chicken

Eating My Way Through the Alphabet; Letter W

What’s Cooking in Gail’s Kitchen? Food for Sharing: Whole Roasted Chicken! Go nontraditional this Thanksgiving. 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. 

Eating My Way Through the Alphabet; Letter N

What’s Cooking in Gail’s Kitchen? Food for Sharing: Narrow Noodle Harvest Soup! Comfort food. We nurture our bodies as well as our minds with childhood favorites that are food for the soul. Take advantage of the abundant supply of fresh vegetables right now for a health-conscious main course meal. I chose peas, carrots, and green beans to compliment the grilled chicken breast and Amish-made narrow noodles. When it’s all said and done, there’s “no place like home.”
NARROW NOODLE HARVEST SOUP
Ingredients:

2 cups chicken broth

2 tablespoons onion, chopped 

1 stalk celery, chopped 

1/2 cup mixed vegetables 

1/2 cup chicken, precooked and chopped

1/4 teaspoon Mrs. Dash Herb and Garlic seasoning 

2 bay leaves

1/8 teaspoon white pepper

1/4 teaspoon parsley flakes

1/4 cup narrow home style noodles

2-3 sprigs fresh cilantro
Instructions:

In a heavy pan, combine onion, celery, mixed vegetables, chopped chicken, herb and Garlic seasoning, bay leaves, and white pepper. Bring to a boil. Add narrow noodles and cook for 7 minutes, stirring occasionally. Add parsley flakes. Reduce heat to simmer. Cook 35 minutes longer until vegetables are tender. Remove bay leaves before serving. Garnish with freshly chopped cilantro. 

Eating My Way Through the Alphabet; Letter M

What’s Cooking in Gail’s Kitchen? Food for Sharing: Mole Sesame Chicken! One of my longtime friends introduced me to this dish after spending some time in the Dominican Republic. The unique mole sauce contains chili pepper, aromatic spices, and dark Mexican chocolate making it a savory sauce over turkey or chicken. It creates a fabulous meal when you have leftover meat. Simply add plain or Spanish rice along with soft flour tortillas for the perfect pairings. Garnish with toasted sesame seeds for a nutty finish. 
MOLE SESAME CHICKEN
Ingredients:

8.25 ounce jar Doña Maria Mole*

28 ounces chicken broth 

1-2 pound rotisserie chicken

1 tablespoon sesame seeds, toasted
Instructions:

Preheat oven to 350°. Shred rotisserie chicken, removing skin and bones. Transfer chicken to a large bowl. Empty contents of mole paste into a blender. Add half the chicken broth. Blend until smooth. Add remaining broth. Repeat. Pour mole sauce over chicken. Stir to incorporate. Transfer to a covered casserole dish. Bake for 30 minutes. Sauce will thicken. Serve with sticky rice or Spanish rice. Garnish with toasted sesame seeds. 
*I receive no recompense for recommending Doña Maria Mole, Mexican Condiment. 

Eating My Way Through the Alphabet; Letter E

What’s Cooking in Gail’s Kitchen? Timeless Classics: Elegant Chicken! Rummage through your collection of “fundraiser cookbooks” and you’re sure to find this hidden gem. By baking it ahead, you save hours preparing the meal. It transforms an ordinary chicken dinner into a crowd-pleaser, especially with its thick creamy sauce and hint of hickory-smoked bacon. Serve Elegant Chicken over wild rice or buttered noodles. Either way, you’ll wonder how you lived without this classic dish so long. 
ELEGANT CHICKEN
Ingredients:

8 5-ounce chicken breasts, boneless and skinless

8 slices bacon, uncooked

4 ounces dried beef, chopped

10-ounce can cream of mushroom soup, undiluted

8 ounces Greek yogurt

Paprika to garnish
Instructions:

Preheat oven to 275°. Grease a 9″x13″ casserole dish. Layer the bottom of the casserole dish with dried beef. Wrap each chicken breast with one strip of bacon. Arrange chicken over dried beef. Blend cream of mushroom soup with Greek yogurt. Spoon over chicken breasts. Sprinkle lightly with paprika. Bake uncovered for 3 hours until chicken is cooked. 

Dining Outside the Home: Ground Round Grill & Bar in Worthington, Minnesota 

Dining Outside the Home: Ground Round Grill & Bar in Worthington, Minnesota! After a long road trip, crossing State lines, having a restaurant within arm’s throw of the hotel is pretty nice. It does a body good to stretch the legs and walk about. And after being in a car all day, dining outside on an open terrace is an added bonus. Although an American franchise, this upscale eatery boasts a varied menu for the health-conscious, gluten-free crowd, and avid sports enthusiast. The Roasted Garlic Chicken Flatbread was truly gourmet. Baked to perfection, it fulfilled my expectation. Its rich ingredients of basil pesto, roasted tomatoes, garlic chicken chunks, and marinated artichokes were crowned with baby arugula drizzled with a sumptuous balsamic glaze. Now doesn’t that sound heavenly?

Eating My Way Through the Alphabet; Letter N

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. 

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Eating My Way Through the Alphabet; Letter E

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. 

Eating My Way Through the Alphabet; Letter W

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. 

Eating My Way Through the Alphabet; Letter P

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: Potato Chip Potluck! This one-dish wonder is so yummy, it can be packed in a picnic basket and taken along on your next adventure. With the double crunch of water chestnuts and potato chips, it almost seems like a party dip. Wrap it in foil and you’re good-to-go. Kids love the salty chips and adults appreciate the herbed chicken chunks. 
POTATO CHIP POTLUCK 
Ingredients:

3 cups chicken, cooked and cubed

1/2 cup mayonnaise 

3 green onions, snipped

8-ounce can water chestnuts, drained and chopped

1 tablespoon lemon juice

1/4 teaspoon celery seeds

2 tablespoons chopped tarragon leaves

Sea salt to taste

Dash of pepper

1 cup extra sharp cheese, sliced or shredded

1-2 tomatoes, sliced

1 cup potato chips, crushed
Instructions:

Preheat oven to 350°. Combine chicken, mayonnaise, onions, water chestnuts, lemon juice, celery seed, tarragon leaves, salt, pepper, and half the cheese. Mix lightly. Spoon into a casserole dish. Layer with sliced tomatoes. Bake for 20 minutes. Top with remaining cheese and potato chips. Bake another 5 minutes or until cheese is melted.