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04-11-2011, 12:00 PM | #1 |
Donating YT 500 Club Member Join Date: Mar 2010 Location: South Florida
Posts: 8,008
| Favorite Chicken Recipes Towsley’s Chicken Bake 4 – 6 or about 2 lbs Chicken pieces. Legs, legs quarters, chicken breast are best (chicken breast can be boneless.. but add last 30 mins as it will get dry if over cooked) 1 envelope Lipton Recipe Secrets Savor Herb with Garlic Soup Mix SECRET INGREDIENT 1 ˝ pounds vegetables (2 or 3 cups)- sliced or cubed. any veggie of your choice... some recommendations: ** zucchini, yellow squash, bell peppers, carrots, celery, onions, mushrooms and potatoes ** I recoment zucchini (don't cut too thin) Onions and the little red potatoes.. 1 16 oz can diced tomatoes ˝ cup water or dry white wine 1 Tablespoon olive oil Clean chicken pieces, remove skin. Place prepared veggies in bottom of 2 or 3 quart baking dish, place chicken pieces on top. Mix soup mix, tomatoes, water and olive oil and pour over top of chicken and veggies. Cover. Bake at 350 for 1 hour. This is a cross between chicken stew and braised chicken... you can add more garlic if you like. It is really yummy!!
__________________ Shinja mom to Remy lil Sis to Bailey and Sammy Last edited by Lil Sis; 04-11-2011 at 12:01 PM. |
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04-11-2011, 01:37 PM | #2 |
Donating Senior Yorkie Talker Join Date: Oct 2007 Location: California
Posts: 449
| If I'm only using chicken breasts do I only cook it one hour, or just add the breasts after a half hour? |
04-12-2011, 01:33 AM | #3 |
♥ Piccolo & Vivi ♥ Donating Member Join Date: Mar 2008 Location: Kentucky
Posts: 14,311
| Looks good and can't wait to try your recipe.
__________________ Lisa, Dixie, and Jazzy (RIP Piccolo and Vivi) |
04-12-2011, 09:40 AM | #4 | |
Donating YT 500 Club Member Join Date: Mar 2010 Location: South Florida
Posts: 8,008
| Quote:
That is a good question.. I alway do it with chicken legs because that is what dh likes.. then I add a boneless chicken breast for me. I think the veggies need the hour if you are adding carrots and potatoes.. so add the breast about 20 mins into the baking time. OR *** dont use the carrots and potatoes use a different mix and it will be yum!! hope that helps-- I have added another recipe that is similar without the veggies but works great with the boneless chicken breast The lipion soup mix box has other recipes that are great also. The one I like is : Cheesy Garlic Chicken 4 bonless chicken breast (about 1 1/4 pounds) 1 medium tomato, chopped 1 envelop lipton recipe secret savory herb with garlic soup mix 1/3 cup water 1 Tbsp. oilive oil 1 cup shredded mozzerella cheese -- 4 oz 1 Tbsp. grated parmesan cheese preheat ovet to 400 Arrange chicken in a 13 x 9 inch baking dish..top with tomato Pour soup mix blended with oil and water over chicken bake 20 minutes.. top with cheese and bake 5 minutes more. Serve with cousou or pasta...this is very good!!
__________________ Shinja mom to Remy lil Sis to Bailey and Sammy | |
04-12-2011, 11:29 AM | #5 |
Donating YT 5000 Club Member Join Date: Jan 2008 Location: MD
Posts: 10,908
| I am going to have to try this. I love chicken and if I have enough veggies in it, hubby will eat it too. lol He'll do chicken 2 nights a week if he has too. lol Love the ease of it to. Thanks!
__________________ www.kissecollar.com Soft Cone Collars for Post-surgery and much more! 10% (non-food) - Discount code YT10 |
04-12-2011, 11:36 AM | #6 |
Donating YT 500 Club Member Join Date: Jun 2010 Location: Gainesville, VA
Posts: 1,173
| Mmm that sounds so yummy!!!
