Tag Archives: chicken

Buffalo Sloppy Joes

12 Apr

Say what you want about Rachael Ray, some people love her some people hate her but she’s just what I need some nights. Her 30 minute meals come in handy on those sluggish days when you don’t feel like getting out of bed much less cooking an elaborate dinner (I know what your thinking… that’s what take out is for) but I’m just not that into take out. I like to dine out but take out nah I rather cook my own meal. Plus it’s the least I can do for my dear sweet husband that works so hard all day. 🙂

Anyway so back to the recipe! I was watching Rachael Ray’s show the other day and she made buffalo sloppy joes!!! I love spicy foods and buffalo chicken is one of my favorites but I can’t stand chicken wings they gross me out with their bones and bumpy skin. So I’m always looking for alternatives to buffalo wings and this recipe is perfect. I made little sloppy joe sliders and boy did they hit the spot.  I know sloppy joes aren’t what you would expect from a culinary graduate but it was just one of those nights!

{a few basic ingredients carrots, celery, garlic and onion}

{the key ingredient: franks red-hot sauce}

{I call this comfort food!!!}

{haha someone was hungry!!!}

Buffalo Sloppy Joes

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 pounds ground chicken or turkey breast
  • 1 carrot, peeled and chopped or grated
  • 2 stalks celery, chopped
  • 1 yellow onion, finely chopped
  • 2 to 3 cloves garlic, finely chopped or grated
  • Salt and freshly ground black pepper
  • 2 tablespoons red wine vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1/4 to 1/3 cup hot sauce (recommended: Frank’s Red Hot)
  • 1 cup tomato sauce
  • 1 cup chicken stock
  • 8 good quality burger rolls, split and toasted
  • 1 cup blue cheese crumbles
  • 2 large dill pickles, chopped

Directions

Heat a large skillet with extra-virgin olive oil over medium-high heat. Add meat and break it up with wooden spoon, cook 5 to 6 minutes. Add in carrots, celery, onions and garlic, season with salt and freshly ground black pepper, cook 7 to 8 minutes more. In a bowl combine the vinegar, sugar, Worcestershire, hot sauce, tomato sauce and stock. Pour into the pan and stir to combine. Simmer a few minutes more. Pile sloppy Buffalo filling onto buns and top with blue cheese and chopped pickles.

*Note: the sauce was a little thin so I added a roux to thicken it up a little.

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Roasted Garlic and Citrus Chicken

6 Mar

Whenever I roast a chicken (which sadly isn’t as often as I would like) I always use this recipe, in fact I don’t think I have ever roasted a whole chicken any other way. I know lame for a self-proclaimed foodie right? I should be trying an array of different recipes but I just love this one so much!!!! The chicken is stuffed with lemon, orange, and garlic then baked to a golden brown perfection. The meat comes out tender, juicy, and succulent, once you try it you will realize why I haven’t veered far from my usual.

{simple ingredients that add so much flavor}

{make sure to tie the chicken legs together}

{juice mixture for basting}

Ingredients

  • 1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded
  • Salt and freshly ground black pepper
  • 1 orange, quartered
  • 1 lemon, quartered
  • 1 head garlic, halved crosswise, plus 3 garlic cloves, chopped
  • 2 (14-ounce) cans reduced-sodium chicken broth
  • 1/4 cup frozen orange juice concentrate, thawed
  • 1/4 cup fresh lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh oregano leaves
  • Kitchen string or butcher twine

Directions

Position the rack in the center of the oven and preheat to 400 degrees F.

Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.

Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).

Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.

Tandoori Chicken with Cilantro Yogurt Sauce

29 Feb

This is one of my favorite chicken dishes. It’s rich in flavor, healthy, and full of protein. Did you know that greek yogurt has 18 grams of protein per serving!!!! I probably eat more of the yogurt then the actual chicken, I eat cilantro like it’s lettuce so the two combined is like heaven to me. When eating this dish you have one of those moments where you think, how can something this good be healthy for you. Well it is, so I hope you enjoy it. 🙂

{So many delicious,fresh ingredients go into this dish}

{Ok this isn’t the prettiest pic but you get the idea}

{The Yummy yogurt sauce before mixing}


Tandoori Chicken

Ingredients

  • 8 skinless, boneless chicken thighs (about 2 1/2 pounds)
  • Juice of 1 lemon
  • Kosher salt
  • 1/2 cup plus 2 tablespoons fat free plain greek yogurt
  • 1 tablespoon vegetable oil
  • 1/2 small red onion, roughly chopped
  • 3 cloves garlic, smashed
  • 1 2-inch piece ginger, peeled and roughly chopped
  • 4 teaspoons tomato paste
  • 2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1 3/4 teaspoons hot paprika
  • 2 tablespoons chopped fresh cilantro

Directions

 Preheat the broiler. Make shallow cuts in the chicken thighs with a sharp knife. Toss the chicken with the lemon juice and 1 1/2 teaspoons salt in a large bowl.

Pulse 2 tablespoons yogurt, the vegetable oil, onion, garlic, ginger, tomato paste, coriander, cumin, 11/2 teaspoons paprika and 1/2 teaspoon salt in a food processor to make a paste. Toss the chicken in the mixture and let marinate 15 minutes.

Place the chicken on a foil-lined broiler pan. Broil, turning once, until slightly charred and a thermometer inserted into the center registers 165 degrees F, 5 to 6 minutes per side.

Meanwhile, combine the remaining 1/2 cup yogurt and 1/4 teaspoon paprika, the cilantro and a pinch of salt in a bowl.