chicken

Desperado Dinner Nachos

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Desperado Dinner Nachos! The title says it all. I had been running all day long from this to that when I finally returned home to realize I had made no plans for supper. Going back out was not an option. So things got a little desperate. Thank goodness I had some leftover roasted turkey (chicken would work just fine) plus a half a bag of tortilla chips. The rest of the toppings were a given. So you see, sometimes making mediocre effort will suffice, especially if you make it look downright delicious!

DESPERADO DINNER NACHOS

Ingredients:

1/2 bag corn tortilla chips

2 cups roasted turkey or rotisserie chicken, shredded

2 cups Mexican-blend cheese, shredded

1 tomato, chopped

1/3 cup pickled jalapeños, sliced

2-3 green onions, snipped

Greek yogurt or Sour cream

Salsa

Instructions:

Preheat the oven to 400°. Coat a baking sheet with nonstick oil. Sprinkle lightly with sea salt. In a single layer, line the baking sheet with tortilla chips, covering every space. Sprinkle on shredded cheese, reserving a little as a final sprinkling. Arrange roasted meat over cheese layer. Top with chopped tomatoes, sliced jalapeños, and green onion snips. Toss on the remaining cheese. Bake for 15 minutes until the cheese is melted and bubbly. Serve nachos with yogurt and salsa to taste.

Buffalo Chicken Pizza

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Buffalo Chicken Pizza! Combine two bar and grill favorites to equal one outstanding supper on game night. From the creamy ranch dressing slathered over a crispy olive oil crust to the tender rotisserie chicken dotted with robust bleu cheese and crunchy celery, you will not believe your taste buds. This is good stuff. Decide how high you want to crank up the heat by using spicy sriracha sauce and red pepper flakes. Go wingless for a sensational show-stopper that will leave everyone cheering.

BUFFALO CHICKEN PIZZA

Ingredients:

1 prepared naan, flatbread, or pizza crust

1-2 tablespoons olive oil

1 tablespoon cornmeal

1/8 teaspoon garlic powder

1/4-1/3 cup ranch salad dressing

1/2 cup mozzarella cheese, shredded

1 cup deli-roasted chicken, shredded

1/2 cup bleu cheese crumbles

1/2 cup chopped celery

2-3 tablespoons sriracha sauce

1 teaspoon red pepper flakes

Instructions:

Preheat oven to 400°. Brush both sides of a prepared pizza crust. Sprinkle cornmeal on the bottom only. Sprinkle garlic powder over top. Bake seasoned crust on a pizza stone for 5 minutes. Carefully remove from oven. Spread ranch salad dressing evenly over top crust. Sprinkle with shredded mozzarella cheese. Layer on shredded chicken. Dot with bleu cheese crumbles. Bake 10 minutes longer. Arrange chopped celery over pizza. Drizzle with sriracha sauce. Garnish with red pepper flakes. Serve immediately.

Nugget Sesame Chicken

What’s Cooking in Gail’s Kitchen? Eat More: Nugget Sesame Chicken! What do you get when you cross chicken nuggets with Chinese food? You get a shortcut for creating a Hump Day meal that satisfies even the pickiest eater. I mean, who doesn’t love chicken nuggets? The next time you drive-thru your neighborhood fast-food chain, order an extra portion of chicken nuggets to place in the freezer. Since they’re already precooked, when you’re ready to have them for dinner, let them thaw in the refrigerator. Then crisp them up in a 350° oven for 5-10 minutes before adding them to this incredible homemade sauce. It’s as simple as ABC. Life just got easier.

NUGGET SESAME CHICKEN

Ingredients:

20 pieces of chicken nuggets

1/4 cup low-sodium chicken broth

2 tablespoons hoisin sauce

1/4 cup apricot jam

1 tablespoon soy sauce

2 tablespoons rice vinegar

1 teaspoon Chinese chili paste

2 teaspoons sesame oil

1/4 cup honey

2 teaspoons corn starch

1/2 cup water

10 dried whole chilies

2 tablespoons vegetable oil

2 cloves garlic, chopped

1 teaspoon toasted sesame seeds

3 green onions, snipped

Instructions:

In a medium saucepan over low heat, combine chicken broth, hoisin sauce, apricot jam, soy sauce, rice vinegar, chili paste, sesame oil, and honey. Bring to a boil, stirring occasionally. Dissolve cornstarch into water. Stir until smooth. Gradually pour into saucepan, mixing well boil for 2 minutes until the sauce thickens. Add whole chilies and chicken nuggets. Toss to combine. Reduce heat to simmer to keep sauce warm with a thick glossy glaze. In a small skillet, sauté garlic cloves until fragrant, no longer than 1 minute. Add garlic and toasted sesame seeds to sauce. Garnish with green onion snips. Serve with rice. *