__________________ Kelly, mommy to little Oliver "The more boys I meet, the more I love my dog." http://www.eat-yourself-skinny.com/ |
04-12-2011, 12:19 PM | #7 |
Donating Senior Yorkie Talker Join Date: Oct 2007 Location: California
Posts: 449
| They didn't have the Savor Herb w/garlic soup at the grocery store. I've used the Lipton beefy onion on my roasts for years. The only ones they carry out here are the onion and beefy onion. |
04-12-2011, 01:00 PM | #8 |
♥ Love My Tibbe! ♥ Donating Member Join Date: Feb 2011 Location: D/FW, Texas
Posts: 22,140
| I'm starving for that dish right now - it sounds luscious. Am adding ingredients I don't have to my grocery list. This must be my day for noticing food on YT! Thanks for the recipe.
__________________ Jeanie and Tibbe One must do the best one can. You may get some marks for a very imperfect answer: you will certainly get none for leaving the question alone. C. S. Lewis |
04-12-2011, 01:44 PM | #9 |
Donating YT 2000 Club Member Join Date: Oct 2006 Location: FL
Posts: 7,651
| MICROWAVE WHITE CHICKEN CHILI Ingredients: 3 whole heads garlic (about 48 cloves), unpeeled 3/4 tsp salt, divided 3 tbsp olive oil, divided 2 poblano peppers 1 medium onion 1 1/2 lb boneless, skinless chicken thighs 2 tbsp Southwestern Seasoning Mix 2 cans (15.5 oz each) Great Northern beans, drained 1 jar (16 oz) salsa verde Directions: 1. Using (5-in.) Santoku Knife, slice about 1/4 in. off the pointed top of garlic heads to expose cloves. Place garlic cut side up in Classic Batter Bowl. Sprinkle garlic with 1/4 tsp of the salt and drizzle with 2 tbsp of the oil. Cover batter bowl with lid; microwave on HIGH 3 minutes or until garlic is soft. Set aside to cool. 2. Meanwhile, finely dice peppers using Santoku Knife. Chop onion using Food Chopper. Combine peppers and onion in Deep Covered Baker. Trim and finely dice chicken using Boning Knife. Add chicken, seasoning mix, remaining 1 tbsp oil and remaining 1/2 tsp salt to baker; mix well using Master Scraper. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Cover; microwave an additional 4-6 minutes or until chicken is cooked through. 3. Meanwhile, gently squeeze cooled garlic from heads into batter bowl (discard skins); mash using Mix ‘N Masher. Add beans and salsa to batter bowl. Transfer bean mixture to baker; mix well. Microwave, covered, on HIGH 5-7 minutes or until chili is heated through. Yield: 8 servings (8 cups) Nutrients per serving: Light (1 cup): Calories 230, Total Fat 7 g, Saturated Fat 1.5 g, Cholesterol 70 mg, Carbohydrate 21 g, Protein 21 g, Sodium 750 mg, Fiber 4 g I don't ever have the poblano peppers on hand and just leave the seasoning to the Southwestern Seasoning Mix -- put occasionally, I'll put in just a little finely chopped celery,carrots, and/or green peppers. I usually go a little lighter on the garlic than this recipe too. I always use boneless/skinless chicken breasts instead of the thighs. Not only are they tastier to me but they are also lower in fat. Maybe I should come up with my own recipe, now that I think of how many changes I actually make! LOL! Main point though -- I LOVE WHITE CHILI! Here's another recipe for it: Mexican Two Bean Chicken Chili Ingredients: 2 cups (500 mL) chicken broth 1 jar (16 ounces or 430 mL) thick and chunky mild salsa 1 cup (250 mL) tomato sauce 1 medium zucchini, coarsely chopped (about 11/4 cups/300 mL) 1 1/2 cups (375 mL) black beans 1 1/2 cups (375 mL) pinto beans 1 cup (250 mL) whole kernel corn, drained 3 cups (750 mL) shredded cooked chicken 1 garlic clove, pressed 1 1/2 - 2 tbsp (22-30 mL) chili powder 1 tsp (5 mL) ground cumin Optional toppings such as shredded cheese, sour cream, crushed corn chips or tortilla chips, sliced green onions or fresh cilantro leaves Directions: 1. Combine chicken broth, salsa and tomato sauce in (4-qt.) Casserole. Add zucchini, beans, corn, chicken, garlic pressed with Garlic Press, chili powder and cumin. Bring to a boil; reduce heat and simmer 30 minutes. 2. Ladle chili into soup bowls using Spoon. Top with desired toppings. Yield: 6 servings (10 cups/2.4 L) Nutrients per serving: (1 2/3 cups/400 mL): Calories 290, Total Fat 7 g, Saturated Fat 1.5 g, Cholesterol 60 mg, Carbohydrate 29 g, Protein 29 g, Sodium 1740 mg, Fiber 8 g I confess -- I don't really use a recipe as written. Just look for ideas and start cooking.
