Potato Chip Chicken

Hearty Grain Potato Chip

Oven Fried Chicken

3 cups hearty grain potato chips
8 saltine crackers

1 tbsp paprika

½ can beer

½ cup teriyaki sauce

1-1½ lbs chicken pieces

1-2 tbsp vegetable oil

Combine teriyaki sauce, beer and chicken pieces in zip lock bag and let stand in fridge all day. 

Finely grind or crush potato chips and crackers and mix with paprika.  Shake excess liquid from chicken and roll in chip crumbs.  Place in cast iron skillet with vegetable oil.  Bake 350° on hour and 15 minutes.

© Crackerberries 2012

Ravioli Chicken Alfredo

This one is for you, Robyn!

Ravioli Chicken Alfredo

1 cup shredded cheddar cheese

1 cup shredded Swiss cheese

½ cup parmesan cheese

1½-2 cups cooked chicken

2 tbsp butter

1 cup heavy whipping cream

½ cup milk

½ tsp fresh ground pepper

1 tsp parsley flakes

25 oz bag frozen cheese filled ravioli  

Combine cheddar cheese, Swiss cheese, parmesan cheese and parsley flakes in medium bowl and mix well.  Reserve ¾ cup of mixture

Cook ravioli according to package directions, drain and divide amongst four platters. 

In medium sauce pan melt butter; add whipping cream and milk and bring to boiling.  Reduce heat and simmer gently, uncovered 3-5 minutes or until mixture begins to thicken. 

Stir in chicken and cheese.  Spoon over ravioli and sprinkle with reserved cheese and fresh ground pepper; place under broiler for 1-2 minutes until bubbly.  Serve immediately.

© Crackerberries 2012

White Pizza

Chicken Chile Pepper White Pizza

Pizza Dough

6 oz cream cheese

1 Tbsp sour cream

1 tsp Italian seasoning

½ tsp garlic salt

1 cup basil seasoned sundried tomatoes

1-1½ cups chopped cooked chicken

½ cup sliced jalapeno and Chile peppers

1 cup shredded mozzarella cheese

Preheat oven 400°

Soak sundried tomatoes in 2 tbsp extra virgin olive oil.

Combine cream cheese, sour cream, Italian seasoning and garlic salt in mixing bowl and blend until smooth. 

Spread cream cheese mixture over pizza dough.  Finely chop tomatoes and sprinkle over cheese.  Cover with chicken and peppers, and top with mozzarella cheese.

Bake 400° 20-32 minutes.

© Crackerberries 2012

Homemade Shake N Bake Chicken

Chicken

 1 lb chicken leg/thigh pieces

2 Tbsp teriyaki sauce

1 tsp Sriracha hot chili sauce (A.K.A. Rooster Sauce)

½ cup Italian style bread crumbs

½ cup whole wheat flour                    

1 tsp onion powder

½ tsp ground black pepper

2 tsp BBQ spice

1½ tsp coarse sea salt

2 Tbsp vegetable oil

 

Combine teriyaki sauce and Sriracha sauce in zip lock bag.  Add chicken and let stand for 30 minutes on counter top, flipping over often.  Remove from bag and discard marinade.

In another zip lock bag combine bread crumbs, flour, onion powder, pepper, BBQ spice and salt.  Shake well to combine.  Add chicken pieces a couple at a time and shake well to coat. 

Place vegetable oil in cast iron skillet and swirl around to cover bottom.  Place chicken in skillet.  Bake at 350° for 20 minutes, flip chicken and bake 20 more minutes.  Remove from skillet immediately.

© Crackerberries 2012

Grilled BBQ Chicken

Too many times I’ve tried to grill chicken.  I hate having to par-boil and if I don’t par-boil the chicken usually ends up burnt or not done on the inside.  I have found a way to enjoy BBQ chicken without par-boiling and without blackened burnt to a crisp.

Pan
Non-Stick
Chew toothpick
Savoury worn
Scorched on meals never stick
Skillet spiced with more oil adorned
Whole fried chicken thighs and brown gravy's born
Suppers more tasty from a cast iron fry pan
Cooking on woodstoves their aprons were worn
The pan was kind; no cause to mourn
It's number one top pick
Old wives have sworn
Will not stick
Ferric
Pan

1-2 lbs chicken leg pieces, rinsed

2 Tbsp BBQ Grilling Spice

A cast iron skillet

Cooking Spray

A piece of aluminum foil

Place the chicken pieces in the cast iron skillet, generously sprayed with cooking oil.  Sprinkle with a good amount of BBQ seasoning (1 tsp each of the following spices: cumin, garlic powder, chili powder, paprika, onion powder, thyme and ¼ tsp cayenne pepper).  Cover with aluminum foil and place on hot grill 350º-450º.  Let cook 45 minutes to an hour.  Remove aluminum foil carefully because the steam is H-O-T!  Place chicken pieces on grill just to crisp up the outside (about 5 minutes). 

