Juicy Chicken in Brine

This is the easiest way to juicy grilled chicken!

Seriously, these come out awesome with very little effort.


In a saucepan over high heat, boil:

1 c. water
1/4c. kosher salt
1 tsp black peppercorns

Stir until salt dissolves, about 3 minutes.





Remove from heat and cool for 5 minutes.

Add 1c ice and 2c apple juice. Stir when ice is melted, or use cold water.

Brine should be room temp before adding to meat.



Arrange 2# boneless, skinless chicken thighs in zipper bag or plastic container.


Add sprigs of thyme or rosemary and a spoonful of crushed garlic. (optional)

Pour cooled brine over chicken and seal.

Refrigerate for 4-5 hours.  Remove from brine and shake excess off.

(if you want to brine overnight for convenience, rinse chicken after to remove some of the salt)


Grill on medium or bake at 450F for 20-30 minutes, until browned with an internal temp of 170F.  Be careful not to overcook!


If you don't want the finished result to taste very salty, rinse the chicken with water before cooking.  The salt is needed during the initial phase because it allows the flavors from the herbs and juice to permeate the meat.

Zesty Buffalo Chicken Calzone

Calzones are fast and easy to make!



2 Pillsbury Pizza Crust dough (not thin crust)
1 pkg Perdue Short Cuts - original roasted
1/2 c diced ham
1 pkg microwave bacon, cooked crispy
2 stalks celery, diced
1/2 c. blue cheese crumbles
16oz shredded mozzarella
Buffalo Chicken Sauce (I use Franks)


Spread one dough on cookie sheet or baking stone.

Layer with chicken, celery and ham.

Splash with sauce, then top with bacon and cheeses.


Stretch second dough over top and crimp edges.

Sprinkle with parsley.

Bake at 350 for 20 minutes - it will take a little longer than the package directions because it is thick with cold ingredients.


I use Franks Buffalo sauce because it tastes the way I think buffalo sauce should, but you should use your favorite if you have one...

Even with the cheese and bacon, this version has lower calories than a similar calzone from a restaurant, and lower cost too :)

4 Step Chicken Cacciatore

Step 1: saute 1 lb cubed chicken breast meat with garlic powder, black pepper, rosemary, oregano in large saute pan.  When half cooked, push to one side.



Step 2: in same pan, saute big chunks of onion and green pepper until partly softened.  (using large chunks makes it easier for picky eaters to push aside the parts they don't want)





Step 3:  add 29oz can plain tomato sauce, 1 can drained whole black olives, 1 can drained mushrooms.  Simmer 15 minutes.




Step 4: serve over pasta or with garlic bread.

MexiCorn Chowder

Just in time for your Superbowl Party!

This recipe makes a whole stockpot full.  You can cut it down, but the proportions don't come out quite right.  Leftovers reheat quite well though, and you can even freeze some.

1. saute 4 boneless, skinless chicken breasts (I use a whole bag of Perdue frozen tenderloins)

2. Chop chicken into bite sized pieces.

3. Add to stock pot with:
  (2) 10oz cans Fiesta Corn, drained (don't use the kind with black beans and onions - the spices in it don't work with this)
  8oz can chopped green chilis, undrained
  32 oz can chicken broth
  3 cans Cream of Potato soup
  1 package powdered taco seasoning

4. Heat and stir on med-hi until low boil.  Reduce heat, cover, simmer 1 hour.

5. Stir in 8oz tub sour cream.
Bring to quick boil for 3 minutes.

6.  Serve with shredded cheddar and tortilla chips.


I usually use fat-free sour cream.  It will look grainy until it reaches boiling, and then will smooth out.  The sour cream adds flavor and thickness. It might be possible to use greek yogurt instead, but I don't know how it would hold up to being cooked.  The sour cream does not separate when microwaving leftovers.  I can eat this all week!


It really is simple - just cook the chicken, and then put in all these cans of stuff.  Probably  not recommended for those following a low-sodium lifestyle :)

chicken-proscuitto-pear-gouda panini

This one is fairly self explanatory.

I used chicken breast cutlets and then pounded them mercilessly with my spiky kitchen hammer thing.  (you don't necessarily have to do that too, but it's fun!)

Serve with a sweet mustard.

Use olive oil on the bread instead of butter if you want it to get crisp.