__________________ FlDebra and her ABCs Annie, Ben, Candy Promoting Healthy Breeding to the AKC Yorkshire Terrier Standard Last edited by FlDebra; 04-12-2011 at 01:47 PM. |
04-12-2011, 01:52 PM | #10 |
Donating YT 2000 Club Member Join Date: Oct 2006 Location: FL
Posts: 7,651
| Actually the recipe I first started using for Chicken White Chili called for two beans but they were Cannellini Beans and either Great Northern or Navy Beans. But I can't seem to find it now. I used to have a whole file of recipes on my computer. I hate when you have to wipe the hard drive & start from scratch again. It called for putting out sour cream, cilantro and chopped onions out for additives at the table. Now I am whetting my own appetite.
__________________ FlDebra and her ABCs Annie, Ben, Candy Promoting Healthy Breeding to the AKC Yorkshire Terrier Standard |
04-12-2011, 01:56 PM | #11 | |
Donating YT 5000 Club Member Join Date: Sep 2009 Location: VA
Posts: 8,040
| Quote:
__________________ Tena & Zhoie Sweet Little Miracle | |
04-13-2011, 09:32 AM | #12 |
Donating YT 500 Club Member Join Date: Mar 2009 Location: Lake Winnipesaukee, New Hampshire
Posts: 640
| One of my favs: Tandoori marinated chicken on a cucumber salad Ingredients 1 Whole chicken, cut up (or you can use parts - all thighs, for example) Juice of one small lemon Pinch of sea salt 1 small peeled Spanish onion 1 tsp crushed garlic 1 tsp crushed ginger 1 tsp chili paste ˝ tsp paprika ˝ tsp tumeric 1 cup plain yogurt 1 tsp coriander seeds Directions Sprinkle the chicken with the salt and the lemon juice, rub into the chicken and place back into the fridge for ten minutes while you make the marinade. In the food processor add all other ingredients except the coriander seeds and process until smooth. Remove. Stir through the coriander seeds and pour mixture over chicken. Cover and refrigerate for between 4 hours and up to 24. The longer the better. Place on lightly oiled baking tray and place into a hot oven at about 180 c for ten minutes. Cucumber Salad Slice 1 cucumber in half and remove the seeds. Slice thinly on a diagonal and place in a colander, sprinkled with a tsp of sea salt. Allow to stand for 30 minutes. Wash under water to remove salt and pat dry. Toss the cucumber through a dressing of 1 tsp white vinegar 2 tsp olive oil and 1 tablespoon of freshly chopped mint. |
04-13-2011, 10:40 AM | #13 | |
Donating YT 18K Club Member Join Date: Mar 2009 Location: Yorkie Zoo
Posts: 34,152
| Quote:
I love Tandoori chicken I have a really good recipe from Cook's Illistrated (a FANTASTIC magazine ) if I can find it I will post it. It's always nice to have a couple of recipes to "blend" together
__________________ Lisa, Mom to Curri Bee Vindi Loo Tikka Masala Sugar Baby | |
04-13-2011, 12:12 PM | #14 | |
Donating YT 500 Club Member Join Date: Mar 2010 Location: South Florida
Posts: 8,008
| Quote:
that would be great.. I also love tandoori chicken. I often "blend" recipes together.. even the one I posted on this thread was a couple of recipes that I combined to make my own. Next up.... basil pesto chicken pasta with pine nuts... yum
__________________ Shinja mom to Remy lil Sis to Bailey and Sammy | |
04-13-2011, 01:00 PM | #15 |
Donating YT 500 Club Member Join Date: Mar 2009 Location: Lake Winnipesaukee, New Hampshire
Posts: 640
| Love pesto on chicken so looking forward to seeing that recipe! Just a note regarding mine for Tandori above - you need to adapt the oven temp from C. Just bake as you would normal chicken parts in your own oven at home. Sorry, forgot that this original file was in Celsius. |
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