© Crackerberries 2012

Chicken Corn Enchiladas

Chicken Corn Enchiladas

1 cup great northern beans

4 cups water

½ cup maple syrup

½ tsp chili powder

½ tsp cumin

½ tsp celery seed

½ tsp garlic powder

½ tsp dry mustard

1 bay leaf

Combine above ingredients in slow cooker on low for 8-9 hours. Remove bay leaf.

1½ cups diced cooked chicken

3 pieces bacon, cooked and crumbled

1 onion, chopped (reserve ¼ for topping)

½ red bell pepper, chopped

1 tbsp oil

8 corn tortillas

Preheat oven to 375º.  Sauté onion and pepper in skillet for 3-5 minutes, add chicken and bacon and cook a few minutes longer.  Add to beans and stir to combine.  Spoon onto corn tortillas and carefully roll and place in lightly greased baking dish seam side down.  Bake at 375º for 20 minutes until slightly crispy.

Melt butter in sauce pan over medium high heat; add flour and stir, pour in chicken broth slowly, stirring constantly until thickened, add cheese and stir to combine.  Pour over top of baked enchiladas and sprinkle with chopped jalapeño and onion.  Bake 10-15 minutes longer at 375º.  Cool 5-10 minutes before serving.

2½ tbsp butter

2½ tbsp flour

1 cup chicken broth

½ cup shredded cheddar cheese

½ cup shredded Monterey Jack cheese

1 jalapeño pepper, diced

 Crackerberries 2011

Wheaties Chicken -- the supper of champions

Wheaties Chicken

{THE SUPPER OF CHAMPIONS}

1½-2 lbs chicken pieces (legs & thighs)

3 tbsp skim milk

1½ cups Wheaties, finely crushed

¼ tsp cayenne pepper

Preheat oven 400º and spray baking dish with cooking oil.  Dip chicken pieces in milk and shake in zip lock bag with Wheaties and cayenne pepper.  Place in baking dish and bake 20 minutes at 400º then reduce heat to 375º and continue cooking for 40 minutes longer; served here with “Fantabulous Potatoes” and acorn squash.

© Crackerberries 2011

Honey Dijon Chicken

Barbie’s Autumn Chicken

1 large chicken breast

1 tsp lime juice

2 tsp vegetable oil

½ cup Dijon mustard

½ cup honey

4 slices bacon, halved

4 mushrooms, halved

4 slices Monterey Jack cheese

4 slices cheddar cheese

Italian seasoning

Combine lime juice, vegetable oil, Dijon mustard and honey in medium bowl and beat with electric mixer just until frothy.  Remove skin and bone from chicken breast and divide into 4 pieces.  Place in zip lock bag and pour ¾ of the mustard mixture over the chicken.  Let stand for at least two hours.

Preheat oven to 350º. In a cast iron fry pan cook the bacon until crisp; sauté the mushrooms briefly in the last minute or so of cooking bacon.  Remove bacon and mushrooms and keep 1 tbsp grease.  If the bacon grease is too yucky, wipe out pan and use vegetable oil.  Sear chicken in pan for 4-5 minutes per side until golden brown.

In same pan, brush each seared chicken breast with a little of the reserved honey mustard marinade.  Lay two slices of bacon halves on each breast, top with two slices of mushrooms and one slice each of the cheeses. 

Bake at 350º for 15-20 minutes until the cheeses is thoroughly melted and starting to bubble.  Top with Italian seasoning before serving. 

© Crackerberries 2011

General Tso's Chicken

This one is for you, Michael ♥.  If I remember correctly you like a lot of sauce so double that part of the recipe!

CHICKEN
1 lb boneless chicken meat
1 tbsp light soy sauce

1 egg, lightly beaten

Fresh ground pepper

1-2 tbsp cornstarch

SAUCE

2 tbsp dark soy sauce

2 tbsp dry sherry

¼ cup chicken broth

2-3 tbsp cornstarch

1 tbsp rice vinegar

1 tbsp sugar

1 tbsp minced fresh ginger

2 tbsp minced garlic

EXTRAS

3 green onions

1½ cup fresh broccoli florets

5-10 red hot dried chili peppers

Oil for frying

Cut chicken into one inch cubes and combine with eggs, soy sauce and pepper.  Add cornstarch to coat the chicken; set aside.

Combine sauce ingredients in a bowl, stir well to dissolve the sugar; set aside.

Slice green onions and break apart broccoli florets.  Heat oil in large wok to 350º-360º; drop chicken cubes in hot oil a few at a time; cook, stirring and flipping often until golden brown and crispy (3-4 minutes).  Drain on paper towels.

Clean out wok and add 2 tbsp oil; once it is hot, add broccoli and stir fry 1-2 minutes; add green onions and red hot chili peppers and stir fry until aromatic (2-3 minutes).  Add chicken back into wok and mix everything well.  Push chicken and veggies up sides of wok creating a well in the center.   Pour in sauce and stir constantly until thickened.  Mix in chicken and veggies and serve immediately with egg rolls and rice.                                

 

© Crackerberries 2011

Chicken Sliders

The Chris-Topper

Very easy and very yummy… it was so good I entered it in the BHG contest.  But they didn't find it worthy to be a winner or an honorable mention, so I'll share here. 

