Chicken, again

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  • #592731
    coke
    Member

    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?

    #702971
    bein_hasdorim
    Participant

    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!

    #702973
    sms007
    Member

    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!

    #702974
    Sacrilege
    Member

    Stir Fry!

    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!

    #702975

    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 best

    #702976
    tzippi
    Member

    Why have chicken every night?

    #702977
    WolfishMusings
    Participant

    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 Wolf

    #702978
    coke
    Member

    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?!?!?

    #702981
    Sacrilege
    Member

    Coke

    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.

    Chicken Souvlaki

    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)

    #702982
    oomis
    Participant

    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.

    #702983
    minyan gal
    Member

    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.

    Enjoy!!

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