October 21, 2010 8:48 pm at 8:48 pm #592731cokeMember
hi guys! anyone have a new recipe for chicken which is served every night (basically)? I am sick and tired of having the same old stuff? Any other ideas for a quick, good supper?October 21, 2010 11:12 pm at 11:12 pm #702971bein_hasdorimParticipant
mix your duck sauce with hot sauce & chopped scallions.
add garlic powder. pour over chicken & bake.
For best results, marinade in zip-lock in fridge
for 6 hours or overnight.
Marination is the key to delicious meats, poultry, & fish.
just prep 1 nite b4. make any crazy combo of sauces.
B’te’avon!October 22, 2010 3:17 am at 3:17 am #702973sms007Member
chicken with paprika garlic powder salt and olive oil. I usually do that with red potatoes, sweet potatoes and onions, but I hard its yummy with chicken too good luck!October 22, 2010 4:49 am at 4:49 am #702974SacrilegeMember
Slice chicken breast into strips. Sautee and add BOUGHT BOTTLE of Terriyaki or General Tso sauce.
In a seperate pan sautee any assortment of vegetables that you like, either broccoli, onions and peppers… and add to the chicken and sauce.
Enjoy!October 22, 2010 10:23 am at 10:23 am #702975whatrutalkingabtMember
1- mix equal amounts of duck sauce, ketchup, mayonnaise and onion soup mix. pour over chicken and bake covered 1 1/2 hrs and uncovered 1/2 hour
2-smear on mayo, coat with corn flake crumbs, drizzle with honey and sprinkle garlic powder bake 1 1/2 hrs and uncovered 1/2 hour
3- sprinkle with onion powder garlic powder and paprika. smear on honey and spicy mustard. coat with onion soup mix. bake uncovered 1 1/2 hrs
4- slice onions in rings and place under chicken, shake garlic and onion poweder on both sides of chicken pour on duck sauce. Bake 3 hours covered
I have alot more if you want but these are the bestOctober 22, 2010 2:56 pm at 2:56 pm #702976tzippiMember
Why have chicken every night?October 22, 2010 4:49 pm at 4:49 pm #702977WolfishMusingsParticipant
The first Kosher by Design book has a wonderful hickory smoked chicken smothered in onions recipe.
We found that we liked it better when we substituted mesquite for hickory — but both ways were good.
I don’t have the book handy, but you can find the recipe by previewing the book on Amazon. Then go buy the book — it’s a wonderful cookbook.
The WolfOctober 22, 2010 5:33 pm at 5:33 pm #702978cokeMember
That in itself is another issue. That is what my mother tells me to make. She works full time and comes home late. I make supper- she tells me what she wants me to make and I make it. Chicken is easy for me and her- she just has to buy chicken (we stock up on that) and it takes me just a few minutes to make. But I really had enough already of the same recipes and same old CHICKEN! Anyone out there understand me?!?!?October 24, 2010 1:00 am at 1:00 am #702981SacrilegeMember
I undersatnd only because I have food ADD, and cant stand to eat the same thing twice in one week, so I can only imagine how it is for you… *shudders*
Food & Wine put out an amazing Chicken Cookbook/Magazine in 2009, I dont know if you can still get it but maybe their recipes are available online if not, I can mail you my copy.
epicurious.com usually has all the recipes compiled from Food & Wine, Bon Appetite, Saveur, etc… so that would be a good place to start.
1 1/4 tsp. Salt
1 clove Garlic minced
Black Pepper – to taste
2 Tbsp. Olive Oil
1 1/2 tsp. Lemon Juice
1 Tbsp. dried Oregano
1 1/3 lbs chicken breast (about 4)) cubed.
Put all the marinade ingredients into a large bowl. Mix. Toss the cubed chicken in the marinade until well coated. String the chicken onto skewers and grill on a grill pan until done.
(serve with pita bread and hummus, and a large salad)October 24, 2010 3:40 am at 3:40 am #702982oomisParticipant
get chicken breasts (pound them thin and uniform in size inside a big baggie), stuff them with pastrami (or cooked wild and white rice), roll them in mayo and corn flake crumbs and bake.October 24, 2010 11:47 am at 11:47 am #702983minyan galMember
If you like things that are very lemony, here is my latest and favorite chicken recipe – which also happens to be low fat.
Mustard Grilled Chicken
1/2 cup lemon juice (use fresh squeezed only)
1/3 cup dijon mustard (smooth not grainy)
2 tsp basil
1 tsp Italian seasoning
2 tsp (or more) lemon zest
1/2 tsp garlic powder
salt and pepper to taste
4 boneless skinless chicken breasts
Put chicken between plastic wrap and flatten slightly – not thin like for schnitzel, just slightly flattened.
Combine remaining ingredients in a zip lock bag and moosh together. Add chicken to bag.
Marinade chicken for 2-4 hours in fridge.
Grill on BBQ or on an electric grill – I use a George Foreman grill.
I always make extra as this chicken is very good cold as well.
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