* Serving suggestion. Nugget Sesame Chicken partners well with Jasmine Rice Pilaf. Follow the link for the recipe.

https://snapshotsincursive.com/2016/07/14

Waffle Doodle-Doo

What’s Cooking in Gail’s Kitchen? The Next Step: Waffle Doodle-Doo! The million dollar question of the day is “Why are chicken and waffles so popular?” Could it be the crispy moist chicken tenders, or the fluffy golden-edge waffle, or the sweet creamy butter? Maybe. Perhaps it’s the robust taste of natural maple syrup. That’s good, too. Personally, I like the explosive kick of jalapeño and the bite of cilantro mixed in. Sliced apple sticks are a bonus. No matter your preference, it’s kind of a thing. Go the easy route like I did. Pick up an order of breaded chicken tenders from your favorite food joint. Since my husband is a master on the waffle iron, he does that part. Make extra waffles; they freeze well. You can thank me later. Pull it all together for a unique flavor that works for breakfast, weekend brunch, or late night craving.

WAFFLE DOODLE-DOO

Ingredients:

4 chicken tenders, precooked

2 buttermilk or Belgian-style frozen waffles

1/2 cup pure maple syrup

1-2 tablespoons jalapeño pepper jelly

1 Gala apple, cored and sliced into matchsticks

Butter, room temperature

Fresh cilantro

Instructions:

Warm chicken tenders in a 350° oven while waffles are being made in the waffle iron or heated in a toaster to desired crispness. Combine maple syrup and jalapeño jelly in a microwave-safe bowl. Heat on High in 15-second intervals. Stir together until jelly is melted and the flavors are blended. Core the apple, then slice into matchsticks. For presentation, cut waffles into triangles to form a “tent”. Brush waffles with softened butter. Drizzle with jalapeño maple syrup. Arrange chicken tenders. Add apples. Garnish with chopped cilantro.

Red Chili Garlic Chicken

What’s Cooking in Gail’s Kitchen? The Next Step: Red Chili Garlic Chicken! If you are a fan of stir-fry, this sauce is often a staple inspired by the fusion flavors of the Far East. Take a quick peek at the ingredient list to see what I mean: ginger and garlic popular in China, chili peppers from Thailand, Vietnamese soy sauce, and sweet rice vinegar used in Japan. It’s all in there. Personally I’m a fan of the sweet heat mixed with the cashew crunch. Skip the take-out for tonight and try this version for yourself.

RED CHILI GARLIC CHICKEN

Ingredients:

1/2 cup dried red chiles

1-2 tablespoons olive oil

1 pound chicken tenders, boneless and skinless

1/4 teaspoon sea salt

1/8 teaspoon black pepper

1/4 teaspoon garlic powder

3/4 cup brown sugar

1/4 cup rice vinegar

2 tablespoons red wine

1 tablespoon soy sauce

1 tablespoon corn starch

1 teaspoon ginger powder

1 teaspoon paprika

1/8 teaspoon garlic powder

1/2 cup cashews

1 tablespoon toasted sesame seeds

3 green onions, snipped

Instructions:

In a microwave-safe bowl, heat 1 cup water for 2 minutes. Add clili peppers; cover. Set aside for 30 minutes, then drain water. Meanwhile, warm olive oil in medium skillet. Turn heat to high setting and add chicken tenders. Season with sea salt, black pepper, and 1/4 teaspoon garlic powder. After 3-4 minutes, when chicken turns brown, flip over. Reduce the heat to medium setting and cover. Cook chicken until firm, about 5 minutes longer. The chicken will release itself from the surface when it is ready. Set pan aside. For the sauce, in a medium skillet combine brown sugar, rice vinegar, red wine, soy sauce, corn starch, ginger powder, paprika, and garlic powder. Bring to a gentle boil on medium-high heat. Stir often. Mixture should not foam. Sauce will thicken after 7-8 minutes. Remove from heat. Pour sauce over chicken tenders. Add drained chiles, cashews, sesame seeds, and green onion snips. Heat through, stirring occasionally, to blend flavors. Serve with choice of cooked rice.

