the feel for the amount of liquid to use, follow the directions on the container. Instead of water, I used 2 juiced lemons, lemon zest, and chicken stock. So much more flavorful! At the end, I mix in the rest of my chopped herbs and a couple of handfuls of sliced almonds. My girls LOVE almonds! You could sub slivered almonds, pine nuts, etc.

Copy Cat Monterey Chicken

Chicken

Evening friends! Tonight’s dinner was pretty delicious, if I do say so myself. I guess I always do that, huh? Well, this is a food blog afterall. It is and always will be about delicious tasting food! Tonight I recreated a dish that is at the popular dining institution Chili’s. There is a dish there called Montery Chicken. Basically, it is a chicken breast, covered with barbecue sauce ad topped with melted cheese and a bit of chopped bacon.

I thought I would try to make this at home for a controlled healthier dish. It was spot on! Full disclosure- I made this once before, but I totally forgot to add the bacon. It was still tasty, but just not what I had envisioned. Tonight it was spot on. I hope you guys get a chance to try this. Let me know what you think!

So cheap to make. I bought a bunch of chicken breasts on sale at Publix. I used the last bottle of Sticky Fingers (family favorite) bbq sauce, some bacon I got on sale at Publix (buy 2 get 1 free), and a few slices of Sargento mild cheddar cheese (also on sale). I served with a side of peas, mac and cheese, and salad for the adults. I just saved you guys like 8 bucks a plate! You are welcome!

Montery Chicken

Ingredients

3 chicken breasts- I butterfly them for a more even cooking temperature
Barbecue Sauce- varies- you are going to spread this on the top of the grilled chicken
4 strips bacon, cooked
3 pieces of mild cheddar (use what you have)
salt and pepper

Directions

Salt and pepper both sides of your chicken.
Grill your chicken. I used a cast iron grill pan.

Move your chicken to an oven safe pan (I used a corningware dish) that has been sprayed with cooking spray.
Spread barbecue sauce liberally on top of each piece of chicken.

Add your cooked bacon on top. I cooked my bacon on the cast iron grill pan as soon as my chicken was done. Less dishes that way.

Add your cheese on top. Add to a 350 oven to melt all the cheese. The chicken should be moist and cooked perfectly through. Serve with your favorite sides. Maybe you would like browned skillet potatoes (small potatoes cut in half cooked in bacon fat with a bit of butter and garlic) and your favorite veggie.