chicken

Eating My Way Through the Alphabet: Letter R

What’s Cooking in Gail’s Kitchen? Home Cooking: Rolled Fillets of Chicken! There seems to be a hundred ways of serving chicken, but I like this one best because it makes a savory meal that is also filling. Split one serving with your partner and add another vegetable side dish for a healthy alternative. I omitted salt in lieu of herbs.

ROLLED FILLETS OF CHICKEN

Ingredients:

1 pkg. Stove Top Chicken Stuffing

2 stalks celery, diced

2 cups chicken broth

1/4 teaspoon rosemary

1/4 teaspoon sage

1/4 teaspoon thyme

1/4 teaspoon parsley

4 chicken breasts

1 cup baby carrots

1 cup chopped celery

Instructions:

Preheat oven to 400°. In a medium pan, bring one cup chicken broth and seasonings to a boil. Add stuffing mix and diced celery. Mix, cover, and set aside for 5 minutes. Flatten chicken breasts with a rolling pin. Fill with stuffing and roll up. Place seam side down in covered casserole dish. Sprinkle herbs on top. Surround chicken with celery and carrots. Add one cup of chicken broth to the bottom of the dish to keep it from going dry. Cover tightly. Bake for 30 minutes or until chicken is cooked through. Remove lid and butter tops of chicken. Then sprinkle with parsley. Bake 5 minutes longer uncovered.

*The pan drippings can be made into gravy or simply spoon the juice over the chicken for a moist finish.

Dining Outside the Home: The Fish Express in Lihue, Kauai

Dining Outside the Home: The Fish Express in Lihue, Kauai! If you’re looking for a quick bite of incredibly fresh fish, spicy ahi, batter-fried butterfly shrimp, or seasoned seafood, make a pit stop at The Fish Express near the Lihue Airport. No matter the time of day, people can be seen standing around outside leaning against the building or sitting in the shade with a styrofoam container propped in one hand and a fork in the other. Once inside the door of this carry-out eatery, you’ll be blown away by the multitude of choices available in the glass showcase. No worries. Try anything that looks yummy. But you better hurry. If you dilly-dally too long, the person beside you might snatch it up. The staff is an old hand at getting people through the line f-a-s-t. Affordable Bento boxes are placed on the edge of the counter near the register as a convenient add-on. Do it. Throw a couple bucks in the Tip Jar. As you’re driving away, don’t be surprised if you find yourself cracking open a container to nibble on its contents. “It’s fresh off da boat.”

Eating My Way Through the Alphabet: Letter M

What’s Cooking in Gail’s Kitchen? Home Cooking: Mushroom Caps! It you like mushrooms, you’ll be happy to know this is a meal in itself. If you wish to be the star of the next gathering, fix a platter and it becomes a very impressive appetizer to share!

MUSHROOM CAPS

Ingredients:

1 pound of fresh white mushroom caps, stems removed

1 box of Low-Sodium Stove Top Stuffing

4 tablespoons butter

1 pinch parsley

1 pinch rosemary

1 pinch thyme

1 pinch sage

1 stalk celery, chopped finely

1 10-ounce can chicken breast in water, drained

Instructions:

Preheat oven to 350°. Prepare stuffing mix according to directions on box but add extra herbs when preparing. Once the dressing is finished, gently add the celery and cut-up chicken breast pieces. Mix well. Spoon the filling into the mushroom cavities and arrange in a shallow baking dish, cavity side up. Bake 25 minutes or until the mushrooms are tender and the filling is heated through. The mushrooms should appear golden on top. Serve warm.

Eating My Way Through the Alphabet: Letter F

What’s Cooking in Gail’s Kitchen? Home Cooking: First-Class Fajitas! Grilling is always in season and what better way to prepare a smorgasbord of flavor. I prefer shrimp, my husband prefers steak, and we both like chicken. So we blend it all together and make this fabulous main course. Throw in the sides, salsa, and cheese, and everyone is happy!

FIRST-CLASS FAJITAS

Ingredients:

1-pound of shrimp

2 chicken breasts, boneless

1 pound of sirloin steak

Marinate each meat/shrimp in the following: (x3)

2 teaspoons olive oil

1/4 cup tequila

1 tablespoon lime juice

1/2 teaspoon garlic powder

1/2 teaspoon red pepper flakes

Sea salt to taste

1 Vidalia onion

1 green pepper

4 romaine leaves, gently torn

1 tomato, chopped

2 green onions, snipped

1/2 cup sour cream

1/2 cup salsa

1/2 cup sliced jalapeños

1/2 cup cheddar cheese

1 tablespoon fresh cilantro

4 flour tortillas

Instructions:

In three shallow dishes, place steak, chicken and shrimp in their own marinade. Let stand for one hour. Preheat grill to medium-high heat. Drain marinade and discard. Place meats and shrimp on grill.* Cook through until done. (Chicken will take about 7 minutes per side.)