Effortless Pineapple Chicken

What’s Cooking in Gail’s Kitchen? All the Buzz: Effortless Pineapple Chicken! Has anyone noticed May is the peak season for pineapple? Yes, I’m talking about fresh pineapple. It is naturally sweet and loaded with juice. If you’ve never cut a fresh pineapple, there are plenty of step-by-step instructions on the Internet, not to mention YouTube videos that walk you through it. Trust me, the benefits outweigh the mystery. Step out of your comfort zone and take a walk on the wild side. Fresh pineapple, it’s the bomb!

EFFORTLESS PINEAPPLE CHICKEN

Ingredients:

6 chicken tenders, boneless and skinless

1/2 cup buttermilk

6 pineapple rings

1/8 teaspoon paprika

2 tablespoons olive oil

1/8 teaspoon garlic powder

1/4 teaspoon sea salt

1/8 teaspoon red pepper flakes

8 ounces Monterey Jack cheese, thinly sliced

2 tablespoons cooking sherry

Instructions:

Rinse chicken; pat dry. Place in a shallow dish. Pour buttermilk over all and marinate for 30 minutes. Roast pineapple rings on a baking sheet in a preheated oven set to 400° for 20 minutes. Sprinkle with paprika. Set aside. In a large skillet on medium heat, add olive oil. Take the buttermilk-laden chicken tenders and place in the skillet. Sprinkle with garlic powder, sea salt, and red pepper flakes. Reduce heat to medium-low and cook chicken 2 minutes per side. Add pineapple rings, sherry, and Monterey Jack cheese. Reduce heat to low; cover and cook 5 minutes longer until cheese is melted.

Winner, Winner, Chicken Dinner

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: Winner, Winner, Chicken Dinner! What I love about this recipe is any type of chicken will do. If you prefer wings, thighs, drumsticks, breasts, or all of the above, it works! The lemony citrus accent is perfect with a side salad and a piece of warm crusty bread. If you can get your hands on a lemon infused olive oil, you may want to take the plunge. It’s also a great way to jazz up an ordinary salad with the bright, tangy flavor of citrus. Balance it out with a pomegranate balsamic vinegar for a winning combination. Who knows, you may have found a new favorite.

WINNER, WINNER, CHICKEN DINNER

Ingredients:

6 chicken fillets

2 tablespoons olive oil

1 teaspoon sea salt

1/8 teaspoon black pepper

1 tablespoon thyme, chopped

1/8 teaspoon garlic powder

1/4 teaspoon red pepper flakes

1/4 teaspoon granulated lemon zest

1 tablespoon lemon juice

1 lemon, sliced and quartered

6 green onions

Instructions:

Preheat oven to 400°. Trim and pat dry the chicken fillets. In an iron skillet over medium heat, add olive oil. When hot, carefully place chicken in pan. Season with salt, pepper, thyme leaves, garlic powder, red pepper flakes, lemon zest, and lemon juice. Sear both sides for 3-4 minutes each. Add lemon slices, wedges, and green onions. Transfer skillet to oven. Bake for 15-20 minutes. Serve chicken with roasted lemons and onions.

Paniolo Santa Marie-Style BBQ in Kapaa, Kauai

Dining Outside the Home: Paniolo Santa Maria-Style BBQ in Kapaa, Kauai. In the heart of Old Kapaa Town, you can get food hot of the grill on the outdoor patio while listening to lively island music. Meet up with family or make new friends across the picnic table. Paniolo’s signature style reflects cooking meat that has been properly seasoned over an open fire. There is an art to moving the grill up or down to control the temperature. The results will amaze you. Plates are served with chili-bean rice, tossed green salad, and grilled French bread slathered in butter. Follow your nose to the woodsmoke aromas of barbecue pork, tri-tip steak, fresh fish, and tender chicken. It’s a toe-tapping happy place to eat.

Miguel’s Cocina in Old Town San Diego, California

Dining Outside the Home: Miguel’s Cocina in Old Town San Diego, California. When the menu captures the true spirit of Mexico, north of the border, it boasts of Miguel’s Signature Fajitas. What makes it so special, you wonder. Pay attention: Skirt steak and chicken topped with bacon-wrapped jumbo shrimp stuffed with Monterey Jack cheese and sliced poblano. ¡Ay, caramba! Now, you’re talking. Better order a hand-shaken margarita to wash things down. Look around. Handmade tortillas, crispy chips dredged between bowls of jalapeño white sauce and chunky tomato-fresh salsa. Is it any wonder if feels like a party?