2 lbs chicken pieces, skinned              

½ cup apple cider vinegar

2 Tbsp brown sugar

1 Tbsp paprika

½ tsp garlic powder

½ tsp chili powder

½ tsp allspice

½ red onion, chopped

¼ cup water

8 soft garlic buns

Red pepper, sliced

Combine all ingredients except garlic buns and red peppers in lightly greased crock pot.  Cook on low for 6 hours.  Remove chicken from pot and pull meat off bones.  Return meat to crock pot and cook for an additional 30-45 minutes.  Spoon chicken into buns, add sliced red pepper or jalapeno peppers and cover with top buns.

© Crackerberries 2011

Green Bean Chicken Cacciatore

1 tbsp extra virgin olive oil

1½ lb chicken skinned chicken pieces

1 medium green bell pepper, chopped

1 medium onion, chopped

3 cloves garlic, minced

4 fresh mushrooms, sliced

2 cups chopped stewed tomatoes, drained

½ cup dry red wine

1 Tbsp oregano

1 tsp thyme

6 oz tomato paste

Salt & pepper

1 lb fresh green beans, steamed

Cooked white rice

Salt and pepper all sides of chicken pieces.  Heat olive oil in cast iron fry pan on medium high heat; reduce to medium heat and add chicken to sear.  Cook 4-5 minutes per side until all pieces are golden brown. 

Remove chicken and drain any grease leaving about 1 tbsp in pan.  Add garlic, onions and green peppers and cook for 8-10 minutes then add mushrooms and cook 5 minutes longer.  Add tomatoes, wine, oregano and thyme, blend in well and bring to a boil. 

Return chicken to pan, reduce heat, cover and cook 30 minutes; stirring occasionally. Add tomato paste to thicken and cook uncovered 15 minutes longer.  Depending on how you like your food mixed together, serve over rice and/or with fresh green beans.

                       

© Crackerberries 2011

Ravioli and Chicken Carrabona

Okay, okay, so it’s not “Carrabona” it’s Carbonara.  Yes and it came from the commercial of Olive Garden and it made me drool so of course I had to try to make it.  Sometimes my dyslexia makes me say things different than they are and sometimes I add more ingredients to the recipe than it really calls for.  It doesn’t matter what you call this recipe … it was one of those “comfort-yummy-food-that-I-ate-too-much-but-I-will-eat-some-more-if-there-is-some” recipes.  Next time I will double the recipe so that there are leftovers.  There was just enough for two of us.

½ cup butter

½ Tbsp minced garlic, divided

 1 Tbsp chopped salt pork

1 Tbsp flour

½ cup parmesan cheese, divided

1 cup heavy cream

1 cup milk

16 cheese filled raviolis

1 cup shredded mozzarella

½ cup shredded Swiss cheese

1½ cup fresh chopped tomatoes

1 Tbsp parsley

¾ lb chicken pieces

1 Tbsp extra virgin olive oil

1 tsp garlic salt

1 tsp Italian seasoning

Marinate chicken in olive oil, 1 tsp garlic salt and Italian seasoning for 30-45 minutes. 

Cook salt port and reserve 1 Tbsp grease.

Cook ravioli according to package directions, drain and set aside.

Melt butter in medium size sauce pan; add remaining garlic and salt pork pieces and sauté for 4-5 minutes, stirring often.  Add flour, ¼ cup parmesan cheese, cream, milk and grease from salt pork.  Bring to a boil, reduce heat and let simmer gently; stir occasionally.

In large skillet cook chicken until juices run clear.  Add creamed mixture and mix well.

In small bowl add mozzarella, Swiss, ¼ cup parmesan cheese and parsley and mix well.

Divide 8 raviolis on two oven proof platters.  Spoon chicken mixture over top and sprinkle with cheese mixture; place under broiler for 2-5 minutes until cheese is bubbly and lightly browned.  (CHECK OFTEN).  Divide tomatoes between the two platters and serve immediately with fresh bread.  Believe me when I tell you, just because tomatoes are served with it, this IS NOT A LOW CAL MEAL.

© Crackerberries 2011

Grill Fried Chicken

I had this idea in the middle of the night and when I tried it, WOW!  It was good.  Tall Cool ☺ne loves this chicken.  My friend, Jody, said the Redeye Rub was not recommended for chicken, but those are the kinds of things that I like to try…

2 TBSP Redeye Rub (from June 2011 Women’s Day magazine)

·         3 Tbsp paprika

·         2 Tbsp brown sugar

·         2 Tbsp ground coffee

·         2 tsp kosher salt

·         1 tsp black pepper

1 cup all purpose flour

2 Tbsp extra virgin olive oil

1½ lbs chicken legs & thighs

Combine Redeye rub and flour in zip lock bag.  Shake each piece of chicken thoroughly.  Place on greased grilling pan (I used aluminum foil, but next time I am just going to use my cast iron fry pan).  Drizzle with olive oil.  Cover with aluminum foil tightly.  Place on grill on low heat, cover and cook for 1 hour.  Serve with your favorite summer time side.  Here it’s served with grill roasted veggies in basil and sage.

© Crackerberries 2011