(Steak will take 4 minutes per side for medium-rare.)

(Shrimp will take 2 minutes per side.)

(Grill the vegetables until tender, about 10 minutes total.)

Meanwhile toss romaine leaves, tomatoes, and green onions to blend in a bowl. Fill tortillas with your favorite meats, veggies, and toppings. Serve with chips, salsa, and sour cream. Olé!

*For easy cooking on the grill, use one grill pan for the shrimp as well as one for the vegetables.

Eating My Way Through the Alphabet: Letter B

What’s Cooking in Gail’s Kitchen? Home Cooking: Bacon Bites! Get ready for a smokey, salty, crunchy all-time favorite appetizer. As the bacon sizzles in the skillet, your will-power needs to shift into high gear to restrain you from taste-testing before it’s finished. Trust me, this is worth the wait.

BACON BITES

Ingredients:

9 slices of bacon

1/2 pound chicken chunks, pre-cooked

1/4 cup soy sauce

1 tablespoon sugar

1/8 teaspoon ground ginger

1 8-ounce can water chestnuts, drained and sliced

Instructions:

Preheat oven to 450°. Partially cook bacon; drain on paper towels. Combine chicken, soy sauce, sugar, ginger, and water chestnuts. Marinate for 20 minutes. Drain. Wrap one piece of chicken and two water chestnuts in 1/3 slice of bacon. Secure with a wooden toothpick. Place on a baking sheet and bake in the oven 10-12 minutes or until the bacon is crisp.

Eating My Way Through the Holidays! Yuletide Favs: Whole Roasted Chicken!

Eating My Way Through the Holidays! Yuletide Favs: Whole Roasted Chicken! Go nontraditional this Christmas. Scale things back a bit for an intimate dinner for two. By choosing a free-range whole chicken for roasting, you still afford classic results in each juicy bite. Prepare this succulent bird in half the time. Then go crazy with your favorite sides.

WHOLE ROASTED CHICKEN

Ingredients:

3-pound chicken, whole

3 fresh rosemary sprigs

3 tablespoon butter, sliced

1 tablespoon Herbs de Provence

1 teaspoon onion powder

1 teaspoon celery seed

1 teaspoon sea salt

1/8 teaspoon cracked black pepper

5 tablespoons butter, melted

Instructions:

Preheat oven to 350°. Place chicken in a shallow roasting pan. Season cavity with sliced butter. Insert rosemary sprigs. Generously sprinkle outside of bird with Herbs de Provence, onion powder, celery seed, sea salt, and black pepper. Brush skin with melted butter. Bake uncovered 1 1/2 hours. Skin will be golden and internal temperature should read 180°. Juices should run clear. Remove from heat. Baste with drippings. Cover. Let rest 20 minutes to allow juices to absorb before serving.

Dining Outside the Home: Burger Brasserie in Las Vegas, Nevada

Dining Outside the Home: Burger Brasserie in Las Vegas, Nevada! What happens when the French take an American classic and turn it into their own version of a sandwich? Give up? You get a number of gourmet burgers made of chicken, lamb, or beef with incredible toppings. Caramelized onions are a given. Gruyère, Bleu, and Brie cheeses are also an option, among others. And the buns…well, never mind ordinary white bread, it’s not even on the menu. After all, this is the Paris casino. Expect the best. If you’re feeling lucky, go for the $777 Burger. It’s made with Kobe beef and topped with lump Maine lobster. No worries, included is a bottle of Don Perignon Champagne. After all, this is Vegas.

Dining Outside the Home: Central BBQ in Memphis, Tennessee

Dining Outside the Home: Central BBQ in Memphis, Tennessee! Mention great southern barbecue on the streets of Memphis and you’ll find devoted fans spouting accolades for Central BBQ. Perhaps it’s the secret recipe of premium herbs and spices. It might be the meticulous preparation of slowly smoked marinated meats over seasoned hickory wood. Whether you prefer “wet” chicken, “dry” pork, “jerk” turkey, or “sweet heat” beef, slather on the sauce nice and thick. There’s no such thing as too much barbecue sauce. Pile on the slaw for a traditional topping. Life doesn’t get any better than this.

Dining Outside the Home: Gus’s World Famous Fried Chicken in Memphis, Tennessee!

Dining Outside the Home: Gus’s World Famous Fried Chicken in Memphis, Tennessee! Everyone loves fried chicken, right? Families harbor secret recipes to keep traditions alive. However, no matter where you go, southern fried chicken is considered the best in the nation. Is it because the chicken is bathed in buttermilk? Or perhaps, it’s the herbs and spices in the crispy, crunchy outer crust. Personally, I think it all boils down to frying batter-dipped tender poultry in hot oil to seal in the fat. At Gus’s World Famous Fried Chicken, where golden brown chicken is served on a slice of white bread, every customer shares the love of eating southern fried chicken.