I’ve made this recipe before and honestly couldn’t figure out how to display the finished product to give my readers a reality of the finished product. So, I just came up with this shot. It’s not the prettiest thing but it does show the end result.
This “go to” recipe is perfect for whole chickens, as the recipe dictates. When cooking time is complete, you simply pull the meat off the bone and you have all this wonderful white and dark chicken meat to do whatever you want with!
I use it for tacos, quesadillas, chicken salad, barbecue chicken sandwiches, or any kind of chicken pasta dish you might want to try. It’s perfect for any of those dishes.
Or simply serve over salad greens or as a main course with steamed vegetables! The possibilities are endless!
It’s funny, I’ve had my Crock Pot for many, many years now and I love using it and do so almost weekly. Its typically a weekend when I’ll load it up with my favorite ingredients and then I’ll head out to do some photography. Love coming home to a house filled with the aromas of that night’s dinner which is perfect because I’m usually too tired to stand in the kitchen to cook!
Try this recipe one work day or weekend and see how you like it.
Get your mind out of the gutter!! I’m talking about a quick dinner! If so, this recipe is for you. Perfect for a quick, healthy weeknight dinner. It’s light, no creamy sauce, just chicken broth and some Parmesan cheese and garlic. But it’s tasty and did I say quick?
You can add other ingredients to suite your tastes ie cooked mushrooms, sun dried tomatoes or even canned artichoke hearts. Or whatever floats your boat.
Regardless if you use the recipe as written or add other ingredients, I’m sure you’ll love how tasty and quick (have I said that before) this recipe is. Just perfection!
2 skinless, boneless chicken breast halves – cut into cubes
salt and pepper to taste
garlic powder to taste
1/2 cup low-sodium chicken broth
1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
1 clove garlic, thinly sliced
1/4 cup Parmesan cheese
Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
Warm 3 tablespoons olive oil in a large skillet over medium-high heat. Stir in chicken, and season with salt, pepper, and garlic powder. Cook until chicken is cooked through and browned, about 5 minutes. Remove chicken to paper towels.
Pour chicken broth into the skillet. Then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. Cover, and steam until the asparagus is just tender, about 5 to 10 minutes. Return chicken to the skillet, and warm through.
Stir chicken mixture into pasta, and mix well. Let sit about 5 minutes. Drizzle with 2 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese.
One day I came across this recipe and decided to give it a try. With beer being one of the key ingredients, I figure it had to be good, right? And it is! It’s also low fat and low calorie and did I mention good? And oh so easy!
I usually make it for dinner one night and then make Chicken Salad out of the rest or even Barbeque Chicken Sliders. It’s great either way. Watch for both of those recipes shortly! They’re a coming!
Yum, hot chicken wings. It’s funny, I didn’t always love them but I absolutely do these days. I think my love affair with chicken wings started when I worked at Slocum’s Tavern and Grill, way back in the mid 90’s. Yes, when I was a tiny baby. Who am I kidding?
Back to the story – Slocum’s had the best wings. They would make some wet like those in this recipe and some dry, which I actually prefer. Some were mild and some were spicy hot. My preference . . . the hotter, the better. In fact, you just can’t beat a wonderful plate of really crispy hot wings and a pitcher of cold beer. That is a perfect meal in my book.
This recipe will not disappoint. We all know the wing sauce is what makes the wings really tasty and this sauce is the best. It’s quite flavorful with just enough heat.
Try this recipe the next time you have a small gathering at your home or anytime you plan to sit and watch a ballgame with a few friends! Your guests will be begging for more!
24 Chicken wings mix of drums and flats (about 2 pounds)
1 tablespoon Grapeseed oil
1/3 cup Sriracha chile sauce
1/4 cup Malt vinegar
1/4 cup Soy sauce
2 tablespoon Sugar
2 cloves Garlic very thinly sliced
1/4 cup Scallion very thinly sliced
Preheat the oven to 500 degrees.
Pat the wings very dry with a paper towel. Heat a large(14-inch) cast-iron skillet or two smaller cast-iron skillets over high heat until smokin’ hot. Add just enough oil to coat the bottom of the pan. Using tongs, set the wings in the pan in a single layer with the meatiest side down. This will help render the fat. Cook the wings for 2 minutes, then transfer the skillet to the oven for 5 minutes. Carefully remove the skillet from the oven and, using tongs, flip the wings over. Continue baking until the wings are cooked through and the juices run clear, another 10 minutes.
Combine the sriracha, vinegar, soy sauce, sugar, and garlic in a small saucepan. Bring to a boil over high heat, then cut the heat down to medium-low and simmer for 5 minutes. Pour the sauce into a large bowl and toss in 1 tablespoon of the scallions.
Carefully remove the skillet from the oven and, using tongs, transfer the wings to the bowl and toss with the sauce. Transfer to a platter and garnish with the remaining 3 tablespoons scallions.
Sometimes I have a craving for fried chicken – who doesn’t? Sometimes when that happens, I’ll just go to KFC or Publix and get a tender meal to go. I hate frying but since I discovered the convenience and beauty of using a Fry Daddy, frying is so much easier and it’s not messy at all. I wouldn’t do it any other way.
It’s funny, my Mom didn’t fry much either. Well, she did some pan frying but not a lot of deep frying. And when she did, she’d use a cast iron skillet or Dutch oven. No matter what, there would be grease all over the stove top. No so with the Fry Daddy!
So, to satisfy that recent craving, I had some chicken cutlets, all the spices, and I just happened to have some buttermilk on hand. Perfect opportunity to try this recipe which is said to be very much like KFC’s recipe. I’ll let you decide if that is true or not. Regardless, it’s really good.
The beauty of fried chicken is you can have it for dinner and if there are any leftovers, it’s perfect for lunch the next day chopped on top of a mixed green salad or you can take it on a picnic.