chicken recipe Archives

Grilled Chile Lemon Brick Chicken

June 14, 2014 by Momstart 2 Comments

Mexican flavors are my favorite, which is another reason why I SO love working with Hormel, they have a few Mexican brands, one of those being La Victoria. Here is another amazing recipe I received from the Hormel Family!. With a rich tomatillo sauce, this grilled chicken recipe is best when made with a foil-wrapped brick or heavy cast iron skillet to weigh the chicken down when grilling. Grilling perfection.

Grilled Chile Lemon Brick Chicken Recipe

Recipe Ingredients

1 (4-pound) chicken, back bone removed and flattened
Salt and freshly ground pepper
1/3 cup olive oil
1 tbsp chili powder
1 tsp ground cumin
1/2 cup freshly squeezed lemon juice
4 cloves garlic, minced
2 tbsp freshly minced cilantro
1 bunch green onions
For Sauce:
1 cup LA VICTORIA® Green Taco Sauce
Juice of 1 lime
1 tbsp granulated sugar
1/4 cup freshly chopped cilantro

Cooking Directions

Liberally season chicken with salt and pepper. In small mixing bowl, whisk together olive oil, chili powder, cumin, lemon juice, chopped garlic and cilantro.
Place chicken in large resealable plastic bag with marinade and refrigerate overnight.
To make sauce, combine LA VICTORIA® Green Taco Sauce, lime juice, sugar and cilantro in small saucepot and bring to a simmer.
Turn grill to medium-low heat.
Place chicken skin side up and cook 15 minutes or until underside is golden brown.
Turn chicken skin side down and place foil-wrapped brick or cast iron skillet on top of chicken. Cook another 15 to 20 minutes or until skin is rich golden brown in color.
Turn chicken over and increase heat on grill to medium-high. Place green onions on grill 2 minutes or until charred, turning often.
Meanwhile, allow chicken to continue cooking 5 minutes then test for doneness; meat thermometer should register 165ºF.
Move chicken to platter and let rest 5 minutes before carving and serving with sauce.

Herb and Wine Crockpot Chicken Recipe with Holland House Wine

March 10, 2014 by momicles Leave a Comment

Herb and Wine Crockpot Chicken Recipe with Holland House Wine By: Ashley It’s taken me awhile, but I’ve finally realized how a crock pot can be my best friend in the kitchen. Add to that, the amazing flavor that Holland House Cooking Wine brings to a dish, and viola! Another dinner masterpiece. I recently experimented with split chicken breast, Holland House White Cooking Wine, and some herbs to create a delicious and healthy recipe.

Herb and Wine Crockpot Chicken Recipe with Holland House Wine

You will need:

– 4 split chicken breasts, skin removed

– springs fresh rosemary

– 1 head of garlic peeled and cloves separated

– 1 ½ c chicken broth

– 1 c Holland House White Cooking Wine

– 2 t. onion powder

– 1 t. garlic powder*

– Salt and pepper*

*Please use garlic powder, salt, and pepper to personal preference. My advice is to go heavy on the pepper and light on the salt.

Place chicken in crock pot. Cover with spices. Place garlic cloves throughout the crock pot. Place one rosemary spring on each piece of chicken. Pour in the cooking wine and the chicken broth. Make sure the rosemary sprigs are at least partially covered with liquid. Add more liquid if necessary. Cover and cook on low for 6 hours. Remove from crock pot, drizzle lightly with liquid from pot, and enjoy. This meal is wonderful served with rice and a steamed vegetable because you can even add some of the liquid to garnish the side dishes.

Check out the Holland House Facebook page for more information about the Holland House. Like theNAKANO Facebook page for more information on the Nakano products and make a splash of your own. Momstart is a Mizkan ambassador.

Ashley is a mom, wife, sister, daughter, friend, and former teacher working to navigate through the mysterious world of Mommyia. Read more about her adventures at @Momicles2010.

Southwestern Orange-BBQ Chicken Flatbread Recipe

February 25, 2014 by Momstart 3 Comments

A perfect ingredient for BBQ sauce is, surprise, orange juice. It is probably already in your refrigerator 100% orange juice. Besides being a household staple, an 8 oz. glass of 100% orange juice is a natural source of vitamins and minerals, such as folate, potassium and thiam, and an excellent source of vitamin C.

On Behalf of the Florida Department of Citrus (who promote 100 % OJ no particular brand) I have this recipe to share with you, it’s Southwestern Orange-BBQ Chicken Flatbread!

Ingredients

2 cups Florida orange juice, divided
3 tablespoons olive oil, divided
3 garlic cloves, minced, divided
Salt
Pepper
2 skinless, boneless chicken breasts
1/2 cup yellow onion, finely diced
2 cups barbecue sauce
8 ounces uncooked prepared pizza dough
All-purpose flour
1 cup Monterey jack cheese, shredded
½ cup sour cream
½ cup cilantro, chopped
2 green onions, thinly sliced

Directions:

In large zipper-seal plastic bag, place 1 cup orange juice, 2 tablespoons olive oil, one-half minced garlic and a dash of salt and pepper. Seal tightly; shake to combine ingredients. Add chicken; seal tightly and marinate refrigerator for 15 to 20 minutes. Remove chicken from marinade; discard marinade. Grill chicken until fully cooked; cool. Cut chicken into thin strips; reserve.
In small saucepan, heat remaining 1 tablespoon olive oil over medium-high heat. Add onions; sauté until soft. Add remaining one-half minced garlic and 1 cup orange juice; simmer for 3 to 4 minutes. Whisk in barbecue sauce and simmer for 5 minutes; remove from heat and cool.
Preheat oven to 425° F. Grease two baking sheets. Dust counter with flour. Divide pizza dough in half. Use a rolling pin to roll out one-half of dough into rectangular shape approximately 1/8-inch thick. Gently place dough onto baking sheet; repeat with remaining one-half dough. Bake sheets of flatbread dough for 5 to 8 minutes; flip over with spatula or tongs and bake additional 5 to 8 minutes. Spread about ¾-cup barbecue sauce onto each flatbread. Divide chicken strips and cheese among two flatbreads; return to oven and bake for 15 minutes, or until the cheese is melted and the crust is golden. Remove flatbreads from oven and place on cutting board; cool for about 4 to 6 minutes. Garnish with dollops of sour cream; sprinkle with cilantro and green onions. Cut and serve immediately.

A Sweet and Sour Chicken Recipe

October 27, 2013 by Momstart 1 Comment

Chicken isn’t my families favorite dish to eat, it easily dries out when you are cooking it. At least it easily dries out when I’m cooking it. The Florida Department of Citrus makes this Citric Chicken recipe look amazing. You can find all five recipes posted on the Florida Department of Citrus website:

A Sweet and Sour Chicken Recipe

Ingredients

2 cups sweet and sour sauce
1 cup Florida orange juice
1/2 cup yellow onion, diced
2 garlic cloves, minced
4 large boneless, skinless chicken breasts
2 tablespoons vegetable oil
1 head broccoli, cut into small florets
1 cup frozen green peas
2 carrots, cut into thin strips
3 cups cooked brown rice
2 tablespoons soy sauce
½ cup fresh cilantro, chopped
3 green onions, thinly sliced

Directions:

In saucepan, combine sweet and sour sauce, orange juice, onion and garlic; bring to a boil and simmer over medium heat for 5 minutes. Reserve.
Cut chicken breasts in half lengthwise. Grill over high heat for 4 to 8 minutes on each side, depending on thickness, until thoroughly cooked. Baste with sweet and sour sauce during last 5 minutes of cooking. Grill until internal temperature is 160° F. on thermometer. Keep warm.
In wok, heat vegetable oil. Carefully add broccoli, peas and carrots; cook while stirring constantly for about 5 minutes or until vegetables are tender crisp. Add rice; stir with wooden spoon to combine all ingredients. Add soy sauce; stir until all ingredients are coated.
Serve chicken with Vegetable-Fried Rice. Sprinkle with cilantro and green onions; serve immediately.

Chicken Tortilla Soup Recipe #HormelFamily

February 7, 2013 by Momstart 4 Comments

Ready to spice things up? This Chicken Tortilla Soup recipe features a variety of CHI-CHI’S® ingredients for a flavorful, Mexican inspired soup that will warm you right up!

Chicken Tortilla Soup Recipe

Ingredients:

4 CHI-CHI’S® 6 inch Fajita Tortilla, cut into thin strips
3 cups water
1 (16-ounce) jar CHI-CHI’S® Thick & Chunky Salsa Mild
3 Herb-Ox® Chicken Bouillon Cubes
1 (1.25-ounce) package CHI-CHI’S® Taco Seasoning Mix
2 (10-ounce) cans Hormel® Chunk Breast of Chicken, drained and flaked
1 (15-ounce) can black beans, drained and rinsed
1 (11-ounce) can whole kernel corn with red and green bell peppers, drained

Directions:

Heat oven to 400°F.

Place tortilla strips on baking sheet; lightly coat strips with cooking spray. Bake 5 to 6 minutes or until crisp.

Meanwhile, in large saucepan, stir together water, salsa, bouillon and taco seasoning over medium-high heat. Bring to a boil. Reduce heat to medium-low. Cook 5 minutes.

Add chicken, beans and corn to saucepan. Cook 10 to 12 minutes or until soup is hot and flavors are blended. Ladle into warm bowls; top with tortilla crisps. Garnish with sour cream, if desired.

I received this information from Hormel, as part of my membership of the Hormel Family Blogger Program.

Cracker Fried Chicken Recipe

December 7, 2011 by Momstart 22 Comments

I’ve never made fried chicken before trying this recipe. One, I’m quite afraid of using hot grease, and two, I never ever thought it would be something my husband would eat. In the Southern Plate cook book, my husband found quite a few recipes he wanted to try and one of them was a Cracker Fried Chicken Recipe. I was shocked that he wanted to try it.

I was shocked at how easy it was to fry chicken

I was shocked that they whole family liked it.

Plus they wanted to have it again! I love this simple fried chicken recipe. I got to beat the chicken with my hands

Covered it in eggs and then dipped it into the crackers

For a healthier option, bake the chicken instead of frying it. I fried it.

Cracker Fried Chicken Recipe:

Ingredients:

1 lb chicken strips (breasts cut into strips will work too)|
2 packages of Saltine crackers or cracker of your choice
2 eggs
pinch of salt
Oil

Directions:

Place your chicken strips in a sealed bag
Beat the chicken until it’s flat
Crack the eggs into a bowl, whisk the eggs and add a pinch of salt
Pour oil in a skillet 1/4 of an inch deep and then heat over medium heat
Dip each strip one at a time into the eggs then into the crackers
Make sure chicken is fully covered with crackers
Place cracker covered chicken in the hot oil
Cook until brown and then flip the chicken to make sure both sides are cooked