Fa-Hee-Ta

Grill season is winding down, although we do still use ours until the snow is too deep to get to it.  It's not a good idea to cook temperature sensitive meats like roasts on the grill in cold weather - it is difficult to be sure that the food will reach safe temperatures for long enough.  But you can still do pre-cooked or quick foods, like hotdogs and burgers and ham steaks, and as you can see here - fajitas!





Slice chicken or beef into strips, and marinate if desired.  I used lime juice, olive oil, and black pepper.

Grill on high for 10 minutes.  Small strips can be grilled in a grill basket or on a piece of foil with holes poked in it.

Serve with fajita fixins.

Onions and peppers can be sliced thin and sauteed with a little black pepper to bring out the flavor.

Quickie Calzonie!

In my quest to make restaurant favorites at home, I have discovered the wonderful world of Pillsbury pizza crusts! I've been making lots of calzones (and probably should join a gym now...) - its just so fun to try different fillings.  Get two Classic Pizza Crusts (not the thin crust - it rips), and press one flat on a cookie sheet, and just top with whatever you like.  Then stretch the second one over it and squish all the edges together.  Bake according to the directions on the crust package.

Deli meats and cheeses lay nice and flat and are easy to work with.  I like veggies but they tend to wet all over the bottom crust - you can try microwaving them a little and then squeeze them in a paper towel to remove some of the wet.  I usually just serve fresh veggies on the side - try shredded lettuce and pickles.

Easy marinara dip:  get a can of chopped tomatoes and blend with oregano and garlic powder in food processor or chopper until smooth.  

Any combinations you like on a pizza or in a sub will work in a calzone.  Some combo suggestions:


- Perdue Short Cut chicken strips, alfredo sauce, frozen broccoli (heated & squeezed)
- sliced turkey, prepared stuffing, cranberry sauce mixed with mayo
- salami, cheese, sliced hot peppers or Wickles Red Pepper Relish
- diced ham, american cheese, mustard or ranch dressing
- roast beef, provolone, mustard & mayo
- cut-up meatballs, pasta sauce, mozzarella
- proscuitto, hot capicola, muenster cheese, sliced mushrooms (drained well)
- pepperoni, salami, mozzarella, pasta sauce or creamy italian dressing
- Perdue Italian chicken strips, feta cheese, crumbled bacon

Dessert Calzone can be made the same way - use a can of pie filling and serve with whipped cream.
My favorite so far: apple pie filling with blobs of sweet ricotta and chopped walnuts and a drizzle of honey on the top crust.

Please share your combo suggestions!

Marinate & Penetrate 2 - Chicken Skewers

Try coating the chicken pieces with olive oil before skewering - it keeps the juices in and the meat will char enough to give flavor without being burned.

Easiest Chicken Marinade - just cut up the chicken pieces into a covered container or zipper storage bag, and add olive oil, soy sauce, and crushed garlic. (I buy the pre-crushed kind in a jar)  Let marinade for 30 minutes before skewering.  Grill on medium heat for 20+ minutes depending on size.


My thoughtful cousin gifted us with this grill basket.  It is terrific for veggies or seafood that you would normally cook on foil to keep from dropping through the grill grids.

I stuffed these huge mushrooms with a mix of butter, italian breadcrumbs, parmesan cheese, crumbled bacon and chives. Mushrooms work out quite well on the grill - the moisture is able to drain away, leaving a nice solid texture to the mushroom.

The Easiest Lemon Pepper Chicken Wraps Ever!

Boneless chicken breast - into crockpot with two bottles of Kens Lemon Pepper Marinade (should cover chicken)
Heat on low - all day if frozen chicken; 5 hours if defrosted.
Shred cooked chicken in serving dish.  There! That was easy!

- Serve as make-your-own style with shredded lettuce, shredded cheese, ranch dressing, fajita wraps, and chips.
- Optional Secret ingredient - prepare one package Near East Garlic & Herb rice pilaf; use as base layer in wraps.
- Depending on your crockpot size, this can be made in any quantity for any size guest list.

Variations:
- I also frequently make this as Fajita Wraps too, using a giant bottle of salsa in the crock with the chicken. Serve with taco sauce, sour cream, guacamole, shredded lettuce, and cheese. If feeling like doing a little bit of work, slice green pepper and onion into thin strips and saute.
- Another option is to use barbecue sauce in the crock, and serve with shredded cheddar and sauteed onion.


Onion, being a vegetable of singular putridness, is mentioned for academic purposes only. I am sure that some will ignore the warning and include them, but I cannot guarantee the results :P